Description
A classic, crowd-pleasing broccoli salad with crisp florets, smoky bacon, sharp cheddar, and sweet dried cranberries, all coated in a creamy, tangy dressing. This make-ahead salad is perfect for picnics, potlucks, or as a hearty side dish.
Ingredients
Scale
- 6 cups fresh broccoli florets (cut into bite-sized pieces)
- 8 oz bacon, cooked and crumbled
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries or raisins
- 1/2 cup sunflower seeds or slivered almonds
- 1 cup sharp cheddar cheese, cubed or shredded
- For the dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp granulated sugar (or honey)
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional add-ins:
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped fresh parsley
Instructions
- In a large bowl, combine broccoli florets, bacon, red onion, cranberries, sunflower seeds, and cheddar cheese.
- In a separate bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper until smooth.
- Pour dressing over the broccoli mixture and toss until evenly coated.
- Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to meld.
- Stir well before serving. Add optional toppings if desired.
Notes
- For a lighter version, substitute half the mayo with Greek yogurt
- Toast nuts/seeds for extra crunch and flavor
- Make it vegetarian by omitting bacon (add smoked almonds for a similar depth)
- Broccoli stems can be peeled, shredded, and added for extra texture
- Leftovers keep for up to 3 days in the fridge
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Side Dish/Salad
- Method: No-Cook (except bacon)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg