Broccoli Salad with Bacon Cranberries (Recipe for Printing)
Enjoy a vibrant broccoli salad layered with savory bacon, cheddar, and sweet cranberries. Perfect for summer parties or spring gatherings, this dish balances freshness and crunch. Save & click.
# What You Need:
→ Salad Components
01 -
10 slices bacon, cooked crisp and chopped
02 -
2 heads broccoli, cut into small florets (approximately 1.5 pounds or 6 cups)
03 -
1 cup dried cranberries
04 -
1/3 cup roasted salted sunflower seeds
05 -
1 cup cheddar cheese, shredded
06 -
1/3 cup red onion, finely chopped
→ Dressing
07 -
1 and 1/4 cups mayonnaise or Miracle Whip
08 -
1 teaspoon lemon zest
09 -
1 tablespoon lemon juice
10 -
2 tablespoons white wine vinegar
11 -
1/4 cup granulated sugar
12 -
1 and 1/4 teaspoons kosher salt
13 -
1/2 teaspoon ground black pepper
14 -
1/4 teaspoon dry mustard
15 -
1/8 teaspoon cayenne pepper
# How to Make It:
01 -
Arrange bacon strips on a wire rack set over a rimmed baking sheet. Cook in a preheated 400°F oven for 15 to 20 minutes, or until crispy. Transfer to paper towels to drain. When cooled, chop into bite-sized pieces.
02 -
Trim broccoli into small, bite-sized florets and finely chop the stems if desired. Dice the red onion finely.
03 -
In a large mixing bowl, combine broccoli florets, chopped bacon, dried cranberries, sunflower seeds, shredded cheddar cheese, and chopped red onion.
04 -
In a separate bowl, whisk together mayonnaise, lemon zest, lemon juice, white wine vinegar, granulated sugar, kosher salt, black pepper, dry mustard, and cayenne pepper until fully emulsified.
05 -
Add the dressing to the salad ingredients and toss thoroughly to ensure all components are evenly coated.
06 -
Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
# Extra Tips:
01 -
For best texture, assemble the salad just prior to serving. The salad can be made up to 1 day in advance; add sunflower seeds right before serving to preserve their crunch.