Broccoli Salad is a staple for any gathering! The creamy dressing goes perfectly with fresh broccoli, savory bacon, sweet dried cranberries, sunflower seeds and diced red onions. Honestly, this salad isn’t just for spring or summer - it’s a quick and easy recipe that’s perfect all year long!
For the Salad
- 8 cups broccoli florets cut into bite-sized pieces (raw)
- ½ red onion diced (about ½ cup)
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ½ cup bacon bits
For the Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons granulated white sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Prepare the dressing.
Whisk together the mayonnaise, apple cider vinegar, granulated sugar and salt and pepper in a small bowl until well combined.
Pour dressing over the salad and use tongs to toss the dressing with the salad until the ingredients are evenly coated.
Serve immediately or refrigerate until ready to serve. Garnish with additional sunflower seeds, dried cranberries and bacon bits.
Broccoli Salad can be stored in an airtight container in the fridge for 4 days. I recommend storing the salad and dressing separately prior to serving. Once served, it can be stored as is. However keep in mind that as the salad sits in the dressing you’ll start to lose some of that crunch and texture.
Calories: 385kcal | Carbohydrates: 24g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 617mg | Potassium: 387mg | Fiber: 5g | Sugar: 12g | Vitamin A: 590IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 1mg