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Close-up of a vibrant and creamy broccoli salad with bacon, cranberries, and sunflower seeds in a ceramic bowl.

Creamy Broccoli Salad

This classic creamy broccoli salad features fresh broccoli florets, crunchy sunflower seeds, sweet cranberries, and smoky bacon bits tossed in a tangy homemade dressing. A perfect make-ahead side dish for any gathering!
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Course: Salad, Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups fresh broccoli florets, cut into bite-sized pieces
  • ⅓ cup diced red onion
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • ½ cup bacon bits (or vegetarian alternative)
  • 1 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • salt and black pepper, to taste

Equipment

  • Large mixing bowl
  • Small bowl for mixing dressing
  • Whisk
  • Sharp knife
  • Cutting Board
  • Measuring Cups and Spoons

Method
 

  1. Wash and trim broccoli. Cut into small bite-sized florets until you have about 8 cups total.
  2. Dice the red onion finely. Optional: soak in ice water for 10 minutes to mellow the flavor.
  3. In a small bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper until smooth.
  4. In a large bowl, combine broccoli florets, red onion, cranberries, sunflower seeds, and bacon bits.
  5. Pour the dressing over the broccoli mixture and gently toss until all ingredients are well coated.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
  7. Stir the salad again before serving. Taste and adjust seasoning if needed.

Notes

Always use fresh broccoli — never frozen. To reduce the sharpness of red onion, soak it in ice water for 10 minutes. You can swap cranberries for raisins or cherries, and sunflower seeds for almonds or pecans. For a lighter version, use half mayo and half Greek yogurt. Add-ins like cheddar or grilled chicken turn it into a full meal.