This Broccoli Salad with Creamy Dressing is a delightful combination of crisp broccoli florets, sweet dried cranberries, crunchy almonds, and savory bacon bits, all tossed in a tangy, creamy dressing. It’s a perfect side dish for picnics, potlucks, or as a flavorful addition to any meal.
Why You’ll Love This Recipe
- Flavorful Combination: The mix of sweet, savory, and tangy flavors makes this salad irresistible.
- Crunchy Texture: Fresh broccoli and almonds provide a satisfying crunch.
- Make-Ahead Friendly: Tastes even better after chilling, allowing the flavors to meld.
- Versatile: Easily adaptable with various add-ins to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh broccoli florets
- Red onion
- Dried cranberries
- Slivered almonds
- Bacon bits
For the Creamy Dressing
- Mayonnaise
- Apple cider vinegar
- Granulated sugar
- Salt and black pepper
Directions
- Prepare the Broccoli: Wash and thoroughly dry the broccoli. Cut into bite-sized florets.
- Combine Salad Ingredients: In a large mixing bowl, combine the broccoli florets, finely chopped red onion, dried cranberries, slivered almonds, and bacon bits.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
- Toss the Salad: Pour the dressing over the broccoli mixture and toss until all ingredients are evenly coated.
- Chill: Cover the salad and refrigerate for at least one hour to allow the flavors to meld and the broccoli to slightly soften.
- Serve: Give the salad a final stir and serve chilled.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
Variations
- Nut-Free: Omit the almonds or substitute with sunflower seeds for a nut-free version.
- Vegetarian: Skip the bacon bits or use a vegetarian bacon alternative.
- Cheesy Addition: Add shredded cheddar cheese for extra richness.
- Fruit Twist: Substitute dried cranberries with raisins or chopped dates for a different sweetness.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: This salad can be made a day in advance; in fact, the flavors deepen with time.
- Reheating: This salad is best served cold and does not require reheating.
FAQs
Can I use frozen broccoli for this salad?
Fresh broccoli is recommended for the best texture, but if using frozen, ensure it’s fully thawed and well-drained.
How can I make the dressing healthier?
Substitute half of the mayonnaise with Greek yogurt for a lighter dressing.
Is it necessary to cook the broccoli?
No, the broccoli is used raw, providing a crunchy texture.
Can I add other vegetables?
Absolutely! Chopped bell peppers or shredded carrots make great additions.
What can I use instead of apple cider vinegar?
White wine vinegar or lemon juice can be used as substitutes.
How long should I chill the salad?
At least one hour, but longer chilling allows the flavors to meld better.
Can I make this salad vegan?
Yes, use vegan mayonnaise and omit the bacon or use a plant-based alternative.
What type of bacon works best?
Crispy cooked bacon crumbled into bits works best for texture and flavor.
Are there any cheese options to add?
Shredded cheddar or crumbled feta cheese can be added for extra flavor.
Can I prepare the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance and stored in the refrigerator.
Conclusion
This Broccoli Salad with Creamy Dressing is a versatile and flavorful dish that’s sure to be a hit at any gathering. Its combination of textures and flavors, along with the creamy dressing, makes it a standout side that’s both easy to prepare and delicious.
Description
This broccoli salad is crisp, creamy, and packed with flavor. Tossed in a tangy-sweet dressing, it features fresh broccoli, crunchy sunflower seeds, red onion, dried cranberries, and optional smoky bits of bacon or vegan bacon. It’s a delicious side dish that balances sweet, savory, and tangy in every bite.
For the Salad:
For the Creamy Dressing:
-
Prepare the dressing:
In a small bowl, whisk together mayo, apple cider vinegar, maple syrup, salt, and pepper. Set aside. -
Make the salad:
In a large bowl, combine chopped broccoli, red onion, cranberries, sunflower seeds, cheddar cheese, and bacon. -
Toss to coat:
Pour the dressing over the salad and mix until everything is evenly coated. -
Chill and serve:
Refrigerate for at least 2030 minutes before serving. This allows the flavors to blend and the broccoli to soften slightly.
Notes
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For extra crunch, toss in diced apples or chopped celery.
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Keeps well in the fridge for up to 3 days.
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To make it dairy-free, skip the cheese or use a dairy-free version.
