Fitness / March 27, 2024

Broccoli Salad Recipe

Creamy and crisp, this Broccoli Salad is easy to make, nutritious, and features a mouth-watering mix of cranberries, sunflower seeds, bacon, red onion, and cheddar cheese.

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Now this is my kind of salad!

We have vegetables, bacon, fruit, cheese, crunchy seeds… is it any wonder I eat this as a meal? It’s true. When I need a lunch that is going to fill me up and is also good for me, this is what I turn to.

Sometimes salads (broccoli or otherwise) can overdo it with the amount of ingredients they include. The logic being, Twice as many tasty ingredients will make the salad twice as tasty overall! Well, it doesn’t really work that way. Anyone who has ordered a pizza with unlimited toppings knows what I’m talking about. It still needs to taste like a pizza. And in this case, it still needs to taste like a broccoli salad.

That’s why I was choosy when I assembled its ingredients. I wanted a cream that was subtly tangy, a fruit with a sweetness that wouldn’t make me think this was a dessert, meat that wouldn’t be mistaken for the entree, and cheese that wasn’t too pungent. With mayo/sour cream combo, cranberries, bacon, and cheddar, I think I succeeded!

Is Broccoli Salad Healthy?

Thanks to the broccoli, sunflower seeds, and onions, you are getting nutrients in abundance: vitamins, minerals, fiber. The cranberries, cheddar, bacon, mayo, and sugar, however, contain, well, sugar, fat, and sodium, so don’t overdo it when adding them to the salad. Because of the breadth of ingredients, it’s difficult to align this salad with any particular diet. It could be vegetarian if you removed the bacon; it could be gluten-free, provided the mayo and sour cream were certified gluten-free.

How Can I Make This Even Healthier?

If you open to a few changes and omissions we can make this salad even healthier. The broccoli, red onion, and sunflower seeds (though you could use unsalted) can stay, but we can work on the rest of the ingredients. First, substitute the sour cream and mayo with plain Greek yogurt. Then, replace the bacon with turkey or chicken bacon. You could also use tempeh. The cheese can be replaced with a low-fat version, while the cranberries can be replaced with blueberries. And yes, the sugar can either be replaced with honey or left out completely.

INGREDIENTS

5-6 cups broccoli florets
1 cup sharp cheddar cheese, shredded
2/3 cup dried cranberries
1/2 cup bacon, cooked and crumbled
1/2 cup salted sunflower seeds
1/3 cup red onion, finely chopped
3/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tbsp white wine vinegar
3 tbsp sugar
1/4 tsp salt
1/4 tsp pepper

INSTRUCTIONS

Combine

Mix broccoli, cheese, cranberries, bacon, sunflower seeds, and onion in a large bowl.

Whisk

In a separate bowl, blend mayo, sour cream, vinegar, sugar, salt, and pepper until smooth.

Dress

Toss the salad with the dressing until well coated.

Devour!

FAQs & Tips

How do I store broccoli salad?

You can either store it in an airtight container or cover whichever container you have it in with aluminum foil or plastic wrap. It should last in the fridge for up to three days. I don’t recommend freezing the salad; the texture won’t withstand the thawing process.

Do I need to let the salad sit?

For enhanced flavor, refrigerate the salad for at least an hour before serving. The flavors will be able to meld and the dressing can penetrate the broccoli and other ingredients.

Can I serve this broccoli salad warm?

Sure. Blanch the broccoli (i.e., quickly boil then quickly cool it) and warm the dressing on the stove. Toss it all together. The bacon should be cooked as close to serving time as possible while you may want to sprinkle on the cheese then zap the salad in the microwave so it melts slightly. You can also open it up to other warm ingredients, like quinoa or roasted vegetables. Serve it immediately.

What should I look for when buying broccoli?

You want broccoli that is dark green in color (as should be the leaves, if attached), without yellow or brown spots, which are a sign of age. Give it a slight squeeze; it should be firm, not mushy. Are the stalks woody? If so, put that one back. The floret clusters should also be tightly packed, not loose. Last, give it a smell if you can; if it has a pungent or strong scent, it’s probably past its best.

Why is my salad watery?

If your salad turns watery, it’s probably due to the excess moisture in the broccoli. After you’ve washed the broccoli (or blanched it), spend a decent amount of time drying it with a paper towel, even squeezing it to rid it of the water. Same goes for the onions.

Serving Suggestions

If you’ve made this broccoli salad recipe a few times now and are looking for a bit of a change, here are some suggestions. Instead of cranberry, use fresh diced apples, grapes, diced pear, or mandarin orange. You can also use more dried fruit, like apricot or raisins. The sunflower seeds can be replaced with chopped almonds, walnuts, pecans, pine nuts, or pumpkin seeds for that essential crunch. For a more substantial (and nutritious) salad, add quinoa, bulgur, couscous, or farro. For a cheese change, use feta, grated Parmesan, Gouda, or mozzarella cubes. The bacon can be replaced with grilled chicken or deli ham, while the dressing can be replaced with a lemon vinaigrette, honey mustard dressing, balsamic vinaigrette, tahini dressing.

Broccoli Salad

Creamy and crisp, this Broccoli Salad is easy to make, nutritious, and features a mouth-watering mix of cranberries, sunflower seeds, bacon, red onion, and cheddar cheese.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 397kcal

Author FoodFaithFitness

Ingredients

5-6 cups broccoli florets
1 cup sharp cheddar cheese shredded
2/3 cup dried cranberries
1/2 cup bacon cooked and crumbled
1/2 cup salted sunflower seeds
1/3 cup red onion finely chopped
3/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tbsp white wine vinegar
3 tbsp sugar
1/4 tsp salt
1/4 tsp pepper

Instructions

In a large bowl, combine the broccoli florets, shredded cheddar cheese, dried cranberries, crumbled bacon, sunflower seeds, and chopped red onion.
In a separate small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper until the mixture is smooth and well combined.
Pour the dressing over the broccoli mixture and toss or stir until everything is evenly coated.
Although the broccoli salad can be served immediately, for the best flavor, refrigerate it for at least one hour before serving. Toss the salad thoroughly once more before serving. Keep refrigerated if not consuming right away.
DEVOUR!