Broccoli Salad with Bacon, Cranberries and Sunflower Seeds Recipe
This broccoli salad is a hit on many American tables at family gatherings and barbecues. Raw, finely chopped broccoli is mixed with crispy bacon, sweet cranberries and sunflower seeds in a creamy dressing. It sounds odd, but it tastes like a cross between a vegetable salad and dessert – sweet‑salty, crunchy and addictive.
A classic American‑inspired broccoli salad that combines sweet, salty and tangy flavors with lots of crunch, making it both a side dish and a crowd‑pleasing snack.
Chef's tips
Cut the broccoli really small – this makes the texture much more pleasant and helps it absorb the dressing. If you prefer a slightly softer broccoli, you can blanch the florets for 30 seconds in boiling water and cool them quickly in ice water before using.
How to serve
Serve in a large bowl at the center of the table for family‑style meals. It pairs especially well with grilled chicken, pulled pork sandwiches or simple baked potatoes.
Ingredients
- broccoli medium, about 400 g - 1 piece
- sliced bacon cut into small pieces - 80 g
- dried cranberries - 50 g
- sunflower seeds toasted in a dry pan - 40 g
- red onion very finely chopped - 0.25 pieces
- mayonnaise - 80 g
- plain yogurt thick - 80 g
- apple cider vinegar - 1 tablespoon
- sugar or honey - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Wash and dry the broccoli, then cut it into very small florets – the smaller they are, the nicer they are to eat. You can peel the tough stalk to remove the fibrous skin and dice it finely.
- Fry the bacon in a dry pan for 5–7 minutes over medium heat, until golden and crispy. Transfer to a plate lined with paper towel to drain off excess fat.
- Toast the sunflower seeds in a dry pan for 3–4 minutes, stirring often, until lightly browned and fragrant with a nutty aroma. Set aside to cool.
- In a bowl mix together the mayonnaise, yogurt, apple cider vinegar, sugar, a pinch of salt and pepper. The dressing should be slightly sweet and tangy.
- Put the broccoli florets, chopped stalk, red onion, cranberries, bacon and sunflower seeds into a large bowl.
- Add the dressing and mix thoroughly so all the ingredients are coated. Taste and adjust with more salt, pepper or a little sugar if needed.
- Chill the salad in the fridge for at least 30 minutes so the broccoli softens slightly and the flavors meld.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. The broccoli will soften over time, but the flavors will deepen. If possible, add fresh bacon and seeds to leftovers just before serving for extra crunch.
This salad often surprises people who don’t usually like raw broccoli – the creamy, sweet‑tangy dressing and crunchy add‑ins completely change how the vegetable tastes.
