📝 About This Recipe
This elevated classic is a symphony of textures and flavors, balancing the earthy crunch of fresh broccoli with the salty punch of crispy bacon and the tart sweetness of dried cranberries. A velvety, cider-vinegar-based dressing ties everything together, transforming humble florets into a sophisticated side dish that steals the show. Perfect for summer potlucks or as a refreshing accompaniment to a hearty winter roast, this salad only gets better as it chills.
🥗 Ingredients
The Salad Base
- 6 cups Fresh Broccoli (cut into bite-sized florets)
- 8 slices Thick-cut Bacon (cooked until crispy and crumbled)
- 1 cup Dried Cranberries (sweetened)
- 1/2 cup Red Onion (finely diced)
- 1/2 cup Sunflower Seeds (roasted and salted)
- 1 cup Sharp Cheddar Cheese (finely shredded or small cubes)
The Creamy Dressing
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 2 tablespoons Apple Cider Vinegar
- 1/4 cup Granulated Sugar (adjust to taste)
- 1 teaspoon Dijon Mustard (for a subtle depth)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping your broccoli. Wash the heads thoroughly and dry them completely with a clean kitchen towel; moisture is the enemy of a good dressing cling.
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2
Cut the broccoli into very small, bite-sized florets. Don't discard the stems! Peel the tough outer layer of the stems and dice the tender inner core to add extra crunch.
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3
In a large skillet over medium heat, cook the bacon slices until they are deeply browned and very crispy, about 8-10 minutes.
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4
Transfer the bacon to a paper-towel-lined plate to drain. Once cooled, crumble into small, irregular pieces.
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5
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until the sugar has mostly dissolved and the dressing is silky smooth.
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6
In a large, wide mixing bowl, combine the broccoli florets, diced red onion, dried cranberries, and shredded cheddar cheese.
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7
Pour the dressing over the broccoli mixture. Use a large spatula to fold the ingredients together until every floret is evenly coated in the creamy sauce.
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8
Add the crumbled bacon and roasted sunflower seeds to the bowl. Fold gently once more to distribute.
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9
Taste the salad. Depending on the saltiness of your bacon and seeds, you may want to add an extra pinch of salt or a crack of pepper.
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10
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This 'resting' time allows the broccoli to soften slightly and the flavors to meld.
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11
Just before serving, give the salad one final toss to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
For the best texture, ensure the broccoli is bone-dry before adding the dressing to prevent it from becoming watery. If you are making this a day in advance, keep the bacon and sunflower seeds in separate containers and add them right before serving to maintain maximum crunch. To mellow the bite of the red onion, soak the diced pieces in cold water for 10 minutes, then drain and pat dry before adding to the salad. Try swapping the sunflower seeds for toasted slivered almonds or pecans for a different nutty profile.
🍽️ Serving Suggestions
Pairs beautifully with grilled BBQ chicken or honey-glazed pork chops. Serve alongside a chilled glass of crisp Sauvignon Blanc or a light pilsner. Excellent as a topping for a loaded baked potato for a vegetarian-style twist (minus the bacon). Pack it for a picnic alongside gourmet turkey club sandwiches.