Print

The BEST Crunchy Broccoli Salad with Bacon and Cranberries

Close-up of creamy broccoli salad featuring fresh broccoli florets, bacon bits, dried cranberries, and shredded cheddar cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the classic, crowd-pleasing broccoli salad recipe you need for your next potluck or BBQ. It features crisp broccoli, savory bacon, sweet cranberries, and sunflower seeds tossed in a creamy, tangy dressing made with mayonnaise and Greek yogurt for a lighter touch.

Ingredients

Scale
  • 1 large head of fresh broccoli (about 5 cups florets)
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup dried cranberries
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sliced or slivered almonds or sunflower seeds
  • 1/4 cup finely diced red onion
  • For the Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the broccoli: Wash the broccoli head well. Cut the florets into small, bite-sized pieces. You want them small enough to mix well but large enough to maintain crunch. Place the florets in a large bowl.
  2. Prepare the mix-ins: Add the crumbled bacon, dried cranberries, shredded cheese, sunflower seeds, and diced red onion to the bowl with the broccoli.
  3. Make the creamy dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper until the dressing is completely smooth. This is the secret to a great, tangy flavor.
  4. Combine: Pour the dressing over the broccoli mixture. Gently fold all ingredients together until the broccoli and all additions are evenly coated. Do not overmix, as this can break down the broccoli and reduce crunch.
  5. Chill: Cover the bowl and refrigerate the salad for at least 1 hour before serving. Chilling allows the flavors to blend and helps the broccoli absorb some moisture without becoming soggy.
  6. Serve: Give the salad one final gentle toss before serving cold.

Notes

  • To keep your broccoli salad crunchy, cut the florets small and avoid adding the dressing until you are ready to serve or chill. The acid in the dressing softens the broccoli over time.
  • For an even healthier option, substitute half of the mayonnaise with more Greek yogurt.
  • You can prepare the bacon and chop the vegetables up to one day ahead. Store them separately, and only combine and dress the salad an hour before serving.

Nutrition

Find it online: https://tastethisplate.com/best-broccoli-salad-recipe-crunchy-bacon/