If you’re looking for a dish that’s both healthy and satisfying, this Classic Creamy Broccoli Salad delivers exactly what you need. Packed with fresh, crisp broccoli florets and loaded with crunchy textures, it offers a nutritious option that doesn’t compromise on flavor.
The combination of wholesome vegetables, protein-rich bacon, and antioxidant-packed cranberries creates a well-balanced dish that feels indulgent while still being good for you. Whether you’re serving it as a side dish at dinner, adding it to a quick brunch spread, or enjoying it as a nutritious breakfast on busy mornings, this versatile salad provides sustained energy and all the hearty, satisfying elements that make a meal memorable.
Classic Creamy Broccoli Salad with Bacon and Cranberries
4
servings15
minutes7
minutesIngredients
For the Salad:
1 pound fresh broccoli florets (about 5-6 cups, cut into bite-sized pieces)
4-6 slices bacon, cooked crisp and crumbled
1/4 cup finely diced red onion
1/2 cup dried cranberries (or raisins)
1/2 cup sunflower seeds (roasted and salted, or toasted yourself)
1/2 cup shredded sharp cheddar cheese (optional, but highly recommended)
For the Dressing:
3/4 cup mayonnaise (light or regular)
2 tablespoons apple cider vinegar (or white wine vinegar)
1-2 tablespoons granulated sugar (adjust to your sweetness preference)
1/4 teaspoon black pepper
Pinch of salt (optional, as bacon and cheese add salt)
Directions
- Prepare the Broccoli: Wash the broccoli florets well and ensure they are thoroughly dry. You can pat them dry with a clean kitchen towel or use a salad spinner. Cut the florets into small, bite-sized pieces. If using any of the stems, peel the tough outer layer and dice them finely as well.
- Cook and Crumble Bacon: Cook the bacon in a skillet over medium heat until crispy (approx. 5-7 minutes). Drain on paper towels and crumble once cooled.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, and black pepper until smooth. Taste and adjust sugar if you prefer it sweeter. You can also add a pinch of salt if needed, but remember the bacon and cheese will contribute saltiness.
- Combine Salad Ingredients: In a large mixing bowl, combine the prepared broccoli florets, crumbled bacon, finely diced red onion, dried cranberries, sunflower seeds, and shredded cheddar cheese (if using).
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Toss gently until all the ingredients are well coated.
- Chill: Cover the bowl and refrigerate for at least 1 hour. Chilling allows the flavors to meld and the broccoli to slightly soften, enhancing the salad’s texture and taste. For best results, chill for 2-4 hours, or even overnight.
- Serve: Give the salad a quick stir before serving. Enjoy!
Tips and Variations:
- For extra crunch: If you want your broccoli to be extra crisp, you can soak the florets in ice water for 10-15 minutes before drying and adding them to the salad.
- Toasting Sunflower Seeds: If your sunflower seeds aren’t roasted, you can lightly toast them in a dry skillet over medium-low heat for a few minutes until fragrant and lightly browned. Watch them carefully to prevent burning.
- Other Add-ins: Feel free to get creative! Other delicious additions include:
- Chopped nuts (pecans, almonds, walnuts)
- Shredded carrots
- Diced celery
- Hard-boiled eggs, chopped
- Different cheeses (e.g., feta, blue cheese)
- Lighter Dressing: For a lighter option, you can substitute half of the mayonnaise with plain Greek yogurt.
- Make Ahead: Broccoli salad is excellent for making ahead as it holds up well in the refrigerator for 3-4 days. The flavors often improve over time.
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