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Rolling Sauce

Easy Broccoli Salad With Bacon and a Tangy Homemade Dressing

Crisp raw broccoli with crispy bacon, cranberries, and sunflower seeds, tossed in a tangy mayo-Dijon-vinegar dressing with no sugar required.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad
  • - 1 lb broccoli florets and peeled stems chopped small
  • - 6 slices bacon cooked crisp and chopped
  • - 1/3 cup red onion finely chopped
  • - 1/2 cup dried cranberries
  • - 1/3 cup sunflower seeds
  • - 1/2 cup shredded cheddar cheese optional
Dressing
  • - 1/2 cup mayonnaise
  • - 1 tablespoon Dijon mustard
  • - 1 tablespoon apple cider vinegar
  • - salt and black pepper to taste
  • - pinch of sugar or honey optional

Method
 

  1. Arrange the bacon on a rimmed baking sheet and bake at 400°F for 12-20 minutes until crisp. Cool and chop.
  2. Place the chopped red onion in a bowl of cold water for about 10 minutes, then drain well.
  3. In a large bowl, combine the broccoli, drained onion, cranberries, sunflower seeds, and cheddar (if using).
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust.
  5. Pour the dressing over the broccoli mixture and toss to coat. Add most of the chopped bacon, reserving some for topping.
  6. Let the salad sit for at least 15 minutes before serving. Scatter the reserved bacon over the top just before serving.

Notes

  • Storage: Keeps in an airtight container in the fridge for 3-4 days.
  • Make ahead: Can be made up to a day ahead; hold back reserved bacon and seeds until serving time.
  • Swap: White wine vinegar or pickle juice can replace apple cider vinegar.