📖 Instructions

1. Prepare the Broccoli: Chop the broccoli into small, bite-sized florets. If you prefer a slightly softer texture, lightly steam or blanch the florets for 2-3 minutes. Immediately transfer them to an ice bath to stop the cooking process and maintain their vibrant green color. Drain well and set aside.
2. Toast the Pecans (Optional): In a dry skillet over medium heat, toast the pecans for 3-5 minutes, or until they become fragrant and lightly browned. Watch them carefully to prevent burning. Allow them to cool slightly, then coarsely chop and set aside. I sometimes skip this step when am feeling lazy and they still taste great!
3. Combine the Salad Ingredients: In a large bowl, combine the prepared broccoli florets, dried cranberries, red onion (if using), and toasted pecans. Gently toss everything together to ensure an even distribution of ingredients. Sometimes I even throw in some crumbled feta if i'm feelin fancy!
4. Make the Poppy Seed Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup for a vegan option), Dijon mustard, poppy seeds, salt, and black pepper. Adjust the seasoning to your liking. If you prefer a sweeter dressing, add a little more honey.
5. Dress the Salad: Pour the poppy seed dressing over the salad ingredients. Gently toss until everything is evenly coated. Be careful not to overdress the salad, as it can become soggy.
6. Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Before serving, give it another gentle toss. Serve chilled and enjoy!