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Broccoli Bacon Salad

Broccoli bacon salad with crisp bacon bits and cheddar cubes tossed in a creamy apple-cider vinegar Dijon dressing. Chilled briefly so the broccoli softens slightly while staying vibrant and crunchy.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Broccoli bacon salad
  • 6 cup fresh broccoli florets, cut small
  • 10 strips bacon, cooked and crumbled
  • 1 cup sharp cheddar, cubed or shredded
  • 0.5 cup red onion, finely diced
  • 0.5 cup dried cranberries
  • 0.333 cup sunflower seeds
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 0.25 Salt
  • 0.25 pepper

Method
 

Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, and Dijon mustard until smooth and glossy. Taste and adjust with salt and pepper until balanced.
Assemble the salad
  1. In a large bowl, combine broccoli, bacon, cheddar, red onion, dried cranberries, and sunflower seeds, spreading everything into an even mix.
  2. Pour the dressing over the broccoli mixture and toss until every floret and piece is lightly coated.
  3. Refrigerate the salad for 30 minutes, covered if possible, so the broccoli softens slightly in the dressing.
  4. Toss again right before serving to re-distribute the dressing and refresh the coating.

Notes

Pro tip: cut the broccoli florets small and similar in size so they soften evenly after chilling. Store covered in the refrigerator for up to 3 days; the dressing may thicken slightly—toss again before serving. Freezing is not recommended since the broccoli texture will become watery. For a lighter option, replace mayonnaise with an equal amount of plain Greek yogurt plus a tablespoon more vinegar to keep the tang.