Name: Loaded Broccoli Salad
Ingredients: 2 large broccoli heads (about 6-7 cups when chopped into bite-sized florets); 8 slices bacon, cooked crispy and crumbled (don’t you dare use those fake bacon bits); 1 cup sharp cheddar cheese, cubed small or shredded (get the good stuff, not the pre-shredded bag with the weird powder coating); 1/3 cup red onion, diced small (about half a small onion – soak in cold water for 5 minutes if you hate that raw onion bite); 1/2 cup dried cranberries (or raisins, but cranberries bring better tang); 1/3 cup roasted sunflower seeds (the salted ones add nice flavor contrast); Optional but awesome: 1/2 cup diced apple for extra crunch; 3/4 cup mayo (full fat, because we’re not here to mess around); 2 tablespoons apple cider vinegar (the stuff with “the mother” if you’ve got it); 3 tablespoons honey (local if you can, because why not support your neighborhood bees); 1 tablespoon Dijon mustard (the grainy kind adds nice texture); 1/2 teaspoon garlic powder (or one fresh clove minced super fine if you’re feeling ambitious); Salt and fresh ground black pepper to taste (be generous); Optional: pinch of red pepper flakes for a little heat

Description

This isn’t your sad, soggy side salad from a deli counter! This is what happens when broccoli decides to party with ALL the good stuff – crispy bacon, sharp cheese, sweet cranberries, and a tangy-sweet dressing that’ll make you forget you’re technically eating something healthy. I stumbled on this recipe years ago at a family reunion where it was the first empty bowl, and I’ve been tweaking it ever since. It’s my go-to for potlucks because it actually gets BETTER sitting in the fridge, unlike those wimpy lettuce salads that give up after 20 minutes.

Ingredients

Scale

For the Salad:

2 large broccoli heads (about 6–7 cups when chopped into bite-sized florets)
8 slices bacon, cooked crispy and crumbled (don’t you dare use those fake bacon bits)
1 cup sharp cheddar cheese, cubed small or shredded (get the good stuff, not the pre-shredded bag with the weird powder coating)
1/3 cup red onion, diced small (about half a small onion – soak in cold water for 5 minutes if you hate that raw onion bite)
1/2 cup dried cranberries (or raisins, but cranberries bring better tang)
1/3 cup roasted sunflower seeds (the salted ones add nice flavor contrast)
Optional but awesome: 1/2 cup diced apple for extra crunch

For the Dressing:

3/4 cup mayo (full fat, because we’re not here to mess around)
2 tablespoons apple cider vinegar (the stuff with “the mother” if you’ve got it)
3 tablespoons honey (local if you can, because why not support your neighborhood bees)
1 tablespoon Dijon mustard (the grainy kind adds nice texture)
1/2 teaspoon garlic powder (or one fresh clove minced super fine if you’re feeling ambitious)
Salt and fresh ground black pepper to taste (be generous)
Optional: pinch of red pepper flakes for a little heat