Description
This Best Broccoli Salad Recipe features crisp fresh broccoli florets, savory bacon, sharp cheddar cheese, sweet cranberries, and crunchy almonds tossed in a creamy homemade dressing. It’s perfect for potlucks, BBQs, or as a healthy side dish for any meal. Make it ahead of time – it actually tastes better after chilling!
Ingredients
- 6–8 cups fresh broccoli florets (about 2 large heads), cut into bite-sized pieces
- 8 slices crispy bacon, cooked and crumbled
- 1/2 cup red onion, finely diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup dried cranberries (or substitute raisins if preferred)
- 1/2 cup sliced almonds or sunflower seeds
- 1 cup mayonnaise (can substitute half with Greek yogurt for a lighter version)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey or sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Prepare the broccoli: Cut into small, bite-sized florets. Don’t discard the stems – peel the tough outer layer and dice the tender inner part.
- Cook the bacon: Until crispy (oven-baking at 400°F for 15-18 minutes works great). Cool completely before crumbling.
- Prepare other ingredients: Finely dice the red onion (optional: soak in cold water for 10 minutes to reduce sharpness). Shred the cheese and measure out dried cranberries and nuts/seeds.
- Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- Assemble the salad: In a large bowl, combine broccoli florets, most of the bacon (reserve some for topping), red onion, cheddar cheese, dried cranberries, and almonds or sunflower seeds.
- Add dressing: Pour over salad ingredients and toss gently until evenly coated.
- Chill: Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve: Give the salad a good stir and sprinkle with reserved bacon and additional nuts or seeds if desired.
Notes
– Cut the broccoli small for better flavor distribution and easier eating.
– Save the broccoli stems – when peeled, they add wonderful crunch and nutrition.
– For make-ahead preparation, add nuts/seeds just before serving to maintain crunch.
– Customize with additional ingredients like diced apple, chopped celery, or water chestnuts.
– For a lighter version, substitute half the mayonnaise with Greek yogurt.
– This salad actually tastes better after a few hours or overnight in the refrigerator.
- Prep Time: 20
- Cook Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8 g
- Sodium: 330 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: best broccoli salad recipe, broccoli salad, make ahead salad, potluck side dish, healthy side dish, bacon broccoli salad, creamy broccoli salad