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Broccoli Bacon Salad

Broccoli bacon salad with creamy Dijon dressing and crisp bacon bits. Chilled for 30 minutes so the small broccoli florets soften slightly while staying vibrant.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup fresh broccoli florets Cut small for even coating and quick softening.
  • 10 bacon Cooked and crumbled.
  • 1 cup sharp cheddar Cubed or shredded.
  • 0.5 cup red onion Finely diced.
  • 0.5 cup dried cranberries
  • 0.33 cup sunflower seeds
Creamy dressing
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • salt To taste.
  • pepper To taste.

Method
 

Make the creamy dressing
  1. Whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper until smooth; taste and adjust seasoning.
  2. Set the dressing aside so it’s ready to coat the salad.
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 creamy dressing over the broccoli mixture and toss to coat evenly.
  3. Refrigerate for 30 minutes so the broccoli softens slightly in the dressing.
  4. Toss again before serving to redistribute the dressing and toppings.

Notes

Pro tip: cut the broccoli florets small and bite-ready so they soften in the 30-minute chill without turning mushy. Store covered in the refrigerator up to 3 days; broccoli will soften more over time. Freezing is not recommended because the dressing and broccoli texture will suffer. For a lighter swap, use Greek yogurt–based mayo in the dressing if you want a tangier, lower-fat version.