Go Back

Bacon and Broccoli Salad

Bacon and broccoli salad combines crisp bacon, fresh broccoli, sharp cheddar, cranberries, and sunflower kernels in a creamy dressing. Toss it together and refrigerate for at least 30 minutes so the flavors come together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 0.75 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
Salad
  • 8 oz bacon chopped
  • 2 lb broccoli florets, cut into bite-size pieces
  • 1 cup sharp cheddar cheese shredded
  • 0.33 cup red onion finely chopped
  • 0.5 cup cranberries dried
  • 0.5 cup sunflower kernels roasted

Equipment

  • 1 12-inch skillet

Method
 

Make the dressing
  1. In a small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, kosher salt, and black pepper until smooth.
Assemble the salad
  1. Cook the bacon in a 12-inch skillet over medium heat for 8–12 minutes, stirring occasionally, until crisp; drain on paper towels and let cool.
  2. In a 5-quart bowl, combine the broccoli, cheddar, red onion, dried cranberries, sunflower kernels, and cooled bacon.
  3. Add the dressing and toss until the broccoli is evenly coated.
  4. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the best texture, let the bacon cool before combining it with the broccoli. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a lighter dressing, replace some of the mayonnaise with plain Greek yogurt.