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Broccoli Salad

A crunchy, creamy, and colorful broccoli salad that is perfect for picnics and potlucks, featuring a delicious dressing and a blend of textures from fresh vegetables and add-ins.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups fresh broccoli florets Cut into small, bite-sized pieces
  • 1 cup dried cranberries Can substitute with raisins
  • 1/2 cup red onion Diced and soak in cold water for 10 minutes to reduce sharpness
  • 1/2 cup sunflower seeds Can substitute with sliced almonds or chopped pecans
  • 4 slices cooked bacon Crisped and crumbled for serving
For the Dressing
  • 1/2 cup mayonnaise Can substitute half with Greek yogurt for a lighter version
  • 1/4 cup plain Greek yogurt Optional; adds creaminess without heaviness
  • 1 tablespoon apple cider vinegar For a gentle tang
  • 1 tablespoon honey For sweetness, adjust to taste
  • to taste salt and freshly cracked pepper Essential for flavor

Method
 

Preparation
  1. Cut broccoli into bite-size florets and rinse thoroughly.
  2. Crisp the bacon in a skillet, then crumble it.
  3. In a bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper.
  4. In a large bowl, combine broccoli, cranberries, red onion, and sunflower seeds.
  5. Pour the dressing over the broccoli mixture and stir gently to coat.
  6. Add the crumbled bacon just before serving to keep it crispy.
Storage
  1. Store the mixed salad in an airtight container in the fridge for up to 3 days.
  2. To keep bacon crispy, store separately and fold in just before serving.

Notes

Chill the salad for at least 30 minutes before serving to allow flavors to meld. For make-ahead prep, chop broccoli and mix dressing ahead of time separately, combining just before serving.