Quick and easy, this popular broccoli crunch salad recipe is perfect to make ahead and ideal for a potluck or BBQ. The smoky bacon, crunchy sunflower seeds and tangy dried cranberries are great companions to crisp raw broccoli and creamy homemade dressing.
Cut and remove broccoli stem from broccoli. Chop broccoli head into small bite sized florets.
Peel and dice ½ red onion.
Finely chop bacon. Heat up fry pan over medium-high heat and pan fry bacon until crispy. Remove and drain on paper towel.
Salad Dressing
In a small bowl, add mayonnaise, apple cider vinegar and honey.
Mix well until combined and creamy.
Assembly
In a large mixing bowl, add broccoli, bacon, red onion, sunflower seeds and dried cranberries.
Drizzle salad dressing and toss together.
Serve.
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Notes
Best to cut the florets into small bite sized pieces.
Make sure the salad is well coated by the dressing. The mayonnaise will help mellow the broccoli and give it a softer edge.
You can make broccoli salad recipe in advance to help with the flavours. Leave in fridge to chill.
Try ½ cup mayonnaise and ¼ cup of sour cream/Greek yoghurt for a lighter version of the broccoli salad dressing.
Switch the bacon for your favourite vegan brand or omit it completely for a vegan broccoli salad. Mayonnaise can also be replaced by vegan version as well.
You can switch the dried cranberries for dried raisins. I do find dried raisins sweeter than cranberries, so adjust the flavours of the salad dressing.
If you don’t have sunflower seeds on hand, try chopped almonds or pepitas as alternatives.
Other popular ingredients you can add include shredded cheddar cheese, chopped almonds, grapes or shredded carrot.