Simple Broccoli Salad with Bacon and Cheddar
You're going to love this broccoli salad recipe: one of my favorite simple, make-ahead side dishes that gets better as it sits. Studded with crisp broccoli, smoky bacon, pecans, dried cranberries, and sharp Cheddar cheese and tossed in a creamy, tangy dressing, it’s perfect for potlucks, meal prep, family gatherings, and easy weeknight dinners.
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Servings: 8
Equipment
- dry measuring cups
- measuring spoons
- paring knife
- large pot
- large bowl
- colander
- tongs
- large skillet
- rimmed baking sheet
- whisk
- medium bowl
Ingredients
- 1 pound broccoli florets
- 4 slices thick-cut bacon
- ⅔ cup mayonnaise (I like Duke's mayonnaise)
- 2 tablespoon apple cider vinegar
- 2 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded sharp Cheddar cheese
- ½ cup sweetened dried cranberries
- ½ cup coarsely chopped pecans, toasted
- ¼ cup finely chopped red onion
Instructions
- Bring a large pot of salted water to a boil. Prepare an ice water bath. Cut the broccoli florets into smaller, bite-size pieces.
- Add the broccoli to the water and cook for 1 minute or until bright green. Drain the broccoli and immediately plunge into the ice water to stop the cooking process.
- Drain the broccoli and set out on a paper towel-lined baking sheet to dry completely.
- Meanwhile, cook the bacon in a large skillet until browned and crisp. Remove to a paper towel-lined plate to drain. Cut into bite-size pieces once cooled enough to handle.
- Whisk together the mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl.
- Combine the broccoli, bacon, cheese, cranberries, pecans, and onion in a large bowl. Pour the creamy dressing over the broccoli mixture and toss to coat. Season with additional salt and pepper to taste. Cover and refrigerate until ready to serve.