Sunflower Broccoli Salad

Twenty-four weeks. I had my work baby shower on Thursday, small, in the daycare break room, organized by Miss Patrice and the staff. They got me practical things, which I told them I wanted. A monitor. A bassinet. A good nursing pillow. Miss Layla, who cried when her first kindergartners left three years ago and who is now a confident teacher, made a banner that said Welcome, Clarke Baby and hung it crooked and did not notice and nobody said anything because the crookedness was part of the love.

I stood in the break room with my coworkers who have known me for nine years and felt a specific gratitude that I do not have a better word for than gratitude. These are not my family. They are not Gloria and Tyler and Destiny and the Clarkes. But they are people who have watched me do my work every day for nine years and who came to this room with practical gifts and a crooked banner and food from the diner next door and that is a form of love too. The form that shows up at the break room on a Thursday. I accept all the forms.

Tyler Clarke family shower is next week at Debbie. I expect a larger production. Debbie has been knitting for two months. There will be a spreadsheet somewhere.

The diner next door sent over a big bowl of their sunflower broccoli salad, and I kept going back to it between opening gifts — something about the crunch and the sweet-salty balance felt grounding in exactly the way that day called for. It’s the kind of dish that travels well, feeds a crowd without fuss, and disappears fast, which I think says something about what people actually want when they show up for someone. I’ve been making a version of it at home ever since, and it’s become the thing I bring when I want to show up the way Miss Patrice and Miss Layla showed up for me.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 45 min (includes chilling) | Servings: 8

Ingredients

4 cups fresh broccoli florets, chopped into bite-sized pieces
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
1/4 cup red onion, finely diced
1/2 cup shredded sharp cheddar cheese
6 slices bacon, cooked and crumbled
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth and fully combined. Season with salt and pepper.
Build the salad. In a large mixing bowl, combine the broccoli florets, sunflower seeds, dried cranberries, red onion, shredded cheddar, and crumbled bacon.
Dress and toss. Pour the dressing over the salad and toss thoroughly until all ingredients are evenly coated.
Chill. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to come together. Up to a few hours ahead is even better.
Serve. Give the salad one final toss before serving. Taste and adjust salt or vinegar as needed.

Nutrition (per serving)

Sunflower Broccoli Salad — The Kind of Thing You Bring When You Show Up