If you’re looking for a side 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 alternative 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.

It’s the perfect solution when you want to add more vegetables to your table without sacrificing the hearty, satisfying elements that make a meal memorable.

Classic Creamy Broccoli Salad Recipe with Bacon and Cranberries — Pin
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Classic Creamy Broccoli Salad with Bacon and Cranberries

Recipe by Salvia

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

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.