Description
A crisp and creamy broccoli salad packed with bacon, cranberries, and a tangy dressing. This salad is perfect for picnics, barbecues, and meal prep. Make it ahead and let the flavors meld for the best taste!
Ingredients
For the Salad:
- 4 cups fresh broccoli florets, chopped
- 6 slices crispy bacon, crumbled
- ½ small red onion, thinly sliced
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup shredded cheddar cheese (optional)
For the Dressing:
- ½ cup mayonnaise
- ¼ cup Greek yogurt (or sour cream)
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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Prepare the broccoli – Chop broccoli into bite-sized pieces. For a slightly softer texture, blanch it for 30 seconds in boiling water, then rinse with cold water.
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Cook the bacon – In a skillet over medium heat, cook bacon until crispy. Drain on paper towels, then crumble into small pieces.
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Slice the onion – Thinly slice or finely dice the red onion. If raw onion is too strong, soak in cold water for 10 minutes, then drain.
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Make the dressing – In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Adjust seasoning as needed.
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Assemble the salad – In a large bowl, combine broccoli, bacon, red onion, cranberries, sunflower seeds, and cheese (if using). Pour the dressing over and toss well.
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Chill and serve – Let the salad rest in the fridge for at least an hour for the best flavor. Serve cold.
Notes
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For a vegetarian version, omit the bacon and add toasted almonds or walnuts.
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To make it lighter, use all Greek yogurt instead of mayo.
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The dressing can be made up to 2 days in advance and stored separately.
- Prep Time: 15 minutes
- Cook Time: 1 hour (optional)
- Category: salad
- Method: No-cook
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 7g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg