Broccoli Salad Recipe
This Broccoli Salad is a classic summer side featuring fresh broccoli, bacon, cheese, seeds, and dried fruit tossed in a creamy mayo dressing.
Ingredients
- 8 ounces bacon
- 1 1/4 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 to 4 tablespoons sugar
- 10 cups of broccoli florettes
- ½ peeled and small-diced red onion, about ½ cup
- 1 cup dried cherries
- ¾ cup sunflower seeds
- 1 cup shredded sharp cheddar cheese
- coarse salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 375°. Evenly place the bacon onto a sheet tray lined with parchment paper and bake on a middle to upper rack at 375° for 23 to 25 minutes or until the bacon is crispy. Remove it and drain onto paper towels. Set it to the side to cool.
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until combined.
- Next, small dice the crispy bacon and add it to a large bowl along with the broccoli florettes, onion, cherries, sunflower seeds, and shredded cheddar cheese.
- Pour the mayonnaise dressing over the top and fold the ingredients together using a spatula. Adjust any seasonings with salt and pepper and serve.
Notes
It may seem like a small thing, but if you want to make the best broccoli salad recipe, take the time to chop the broccoli into small, bite-sized florets. This is especially important if you're making it for a potluck or BBQ where no one wants to wrestle a giant tree of broccoli with a plastic fork. Those small florets are not only easier to pick up but also ensure that you get a little bit of everything in each bite.
Blanched or raw broccoli? Broccoli salad is traditionally made with raw broccoli because it gives it its signature crunch. For slightly softer and tender-crisp florets, blanch the broccoli in boiling water for about 30 seconds, then transfer it to an ice bath. Pat the blanched broccoli completely dry before tossing it with the dressing.
Taste and adjust: Taste the assembled salad before serving. If the flavors aren’t as balanced as you’d like, mix in a pinch of salt, more vinegar, or a little extra sugar.
Marinate ahead of time: If you have the time, let the salad marinate in the fridge for at least 30 minutes before serving. This gives the flavors time to deepen and taste even better.
Vegetarian option: You can omit the bacon from the salad or replace it with roasted chickpeas or plant-based bacon.
More add-in ideas: Consider adding chopped celery, shredded carrots, thinly sliced snap peas, or cauliflower florets to bulk up the salad.
Make-Ahead: You can make the salad up to 1 day ahead of time. The flavors actually deepen and get better as they sit, so I’d recommend making the salad at least 30 minutes before serving.
How to Store: Transfer the leftover broccoli salad to an airtight container and store it in the fridge for 2 to 3 days. Just keep in mind that the sunflower seeds and bacon will soften slightly over time.
Nutrition
Calories: 565kcalCarbohydrates: 27gProtein: 12gFat: 47gSaturated Fat: 10gPolyunsaturated Fat: 21gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 40mgSodium: 497mgPotassium: 511mgFiber: 5gSugar: 15gVitamin A: 1334IUVitamin C: 99mgCalcium: 131mgIron: 2mg