Broccoli Salad
This incredible broccoli salad is packed with crisp broccoli, smoky bacon, sweet dried cranberries, and a creamy tangy dressing that makes it completely irresistible. It's the perfect make-ahead side dish for potlucks, barbecues, and holiday gatherings.
Equipment
- Large mixing bowl - At least 4-quart capacity
- Medium bowl - For mixing dressing
- Skillet or griddle - For cooking bacon
- Paper towels - For draining bacon
- Airtight container - For storage
Ingredients
- 6 cups fresh broccoli florets - about 2 large heads or 680g, chopped into bite-sized pieces
- 8 slices thick-cut bacon - about 8 oz or 225g, cooked crispy and crumbled
- 1 cup dried cranberries - 150g
- 1/2 cup sunflower seeds - 70g, raw or roasted
- 1/2 medium red onion - about 1/2 cup or 80g, finely diced
- 1 cup sharp cheddar cheese - 115g, shredded or cubed
For the Dressing
- 1 cup mayonnaise - 240ml
- 3 tablespoons apple cider vinegar - 45ml
- 2 tablespoons honey - 30ml, or granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse broccoli under cold water, pat completely dry, cut off tough stems, and chop florets into 1-inch bite-sized pieces. Transfer to a large mixing bowl.
- Cook bacon in a skillet over medium heat until crispy and golden brown, about 4-5 minutes per side. Drain on paper towels, cool, then crumble into small pieces.
- Finely dice the red onion. If using block cheese, shred or cut into small cubes. Measure cranberries and sunflower seeds.
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Add crumbled bacon, dried cranberries, sunflower seeds, red onion, and cheese to the bowl with broccoli. Toss gently to combine.
- Pour dressing over the broccoli mixture and fold gently until every piece is coated. Cover and refrigerate for at least 2 hours before serving.
Notes
- Don't skip the resting time - the salad needs at least 2 hours in the fridge for the flavors to develop properly.
- Keep the broccoli raw for the best crunch. Blanching will make it softer and won't hold up as well over time.
- Toast sunflower seeds in a dry skillet over medium heat for 2-3 minutes to enhance their nutty flavor.
- Start with 3/4 of the dressing and add more as needed to avoid overdressing the salad.
- Store in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to improve during the first 24 hours.
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- To make vegetarian, substitute crispy chickpeas or chopped pecans for the bacon.
- Try adding 1 diced Granny Smith apple for extra tartness and crunch.
- If the salad seems dry after a day or two, stir in a tablespoon of mayonnaise or splash of milk to refresh the dressing.
- Reserve a tablespoon of crumbled bacon to sprinkle on top right before serving for visual appeal.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 18gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 380mgPotassium: 320mgFiber: 2gSugar: 12gVitamin A: 15IUVitamin C: 85mgCalcium: 10mgIron: 6mg
Tried this recipe?Let us know how it was!