Broccoli Salad Recipe
A classic broccoli salad recipe with crispy bacon, sunflower seeds, cheddar, and a creamy apple cider vinegar dressing. Ready in minutes!
Ingredients
- For the Salad Base
- 6 cups fresh broccoli florets chopped into bite-sized pieces
- ½ cup red onion finely diced
- 1 cup sharp cheddar cut into small cubes
- ½ cup dried cranberries
- ½ cup sunflower seeds
- 6 slices real bacon cooked and crumbled
- For the Creamy Dressing
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 3 tbsp sugar
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Prepare the Broccoli (5 minutes)
- Rinse broccoli under cold water.
- Pat completely dry — moisture can thin the dressing.
- Chop broccoli florets into small, even pieces.
- Cook the Bacon (10 minutes)
- Lay bacon slices on a parchment-lined baking sheet.
- Bake at 400°F for 8–10 minutes or until crisp.
- Drain on paper towels and crumble into small bits.
- Make the Creamy Dressing (2 minutes)
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Taste and adjust sweetness or tang to your liking.
- Combine the Salad (3 minutes)
- Add broccoli, cheddar cheese, dried cranberries, sunflower seeds, red onion, and bacon to a large mixing bowl.
- Pour the dressing over everything.
- Toss gently until fully coated.
- Chill the Salad (Optional, 1 hour)
- Let the salad rest in the refrigerator for at least 30–60 minutes.
Notes
- Dry the broccoli thoroughly to keep the dressing thick and creamy.
- Cube cheddar instead of shredding for better texture.
- Let the salad chill to allow flavors to meld beautifully.
- Use real bacon for best flavor; store-bought bits don’t compare.
- Start with ¾ of the dressing and add more only if needed.
- Add extra sunflower seeds before serving for crunch.
- If desired, blanch broccoli for 1 minute to soften without losing color.