Description
This easy broccoli salad is a fresh, crunchy, and creamy side dish perfect for any occasion. Packed with bacon, cheddar, and a tangy dressing, it’s a crowd-pleaser that can be made ahead of time!
Ingredients
Scale
- 4 cups broccoli florets, washed and dried
- 1/2 small red onion, finely diced
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/3 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Broccoli – Cut the broccoli florets into bite-sized pieces for easy eating.
- Chop the Red Onion – Finely dice the red onion to ensure even distribution throughout the salad.
- Cook the Bacon – Fry the bacon until crispy, then crumble it into small pieces.
- Grate the Cheese – Use a cheese grater to shred the cheddar cheese.
- Make the Dressing – In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine Ingredients – In a large mixing bowl, add the broccoli, red onion, bacon, cheddar cheese, sunflower seeds, and dried cranberries.
- Add the Dressing – Pour the dressing over the salad and toss until all ingredients are evenly coated.
- Chill Before Serving – Allow the salad to sit in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve and Enjoy – Give the salad a final toss before serving.
Notes
- Dairy-Free: Replace mayonnaise and Greek yogurt with a dairy-free alternative.
- Nut-Free: Swap sunflower seeds for roasted pumpkin seeds or leave them out entirely.
- Vegan-Friendly: Use plant-based bacon and a vegan dressing substitute.
- Extra Crunch: Add chopped almonds or walnuts for more texture.
- Sweeter Option: Include extra dried cranberries or a handful of raisins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: no cook
- Cuisine: American
Keywords: broccoli salad, easy side dish, crunchy salad, creamy broccoli salad, no-cook recipe