Hey y’all! If you’re looking for a vibrant, fresh, and outrageously tasty side dish, this Broccoli Salad is about to be your new go-to recipe. It’s got a satisfying crunch, a sweet and tangy dressing, and bursts of flavor from crisp bacon, sharp cheddar, and juicy cranberries. Perfect for potlucks, BBQs, picnics, or even as a make-ahead lunch—this salad is always a hit. Let’s get cooking!
Why You’ll Love This broccoli salad
- Quick and Easy: Ready in just 20 minutes—ideal for last-minute gatherings.
- Make-Ahead Friendly: Tastes even better after chilling.
- Customizable: Mix in your favorite add-ins like nuts or different cheeses.
- Crowd-Pleaser: Loved by kids and adults alike.
- Nutritious: Packed with fiber, vitamins, and protein.
Ingredients
- 2 heads fresh broccoli (about 5 cups florets), cut into bite-sized pieces
- 8 slices bacon, cooked crispy and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1/3 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/3 cup sunflower seeds (hulled and unsalted preferred)
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Step 1: Prep the Salad Ingredients
Chop the broccoli into small, bite-sized florets. Dice the red onion finely, shred the cheddar cheese, and crumble the cooked bacon.
Step 2: Make the Creamy Dressing
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
Step 3: Assemble the Salad
In a large mixing bowl, combine the broccoli, bacon, cheddar, red onion, dried cranberries, and sunflower seeds. Toss gently.
Step 4: Dress and Toss
Pour the dressing over the salad mixture and toss until every component is coated in the dressing.
Step 5: Chill and Serve
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld (optional but recommended).
Notes
- If you prefer a more tender broccoli, blanch the florets in boiling water for 1 minute then plunge in ice water before assembling.
- You can use Greek yogurt for a lighter dressing, swapping out half of the mayo.
- For a nutty crunch, substitute sunflower seeds with chopped pecans or almonds.
Variations
- Vegan Broccoli Salad: Use vegan mayo and omit bacon or use a plant-based alternative.
- Broccoli Cauliflower Salad: Mix half broccoli and half cauliflower florets.
- Tangy Apple Broccoli Salad: Add 1 diced apple for a sweet, crisp twist.
Required Equipment
- Large mixing bowl
- Medium bowl
- Knife and cutting board
- Whisk
- Measuring cups and spoons
Storage Instructions
Store Broccoli Salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle. Not suitable for freezing.
Suggested Pairings & Serving Recommendations
- Serve alongside grilled meats or burgers for a classic BBQ combo.
- Pair with roasted chicken or salmon for a balanced, healthy meal.
- Enjoy as a lunch with crusty bread or pita.
Pro Tips
- Cut the broccoli small for maximum flavor in each bite and easier eating.
- Chill the salad at least 30 minutes before serving for best texture and flavor.
- Make the salad a day ahead—it’s even better after sitting overnight!
FAQ
Can I make Broccoli Salad in advance?
Absolutely! In fact, making it a few hours ahead lets the flavors mingle and intensify.
Do I have to cook the broccoli?
No, it’s meant to be raw for a crunchy texture, but you can blanch it for a more tender bite.
What can I use instead of bacon?
You can use turkey bacon, plant-based bacon, or simply leave it out for a vegetarian version.
Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Total Time: 20 minutes (not including chilling)
Serves: 6
Ingredients
- 2 heads fresh broccoli (about 5 cups florets), cut into bite-sized pieces
- 8 slices bacon, cooked crispy and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1/3 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/3 cup sunflower seeds (hulled and unsalted preferred)
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
1Chop the broccoli into small, bite-sized florets. Dice the red onion finely, shred the cheddar cheese, and crumble the cooked bacon.
-
2In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
-
3In a large mixing bowl, combine the broccoli, bacon, cheddar, red onion, dried cranberries, and sunflower seeds. Toss gently.
-
4Pour the dressing over the salad mixture and toss until every component is coated in the dressing.
-
5Cover and refrigerate for at least 30 minutes before serving to let the flavors meld (optional but recommended).
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
10 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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