Image for Flying Horse Farms’ Broccoli Salad

Flying Horse Farms’ Broccoli Salad


Allison Csonka
Associate Director of Individual Giving 


This broccoli salad recipe is a hit at Flying Horse Farms, the SeriousFun camp in Ohio. It’s a favorite, fresh dish served to family campers as they “spring” into camp!




  • 2 bunches or 6 small crown broccoli,
    cut up into bite- sized pieces
  • 1 carrot, shredded
  • 1⁄2 red onion, diced
  • 1⁄4 cup roasted sunflower seeds
  • 1⁄2 cup mayonnaise, or your favorite substitute
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar
  • 1⁄2 teaspoon ground black pepper, or to taste
  • 1⁄4 cup dried cranberries
  • 1⁄4 cup dried apricots
  • 1⁄2 teaspoon salt, or to taste


  1. Mix cut broccoli, shredded carrot, diced red onion, sunflower seeds, cranberries, and apricots in a large bowl.
  2. Whisk together remaining ingredients in a small bowl.
  3. Add dressing to the broccoli and mix until all of the broccoli is covered.
  4. Cover and chill in the refrigerator at least 30 minutes before serving.
  5. Bon appétit!



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