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Easy broccoli bacon salad recipe in an orange bowl, overhead view

Easy Broccoli Bacon Salad

A crunchy, creamy broccoli salad loaded with bacon, dried cranberries, cheddar cheese, and sunflower seeds, all tossed in a tangy homemade dressing. An easy make-ahead side dish perfect for BBQs, potlucks, and holiday dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 8

Ingredients
  

For the Salad:

  • 10-11 strips bacon, cooked
  • 2 heads broccoli, about 1 1/2 pounds or 5-6 cups, chopped into small florets
  • 1 cup dried cranberries
  • 1/3 cup sunflower seeds, roasted and salted
  • 1 cup cheddar cheese, shredded
  • 1/3 cup chopped red onion

For the Dressing:

  • 1 1/4 cups Miracle Whip or mayonnaise
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup sugar
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • Cook the bacon: Bake bacon strips on a sheet pan until crispy, about 15 minutes. Cool on paper towels, then chop into bite-size pieces.
  • While the bacon cooks, make the dressing: In a large bowl, whisk together the Miracle Whip or mayonnaise, lemon zest, lemon juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard, and cayenne pepper.
  • Chop the broccoli into small florets, including the stems.
  • Add the broccoli, cranberries, sunflower seeds, cheddar cheese, and red onion to the bowl with the dressing. Add most of the bacon, reserving some to sprinkle on top before serving.
  • Stir everything together until well coated. Serve at room temperature or chilled. If chilling, let the salad sit at room temperature for about 20 minutes before serving.
  • Store leftovers covered in the fridge for up to 5 days. Keep reserved bacon separate until ready to serve.

Notes

Keeping the bacon separate and stirring it in right before serving keeps it from getting soggy in the fridge.
This salad is best after the flavors have had time to mingle, so it's great made ahead.
This salad cannot be frozen; the texture of the broccoli and mayo won't hold up after thawing.
Nutrition (per serving)
Calories: 570
Carbohydrates: 32g
Protein: 13g
Fat: 45g
Saturated Fat: 11g
Sugar: 20g
Fiber: 6g