A crunchy broccoli salad with bacon, dried cranberries, sunflower seeds, and a creamy, tangy dressing. This easy side dish is perfect for potlucks, picnics, or meal prep and gets even better the next day!
Ingredients
- 8 cups fresh broccoli, chopped into bite-sized pieces*
- ½ red onion, diced
- 1 cup shredded carrots
- ½ cup roasted sunflower seed kernels
- ½ cup dried cranberries
- 5 slices bacon, cooked and crumbled
For the Dressing:
- ¾ cup mayonnaise
- 3 Tablespoons honey
- 3 Tablespoons apple cider vinegar
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- In a large bowl, combine broccoli, carrots, onion, cranberries, sunflower seeds, and bacon. Set aside.8 cups fresh broccoli, ½ red onion, 1 cup shredded carrots, ½ cup roasted sunflower seed kernels, ½ cup dried cranberries, 5 slices bacon
- Whisk dressing ingredients together.¾ cup mayonnaise, 3 Tablespoons honey, 3 Tablespoons apple cider vinegar, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Pour the dressing over the salad ingredients and toss well to coat.
- Cover and refrigerate for at least 1 hour before serving, preferably longer. Toss again before serving.
Notes
*Chop broccoli into small florets. Don’t toss the stems, you can use them too. Just dice them and add to the salad along with the broccoli.
Nutrition
Calories: 338kcal | Carbohydrates: 23g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 473mg | Potassium: 424mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3241IU | Vitamin C: 80mg | Calcium: 60mg | Iron: 1mg
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