Description

This Best Broccoli Salad is a crunchy, tangy, and slightly sweet side dish perfect for any occasion. Packed with fresh broccoli florets, sharp cheddar cheese, crisp bacon bits, and a flavorful dressing made with mayonnaise, apple cider vinegar, and honey, this salad strikes a perfect balance of textures and flavors. It is easy to prepare and tastes even better after chilling, making it an ideal make-ahead dish for gatherings, potlucks, or a refreshing lunch accompaniment.

Ingredients

Scale

Dressing

1 cup mayonnaise
3 tablespoons apple cider vinegar (or lemon juice)
1 ½ tablespoons honey
Salt and pepper, to taste

Salad

6-7 cups broccoli florets (about 3 heads)
1 cup shredded cheddar cheese
⅓ cup chopped red onions
½ cup dried cranberries
¼ cup sunflower seeds
½ cup bacon bits

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Instructions

Prepare the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Season with salt and pepper to your preference, adjusting the tanginess and sweetness as desired.
Combine Salad Ingredients: In a large bowl, add the broccoli florets, shredded cheddar cheese, chopped red onions, dried cranberries, sunflower seeds, and bacon bits. Stir gently to mix all the ingredients evenly.
Toss with Dressing and Chill: Pour the dressing over the combined salad ingredients. Toss thoroughly to ensure every component is coated. You can serve the salad immediately, but for best flavor and texture, cover and refrigerate for at least one hour before serving.

Notes

Chilling the salad allows the flavors to meld and the broccoli to absorb the dressing, enhancing taste and texture.
For a lighter version, substitute mayonnaise with Greek yogurt or a vegan mayo alternative.
You can toast the sunflower seeds lightly for extra crunch and nuttiness.
To make it vegetarian, omit bacon bits or replace with a plant-based bacon alternative.
This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.