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Fresh broccoli salad with cheese and cranberries on a white plate, easy healthy side dish, vegan-friendly recipe.

Broccoli Salad

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 415 kcal

Ingredients
  

  • 8 cups broccoli florets about 3 heads of broccoli, cut into bite-sized pieces
  • 1 cup shredded sharp cheddar cheese
  • 1 cup dried cranberries
  • 1/2 cup crumbled bacon about 6 slices, cooked and crumbled
  • 1/2 cup sunflower seeds
  • 1/3 cup red onion diced
  • 1 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, combine the broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and red onion.
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  • In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well-combined.
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  • Pour the dressing over the broccoli mixture and toss well to coat all the ingredients.
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  • Refrigerate the salad for at least one hour before serving to allow the flavors to meld. Toss again before serving.
    Fresh broccoli salad with shredded cheese and dried cranberries in a white bowl.

Nutrition

Calories: 415kcalCarbohydrates: 24gProtein: 11gFat: 32gSaturated Fat: 7gSodium: 514mgFiber: 4g
Keyword broccoli, broccoli salad
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