Sprig Originals's kitchen / Broccoli Salad with Bacon, Cheddar & Cranberries
Broccoli Salad with Bacon, Cheddar & Cranberries
By Sprig Originals · with credit
Adapted from sugarspunrun.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Crisp raw broccoli tossed with sharp cheddar, smoky bacon, chewy cranberries and salted sunflower seeds in a tangy-sweet creamy dressing. It only gets better as it sits, which makes it a perfect thing to carry to a crowd.
Ingredients
Salad
- 5-6 cups broccoli florets (about 1 lb / 450 g, roughly 2 ½ heads)
- 1 cup sharp cheddar cheese, coarsely shredded
- 2/3 cup dried cranberries
- 1/2 cup crumbled cooked bacon
- 1/2 cup salted sunflower seeds
- 1/3 cup red onion, finely diced
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tablespoons white wine vinegar
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- If you're starting with raw bacon, cook it in a skillet over medium heat for about 8–10 minutes until crisp, drain on paper towels, then crumble and measure out ½ cup.
- Cut the broccoli into bite-sized florets — pieces roughly the size of a grape so they scoop easily and hold their crunch. You want 5 to 6 cups.
- Tip the broccoli into a large bowl and add the shredded cheddar, dried cranberries, crumbled bacon, sunflower seeds and diced red onion. Toss to distribute everything.
- In a small bowl, whisk the mayonnaise, sour cream, white wine vinegar, sugar, salt and pepper until completely smooth and the sugar has dissolved, about 1 minute.
- Pour the dressing over the broccoli mixture and stir thoroughly so every floret is coated.
- Cover and refrigerate for at least 1 hour before serving — the dressing softens the broccoli slightly and the flavors come together. Give it a good toss again just before it hits the table, and keep it chilled until you're ready to serve.
Chef's tips
- Dry the broccoli well after washing. Any water clinging to the florets will thin the dressing into a puddle at the bottom of the bowl.
- Shred the cheddar yourself off a block on the large holes of a box grater — pre-shredded strands are too fine and disappear into the dressing.
- Traveling with it? Pack the dressing separately and toss when you arrive if you want maximum crunch, or dress it an hour ahead for the mellower, classic version.
- Add the sunflower seeds at the last minute if you're making it more than a day ahead, so they stay crisp.
Nutrition (per serving, estimated)
487calories
10gprotein
29gcarbs
39gfat
Estimates only — values vary with brands and portions.
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