Go Back

Broccoli Bacon Salad

Broccoli bacon salad with creamy dressing, crisp sunflower seeds, and cheddar cubes. Fresh broccoli is tossed with smoky bacon and cranberry crunch, then chilled so it softens slightly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 cup fresh broccoli florets Cut small for even coating and quick softening in the dressing.
  • 10 strips bacon Cooked until crisp and crumbled.
  • 1 cup sharp cheddar Cubed or shredded.
  • 0.5 cup red onion Finely diced.
  • 0.5 cup dried cranberries
  • 0.33 cup sunflower seeds
Creamy dressing
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Make the dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, and Dijon mustard until smooth, then taste and adjust with salt and pepper.
  2. Let the dressing sit at room temperature for 5 minutes so the flavors meld before tossing.
Cook and crumble bacon
  1. Bake bacon on a sheet pan until crisp and cooked through, then crumble into bite-size pieces.
Assemble and chill
  1. In a large bowl, combine fresh broccoli florets, crumbled bacon, sharp cheddar, red onion, dried cranberries, and sunflower seeds.
  2. Pour the creamy dressing over the salad and toss until the broccoli and toppings are evenly coated.
  3. Cover and refrigerate for 30 minutes so the broccoli softens slightly in the dressing.
  4. Toss again before serving to redistribute the dressing and recoat any dry spots.

Notes

For the best texture, cut broccoli florets small so they soften just enough after 30 minutes of chilling. Store leftovers in an airtight container in the refrigerator up to 3 days; the broccoli will continue to soften slightly. Freezing is not recommended. If you want a lighter version, substitute mayonnaise with Greek yogurt (or a half-and-half mix) for a tangier dressing.