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Crunchy Broccoli Salad with Bacon, Cranberries & Sunflower Seeds

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A fresh and satisfying broccoli salad featuring crispy bacon, tart dried cranberries, and crunchy sunflower seeds, tossed in a creamy, tangy dressing. Perfect as a side or light main, this salad is quick to prepare and a crowd-pleaser.

Ingredients

Scale
  • 1 large head broccoli, cut into bite-sized florets (about 4 cups)
  • 6 slices thick-cut bacon
  • 1/2 cup dried cranberries (about 3.5 oz)
  • 1/4 cup sunflower seeds (about 1 oz), raw or roasted, unsalted
  • 1/4 cup red onion, finely diced
  • 1/2 cup mayonnaise (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon honey or maple syrup (15 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 cup shredded sharp cheddar cheese (about 1.75 oz)
  • Optional: 1 small green apple, chopped

Instructions

  1. Cook the bacon: Heat a skillet over medium heat and add 6 slices of thick-cut bacon. Cook, turning occasionally, until crisp and golden, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble into bite-sized pieces. (Tip: Save a teaspoon of the rendered bacon fat for a subtle flavor boost in the dressing, if you like.)
  2. Prep the broccoli: While the bacon cooks, rinse one large head of broccoli and cut into small, even florets—aim for pieces roughly 1-inch in size.
  3. Dice the onion: Finely chop about 1/4 cup of red onion. If you want a milder flavor, soak the diced onion in ice water for 10 minutes and drain well before adding.
  4. Mix the dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon honey or maple syrup. Season with salt and freshly ground black pepper to taste. If you saved bacon fat, whisk in about a teaspoon for an extra smoky note. Adjust sweetness or tang to your liking.
  5. Combine salad ingredients: In a large bowl, add the chopped broccoli, crumbled bacon, dried cranberries, sunflower seeds, and diced onion. If using, add shredded sharp cheddar cheese and chopped green apple.
  6. Toss with dressing: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Use a folding motion to preserve texture.
  7. Chill before serving: Cover and refrigerate the salad for at least 30 minutes to let the flavors meld and the broccoli soften slightly but stay crisp.
  8. Final taste check: Before serving, give it a quick stir and adjust salt, pepper, or sweetness if needed. Serve cold or at room temperature.

Notes

For best texture, keep dressing separate if prepping ahead and toss just before serving. Soaking diced red onion in cold water mellows sharpness. Use thick-cut bacon cooked crisp but not burnt. Gently fold salad to preserve broccoli crunch. Salad keeps up to 3 days refrigerated; avoid reheating.

Nutrition

Keywords: broccoli salad, bacon salad, crunchy salad, cranberry salad, sunflower seeds, easy salad recipe, potluck salad, gluten-free salad

Find it online: https://novanosh.com/crunchy-broccoli-salad-with-bacon-cranberries-sunflower-seeds-easy-recipe/