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Broccoli Bacon Salad

Broccoli bacon salad with a creamy mayo-Dijon dressing and crisp bacon crumbles—broccoli softens just a bit after a 30-minute chill. Bright toppings like cheddar cubes, red onion, sunflower seeds, and dried cranberries balance the tangy, lightly sweet dressing.
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Prep Time 20 minutes
chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Broccoli bacon salad
  • 6 cup fresh broccoli florets Cut into small florets so every bite is easy to coat.
  • 10 strips bacon Cook until crisp, then crumble.
  • 1 cup sharp cheddar Cube or shred.
  • 0.5 cup red onion Finely diced.
  • 0.5 cup dried cranberries
  • 0.333 cup sunflower seeds
Creamy dressing
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Method
 

Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper until smooth, 1–2 minutes.
  2. Taste and adjust salt and pepper until the dressing is balanced and tangy.
Build and coat the salad
  1. Combine fresh broccoli florets, bacon, sharp cheddar, red onion, dried cranberries, and sunflower seeds in a large bowl.
  2. Pour the creamy dressing over the salad and toss until everything is evenly coated and glossy (no dry spots).
Chill and finish
  1. Refrigerate the broccoli bacon salad for 30 minutes so the broccoli softens slightly in the dressing; cover to prevent drying.
  2. Toss again before serving to redistribute the dressing and toppings.

Notes

Pro tip: cut broccoli into small, uniform florets so the 30-minute chill softens them evenly. Store covered in the refrigerator for up to 3 days; the salad may soften more over time. Freezing is not recommended. Dietary swap: use light mayonnaise (or a mayo alternative) to reduce calories while keeping the creamy dressing texture.