Description
A vibrant and creamy broccoli salad featuring fresh broccoli florets, sharp cheddar, crispy bacon, and a tangy-sweet dressing made with mayonnaise, apple cider vinegar, and honey. Perfect for potlucks, make-ahead meals, or a refreshing side dish that holds up well chilled.
Ingredients
Scale
Salad Ingredients
- 5 cups fresh broccoli florets (about 2 medium heads)
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds or chopped pecans
- 1/2 cup cooked and crumbled bacon
- 1 cup shredded sharp cheddar cheese
Dressing Ingredients
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the broccoli florets, finely diced red onion, dried cranberries, sunflower seeds or pecans, crumbled bacon, and shredded cheddar cheese. Toss gently to distribute ingredients evenly.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the mixture is smooth and creamy, ensuring the honey is fully incorporated.
- Dress the Salad: Pour the prepared dressing over the broccoli mixture in the large bowl. Toss thoroughly until every piece is well coated with the dressing, blending all flavors together.
- Chill and Marinate: Cover the salad with plastic wrap or a lid and refrigerate it for at least one hour. This chilling time allows the flavors to meld and the broccoli to soften slightly without losing its crunch.
- Final Stir and Serve: Before serving, give the salad a good stir to redistribute the dressing and ingredients evenly. Serve chilled for the best taste and texture.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Vegetarians can omit the bacon or replace it with a plant-based bacon alternative.
- This salad keeps well in the refrigerator and is ideal for preparing ahead of time for gatherings or potluck events.
