Broccoli Salad
A crunchy, creamy, crave-worthy broccoli salad that’s sweet, salty, tangy, and ready to turn your whole day around. It’s perfect for meal prep, potlucks, or solo fridge-raids in a messy bun.
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Sharp knife & cutting board
- Measuring cups and spoons
- Skillet if cooking bacon
Ingredients
- 4 cups fresh broccoli florets – chopped small because nobody likes awkward bites
- 1/2 cup red onion – thinly sliced she’s spicy but cute
- 1/2 cup dried cranberries – that little sweet kiss you didn’t know you needed
- 1/2 cup roasted sunflower seeds – for crunch that won’t quit
- 1/2 cup cooked and crumbled bacon – this one’s non-negotiable babe
- 3/4 cup shredded cheddar cheese – sharp is the move trust me
- 3/4 cup mayonnaise – go full-fat or go home
- 2 tablespoons apple cider vinegar – brings the tangy realness
- 1 tablespoon honey – just enough to balance it out
Instructions
Chop Like You Mean It
- Start with the broccoli. I like mine in small, bite-sized florets — no giant trees in this house. Slice up that onion, crumble the bacon (try not to eat it all while doing it, I believe in you), and shred your cheese. If you’re feeling extra, toast the sunflower seeds for like 2 minutes — it makes a difference.
Mix the Magic
- In a big bowl (like, bigger than you think you need — trust me), toss in all your chopped ingredients. Then, in a smaller bowl, whisk together mayo, vinegar, and honey. If you taste it and go, “Oooh,” you did it right.
Dress It Up, Baby
- Pour that creamy dreamy dressing all over the salad. Toss it like your life depends on it. You want everything coated — no sad dry bites allowed. I usually taste as I go and adjust. Sometimes I add a little extra vinegar if I’m feeling sassy.
Chill and Serve (or don’t)
- You can serve it right away, but if you let it chill in the fridge for like 30 minutes? Game. Changer. Everything soaks in, the flavors marry, and it just hits different.
Notes
- For a lighter version: Use Greek yogurt instead of mayo.
- Add-ins that slap: chopped apples, roasted chickpeas, or everything bagel seasoning.
- Best if chilled for 30 minutes before serving.
- Lasts 3–4 days in the fridge (and actually gets better).
- Not freezer-friendly.
- Not vegan, but easily vegetarian with a bacon swap.