Broccoli Salad with Bacon
Broccoli Salad with Bacon is a crisp, creamy side dish that combines raw broccoli florets, smoky dark-brown bacon, sharp cheddar, sweet cranberries, and toasted sunflower seeds in a tangy mayonnaise dressing. It's a reliable make-ahead option for potlucks, barbecues, and easy weeknight dinners.
Equipment
- Large skillet
- Small skillet
- Paper towels
- Small bowl
- Whisk
- Large mixing bowl
- Salad spinner or clean kitchen towel
- Cutting Board
- Chef's Knife
Ingredients
- 6 cups raw broccoli florets cut small
- 8 slices thick-cut bacon fried until dark brown and crumbled
- 1.5 cups sharp orange cheddar cheese freshly shredded
- 0.5 medium red onion thinly sliced into half-moons
- 0.5 cup sunflower seeds toasted
- 0.5 cup dried cranberries
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp granulated sugar
Instructions
- Fry the bacon: Lay bacon slices in a cold skillet, set over medium heat, and cook until dark brown and crisp, about 8-10 minutes. Drain on paper towels, cool completely, then crumble.
- Toast the sunflower seeds: In a small dry skillet over medium-low heat, stir seeds until golden and nutty, about 2-3 minutes. Transfer to a plate to cool.
- Make the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth and the sugar dissolves.
- Combine the salad: In a large bowl, add broccoli florets, crumbled bacon, shredded cheddar, sliced red onion, cooled sunflower seeds, and dried cranberries.
- Dress the salad: Pour about one-third of the dressing over the salad and toss gently. Let sit 10 minutes, then add remaining dressing and toss again to coat evenly.
- Chill and serve: Cover and refrigerate at least 30 minutes to meld flavors. Toss again before serving.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze; the mayonnaise dressing will separate and the broccoli will become mushy.
Reheating: This salad is served cold and does not need reheating. If leftovers look dry, stir in a small spoonful of fresh mayonnaise and a splash of vinegar.
Best Tips: Dry the broccoli thoroughly after washing to prevent a watery salad. Fry the bacon until very dark and crisp so it stays crunchy. For the best texture, add the bacon and sunflower seeds just before serving if making ahead.
Variations: Swap cheddar for smoked gouda or feta. Use dried cherries or golden raisins instead of cranberries. Replace sunflower seeds with toasted almonds or pecans. For a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.