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Broccoli Bacon Salad

Broccoli bacon salad with creamy mayo dressing and crisp bacon crumbles. Raw broccoli florets soften slightly after a 30-minute chill for a tender, tangy side with cheddar, red onion, cranberries, and sunflower seeds.
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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 Equipment Method Notes

Ingredients
  

Broccoli bacon salad base
  • 6 cup fresh broccoli florets Cut into small bite-size pieces so the dressing coats evenly.
  • 10 bacon Cook until crisp, then crumble into small bits.
  • 1 cup sharp cheddar Cubed or shredded; keep pieces small for easy tossing.
  • 0.5 cup red onion Finely diced for even flavor in every bite.
  • 0.5 cup dried cranberries Adds sweet-tart pops throughout the salad.
  • 0.33 cup sunflower seeds Use toasted if available for a nuttier crunch.
Creamy dressing
  • 1 cup mayonnaise Whole-egg mayo for a rich, creamy coat.
  • 3 tbsp apple cider vinegar Provides tang to balance the mayo.
  • 3 tbsp granulated sugar Sweetens and rounds out the vinegar bite.
  • 1 tsp Dijon mustard For sharp, classic dressing flavor.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 large bowl

Method
 

Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth and evenly combined, about 1–2 minutes with no streaks visible.
  2. Taste and adjust seasoning with more salt, pepper, or a small pinch of sugar if needed for balance.
Assemble and chill
  1. Combine fresh broccoli florets, bacon, sharp cheddar, red onion, dried cranberries, and sunflower seeds in a large bowl.
  2. Pour the dressing over the broccoli mixture and toss until every floret and add-in is lightly coated.
  3. Refrigerate for 30 minutes so the broccoli softens slightly in the dressing.
  4. Toss again right before serving to redistribute the dressing and bring back even coating.

Notes

Pro tip: cut broccoli into small florets and drizzle/toss thoroughly so the dressing clings to the nooks. Refrigerate leftovers in a sealed container for up to 3 days; the broccoli will keep softening. Freezing isn’t recommended because the broccoli and dressing texture can break. For a lighter option, use Greek yogurt (thick, plain) for part or all of the mayo and keep the rest of the dressing ratios the same.