Broccoli Salad with Creamy Dressing

A ceramic bowl filled with broccoli salad, topped with bacon bits, seeds, chopped purple onions, and a creamy dressing.

This creamy broccoli salad tosses raw broccoli, bacon, red onion, and dried cranberries in a homemade mayonnaise dressing, then chills so it is ready to serve cold at any cookout or potluck.

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Prep Time: 15

Chill Time: 1

Total Time: 1 15

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli salad

Servings:

Calories: 690kcal

Ingredients

8 cups broccoli cut into bite-sized pieces
⅓ cup red onion diced
½ cup dried cranberries
¼ cup sunflower seeds
½ cup bacon cooked and chopped

For the dressing:

1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons sugar
Salt & pepper to taste

US Customary - Metric

Instructions

In a small bowl, whisk together the dressing ingredients until well combined.
1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons sugar, Salt & pepper to taste
In a large bowl, combine the chopped broccoli florets, sliced red onion, dried cranberries, sunflower seeds, and crumbled bacon.
8 cups broccoli, ⅓ cup red onion, ½ cup dried cranberries, ¼ cup sunflower seeds, ½ cup bacon
Pour the prepared dressing over the broccoli mixture and gently toss to coat evenly.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled and enjoy!

Notes

Cut the broccoli into small, uniform florets so the dressing coats every piece evenly.
Dry the broccoli well before mixing; water on the florets is the usual cause of a watery salad.
For the crispest result when making ahead, stir the bacon and sunflower seeds in just before serving.
Soak diced red onion in cold water for about ten minutes to soften its sharp bite.
Adjust the sugar and apple cider vinegar to taste, sweeter or tangier.
If the dressing is too thick, loosen it with a splash of water.
Cheddar, feta, or goat cheese can be stirred in; raisins or dried apricots can replace the cranberries.
Vegetarian option: omit the bacon or use plant-based bacon.
Leftovers keep in an airtight container in the fridge for three to four days.

Nutrition