Broccoli Salad

Broccoli Salad is made with savory bacon pieces, crunchy sunflower seeds, chewy craisins, cheddar cheese and fresh crisp broccoli tossed with a sweet-tangy homemade dressing without mayo!

Course Side Dish

Cuisine American

Keyword broccoli salad

Prep Time 15

Cook Time 0

Total Time 15

Servings

Calories 186kcal

Ingredients

Salad

5 cups broccoli, florets about 1 pound chopped small
1/2 cup cranberries, dried
1/2 cup red onion diced
1/2 cup cheddar cheese shredded
1/4 cup sunflower seeds roasted and salted
4 slices bacon cooked and crumbled

Dressing

1 cup Greek yogurt, plain
2 tablespoons apple cider vinegar
1 1/2 tablespoon honey
2 teaspoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Start by cooking your bacon until it is super crispy. Set it aside while it cools.
Next chop your broccoli. I like to make sure it is chopped into very small uniform pieces. I also like to cut off most of the stalk because the floret has a better texture and absorbs more flavor. Add your chopped broccoli to a large bowl.
Add dried cranberries, diced red onion, cheddar cheese, and sunflower seeds to the large bowl with the broccoli. Give it all a quick stir.
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, dijon mustard and salt and pepper. Pour the dressing over the broccoli mixture and mix well.
If you are going to serve it immediately, crumble your bacon and add it to the salad. If you are going to store it in the fridge and serve it later, crumble the bacon and store the bacon in a container to add when you are ready to serve. Enjoy!

Notes

If you aren't going to serve the salad immediately, you can wait to add the bacon pieces until you are ready to serve so that they stay crispy.
This salad can be prepared the day before (without the bacon) and stored in the fridge. The longer the dressing sits on the broccoli, the more flavorful it will be.

Nutrition