Broccoli Bacon Salad

Prep: 15 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

I love hosting my friends for special occasions, whether for birthdays or simple rooftop hangs. When designing the menu, I often need to remember the importance of simple salads. Sure, grilled pork belly or a big plate of fried chicken take center stage, but sides, especially light, flavorful salads, are what’s gone the fastest.

Ingredients

4–5 cups fresh broccoli florets, chopped into bite-sized pieces
8 strips thick-cut bacon, cooked until crispy and crumbled
1/2 cup sharp cheddar cheese, shredded
1/3 cup red onion, finely diced
1/3 cup dried cranberries (or raisins)
1/3 cup sunflower seed kernels (or sliced almonds/pecans)
3/4 cup mayonnaise (or equal parts mayo and Greek yogurt)
2 tbsp apple cider vinegar
2 tbsp granulated sugar (or honey / maple syrup)
1/4 tsp salt
1/4 tsp freshly cracked black pepper

Instructions

Cook the Bacon:
In a skillet over medium heat, cook the bacon strips until golden and extra crispy (about 8–10 minutes). Transfer to a paper-towel-lined plate to drain, cool, and crumble into bite-sized bits.
Whisk the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and fully combined.
Assemble the Salad:
In a large mixing bowl, combine the chopped raw broccoli florets, crumbled bacon, shredded cheddar cheese, diced red onion, dried cranberries, and sunflower seeds.
Toss & Coat:
Pour the dressing over the salad mixture. Toss well using salad tongs or a large spoon until every piece of broccoli is evenly coated.
Chill & Serve:
Cover and refrigerate for at least 30 to 60 minutes before serving. This allows the broccoli to absorb the dressing and soften slightly while keeping its signature crunch. Give it a quick toss right before serving!