Creamy Broccoli Salad with Bacon
A crunchy and creamy broccoli salad featuring crispy bacon, toasted sunflower seeds, and a tangy dressing. Perfect for potlucks, quick dinners, or as a satisfying side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 4 cups broccoli florets, trimmed into bite-sized pieces
- 6 slices bacon, cooked crisp and crumbled
- ½ cup sunflower seeds, toasted
- ½ small red onion, finely chopped (optional, can substitute with green onion)
- ½ cup shredded sharp cheddar cheese
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the bacon: Heat a skillet over medium heat. Add 6 slices of bacon and cook until crispy, about 8-10 minutes, flipping occasionally. Transfer to a paper towel-lined plate to drain. When cool, crumble into bite-sized pieces.
- Toast the sunflower seeds: In the same skillet (wipe out excess bacon bits), toast ½ cup sunflower seeds over medium heat for 2-3 minutes, stirring constantly until fragrant and lightly browned. Remove from heat and let cool.
- Prepare the broccoli and onion: Wash and trim about 4 cups of broccoli into small florets. Finely chop ½ small red onion (or green onion if preferred). Place both in a large mixing bowl.
- Mix the dressing: In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
- Assemble the salad: Add the crumbled bacon, toasted sunflower seeds, and ½ cup shredded sharp cheddar cheese to the bowl with broccoli and onion. Pour the dressing over and toss gently to coat everything evenly.
- Chill the salad in the fridge for at least 30 minutes before serving to let flavors meld and broccoli soften slightly without losing crunch.
Notes
Use nitrate-free bacon for cleaner flavor. For dairy-free, omit cheddar or substitute with plant-based cheese. Frozen broccoli can be used if thawed and well-drained. Do not overcook broccoli to maintain crunch. Toast sunflower seeds carefully to avoid burning. Salad tastes better after chilling for a few hours. Add bacon and seeds just before serving leftovers to keep crunch.
Nutrition
- Serving Size: About 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 3
- Protein: 10
Keywords: broccoli salad, creamy broccoli salad, bacon salad, sunflower seeds, crunchy salad, easy salad recipe, potluck salad