This vibrant and crunchy broccoli cranberry salad is a delightful mix of fresh vegetables, tangy dressing, and sweet cranberries.
Chop the fresh broccoli into bite-sized florets and place them in a large salad bowl.
Cutting the broccoli into uniform pieces ensures even distribution of flavors.
Dice the small red onion finely and add it to the bowl.
Soak the diced onion in cold water for a few minutes to reduce its sharpness.
Add the sharp cheddar cheese, sweetened cranberries, and toasted sunflower seeds to the bowl.
Ensure the cheese is freshly shredded for the best texture.
In a small mixing bowl, whisk together the creamy mayonnaise, granulated sugar, red wine vinegar, salt, and ground black pepper until smooth.
Whisking the dressing thoroughly ensures all ingredients are well combined.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Toss the salad gently to avoid breaking the broccoli florets.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Chilling the salad enhances the flavor and texture.
Serve the salad chilled and enjoy!
Garnish with additional sunflower seeds for a decorative touch.
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