Description
Delicious Broccoli Salad with bacon, cranberries, almonds, and a creamy dressing. Perfect for potlucks and BBQs. Enjoy this crunchy, savory treat!
Ingredients
Scale
- 2 pounds fresh broccoli florets, cut into bite-sized pieces
- 8 slices bacon, cooked crisp and crumbled
- 1/2 cup red onion, finely diced
- 1 cup dried cranberries
- 1/2 cup sunflower seeds, unsalted
- 1 cup sharp cheddar cheese, cubed small or shredded
Instructions
- Step 1: Prepare the broccoli Start with fresh, firm broccoli heads and trim away the thick main stem. Cut the remaining broccoli into small, bite-sized florets – aim for pieces about 1/2-inch in size for the perfect texture. Don’t throw away those stems! Peel the tough outer layer and dice the tender inner stem into small pieces similar in size to your florets. This reduces waste and adds extra crunch to your broccoli salad.
- Step 2: Cook the bacon Line a baking sheet with parchment paper and arrange bacon strips in a single layer. Bake at 400°F (200°C) for 15-18 minutes until crispy. Once cooled, crumble into small pieces. The rendered bacon fat can be reserved for cooking other dishes – a flavorful bonus!
- Step 3: Prepare remaining ingredients While your bacon cooks, dice the red onion finely – if you find raw onion too pungent, soak the diced pieces in cold water for 10 minutes to mellow the flavor. Measure out your cranberries and sunflower seeds. If using block cheese, cut into small 1/4-inch cubes for pockets of cheesy goodness throughout your broccoli salad.
- Step 4: Make the dressing In a medium bowl, combine mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper. Whisk until completely smooth and slightly thickened. Take a small taste and adjust seasonings if needed – the dressing should have a perfect balance of creamy tanginess with a hint of sweetness to complement the broccoli salad components.
- Step 5: Combine and marinate In a large bowl, combine broccoli, bacon, onion, cranberries, sunflower seeds, and cheese. Pour the dressing over the ingredients and gently toss until everything is evenly coated. For best results, cover and refrigerate your broccoli salad for at least 1 hour (or up to 24 hours) before serving to allow the flavors to meld and the broccoli to soften slightly in the dressing.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 15g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg