Description
A vibrant and crunchy broccoli salad loaded with savory bacon, sweet dried cranberries, and toasted sunflower kernels, all tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, and a touch of sugar. Perfect as a refreshing side dish for any meal or potluck.
Ingredients
Scale
Salad Ingredients
- 24 oz. broccoli florets (about 5 cups, fresh, do not use frozen)
- ½ cup dried cranberries
- ½ cup bacon crumbles (or 8 strips bacon, cooked and crumbled)
- 1 red onion (diced)
- ½ cup toasted sunflower kernels
Dressing Ingredients
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 3 tbsp granulated sugar
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
- Combine Salad Ingredients: Place the broccoli florets, dried cranberries, crumbled bacon, diced red onion, and toasted sunflower kernels together in a large mixing bowl.
- Prepare Dressing: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, kosher salt, and ground black pepper until smooth and fully combined.
- Toss Salad: Pour the prepared dressing over the broccoli mixture. Use a large mixing spoon to toss everything thoroughly until all the broccoli and other ingredients are evenly coated with the dressing.
- Serve or Store: The salad can be served immediately for a fresh crunch or covered and stored in the refrigerator until ready to serve to allow flavors to meld.
Notes
- For best texture, use fresh broccoli florets rather than frozen.
- To make your own bacon crumbles, cook bacon strips until crispy, then crumble once cooled.
- Toast sunflower kernels in a dry skillet over medium heat for 3-5 minutes until golden for added flavor.
- Adjust sugar quantity based on preferred sweetness level in the dressing.
- Salad keeps well in the refrigerator for up to 2 days but is best when enjoyed fresh.
