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A close-up of a classic broccoli salad in a wooden bowl, featuring bacon, cranberries, and shredded cheese in a creamy dressing.

Creamy Classic Broccoli Salad with Bacon

This vibrant and crunchy broccoli salad combines crisp florets with savory bacon, sweet cranberries, and toasted sunflower seeds, all coated in a rich, tangy-sweet dressing. It's a perfect side dish for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 lbs Broccoli fresh, cut into small florets
  • 6-8 slices Bacon cooked crispy and crumbled
  • 1/2 cup Red Onion finely diced
  • 1/2 cup Roasted Sunflower Seeds shelled
  • 1/2 cup Dried Cranberries or golden raisins
For the Creamy Dressing
  • 1 cup Mayonnaise full-fat for best results
  • 2 tbsp Apple Cider Vinegar
  • 3 tbsp Granulated Sugar adjust to taste
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Sharp Knife
  • Cutting Board
  • Skillet (or Air Fryer)

Method
 

Prepare the Ingredients
  1. Wash the broccoli thoroughly. Cut the broccoli into very small, bite-sized florets. Ensure no large stems remain. Pat the florets dry with a paper towel. Place in the large mixing bowl.
  2. Cook the bacon: You can pan-fry the bacon over medium heat until crispy, then drain on paper towels and crumble. Alternatively, cook in an Air Fryer at 375°F (190°C) for 8-10 minutes, flipping halfway, until crispy. Crumble once cooled.
  3. Finely dice the red onion. Add the diced red onion, crumbled bacon, sunflower seeds, and dried cranberries to the large bowl with the broccoli.
Make the Dressing
  1. In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth and well combined.
Assemble and Chill
  1. Pour the creamy dressing over the broccoli mixture in the large bowl. Toss gently but thoroughly until all ingredients are evenly coated.
  2. Cover the bowl and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld and the broccoli to slightly soften.
  3. Give the salad a final toss before serving. Taste and adjust seasoning if necessary.

Notes

For a lighter version, you can use light mayonnaise. Feel free to customize with other additions like shredded cheddar cheese, toasted pecans, or chopped apples. This salad is best enjoyed within 2-3 days and stored in an airtight container in the refrigerator.