📝 About This Recipe
This elevated take on the classic American potluck staple transforms raw, crisp broccoli florets into a gourmet experience using a balance of smoky, salty, and sweet notes. The secret lies in the contrast between the thick-cut, oven-roasted bacon and a zesty, apple cider-infused dressing that mellows the bite of the red onion. It is a vibrant, texture-rich salad that actually tastes better as it sits, making it the perfect make-ahead dish for any gathering.
🥗 Ingredients
The Salad Base
- 6 cups Fresh Broccoli (cut into bite-sized florets)
- 8-10 slices Thick-cut Bacon (cooked until crispy and chopped)
- 1/2 cup Red Onion (finely diced)
- 1/2 cup Dried Cranberries (or golden raisins for sweetness)
- 1/3 cup Sunflower Seeds (toasted and salted)
- 1 cup Sharp Cheddar Cheese (freshly grated or small cubes)
The Creamy Zesty Dressing
- 1 cup Mayonnaise (high-quality full fat preferred)
- 3 tablespoons Apple Cider Vinegar (provides the essential tang)
- 2 tablespoons Granulated Sugar (to balance the acidity)
- 1 teaspoon Dijon Mustard (for a subtle depth of flavor)
- 1/4 teaspoon Smoked Paprika (to echo the bacon's smokiness)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Lay the bacon slices flat on a parchment-lined baking sheet and bake for 12-15 minutes until deeply golden and crispy.
-
2
While the bacon cooks, wash the broccoli thoroughly and pat it completely dry with a clean kitchen towel—excess water is the enemy of a good dressing cling.
-
3
Cut the broccoli into very small, bite-sized florets. Don't discard the stems; peel away the woody outer layer and dice the tender inner core for extra crunch.
-
4
Place the finely diced red onion in a small bowl of cold water for 5 minutes. This 'shocks' the onion, removing the harsh sulfurous bite while keeping the crunch.
-
5
Once the bacon is finished, transfer it to a paper towel-lined plate to drain. Once cooled, chop it into 1/2-inch pieces.
-
6
In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, smoked paprika, salt, and pepper until the sugar has fully dissolved and the dressing is silky smooth.
-
7
Drain the red onions and pat them dry with a paper towel.
-
8
In a large, wide bowl, combine the broccoli florets, chopped bacon, dried cranberries, drained red onions, and cheddar cheese.
-
9
Pour about three-quarters of the dressing over the salad. Use a large spatula to toss everything together until every floret is evenly coated.
-
10
Add the remaining dressing if the salad looks dry, then fold in the toasted sunflower seeds last to ensure they stay crunchy.
-
11
Taste the salad and adjust the seasoning with an extra pinch of salt or a splash of vinegar if needed.
-
12
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period allows the broccoli to soften slightly and the flavors to meld beautifully.
-
13
Give the salad one final toss before serving to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
For the best texture, ensure your broccoli is bone-dry after washing so the dressing doesn't slide off. Try swapping sunflower seeds for toasted pecans or slivered almonds for a more buttery flavor profile. If you are serving vegetarians, replace bacon with smoked almonds to maintain that essential smoky element. Avoid using pre-shredded cheese; grating your own cheddar provides a much better mouthfeel and flavor. If making 24 hours in advance, keep the bacon and seeds in separate containers and add them just before serving to maintain maximum crunch.
🍽️ Serving Suggestions
Pair this salad with grilled BBQ chicken or ribs to balance out the richness of the meat. Serve alongside a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the creamy dressing. This makes a fantastic side for a summer picnic or a holiday potluck spread. For a lighter lunch, serve a large scoop inside a halved avocado or a hollowed-out tomato. Accompany with a side of warm, buttery cornbread for a true Southern-inspired meal.