Description
A delicious and satisfying broccoli salad recipe with a creamy dressing, bacon, cranberries, and sunflower seeds. Perfect for potlucks, picnics, or as a side dish.
Ingredients
Scale
- 5 cups fresh broccoli florets (about 1.5 pounds, cut into bite-sized pieces)
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup dried cranberries
- 1/4 cup sunflower seeds (shelled)
- 4 strips bacon, cooked until crisp and crumbled
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Prepare the broccoli by washing, drying, and cutting into bite-sized florets. For a more tender bite, blanch briefly and shock in ice water, then drain very well and pat dry (optional).
- 2. Finely chop the red onion, thinly slice the celery, and shred the carrots.
- 3. In a large bowl, combine the broccoli, red onion, celery, carrots, dried cranberries, and sunflower seeds.
- 4. Cook bacon until crisp, drain, and crumble.
- 5. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Taste and adjust seasoning.
- 6. Pour the dressing over the broccoli mixture, add the crumbled bacon, and toss gently to combine.
- 7. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This salad is best served chilled and is not typically reheated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300 (varies based on ingredients)
- Sugar: Approx. 8g
- Sodium: Approx. 300mg
- Fat: Approx. 20g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 3g
- Protein: Approx. 5g