Broccoli Salad Recipe
Make the Broccoli Salad Recipe for a crunchy, tangy side that’s perfect for potlucks and weeknights.
Ingredients
- 8 cups bite-sized broccoli florets and stems (760g)
- 2/3 cup dried cranberries (90g)
- 8 slices bacon (cooked and crumbled) (80g)
- 1 cup grated sharp cheddar (113g)
- 2/3 cup toasted sunflower seeds (85g)
- 1/3 cup finely diced red onion (45g)
- 1 cup mayonnaise (208g)
- 3 to 4 tablespoons apple cider vinegar (divided)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Step 1: Combine the salad solids
In a large mixing bowl combine bite-sized broccoli florets and tender stems with dried cranberries, crumbled cooked bacon, grated sharp cheddar, toasted sunflower seeds, and finely diced red onion. Use your hands (clean) or a large spoon to lift and fold the pieces once or twice so everything is evenly distributed; this is all about layering color and texture — bright emerald broccoli, ruby cranberries, golden-brown bacon crumbs, pale cheddar ribbons, and tiny glints of toasted seeds.
Step 2: Whisk the dressing until glossy and smooth
In a medium bowl whisk together the mayonnaise with three tablespoons of apple cider vinegar, a tablespoon of granulated sugar, a teaspoon of salt, and half a teaspoon of ground black pepper until the dressing is creamy, slightly glossy, and homogenous. Taste and notice the balance of tang and sweetness; the dressing should be thick enough to cling to the broccoli but pourable enough to drizzle.
Step 3: Dress and gently toss to coat
Spoon the prepared dressing over the broccoli mixture, then use a large spoon to gently toss until every floret and add-in is lightly and evenly coated — you want visible striations of creamy dressing clinging to the broccoli crowns, pockets of cheddar, and speckled bacon bits. Sample and adjust seasoning by stirring in the remaining tablespoon of apple cider vinegar and a pinch more salt or pepper to brighten and lift the flavors.
Step 4: Chill, settle, and serve with presence
Transfer the dressed salad to the serving bowl (or leave it in the same mixing bowl) and refrigerate for at least one hour so the dressing melds with the broccoli and the textures settle into a single harmonious salad. Before serving give a gentle toss to reincorporate any dressing that settled.
Notes
- Reserve a small amount of dressing to refresh the salad before serving if it sits in the fridge.
- Toast the sunflower seeds briefly to boost nuttiness and crunch.
- Use firm, bright broccoli heads for the best texture.
- For a lighter version, swap half the mayo for Greek yogurt or use avocado as a creamy element.