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Fresh Broccoli Bacon Salad

Creamy broccoli bacon salad with cranberries and sunflower seeds in bowl
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This is a crisp, make-ahead salad where raw broccoli is salted to draw out moisture, ensuring it stays crunchy for hours. It features a creamy, tangy dressing and is loaded with bacon, cheddar, cranberries, and sunflower seeds for a perfect balance of smoky, sweet, and savory flavors.

Ingredients

Scale
  • 1 large head broccoli, cut into small florets (about 6 cups)
  • 1/2 teaspoon kosher salt (for salting broccoli)
  • 8 slices thick-cut bacon, cooked crisp and crumbled
  • 1/2 cup red onion, finely diced
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup sunflower seeds or slivered almonds
  • 1 cup mayonnaise
  • 1/3 cup granulated sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper, to taste

Instructions

  1. Place broccoli florets in a colander. Sprinkle with 1/2 tsp kosher salt, toss, and let sit for 10-15 minutes. Pat completely dry with a towel.
  2. In a small bowl, whisk together mayonnaise, sugar, apple cider vinegar, and lemon juice until smooth. Season with black pepper.
  3. In a large bowl, combine the dried broccoli, crumbled bacon, red onion, cheddar, cranberries, and sunflower seeds.
  4. Pour the dressing over the salad ingredients.
  5. Gently fold everything together until evenly coated.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

Salting and drying the broccoli is crucial for preventing a watery salad. For a lighter dressing, substitute half the mayonnaise with plain Greek yogurt. The salad can be made a day ahead and stores well in the fridge for 3-4 days.

Nutrition

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