Description
I grew up eating Homemade Broccoli Salad and this recipe is my take on my mom’s classic recipe. Crisp broccoli, crunchy sunflower seeds, sweet cranberries, and smokey bacon all come together with a sweet and tangy homemade dressing that coats each piece. This is the recipe I bring to every gathering and it always gets compliment after compliment. A family favorite and an ATHT reader favorite, I know you’re going to love this one.
Ingredients
Dressing
- 1 cup mayonnaise
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon fresh cracked black pepper
- pinch of salt (plus more to taste)
Salad
- 8 cups broccoli florets, chopped into bite-sized pieces
- 6 strips bacon, cooked and chopped
- 3/4 cup dried cranberries
- 1/2 cup roasted and salted sunflower seeds
- 1/2 cup finely diced red onion
Instructions
- First, make the dressing. Combine the mayonnaise, maple syrup, apple cider vinegar, black pepper, and the pinch of salt. Stir until smooth.
- Next, in a large mixing bowl, combine the broccoli, dried cranberries, red onion, and cooked bacon. Pour the dressing over the broccoli mixture and stir until everything is well combined.
- Serve immediately or store in the fridge for two hours before serving. Enjoy!
Notes
Ashlea’s Tips & Tricks
Wait to add the bacon. If you want the bacon to still be crispy when serving the broccoli salad, you can wait to add it until right before serving the salad. This will ensure that it remains crisp.
Let the salad sit. I think this salad really tastes its best after it sits for at least thirty minutes or so. Make it in advance and let it sit in the fridge for a bit to allow all of the flavors to meld.
Stir things up. Give the salad a toss right before serving. It is completely normal for the dressing to settle in the bottom of the bowl. Giving the salad a stir before serving will ensure that that the dressing is evenly distributed on the broccoli.
