Go Back
Broccoli bacon salad with chopped broccoli, crispy bacon bits, shredded cheddar, dried cranberries, and sunflower seeds.

Broccoli Bacon Salad with Cheddar and Cranberries

Broccoli bacon salad with cheddar, cranberries, and sunflower seeds in a creamy lemon dressing, ready in 35 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 570
Ingredients Method

Ingredients
  

  • 10-11 slices bacon cooked
  • 2 heads broccoli roughly 1 1/2 pounds or 5-6 cups, chopped into small florets with stems diced
  • 1 cup dried cranberries
  • 1/3 cup roasted salted sunflower seeds
  • 1 cup shredded cheddar cheese
  • 1/3 cup chopped red onion adjust to taste
  • 1 1/4 cups Miracle Whip or mayonnaise
  • Zest from 1 lemon
  • 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

Method
 

  1. Prepare the bacon by baking it in an oven preheated to 400°F (205°C) until crispy, which typically takes 15-20 minutes, or use your preferred method. Once done, place on paper towels to drain, let cool, and then cut into bite-sized chunks.
  2. In a large bowl, combine 1 1/4 cups of Miracle Whip or mayonnaise with the zest of one lemon, 1 tablespoon of lemon juice, 2 tablespoons of white wine vinegar, 1/4 cup of sugar, 1 1/4 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of dry mustard, and 1/8 teaspoon of cayenne pepper, whisking until smooth. The cayenne provides flavor without adding heat.
  3. Using a chef's knife, slice the broccoli into very small florets. Additionally, peel the stems and dice them finely, incorporating them into the salad if you like.
  4. Transfer the broccoli into the bowl with the dressing. Then add 1 cup of dried cranberries, 1/3 cup of sunflower seeds, 1 cup of shredded cheddar cheese, and 1/3 cup of chopped red onion. Reserve a portion of the bacon for garnish and add the rest to the bowl.
  5. Mix all ingredients thoroughly until evenly coated. This salad can be served immediately at room temperature or chilled. If refrigerated, allow it to sit out for about 20 minutes prior to serving.
  6. Keep any leftovers in a sealed container in the refrigerator for no more than 5 days.