Broccoli Salad Recipe

Broccoli salad in a large white bowl with a wooden spoon resting on a table linen on one side, and a small bowl of black pepper on the other.

Broccoli Salad is loaded with texture and flavor from crisp fresh broccoli, crunchy sunflower seeds, sweet dried cranberries, and more! It’s bound to be a hit at your next gathering.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings

Calories 478kcal

Author John Kanell

Equipment

Large bowl
Medium bowl
Box grater, optional

Ingredients

Broccoli Salad:

8 cups bite-sized broccoli florets and stems (760g)
⅔ cup dried cranberries (90g)
8 slices bacon cooked and crumbled (80g)
1 cup grated sharp cheddar (113g)
⅔ cup toasted sunflower seeds (85g)
⅓ cup finely diced red onion (45g)

Dressing:

1 cup mayonnaise (208g)
3 to 4 tablespoons apple cider vinegar divided
1 tablespoon granulated sugar
1 teaspoon salt
½ teaspoon ground black pepper

Instructions

In a large bowl, combine the broccoli, dried cranberries, cooked bacon, cheddar, sunflower seeds, and red onion.
In a medium bowl, whisk to combine the mayonnaise, 3 tablespoons apple cider vinegar, granulated sugar, salt, and pepper.
Spoon the dressing onto the salad and toss to mix. Adjust seasoning with the remaining 1 tablespoon of apple cider vinegar, plus more salt, and pepper to taste. For best results, refrigerate for at least 1 hour before serving.

Notes

Let the salad sit for the best flavor. Broccoli salad gets better as it sits because the flavors need time to meld and marry. While the dressed salad can be made up to 24 hours in advance, even giving it 1 hour in the fridge works wonders.

Nutrition

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