A refreshing, crunchy salad packed with broccoli, crispy bacon, cheese, and a creamy dressing—great for potlucks, BBQs, or a healthy side dish!

Units Scale

For the Salad:

4 cups fresh broccoli florets (about 2 heads)

1/2 cup shredded cheddar cheese

1/2 cup cooked bacon, crumbled

1/3 cup red onion, finely chopped

1/4 cup sunflower seeds (or sliced almonds)

1/2 cup dried cranberries (or raisins)

For the Dressing:

1/2 cup mayonnaise (or Greek yogurt for a lighter option)

2 tbsp apple cider vinegar (or white vinegar)

1 tbsp honey (or sugar)

1/2 tsp salt

1/4 tsp black pepper

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Prepare the Broccoli – Chop broccoli florets into bite-sized pieces. (Blanch for 30 seconds in boiling water if you prefer a softer texture, then drain and cool.)
Mix the Salad Ingredients – In a large bowl, combine broccoli, cheddar cheese, bacon, red onion, sunflower seeds, and dried cranberries.
Make the Dressing – In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
Combine & Chill – Pour dressing over the salad and toss until everything is evenly coated. Cover and refrigerate for 30 minutes before serving for best flavor.
Serve & Enjoy! – Garnish with extra bacon or cheese if desired.

Make It Healthier: Use Greek yogurt instead of mayo for a lighter version.
Add Protein: Mix in grilled chicken or chickpeas for a heartier salad.
Storage: Keeps well in the fridge for up to 3 days in an airtight container.