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Broccoli Bacon Salad Recipe

Make Broccoli Bacon Salad Recipe, a crunchy, creamy crowd-pleaser—toss broccoli, apple, Gouda, bacon, and creamy dressing.

Ingredients

• 6 cups chopped broccoli florets
• 4 ounces (about 1 cup) Gouda, cubed small (may sub sharp cheddar)
• 1 sweet apple (like Fuji) chopped
• 2/3 cup dried cranberries
• 1/2 cup sliced almonds
• 1/4 cup diced red onion
• 1/2 cup sunflower seeds
• 8 ounces thick-cut bacon, cooked and crumbled
• 3/4 cup mayonnaise
• 1/2 cup Greek yogurt, nonfat works great
• 2 tablespoons red wine vinegar
• 2 tablespoons sugar
• 3 tablespoons fresh parsley or 2 teaspoons dried parsley
• 1 tablespoon fresh chives or 1 tsp dried
• 1 tablespoon fresh dill or 1 tsp dried
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Step 1: Whisk the Dressing together

In a medium bowl whisk the mayonnaise, Greek yogurt, red wine vinegar, sugar, chopped fresh parsley, chives, and dill (or their dried equivalents), then season with garlic powder, salt, and pepper. Whisk until the mixture is smooth, glossy, and slightly thick — creamy body that will cling to small broccoli florets and apple pieces. Set the dressing aside while you prepare the salad components; it should sit at room temperature briefly so the sugar softens and the herbs bloom.

Step 2: Combine the Salad Base

Add the chopped broccoli florets, small cubes of Gouda (or sharp cheddar), chopped sweet apple, dried cranberries, sliced almonds, and diced red onion into a large matte grey ceramic mixing bowl. Toss the dry components gently with a large wooden spoon so the colors and textures mingle — bright green crowns of broccoli, pale yellow cheese cubes, glossy crimson cranberries, and crunchy pale almond slices — creating a balanced, crisp base ready to receive the dressing.

Step 3: Pour, Toss, and Rest

Pour the prepared creamy dressing evenly over the broccoli mixture and toss thoroughly so every floret, apple piece, and cheese cube is lightly and visibly coated in the dressing; the salad should look glossy and cohesive with streaks of herb flecks throughout. Keep a wooden serving spoon resting in the bowl as the active tool; allow the salad to sit in the bowl for a moment so the dressing clings and flavors begin to meld.

Step 4: Chill, Finish, and Serve

For best flavor refrigerate the dressed salad in the same matte grey ceramic bowl for at least one hour, then before serving add the sunflower seeds and the cooked, crumbled bacon and toss once more so the seeds and bacon sit on top and through the mix, providing nutty crunch and smoky crunch. Plate the salad back into the shallow matte grey serving bowl if you prefer a composed look, or leave it in the same large bowl for family-style service — the final presentation should show bright green broccoli, glossy dressing, jewel-like cranberries, apple pieces, scattered toasted sunflower seeds, and crisp bacon on top.

Notes

• Crisp the broccoli and apples just before serving for best texture.
• Cook bacon until very crisp and drain well to avoid soggy salad.
• Add dressing gradually to avoid overdressing.
• Keep seeds and bacon separate when storing and add them before serving.
• Swap Gouda for sharp cheddar or smoked Gouda to vary flavor.