Broccoli Salad Recipe
This broccoli salad recipe is a crunchy, creamy, and flavorful side dish made with fresh broccoli, bacon, cheddar, cranberries, and a simple dressing. Perfect for potlucks, picnics, or weeknight dinners, it’s quick to make and even better when prepared ahead of time.
Ingredients
- 6 cups fresh broccoli florets about 2 heads of broccoli
- 1 cup shredded sharp cheddar cheese
- ½ cup red onion finely chopped
- 8 slices bacon cooked and crumbled
- ½ cup dried cranberries or raisins
- ⅓ cup sunflower seeds or pumpkin seeds
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and chop broccoli into bite-sized florets.
- Cook bacon until crispy, then crumble.
- In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
- In a large bowl, combine broccoli, cheddar, onion, cranberries, seeds, and bacon.
- Pour dressing over salad and toss to coat.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
For extra crunch, toast the seeds before adding.
Swap mayo for Greek yogurt to lighten the dressing.
Blanch broccoli briefly for a softer texture without losing freshness.
Nutrition
Calories: 220kcal
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