Description
This Broccoli Salad with Bacon is the perfect balance of fresh, crunchy, creamy, and savory. Crisp raw broccoli florets are tossed with smoky bacon, sweet cranberries, red onion, and sunflower seeds — all coated in a tangy, creamy dressing that brings it all together. It’s easy to prep, full of texture and flavor, and even better when made ahead. Whether you’re serving it at a backyard BBQ, a casual weeknight dinner, or prepping lunch for the week, this is one of those recipes you’ll come back to again and again.
Ingredients
- 6 cups fresh broccoli florets (bite-sized)
- 6 strips thick-cut bacon, cooked and crumbled
- ½ red onion, finely sliced
- ½ cup dried cranberries
- ½ cup sunflower seeds (salted, toasted)
- ¾ cup sharp cheddar cheese, cubed or shredded
2. For the Dressing:
- ¾ cup mayonnaise
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons sugar or honey
- Salt and pepper to taste
Instructions
- Cook bacon until crispy, drain, and crumble once cool.
- In a large mixing bowl, combine broccoli, onion, cranberries, sunflower seeds, and cheddar.
- In a small bowl, whisk together mayo, vinegar, sugar, salt, and pepper.
- Pour dressing over the broccoli mixture and toss to coat well.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- For a lighter version, substitute half the mayo with Greek yogurt.
- Add toasted almonds or pumpkin seeds for variation.
- Make a day ahead for even better flavor.
- Soak red onion in water for 10 minutes to reduce sharpness if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook (except bacon)
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 7g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg