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Broccoli Bacon Salad

Broccoli bacon salad with a creamy mayonnaise dressing that lightly softens the broccoli after a short chill. Crisp bacon, cheddar cubes, red onion, sunflower seeds, and dried cranberries are tossed for a bold, tangy side dish.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cup fresh broccoli florets Cut small
  • 10 strips bacon Cooked and crumbled
  • 1 cup sharp cheddar Cubed or shredded
  • 0.5 cup red onion Finely diced
  • 0.5 cup dried cranberries
  • 0.333 cup sunflower seeds
  • 1 cup mayonnaise For creamy dressing
  • 3 tbsp apple cider vinegar For creamy dressing
  • 3 tbsp granulated sugar For creamy dressing
  • 1 tsp Dijon mustard For creamy dressing
  • 0.25 salt To taste
  • 0.25 pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper until smooth and uniform. Taste and adjust seasoning to your preference, then set aside.
Assemble the salad
  1. Combine fresh broccoli florets, crumbled bacon, sharp cheddar, red onion, dried cranberries, and sunflower seeds in a large bowl. Toss lightly to distribute everything evenly.
  2. Pour the dressing over the broccoli mixture and toss thoroughly to coat all ingredients. Stop when the broccoli looks evenly slicked with dressing.
  3. Refrigerate for 30 minutes before serving to let the broccoli soften slightly in the dressing. Cover the bowl so the surface stays fresh while it chills.
  4. Toss again before serving to re-distribute dressing and toppings. Serve immediately after the second toss.
Cook and crumble the bacon
  1. Cook the bacon in a cast iron skillet over medium heat until crisp and browned, then crumble it while warm. Let it cool briefly so it doesn’t melt the dressing when added.

Notes

Pro tip: for best texture, cut broccoli florets small and keep them dry before tossing so the dressing clings rather than waters down. Refrigerate leftovers in a covered container for up to 3 days; the salad may soften further. Freezing is not recommended. For a lighter swap, use a reduced-fat mayonnaise if you prefer a thinner, lower-calorie dressing.