Broccoli Salad Recipe

Prepare broccoli

Wash the broccoli and trim the stems. Cut into small, bite-size florets so they’re easy to eat.

Dice onion

Peel and finely dice red onion. If you want a milder onion flavor, soak the diced onion in cold water for 5 minutes, then drain and pat dry.

Crisp bacon (if using)

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then crumble when cool. Measure 4 tablespoons crumbled bacon for the salad.

Toast seeds (optional)

In a small dry skillet over medium heat, toast the sunflower seeds, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

In a large mixing bowl combine the broccoli florets, diced red onion, dried cranberries, toasted sunflower seeds, crumbled bacon (if using), and shredded cheddar. Toss gently to mix.

Whisk dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, granulated sugar, and Dijon mustard until smooth and sugar is dissolved. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning if needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons cold water until desired consistency is reached.

Pour the dressing over the salad ingredients in the large bowl.

Toss thoroughly to coat all ingredients evenly with the dressing. For best flavor, cover and refrigerate at least 30 minutes to let flavors meld. Toss again just before serving.

Taste and adjust: if the salad needs more acidity, add an additional 1/2 teaspoon apple cider vinegar; if it needs more sweetness, add a small pinch of sugar or honey. Add salt and pepper to taste.