Description
This Creamy Broccoli Salad transforms humble broccoli into the life of the party! With crispy bacon, sweet cranberries, crunchy sunflower seeds, and a tangy homemade dressing, every bite bursts with texture and flavor. It’s a crowd-pleasing, make-ahead dish perfect for potlucks, BBQs, or healthy weekday dinners. Naturally gluten-free, easy to customize, and always a hit — this salad might just steal the spotlight at your next gathering.
Ingredients
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5 cups fresh broccoli florets (about 2 medium heads)
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6 slices bacon, cooked and crumbled
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⅓ cup red onion, finely chopped
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½ cup dried cranberries or raisins
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⅓ cup sunflower seeds (or chopped nuts like almonds or walnuts)
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½ cup shredded sharp cheddar cheese
For the Dressing:
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¾ cup mayonnaise
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1½ tbsp apple cider vinegar
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1½ tbsp honey (or sugar)
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Salt and pepper to taste
Instructions
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Prep Broccoli: Wash and chop broccoli into small bite-sized florets. Optionally peel and dice stems.
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Cook Bacon: Cook bacon until crispy. Drain on paper towels and crumble once cooled.
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Prep Mix-ins: Dice red onion, measure cranberries, seeds, and cheese.
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Make Dressing: In a bowl, whisk together mayo, vinegar, honey, salt, and pepper until smooth.
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Combine Salad: In a large bowl, toss broccoli, bacon, onion, cranberries, seeds, and cheese. Pour dressing over and mix well.
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Chill & Serve: Cover and refrigerate for at least 1 hour before serving to enhance flavor.
Notes
Make it vegetarian by omitting bacon or using a plant-based alternative.
Swap the sweetener for maple syrup or agave for a different flavor.
Customize it with different cheeses, fruits, or nuts.
Add bacon just before serving to keep it crispy.
Best made a few hours ahead — even better the next day!
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for bacon)
- Category: Salad
- Method: No-Cook / Chilling
- Cuisine: American
Keywords: Broccoli salad, creamy salad, summer side, bacon salad, gluten-free salad