Description
This Creamy Broccoli Salad is a delightful combination of fresh broccoli florets, crispy bacon, tangy dried cranberries, and a creamy dressing made with mayonnaise, apple cider vinegar, and Dijon mustard. Perfect as a refreshing side dish, it offers a crunchy texture and a balance of savory and sweet flavors, coming together in just 25 minutes for a quick, crowd-pleasing salad.
Ingredients
Scale
Salad
- 1 pound broccoli (1 medium bunch), chopped into small florets
- 4 slices thick-cut bacon
- ¼ medium onion, finely chopped (about ⅓ cup)
- ½ cup dried cranberries
Dressing
- ½ cup mayonnaise (homemade or store-bought)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the bacon: In a skillet over medium heat, cook bacon slices until they are crispy. Remove from the pan and transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop or crumble the bacon into small pieces.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper until the mixture is smooth and well combined.
- Assemble the salad: In a large mixing bowl, combine the chopped broccoli florets, finely chopped onion, dried cranberries, and the cooked bacon pieces. Pour the prepared dressing over the salad ingredients and toss thoroughly until everything is evenly coated.
- Chill and serve: Cover the salad and refrigerate it for at least 30 minutes. This chilling step allows the flavors to meld together beautifully. Serve the salad cold or at room temperature as a tasty side dish.
Notes
- For extra crunch, you can add toasted sunflower seeds or chopped nuts such as walnuts or pecans.
- Substitute mayonnaise with Greek yogurt for a lighter dressing alternative.
- The salad can be prepared a few hours ahead and stored in the refrigerator, but add dried cranberries just before serving to maintain their texture if preferred.
- Make sure to finely chop the onion to avoid an overpowering taste.
