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Broccoli Bacon Salad

Broccoli bacon salad with creamy mayo dressing coats crisp-tender florets, cheddar, and crunchy sunflower seeds. After a short chill, the broccoli softens slightly while the bacon stays tasty and the flavors meld.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Broccoli Bacon Salad
  • 6 cup fresh broccoli florets Cut small for even coating.
  • 10 strip bacon Cook until crisp, then crumble.
  • 1 cup sharp cheddar Cubed or shredded.
  • 0.5 cup red onion Finely diced.
  • 0.5 cup dried cranberries
  • 0.3333333333 cup sunflower seeds
  • 1 cup mayonnaise For creamy dressing.
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Method
 

Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper until smooth, then taste and adjust seasoning.
  2. Continue whisking until the dressing looks evenly combined and glossy.
Assemble the salad
  1. Combine broccoli florets, crumbled bacon, sharp cheddar, red onion, dried cranberries, and sunflower seeds in a large bowl.
  2. Pour the dressing over the salad mixture and toss until every piece is lightly coated.
Chill and serve
  1. Refrigerate the salad for 30 minutes so the broccoli softens slightly in the dressing.
  2. Toss again before serving to redistribute dressing and keep the texture balanced.

Notes

Pro tip: cut the broccoli florets small and crumble the bacon right before assembling so the salad has a crisp-tender bite. Refrigerate in an airtight container for up to 3 days; the broccoli will continue to soften slightly. Freeze: no—dressing and fresh broccoli don’t hold up well. If you want a lighter option, use light mayonnaise for the same creamy dressing base.