Easy Creamy Broccoli Salad
Crunchy broccoli, smoky bacon, sweet cranberries, and a tangy-creamy dressing come together in this make-ahead side dish that’s perfect for potlucks, picnics, or easy weeknights.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 cup broccoli florets from about 2 large heads, chopped bite-size
- 0.5 cup red onion finely diced
- 8 slice bacon cooked until crisp and crumbled
- 0.75 cup dried cranberries
- 0.5 cup roasted sunflower seeds unsalted
- 1 cup sharp cheddar cheese shredded
- 0.75 cup mayonnaise
- 0.25 cup sour cream
- 2 tablespoon apple cider vinegar
- 2 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper freshly ground
- 0.5 teaspoon lemon zest optional, for brightness
Instructions
Preparation Steps
- Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then crumble and set aside.
- Prepare the broccoli by washing, drying well, and cutting into small bite-size florets. For a milder crunch, optionally blanch in boiling water for 0.5 minutes, then plunge into ice water and dry thoroughly.
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth.
- Add broccoli, red onion, dried cranberries, sunflower seeds, cheddar, and crumbled bacon to the bowl with the dressing.
- Toss until the salad is evenly coated. Stir in lemon zest if using.
- Chill for at least 20 minutes to let flavors meld. Taste and adjust salt and pepper before serving.
Notes
Make-ahead: The salad keeps well, covered and refrigerated, for up to 3 days. For best texture, add sunflower seeds just before serving. Swap dried cranberries with raisins, or use Greek yogurt for part of the mayo for a tangier, lighter dressing.