Description
This creamy broccoli salad is crunchy, tangy, sweet, and savory all at once. Tossed with a simple homemade dressing, it’s the perfect make-ahead side for barbecues, potlucks, or weeknight meals. Easy to customize, full of texture, and loaded with flavor, it’s a dish that even broccoli skeptics will love!
Ingredients
Salad:
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5–6 cups broccoli florets (about 1 lb or 2½ heads)
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1 cup sharp cheddar cheese, thick shredded or cubed
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⅔ cup dried cranberries
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½ cup crumbled turkey or beef bacon (about 8 slices)
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½ cup salted sunflower seeds
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⅓ cup red onion, finely diced
Dressing:
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¾ cup olive oil mayonnaise
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¼ cup sour cream or plain Greek yogurt
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1½ tablespoons white wine vinegar (or red wine/apple cider/champagne vinegar)
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3 tablespoons granulated sugar
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¼ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Wash and chop broccoli into bite-sized florets.
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Add broccoli, cheese, cranberries, bacon, sunflower seeds, and red onion to a large bowl.
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In a separate bowl, whisk together all dressing ingredients until smooth.
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Pour the dressing over the salad and gently toss to coat.
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Chill in the fridge for at least 1 hour before serving for best flavor.
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Stir before serving and adjust seasoning if needed.
Notes
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Soak red onions in cold water for 5–10 minutes to reduce sharpness.
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Add extras like apples, grapes, or nuts to customize.
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Store in fridge for 3–4 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American