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Chopped Broccoli Bacon Salad

Chopped broccoli bacon salad with cranberries and cheese in creamy dressing
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This robust salad is the ideal companion to anything coming off the grill. It features crisp broccoli, salty bacon, sweet cranberries, and a creamy dressing for a perfect textural celebration. It's a make-ahead, crowd-pleasing side dish that's both simple and memorable.

Ingredients

Scale
  • 2 large heads broccoli, cut into very small florets (about 6-7 cups)
  • 1/2 cup red onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cooked and crumbled bacon (about 6-8 slices)
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain and cool, then crumble.
  2. Place the chopped broccoli florets in a large mixing bowl.
  3. Add the diced red onion, shredded cheddar, dried cranberries, sunflower seeds, and crumbled bacon to the bowl. Toss gently to combine.
  4. In a separate medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, and onion powder until smooth. Season with salt and pepper.
  5. Pour the dressing over the broccoli mixture. Fold everything together until evenly coated.
  6. Cover and refrigerate for at least 1-2 hours before serving to allow flavors to meld.

Notes

For best texture, chop broccoli into small, bite-sized pieces. The salad can be made a day ahead; store dressing and salad components separately, then combine 1-2 hours before serving. For a lighter version, substitute half the mayonnaise with Greek yogurt.

Nutrition

Find it online: https://www.stacksipsnack.com/chopped-broccoli-bacon-salad/