Easy Healthy Broccoli Salad

Craving something that’s both refreshing AND satisfying? This broccoli salad is about to become your new potluck superstar. With the perfect balance of crunchy, sweet, savory, and tangy, it’s practically impossible to have just one serving. Trust me, even the “I don’t like vegetables” crowd will be asking for the recipe!

What makes this broccoli salad truly special is the magical combination of textures and flavors. Crisp broccoli florets, smoky bacon, sweet cranberries, and sharp cheddar create a flavor explosion in every bite. The creamy dressing brings everything together with just the right amount of tang. It’s the kind of side dish that accidentally becomes the main attraction!

Ingredients

For the salad base:

• 8 cups bite-size broccoli florets (about 3 heads of broccoli), rinsed and dried well
• 1 cup cooked and crumbled bacon (about 1 3.5-ounce package real chopped bacon or 14-16 slices)
• 1/2 cup dry roasted sunflower kernels
• 1 cup dried cranberries
• 1/2 cup finely diced red onion (about 1/4 medium red onion)
• 1 cup thick cut shredded sharp cheddar cheese

For the dressing:

• 1 cup mayonnaise
• 2 tablespoons white wine vinegar or apple cider vinegar
• 2 tablespoons sugar

Steps

1. In a very large bowl, combine the broccoli, bacon, sunflower kernels, cranberries, onion, and cheese. Ensure broccoli is completely dry after washing to prevent a watery salad. Set aside.
2. In a small bowl, make the dressing by whisking together the 1 cup mayonnaise, 2 tablespoons vinegar, and 2 tablespoons sugar until completely smooth. The dressing should have a pourable but thick consistency – if it seems too thick, add 1 teaspoon of water at a time until desired consistency is reached.
3. Pour the dressing over the broccoli mixture and toss thoroughly to combine, making sure every piece is coated. The dressing may initially seem like too much, but the broccoli will absorb some of it during chilling.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This resting time allows the flavors to meld and slightly softens the broccoli. For best results, chill for 2-4 hours if time permits.
5. Just before serving, toss the salad again to redistribute the dressing that may have settled at the bottom. Taste and adjust seasoning if needed with a pinch of salt and pepper.

Smart Swaps

• Replace mayonnaise with Greek yogurt (use a 1:1 ratio) for a tangier, protein-packed version
• Swap dried cranberries for raisins or diced apple for different sweetness profiles
• Use turkey bacon instead of regular bacon to reduce fat content
• Try pepitas (pumpkin seeds) in place of sunflower kernels for a different crunch

Make It Diabetes-Friendly

• Replace 2 tablespoons sugar with 1 1/2 tablespoons monk fruit sweetener (reduces carbs by approximately 24g for the entire recipe)
• Use 1/2 cup light mayonnaise mixed with 1/2 cup plain Greek yogurt instead of full-fat mayo
• Reduce cranberries to 1/2 cup (saves approximately 48g carbs total) and chop them finely to distribute the sweetness
• Add an extra 1 cup diced cucumber for volume with minimal carb impact
• Portion size: stick to a 1/2 cup serving (approximately 12g net carbs per serving)

Pro Tips

• Cut broccoli florets to similar bite-sized pieces for even texture and easier eating
• Make this salad up to 24 hours in advance for even better flavor development
• Save a small portion of the bacon and sunflower seeds to sprinkle on top just before serving for maximum crunch
• For a more colorful presentation, add 1/4 cup diced red bell pepper