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Crunchy Broccoli Bacon Salad

Crunchy broccoli bacon salad with smoky crumbled bacon, sharp cheddar, and sunflower seeds, tossed in a tangy apple cider vinegar dressing. Broccoli stays crisp after a quick toss and a 30-minute chill for bold, evenly coated flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 cup fresh broccoli florets
  • 1 cup cooked bacon crumble after cooling
  • 0.5 cup shredded sharp cheddar cheese
  • 0.33 cup dried cranberries or raisins
  • 0.25 cup sunflower seeds (roasted, unsalted)
  • 0.25 cup red onion, finely diced
Dressing
  • 0.75 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 0.25 tsp black pepper
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet

Method
 

Cook and crumble the bacon
  1. Cook the cooked bacon in a cast iron skillet over medium heat until crispy, about 8–10 minutes. Keep it moving as it browns so it crisps evenly.
  2. Transfer the cooked bacon to a paper towel-lined plate and let cool, then crumble into pieces. Cool time helps the bacon stay crunchy once mixed.
Build the salad
  1. Wash and dry the fresh broccoli florets, then cut into small, bite-sized pieces and place them in a large mixing bowl. Dry broccoli helps prevent a watery salad.
  2. Add the crumbled cooked bacon, shredded sharp cheddar cheese, dried cranberries or raisins, sunflower seeds (roasted, unsalted), and red onion, finely diced to the bowl. Toss just enough to distribute the mix evenly.
Make the dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and fully combined. Whisking removes sugar and seasoning clumps for a uniform coat.
Toss and chill
  1. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Scrape the bowl so no dry broccoli or cheese stays uncoated.
  2. Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best texture, toss once more right before serving.

Notes

For the crunchiest bite, use very dry broccoli and keep roasted, unsalted sunflower seeds on top so they don’t soften too much. Store covered in the refrigerator for up to 3 days; the dressing will slightly soften broccoli over time but stays flavorful. Freezing isn’t recommended because the broccoli texture changes. If you want a lighter option, swap mayonnaise for a plain Greek-yogurt style dressing while keeping the vinegar-sugar ratio similar.