Crisp Broccoli Salad with Smoky Bacon, Cranberries & Creamy Dressing
Description
This vibrant broccoli salad combines crisp-tender broccoli florets with smoky, crunchy bacon, sweet dried cranberries, and a creamy, tangy dressing. It’s a perfect side dish for barbecues, potlucks, or a refreshing lunch. The salad is loaded with textures and balanced flavors—crunchy, sweet, smoky, and creamy—all in one bowl.
Servings
6–8 servings
Prep Time
20 minutes
Cook Time
10 minutes (for bacon)
Total Time
30 minutes
Ingredients
Salad
4 cups fresh broccoli florets (about 1 large head)
6 slices bacon
1/2 cup dried cranberries
1/4 cup red onion, finely chopped
1/2 cup shredded sharp cheddar cheese (optional)
1/4 cup sunflower seeds (optional, for extra crunch)
Creamy Dressing
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
Salt & freshly ground black pepper, to taste
Instructions
Step 1: Prepare the bacon
Cook bacon in a skillet over medium heat until crispy (about 8–10 minutes).
Transfer bacon to a paper towel-lined plate to drain excess grease.
Once cooled, crumble the bacon into small pieces.
Step 2: Prepare the broccoli
Wash broccoli florets thoroughly.
(Optional) For a slightly softer texture, blanch broccoli in boiling water for 1–2 minutes, then immediately transfer to an ice bath to stop cooking. Drain well.
Step 3: Make the dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Step 4: Assemble the salad
In a large mixing bowl, combine broccoli, crumbled bacon, cranberries, red onion, cheddar cheese, and sunflower seeds.
Pour dressing over the salad and toss gently to coat everything evenly.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Step 5: Serve
Give the salad a final gentle toss before serving.
Garnish with extra bacon or sunflower seeds if desired.
Tips
For a lighter version, substitute half the mayonnaise with Greek yogurt.
Add chopped apples or grapes for a fruity twist.
Make the salad a few hours ahead—flavors improve as it chills.
Questions & Answers
Q1: Can I use frozen broccoli?
A:1 Yes, but thaw and drain completely to avoid soggy salad. Fresh broccoli gives the best crunch.
Q2: Can I make this vegetarian?
A2: Absolutely. Replace bacon with roasted chickpeas or smoked tempeh for a similar smoky crunch.
Q3: How long does it keep?
A3: Stored in an airtight container, it stays fresh in the refrigerator for 2–3 days. The salad is best eaten within the first day for maximum crispiness.
Q4: Can I prepare the dressing in advance?
A4: Yes, the dressing can be made up to 3 days in advance and stored in the fridge. Add it to the salad just before serving.