Broccoli Salad Easy
This refreshing broccoli salad is crisp, creamy, and full of color, with a sweet-savory balance that makes every bite so satisfying. It is the kind of make-ahead side dish that works beautifully for potlucks, weeknight dinners, or a simple lunch at home.
Ingredients
- 6 cups broccoli florets cut into small bite-size pieces
- 1 cup cheddar cheese cubed or shredded
- 4 slices turkey bacon cooked and crumbled
- 1 4 red onion finely diced
- 1 2 cup dried cranberries or raisins for a little sweetness
- 1 3 cup sunflower seeds or pumpkin seeds for crunch
- 1 2 cup plain yogurt, mayonnaise, or a mix of both for the dressing
- 2 tablespoons apple cider vinegar for brightness
- 1 tablespoon honey or maple syrup for gentle sweetness
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Wash the broccoli well, then cut it into small florets so every bite is easy to eat. Pat it dry so the dressing clings nicely later.
- Cook the turkey bacon until crisp, then let it cool and crumble it into small pieces. This adds a smoky, savory note without overpowering the salad.
- In a large bowl, whisk together the yogurt or mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Taste and adjust the sweetness or tang if needed.
- Add the broccoli, cheddar, turkey bacon, red onion, dried cranberries, and seeds to the bowl. Toss gently until everything is coated in dressing.
- Cover the salad and chill it for at least 30 minutes if you have time. This helps the flavors settle and gives the broccoli a more tender, flavorful bite.
Notes
If you want a lighter dressing, use more yogurt and less mayonnaise. For extra tang, add a little more apple cider vinegar. If you prefer a softer onion flavor, soak the diced onion in cold water for 10 minutes before using.