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–+ servings
Overhead shot of a large white serving bowl filled with broccoli salad topped with crispy bacon bits, shredded cheddar cheese, sunflower seeds, and red onion, drizzled with creamy dressing, styled on a rustic wooden picnic table

Broccoli Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients
  

  • 6 cups fresh broccoli florets cut into small bite-sized pieces, about 2 medium heads
  • 8 slices bacon cooked until crispy and crumbled
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/2 cup sunflower seeds roasted, unsalted
  • 1/2 cup dried cranberries
  • 1/3 cup red onion finely diced
  • 3/4 cup mayonnaise or half mayo, half plain Greek yogurt for a lighter version
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar or honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then crumble into pieces. Alternatively, bake bacon at 400°F for 15–18 minutes until crispy.
  • Wash and dry the broccoli thoroughly. Cut into small, bite-sized florets — the smaller the better for getting dressing into every nook. Finely dice the red onion and set aside.
  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar (or honey), salt, and black pepper until smooth and fully combined. Taste and adjust seasoning as needed — add more vinegar for tanginess or more sugar for sweetness.
  • In a large mixing bowl, combine the broccoli florets, crumbled bacon, shredded cheddar cheese, sunflower seeds, dried cranberries, and diced red onion.
  • Pour the dressing over the salad and toss everything together until the broccoli is evenly coated. Start with about 3/4 of the dressing and add more to your preference.
  • Cover the bowl and refrigerate for at least 30 minutes before serving, or up to 24 hours. Toss again before serving and taste for seasoning. Add the sunflower seeds right before serving if you prefer maximum crunch.

Notes

Make-ahead: This salad tastes even better after a few hours in the fridge as the flavors meld. Make up to 24 hours ahead. Lighter version: Substitute half or all of the mayonnaise with plain Greek yogurt for added protein and fewer calories. Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving. Variations: Swap sunflower seeds for pepitas or sliced almonds. Add halved grapes for extra fresh sweetness. For a vegan version, use vegan mayo, coconut bacon, and skip the cheese.
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