Description

Loaded with crisp broccoli, smoky bacon, chewy cranberries, crunchy sunflower seeds, and tossed in a creamy, slightly sweet dressing, it’s everything you want in a salad.
Perfect for potlucks, barbecues, or weekly meal prep, this dish is quick to make and packed with flavor.
It’s also flexible—easy to make dairy-free, vegetarian, or low-sugar with just a few swaps. Serve it chilled for best results and prepare to hear everyone ask for the recipe.

Ingredients

Scale

5 cups fresh broccoli florets, chopped into bite-sized pieces

6 slices bacon, cooked and crumbled

⅓ cup red onion, finely diced

½ cup dried cranberries (or raisins)

⅓ cup sunflower seeds (or chopped nuts)

½ cup shredded cheddar cheese (optional)

For the dressing:

¾ cup mayonnaise

1½ tablespoons apple cider vinegar

1 tablespoon honey or sugar

Salt and pepper to taste

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Instructions

Chop broccoli into small florets and optional stem pieces. Rinse and dry thoroughly.
Cook bacon in a skillet over medium heat until crispy, then crumble.
In a small bowl, whisk together mayonnaise, vinegar, honey (or sugar), salt, and pepper until smooth.
In a large mixing bowl, combine broccoli, bacon, red onion, cranberries, sunflower seeds, and cheese (if using).
Pour dressing over the mixture and toss until well coated.
Chill for at least 30 minutes before serving.
Toss again and garnish with extra bacon or seeds before serving, if desired.

Notes

For added freshness, mix in chopped apples or shredded carrots.

If preparing ahead, store nuts separately and add just before serving.

Use light mayonnaise or Greek yogurt for a lighter dressing version.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280