Description
This broccoli salad is fresh, crunchy, and packed with flavor—perfect for potlucks, picnics, or weekday lunches. Made with crisp broccoli florets, savory bacon, sweet cranberries, crunchy sunflower seeds, and a creamy tangy dressing, this crowd-pleaser comes together in under 30 minutes. You can prep it ahead of time, store it easily, and tweak the ingredients to match your diet or pantry. Whether you’re looking for a healthy lunch option or a vibrant side dish, this broccoli salad is a recipe you’ll come back to again and again.
Ingredients
Scale
- 5 cups broccoli florets, chopped
- ½ small red onion, finely diced
- ½ cup cooked and crumbled bacon
- ⅓ cup dried cranberries
- ¼ cup toasted sunflower seeds or chopped nuts
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Wash and dry the broccoli thoroughly, then chop into small, bite-sized pieces.
- Dice the red onion and set aside.
- In a small skillet, cook the bacon until crisp, then drain and crumble.
- In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon.
- Pour dressing over the mix and toss until evenly coated.
- Cover and chill for at least 30 minutes before serving.
Notes
- Blanch broccoli briefly for a slightly softer texture.
- Add bacon and seeds right before serving for maximum crunch.
- Use dairy-free or vegan substitutes if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (except bacon)
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 235
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg