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Broccoli Bacon Salad

Broccoli bacon salad with crisp-chewy broccoli florets and crunchy bacon bits tossed in a tangy creamy dressing. After chilling, the florets soften slightly for a balanced bite.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup fresh broccoli florets Cut small so they soften evenly in the dressing.
  • 10 strip bacon Cook until crisp and crumble before mixing.
  • 1 cup sharp cheddar Cubed or shredded.
  • 0.5 cup red onion Finely diced.
  • 0.5 cup dried cranberries
  • 0.3333 cup sunflower seeds
For creamy dressing
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Method
 

Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, and Dijon mustard until smooth, with no streaks. Taste and add salt and pepper until balanced.
Assemble the salad
  1. Combine fresh broccoli florets, crumbled bacon, sharp cheddar, red onion, dried cranberries, and sunflower seeds in a large bowl, distributing everything evenly.
  2. Pour the creamy dressing over the salad and toss until all broccoli pieces look lightly coated and glossy.
  3. Refrigerate the salad for 30 minutes to chill, letting the broccoli soften slightly in the dressing. Cover so the top stays moist.
  4. Toss again right before serving so the dressing redistributes and every bite includes bacon, cheddar, and broccoli.

Notes

Pro tip: cut the broccoli florets small and similar in size so they soften evenly during the 30-minute chill. Store covered in the refrigerator for up to 3 days; the salad will keep thick texture but becomes softer. Freezing is not recommended because the broccoli and cheddar can change texture. Dietary swap: use light mayonnaise for a lower-fat version while keeping the same vinegar-sugar dressing.