Description
A crisp and flavorful salad combining fresh broccoli florets, smoky bacon, sweet dried cranberries, and a creamy tangy dressing. Perfect for summer gatherings, potlucks, or a quick nutritious side.
Ingredients
- 4 cups broccoli florets, roughly chopped
- 6 slices bacon, cooked crisp and crumbled
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 1/4 cup sunflower seeds, toasted
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the bacon: Place 6 slices of bacon in a cold skillet, then turn the heat to medium. Cook for about 8-10 minutes, turning occasionally until crisp but not burnt. Remove from skillet and place on paper towels to drain excess fat. Once cool, crumble into bite-sized pieces.
- Prep the broccoli: Rinse 4 cups of broccoli florets under cold water and pat dry. Chop into small, uniform pieces.
- Dice the onion: Finely chop 1/4 cup red onion. If you want less bite, soak the onion in ice-cold water for 10 minutes, then drain thoroughly.
- Toast the sunflower seeds: In a dry skillet over medium heat, toast 1/4 cup sunflower seeds for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- Make the dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and a pinch of salt and pepper until smooth and creamy.
- Assemble the salad: In a large mixing bowl, combine the broccoli, bacon, dried cranberries, red onion, and toasted sunflower seeds. Pour the dressing over and toss gently to coat evenly. If the dressing is too thick, add a splash of milk or water to thin it.
- Chill before serving: Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
Notes
Chill the salad for at least 30 minutes before serving to allow flavors to meld and soften the raw edge of broccoli without losing crunch. Cook bacon in a cold pan and gradually heat for even crispiness. Soak onions in cold water to reduce sharpness if desired. Toss gently to avoid bruising broccoli. Bacon grease can be saved for sautéing onions for extra flavor. For variations, swap dried cranberries with fresh pomegranate seeds or fresh cherries, and sunflower seeds with toasted pecans or other nuts. Use Greek yogurt or vegan mayo as a mayo substitute for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 220
- Fat: 16
- Carbohydrates: 10
- Fiber: 3
- Protein: 7
Keywords: broccoli salad, bacon salad, cranberry salad, summer salad, easy salad, potluck recipe, creamy dressing, healthy salad