Ingredients
5-6 cups broccoli florets 1 lb, this was about 2 ½ heads of broccoli for me (450g)
1 cup sharp cheddar cheese thicker, not finely shredded (115g)
⅔ cup dried cranberries (85g)
½ cup crumbled bacon² (60g)
½ cup salted sunflower seeds (60g)
⅓ cup red onion diced into small pieces (50g)

Dressing
¾ cup mayo I use olive oil mayo (175g)
¼ cup sour cream³ (70g)
1 ½ Tablespoon white wine vinegar⁴
3 Tablespoons sugar (40g)
¼ teaspoon salt
¼ teaspoon pepper

Directions:

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
Pour dressing over broccoli combination and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.

NotesI never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.

²If cooking and crumbling your own bacon, you'll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not "bacon flavored bits" with imitation flavor.

³Some or all of the sour cream may be substituted with plain Greek yogurt.

⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.

https://sugarspunrun.com/broccoli-salad/#recipe​

Ingredients:
2 c plain or vanilla Greek yogurt                        2 c fresh or frozen blueberries
2 c fresh or frozen mixed berries                       ¼ head of red cabbage
1 whole banana, peeled                                       ¼ c honey
1 c cranberry or grape juice
 
Directions:
Throw all the ingredients in a blender and mix until smooth. Taste and adjust sweetness, creaminess...whatever it needs! Add ice if it needs to be more "frozen."
 
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a11372/purple-resolution-smoothie/

Ingredients:
1 c cubed, cooked chicken                                                    1 tsp lemon juice
½ c chopped apple                                                                   ¼ tsp onion powder
½ c chopped celery                                                                   ⅛ tsp salt
¼ c dried cranberries                                                                ¼ mayonnaise
½ c unsweetened, crushed pineapple, drained             4 pita pocket halves

Directions:
1) Combine chicken, juice, apple, celery, powder, salt, cranberries, mayonnaise
​and pineapple in a bowl.

2) Fill pitas with chicken mixture.

3) Enjoy!
 
Source: https://www.tasteofhome.com/recipes/fruity-chicken-salad-pitas/

INGREDIENTS
2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp. Dijon mustard
4 tsp. white sugar
1 tbsp. cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
Salt and pepper to taste
1/4 cup sliced almonds
 
​DIRECTIONS
Heat olive oil in a large pot over medium heat.  Stir in the onion and garlic; cook and stir until the onion softens and turns translucent about 5 minutes.  Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat.  Stir in the kale, cover, and cook 5 minutes until wilted.
 
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.  Season to taste with salt and pepper.  Sprinkle with sliced almonds before serving.
 
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish