Bright, crisp, and irresistibly creamy — this Broccoli Cranberry Crunch Salad is a perfect balance of sweet, savory, and tangy. Each bite delivers fresh broccoli florets, chewy cranberries, smoky bacon, and crunchy sunflower seeds enveloped in a velvety dressing. It’s a crowd-pleasing side dish that complements any table — from family dinners to festive gatherings.

Ingredients (Serves 4–6)

For the Salad:

  • 4 cups fresh broccoli florets, chopped into bite-sized pieces
  • ½ cup dried cranberries
  • ⅓ cup sunflower seeds or chopped almonds
  • ½ small red onion, finely diced
  • 4–5 slices cooked bacon, crumbled
  • ½ cup shredded cheddar cheese (optional, for extra richness)

For the Dressing:

  • ¾ cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons apple cider vinegar
  • 1½ tablespoons honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Method

Step 1: Prepare the Broccoli

Wash and thoroughly dry the broccoli florets. Chop them into small, even pieces to ensure every bite has the perfect crunch. Blanching is optional — but if you prefer a slightly tender texture, blanch the florets in boiling water for 30 seconds, then immediately transfer them to ice water to retain their bright color and crispness.

Step 2: Cook the Bacon

In a skillet over medium heat, cook bacon until golden and crispy. Transfer to a paper towel-lined plate to remove excess grease. Once cooled, crumble the bacon into small pieces.

Step 3: Make the Dressing

In a medium bowl, whisk together mayonnaise, apple cider vinegar, and honey until smooth and creamy. Season with salt and pepper to balance the sweetness and acidity. This dressing is the heart of the salad — light, tangy, and slightly sweet.

Step 4: Assemble the Salad

In a large mixing bowl, combine broccoli, cranberries, sunflower seeds, diced onion, and crumbled bacon. Add the dressing and toss gently to coat everything evenly. The goal is a silky, creamy texture that clings beautifully to every floret.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the dressing to slightly thicken, creating a more cohesive salad.

Serving Suggestion

Serve chilled as a refreshing side dish alongside grilled meats, sandwiches, or roasted chicken. It’s also a great make-ahead option for potlucks and picnics — the flavors only deepen with time.

Chef’s Tips

  • Make it lighter: Substitute half the mayonnaise with Greek yogurt for a fresher, tangier dressing.
  • Add texture: Toasted almonds or cashews can replace sunflower seeds for a nutty twist.
  • For extra depth: A squeeze of lemon juice or a spoonful of Dijon mustard adds a gourmet note.
  • Storage: This salad keeps well for up to two days in the refrigerator. Stir before serving to revive its creamy consistency.
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