Broccoli Salad Recipe
This Broccoli Salad Recipe is an easy classic, crunchy side dish with fresh broccoli, crispy bacon, sweet cranberries, cheddar cheese, and sunflower seeds tossed in a quick homemade dressing. Ready in just 15 minutes (plus time for chilling), it’s the perfect make-ahead salad for picnics, BBQs, holiday meals, and summer gatherings.
Servings: 6
Equipment
Ingredients
- 3 cups fresh broccoli florets cut into bite-sized pieces
- 4 slices bacon cooked, cooled, and crumbled
- 1/2 cup dried cranberries
- 1/2 cup grated cheddar cheese or cubed
- 1/2 cup salted sunflower seeds
- 1/4 medium red onion optional
Broccoli Salad Dressing
- 1/2 cup mayonnaise
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- Make the salad. Add the broccoli, crumbled bacon, cranberries, cheddar cheese, sunflower seeds, and onion (if using) to a large mixing bowl.
- Make the dressing. Whisk together the mayonnaise, maple syrup, and apple cider vinegar. Pour over the salad and toss to coat.
- Rest. Cover the salad and refrigerate at least 30 minutes before serving.
Notes
Storage Instructions:
- Store: Refrigerate in an airtight container up to 4 days.
- Do Not Freeze: Broccoli becomes watery when frozen.
- Make-Ahead Tip: Prepare up to 24 hours in advance for the best taste.
- Bite-Sized Broccoli: Cut broccoli into bite-sized pieces to make it easier to eat.
- Fresh Ingredients: Use crisp, bright-green broccoli for the best texture.
- Drain Bacon Well: Drain and pat cooked bacon dry to avoid a greasy salad.
- Make Sure to Chill: Let the flavors meld for even better taste.
- Make Ahead: Great made a couple of hours ahead or the night before.
Nutrition
Calories: 262kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 264mg | Potassium: 302mg | Fiber: 3g | Sugar: 17g | Vitamin A: 385IU | Vitamin C: 41mg | Calcium: 134mg | Iron: 1mg