Description
A quick and flavorful broccoli salad with turkey bacon, sharp cheddar, dried cranberries, and sunflower seeds, tossed in a creamy, tangy dressing. Perfect for potlucks, meal prep, and easy weeknight sides.
Ingredients
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5–6 cups broccoli florets
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1 cup sharp cheddar cheese, cubed or shredded
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⅔ cup dried cranberries
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½ cup cooked, crumbled turkey bacon
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½ cup salted sunflower seeds
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⅓ cup red onion, diced
Dressing:
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¾ cup mayonnaise
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¼ cup sour cream or Greek yogurt
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1 tablespoon apple cider vinegar
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1 tablespoon granulated sugar
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Chop broccoli into bite-sized florets. Optional: blanch for 60 seconds, then dry thoroughly.
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Dice onion, crumble cooked turkey bacon.
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Combine broccoli, cheese, cranberries, sunflower seeds, red onion, and bacon in a large bowl.
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In a separate bowl, whisk together all dressing ingredients until smooth.
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Pour dressing over the salad and toss well.
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Chill for at least 1 hour before serving for best flavor.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- For extra crunch, toast sunflower seeds before adding.
- Salad can be made up to 3 days ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook (optional blanching)
- Cuisine: American