Description
This Broccoli Salad with Bacon is a delightful combination of crunchy broccoli florets, crispy bacon, tangy dressing, and a burst of flavors from dried cranberries, sunflower seeds, and cheddar cheese. Perfect as a side dish or a light meal, it can be served chilled or at room temperature and is ideal for make-ahead meal prep.
Ingredients
Scale
For the Salad
- 10–11 strips bacon, cooked
- 2 heads broccoli (about 1 1/2 pounds or 5–6 cups), chopped
- 1 cup dried cranberries
- 1/3 cup sunflower seeds, roasted and salted
- 1 cup cheddar cheese, shredded
- 1/3 cup chopped red onion (or more to taste)
For the Dressing
- 1 1/4 cups Miracle Whip OR mayonnaise
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- 1/4 cup sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
Instructions
- Cook the Bacon: Preheat the oven and bake 10-11 strips of bacon until crisp. Once cooked, place on paper towels to cool and drain excess fat. Chop cooled bacon into bite-sized pieces, reserving some for garnish.
- Prepare the Dressing: In a large bowl, whisk together 1 1/4 cups Miracle Whip or mayonnaise, lemon zest, lemon juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard, and cayenne pepper until smooth and well combined.
- Chop the Broccoli: Using a chef’s knife, chop broccoli heads into small florets. Include chopped broccoli stems if desired for extra texture.
- Combine Salad Ingredients: Add chopped broccoli, dried cranberries, sunflower seeds, shredded cheddar cheese, chopped red onion, and most of the chopped bacon (keeping some aside for topping) into the bowl with the dressing.
- Mix the Salad: Gently stir all ingredients together ensuring the dressing evenly coats the salad components.
- Serve: The salad can be served immediately at room temperature or chilled. If chilled, remove from the fridge about 20 minutes before serving for best flavor and texture. Sprinkle reserved bacon over the top before serving.
- Store Leftovers: Cover any leftovers and refrigerate. The salad keeps well for about 5 days. Keep bacon separate if saving portions to retain its crispness.
Notes
- Keep bacon separate and add it just before serving to prevent sogginess when stored in the refrigerator.
- Broccoli bacon salad tastes best after the flavors have melded together, so making it ahead and chilling is recommended.
- Leftovers will last up to 5 days refrigerated in an airtight container.
- Do not freeze the salad, as freezing will negatively impact the texture of broccoli and the mayonnaise-based dressing.
