Broccoli Salad Recipe
Make Broccoli Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare broccoli
Wash and thoroughly dry the broccoli. Chop into small, bite-sized florets, yielding about 4 cups. Pat dry with paper towels to remove excess moisture so dressing clings better.
- 2
- 3
Combine salad components
In a large mixing bowl, add the chopped broccoli, diced red onion, 1/2 cup dried cranberries, 1/4 cup sunflower seeds, chopped bacon, and 1 cup shredded or cubed cheddar. Toss gently to combine and distribute ingredients evenly.
Dressing & Assembly
- 4
Make dressing
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth and well combined. Taste and adjust seasoning — add a touch more honey if you prefer sweeter, or a little more vinegar for tang.
- 5
Dress the salad
Pour the dressing over the broccoli mixture. Use a sturdy spatula to fold the dressing into the salad until all pieces are lightly coated. Be careful not to overmix to keep the broccoli crisp.
- 6
Chill and meld flavors
Cover the bowl and refrigerate the dressed salad for at least 30 minutes, up to 2 hours. Chilling allows the flavors to meld and softens the broccoli slightly while keeping crunch. If preparing ahead, hold back 1–2 tablespoons sunflower seeds and a small handful of bacon to sprinkle on top just before serving for extra crunch.
- 7
Final toss and serve
Before serving, give the salad a final gentle toss, taste for seasoning and adjust with a pinch of salt or pepper if needed. Sprinkle reserved sunflower seeds and bacon over the top. Serve chilled or at cool room temperature.
