Broccoli Salad Recipe | Gluten Free Goddess Recipes

Broccoli florets: Fresh, chopped into bite-sized pieces.

Red onion: Diced finely for a bit of sharpness.

Cheddar cheese: Shredded, adds a rich, savory flavor.

Sunflower seeds: Provide a crunchy texture and nutty taste.

Dried cranberries: Sweet and tart, they complement the other flavors.

Mayonnaise: Forms the base of the creamy dressing.

Apple cider vinegar: Adds a tangy kick to the dressing.

Honey: Sweetens the dressing and balances the vinegar.

When preparing the broccoli florets, make sure to cut them into bite-sized pieces to ensure they are easy to eat and well-coated with the dressing. To enhance the flavor and texture, you can lightly blanch the broccoli by boiling it for 1-2 minutes and then plunging it into ice water before adding it to the salad. This will keep the broccoli vibrant and crisp.

• broccoli florets – Substitute with cauliflower florets: Cauliflower provides a similar texture and can be used raw or lightly blanched, making it a great alternative.

• red onion – Substitute with green onions: Green onions offer a milder flavor and add a nice color contrast to the salad.

• shredded cheddar cheese – Substitute with feta cheese: Feta cheese adds a tangy flavor and crumbly texture, which complements the other ingredients well.

• sunflower seeds – Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and are equally nutritious.

• dried cranberries – Substitute with raisins: Raisins offer a similar sweetness and chewy texture, making them a suitable replacement.

• mayonnaise – Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while also being a healthier option.

• apple cider vinegar – Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, enhancing the overall flavor of the salad.

• honey – Substitute with maple syrup: Maple syrup provides a similar sweetness and depth of flavor, making it a good alternative.

• To store your broccoli salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The mayonnaise dressing might cause the broccoli to soften slightly, but it will still be delicious.
• If you want to prepare the salad in advance, consider storing the dressing separately. Combine the broccoli, red onion, cheddar cheese, sunflower seeds, and dried cranberries in one container, and the mayonnaise mixture in another. Mix them together just before serving.
• Freezing the broccoli salad is not recommended. The mayonnaise dressing and broccoli do not freeze well and can become watery and lose their texture upon thawing.
• If you have leftover broccoli that you want to freeze, blanch the broccoli florets first. Boil them for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain well and store in a freezer-safe bag or container.
• For a twist, consider adding other vegetables like carrots or bell peppers to the salad. These can be stored and refrigerated in the same way.
• Always label your containers with the date of preparation to keep track of freshness. This is especially helpful if you are making multiple dishes at once.
• When ready to serve, give the broccoli salad a good stir to redistribute the dressing and ensure every bite is flavorful.

• Place the broccoli salad in a microwave-safe dish. Cover it loosely with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• For a stovetop method, transfer the broccoli salad to a non-stick skillet. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the crunchiness of the broccoli florets.

• If you prefer using an oven, preheat it to 350°F (175°C). Spread the broccoli salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, checking and stirring halfway through.

• For a quick and easy method, use a steamer. Place the broccoli salad in a heatproof bowl and set it in a steamer basket over boiling water. Steam for 3-5 minutes, or until heated through. This method helps retain the vibrant color and texture of the broccoli florets.

• If you have an air fryer, preheat it to 320°F (160°C). Place the broccoli salad in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can add a slight crispiness to the sunflower seeds and broccoli florets.

• Large mixing bowl: Used to combine the chopped broccoli, diced red onion, shredded cheddar cheese, sunflower seeds, and dried cranberries.

• Small bowl: Used to whisk together the mayonnaise, apple cider vinegar, and honey for the dressing.

• Whisk: Used to mix the dressing ingredients until smooth.

• Measuring cups: Used to measure out the broccoli, red onion, cheddar cheese, sunflower seeds, dried cranberries, mayonnaise, apple cider vinegar, and honey.

• Chef’s knife: Used to chop the broccoli and dice the red onion.

• Cutting board: Used as a surface for chopping the broccoli and dicing the red onion.

• Spatula: Used to toss the salad and coat the ingredients evenly with the dressing.

• Refrigerator: Used to chill the salad for at least 30 minutes to allow the flavors to meld.

Pre-chop ingredients: Save time by chopping broccoli, dicing red onion, and shredding cheddar cheese in advance. Store them in airtight containers.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Batch make dressing: Whisk together the mayonnaise, apple cider vinegar, and honey in bulk and store in the fridge for future use.

Mix and refrigerate: Combine all ingredients and refrigerate overnight. This allows the flavors to meld and saves time on the day of serving.