Can I make this Broccoli Bacon Salad in advance?

Yes, you can! This salad actually tastes even better after it sits for a while, as the flavors have time to meld. Just be sure to add the bacon and sunflower seeds right before serving to keep them crispy. You can prepare the salad up to a day ahead and refrigerate it.

How long will Broccoli Bacon Salad last in the fridge?

Broccoli Bacon Salad will last for about 3 to 4 days in the refrigerator. Make sure to store it in an airtight container to maintain its freshness. However, the bacon and sunflower seeds may soften after a few days, so it’s best enjoyed sooner rather than later.

Can I make this recipe gluten-free?

Yes, this salad is naturally gluten-free. Just be sure to use gluten-free mayonnaise or Miracle Whip if needed. The rest of the ingredients are naturally gluten-free, so it’s a safe and tasty option for those with dietary restrictions.

Broccoli Bacon Salad Recipe

Description

This Broccoli Bacon Salad is a perfect combination of fresh broccoli, crispy bacon, sweet dried cranberries, crunchy sunflower seeds, and a tangy creamy dressing. It’s ideal for any gathering or meal, providing a delicious balance of flavors and textures.

Ingredients

Scale

8 slices of Bacon: Adds a savory, crispy flavor.
4 cups of Broccoli (chopped into bite-sized pieces): Provides a fresh and crunchy texture, packed with nutrients.
1/2 cup of Dried Cranberries: Adds sweetness and chewiness to balance the salty bacon.
1/4 cup of Sunflower Seeds: Provides a crunchy texture and extra protein.
1 cup of Cheddar Cheese (grated): Sharp and creamy, adding richness to the salad.
1/4 cup of Red Onion (finely chopped): A touch of tanginess to balance the flavors.
1/2 cup of Miracle Whip or Mayonnaise: Forms the creamy dressing base.
1 teaspoon of Lemon Zest: Adds a fresh citrus kick.
2 tablespoons of Lemon Juice: Adds a fresh citrus kick.
1 tablespoon of White Wine Vinegar: Brings tanginess to the dressing.
2 teaspoons of Sugar: Sweetens the dressing to balance the acidity.
1/2 teaspoon of Kosher Salt: To season the dressing.
1/4 teaspoon of Black Pepper: To season the dressing.
1 teaspoon of Dry Mustard: To add a mild tanginess to the dressing.
1/4 teaspoon of Cayenne Pepper: For a slight spicy kick in the dressing.

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Instructions

Cook the bacon in the oven at 400°F for 15-20 minutes until crispy. Drain on paper towels.
Chop the broccoli into bite-sized pieces and remove the tough stems.
Grate the cheddar cheese.
In a bowl, whisk together Miracle Whip, lemon zest, lemon juice, white wine vinegar, sugar, salt, pepper, dry mustard, and cayenne pepper until smooth.
In a large bowl, combine the broccoli, bacon, cranberries, sunflower seeds, red onion, and cheese.
Pour the dressing over the salad and toss to coat evenly.
Chill for at least an hour before serving to allow flavors to meld.

Notes

For a crispier bacon, bake at 400°F for 20 minutes.
You can blanch the broccoli for a softer texture.
This salad can be made a day ahead, just add the bacon and sunflower seeds right before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 8g
Sodium: 500mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg