Broccoli Salad

5 from 5 ratings

from kristineskitchenblog.com

This Broccoli Salad with bacon, cranberries and a creamy dressing is easy to make and loaded with flavor! It's a favorite side dish to serve at a BBQ, potluck or holiday gathering.

Prep Time25

Chilling Time1

Total Time1 25

Servings: servings

Calories: 383kcal

Author: Kristine Rosenblatt

Ingredients

6 slices bacon
1 ½ pounds fresh broccoli cut into bite-size pieces, 8 cups
½ cup finely chopped red onion
½ cup dried cranberries
½ cup roasted sunflower seeds

For the dressing:

1 cup mayonnaise*
2 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Instructions

Cook the bacon: Preheat oven to 400° F. Line a rimmed baking sheet with foil and fold the edges of the foil up a bit to contain the bacon grease. Lay bacon slices in a single layer on the foil. Bake in the oven for 12-20 minutes, until bacon is cooked how you like it. Transfer the cooked bacon to a paper-towel lined plate to absorb excess grease. Once cool, chop the bacon.
In a large bowl, combine the chopped broccoli, red onion, dried cranberries and sunflower seeds.
In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Add the chopped cooked bacon and stir gently.
Chill salad in the refrigerator for 1-2 hours before serving.

Video

Notes

You can substitute all or half of the mayo with plain Greek yogurt for a healthier broccoli salad.
To make ahead, store the dressing and salad in separate containers in the refrigerator. Then toss them together 1-2 hours before serving and refrigerate to let the flavors develop.
Leftovers can be stored in an airtight container for up to 2-3 days in the refrigerator.

Nutrition

Nutrition information is only an estimate.