Holiday Broccoli Salad with Cranberries and Bacon

Holiday Broccoli Salad with Cranberries and Bacon

Raw, bite-sized broccoli gives this chilled salad its crunch. Dried cranberries, crisp bacon, red onion, cheddar, and sunflower kernels add sweet, salty, and sharp contrasts without hiding the florets.

A mayonnaise dressing with apple cider vinegar and a little sugar lightly coats the salad. Dry the broccoli well and add the dressing gradually so it clings rather than collecting at the bottom of the bowl. Save some bacon and sunflower kernels for serving if you want a crunchier finish.

Ingredients for Holiday Broccoli Salad

• 2 pounds fresh broccoli florets, cut into bite-sized pieces (900g)
• 6 slices bacon (170g)
• 1/2 cup dried cranberries (60g)
• 1 cup shredded cheddar cheese (115g)
• 1/3 cup thinly sliced or finely chopped red onion (50g)
• 1/3 cup sunflower kernels (45g)
• 3/4 cup mayonnaise (170g)
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper

How to Make Holiday Broccoli Salad

1. Prepare the vegetables: Cut the broccoli into similar-sized pieces that fit easily on a fork. Thinly slice any thick stems and the red onion. If the broccoli was washed, dry it thoroughly before dressing.
2. Cook the bacon: Arrange the slices in a mostly single layer in a large skillet. Cook over medium heat, turning as needed and working in batches if the pan is crowded. Start checking after about 6 minutes; the bacon should be browned and crisp at the edges after about 8 to 10 minutes, depending on thickness. Drain, cool completely, and crumble.
3. Make the dressing: Whisk the mayonnaise, apple cider vinegar, sugar, salt, and pepper in a small bowl until smooth. Taste before adding it to the salad, keeping in mind that the bacon and cheddar are salty.
4. Toss the salad: In a large bowl, combine the broccoli, cranberries, cheddar, red onion, and most of the bacon and sunflower kernels. Add the dressing a little at a time, tossing gently. Stop when the ingredients are lightly coated, even if some dressing remains.
5. Chill and serve: Cover and refrigerate for about 30 to 60 minutes if time allows. Fold in the reserved bacon and sunflower kernels just before serving, then spoon the salad into a shallow bowl.

How to Keep the Salad Crisp

Water left on washed broccoli thins the dressing, so dry the florets well. The salad should show distinct green pieces with a light coating, not a pool of dressing beneath them.

Bacon and sunflower kernels soften as they sit in the dressed salad. Mixing them in before chilling is fine, but keeping some aside until serving gives the finished salad more crunch. Refrigerate reserved bacon separately while the salad chills.

Serving Suggestions

Serve the salad cold as a side for a shared meal. For another cranberry side, try Cranberry Jello Salad with Pineapple and Orange, or pair it with soft garlic butter dinner rolls.

Make-Ahead and Storage

The 30- to 60-minute chill is a practical target, not a required wait. Keep the dressed salad covered and refrigerated until serving, adding reserved bacon and sunflower kernels at the end if you want them crisp.

Promptly refrigerate leftovers in an airtight container and use within about 1 to 2 days for best quality. Serve cold; do not reheat. Freezing is not recommended because the raw broccoli and creamy dressing may lose their texture.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 540 calories, 21g protein, 42g fat, and 24g carbohydrates. Per 100g: about 220 calories, 9g protein, 17g fat, and 10g carbohydrates. Values vary with the ingredients used and the amount of dressing added.