This broccoli with dried cranberries salad is a texture lover’s dream—crunchy, chewy, creamy, and crisp in every single bite. It’s the kind of side dish that quietly steals the spotlight at potlucks, picnics, and weeknight dinners alike. With its contrast of smoky bacon, sweet cranberries, tangy dressing, and fresh broccoli florets, this salad brings a bold and unexpected flavor profile to the table.
Ingredient Breakdown
The star of this dish is undeniably the broccoli. Choosing smaller, bite-sized florets ensures that every forkful is manageable and evenly dressed. Freshness matters here—crisp broccoli provides the necessary snap, and drying it thoroughly after rinsing helps the dressing cling beautifully without watering it down.
The bacon and sharp cheddar form the savory backbone of this salad. Bacon adds a smoky richness and crunchy bits throughout, while the cheddar, preferably thick-cut and robust, offers creamy, salty sharpness that balances out the natural sweetness of the cranberries.
Dried cranberries bring a pop of color and a pleasant chew. Their subtle tartness lifts the richness of the bacon and cheese, while roasted sunflower kernels add a nutty depth and a toasted crunch that rounds out the overall texture of the dish.
Red onion, finely diced, cuts through the creaminess with a touch of pungency. It’s just enough to give the salad brightness and character without overpowering the other ingredients.
The creamy dressing ties everything together. A simple blend of mayonnaise, vinegar, and sugar, it’s a nostalgic combination that’s both tangy and sweet. The vinegar cuts through the richness of the mayo, while the sugar smooths out the acidity, creating a balanced dressing that enhances every ingredient it coats.
Step-by-Step Preparation Guide
To begin, combine the dry salad ingredients in a large mixing bowl—start with the broccoli, then fold in the crumbled bacon, sunflower kernels, dried cranberries, diced onion, and shredded cheddar cheese. Gently mix to ensure an even distribution of textures and flavors.
In a separate bowl, whisk the mayonnaise, vinegar, and sugar until smooth and velvety. This dressing should be creamy but pourable, clinging just enough to coat each floret without drowning the salad.
Pour the dressing over the broccoli mixture and toss gently using salad tongs or a large spoon. Aim for a light but thorough coating that reaches all ingredients. Be patient—sometimes a second gentle toss helps everything come together evenly.
Once dressed, cover the bowl with plastic wrap or a lid and refrigerate for at least an hour. This resting time allows the flavors to meld and the broccoli to soften slightly without losing its crunch. Give it one final toss before serving chilled or slightly cool for the best experience.
Recipe Tips
How to keep broccoli crisp and fresh:
Make sure to dry it completely after rinsing. Moisture can make it soggy and water down the dressing. A salad spinner or clean kitchen towel works well.
Best bacon options:
Real chopped, freshly cooked, or substitutions: Freshly cooked bacon offers the best texture, but pre-chopped bacon bits are a convenient alternative. Turkey bacon or plant-based bacon can be used for dietary preferences.
Making the dressing ahead of time:
You can whisk the dressing a day in advance and store it in the fridge. Give it a good stir before using, as it may separate slightly over time.
Adjusting the sweetness or tanginess of the dressing to your liking:
Taste as you go. Add a splash more vinegar for added zing or an extra teaspoon of sugar for a sweeter note. Balance is key.
What to Serve With This Recipe
This salad is a natural fit for grilled dishes—think juicy burgers, smoky barbecue chicken, or tender ribs. The cool crunch provides contrast to anything hot off the grill.
At potlucks or holiday gatherings, it complements other cold dishes like pasta salad, deviled eggs, or classic coleslaw. Its flavor profile also works well alongside warm, comforting options like mac and cheese or pulled pork sliders.
For brunch, pair it with egg-based dishes like a vegetable frittata, quiche Lorraine, or a savory breakfast casserole. Its creamy crunch cuts through the richness and adds freshness to the plate.
During festive occasions, it makes an unexpected but delightful addition to a spread with roasted turkey, glazed ham, or stuffing—bringing a sweet-savory brightness that balances heartier fare.
Frequently Asked Questions
Can I use frozen broccoli?
It’s not recommended, as frozen broccoli tends to become mushy once thawed. Fresh florets hold their texture and color far better in this salad.
How long does this salad stay fresh in the fridge?
It’s best within 24 hours, though it can last up to 2 days if stored in an airtight container. The broccoli may soften over time, but the flavor remains intact.
Is there a substitute for mayo in the dressing?
Yes, you can use plain Greek yogurt, sour cream, or a blend of the two for a lighter or tangier version. Just be sure to adjust the sugar and vinegar to taste.
Can I make it vegetarian or dairy-free?
Absolutely. Omit the bacon or use a plant-based alternative, and substitute a dairy-free cheddar to accommodate dietary needs.
Creative Variations
For a tangier twist, swap out the cheddar for crumbled feta or creamy gouda. Pepper jack can add a gentle kick if you prefer a bit of spice.
Add chopped apples or halved grapes for extra sweetness and a refreshing crunch. These additions bring more dimension and contrast to the salad.
To bulk it up and add more nutrients, toss in cooked quinoa, or even chickpeas for added protein and texture.
Try switching up the dressing by replacing mayo with Greek yogurt and adding a touch of honey mustard for a tangy, herbaceous version that still delivers creaminess without being too heavy.
This broccoli with dried cranberries salad is more than a side dish—it’s a colorful, flavor-packed creation that works for any occasion. With its perfect balance of sweet, savory, tangy, and crunchy, it’s easy to prepare and even easier to enjoy. Whether you’re hosting a summer cookout or prepping weekday lunches, this crowd-pleasing salad deserves a place on the menu.
Ingredients
1 cup mayonnaise
2 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons sugar
1 cup dried cranberries
1 (3.5-ounce) package real chopped bacon (or 14–16 slices cooked and crumbled) – about 1 cup
1/2 cup dry roasted sunflower kernels
1 cup thick cut shredded sharp cheddar cheese
1/2 cup finely diced red onion (about 1/4 medium)
8 cups bite-size broccoli florets (about 3 heads), thoroughly rinsed and dried
Instructions
Place the bite-sized broccoli florets into an extra-large mixing bowl. Add the chopped or crumbled bacon, sunflower kernels, dried cranberries, red onion, and shredded sharp cheddar cheese. Gently toss the ingredients together until they are evenly distributed.
In a separate smaller bowl, whisk together the mayonnaise, vinegar of your choice, and granulated sugar. Stir until smooth and fully blended to create a creamy, tangy-sweet dressing.
Pour the prepared dressing over the broccoli mixture. Using a large spoon or salad tongs, toss everything until the ingredients are well coated and the flavors begin to marry.
Cover the bowl and place the salad in the refrigerator for at least one hour to allow the textures and flavors to meld. Give it a final toss before serving cold or slightly chilled.
Broccoli with Dried Cranberries Salad Recipe
Ingredients
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 tablespoons sugar
- 1 cup dried cranberries
- 1 3.5-ounce package real chopped bacon (or 14–16 slices cooked and crumbled) – about 1 cup
- 1/2 cup dry roasted sunflower kernels
- 1 cup thick cut shredded sharp cheddar cheese
- 1/2 cup finely diced red onion about 1/4 medium
- 8 cups bite-size broccoli florets about 3 heads, thoroughly rinsed and dried
Instructions
- Instructions
- Place the bite-sized broccoli florets into an extra-large mixing bowl. Add the chopped or crumbled bacon, sunflower kernels, dried cranberries, red onion, and shredded sharp cheddar cheese. Gently toss the ingredients together until they are evenly distributed.
- In a separate smaller bowl, whisk together the mayonnaise, vinegar of your choice, and granulated sugar. Stir until smooth and fully blended to create a creamy, tangy-sweet dressing.
- Pour the prepared dressing over the broccoli mixture. Using a large spoon or salad tongs, toss everything until the ingredients are well coated and the flavors begin to marry.
- Cover the bowl and place the salad in the refrigerator for at least one hour to allow the textures and flavors to meld. Give it a final toss before serving cold or slightly chilled.
