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Seasonal Broccoli Salad

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Total Time 20 minutes
Course Salad, Side Dish, Snack
Cuisine American
Servings 8 servings

Ingredients
  

Salad Ingredients

  • 8 cups Broccoli Florets, Chopped Fine
  • 1/2 lb Bacon, cooked and crumbled
  • 1/2 cup Red Onion, Diced Very Fine
  • 1/2 cup Dried Cranberries
  • 1/3 cup Sunflower seeds (already shelled)

Dressing Ingredients

  • 1 cup Mayonnaise
  • 1/4 cup Sugar
  • 2 Tbsp White or Apple Cider Vinegar
  • Salt and Pepper to taste

Instructions
 

  • Whisk together dressing ingredients in a medium bowl. Set aside.
  • In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.
  • Refrigerate for at least one hour before serving.

Notes

Broccoli Salad can be made ahead & kept in the fridge (at least an hour but up to 24 hours) until ready to serve. 
 
 
Leftovers will last about 4-5 days in the fridge.
 
 
Dry broccoli very well so moisture doesn’t water down the dressing. Broccoli does not need to be cooked for this recipe.
 
Reserve some extra crumbled bacon, sunflower seeds, and cranberries for garnish if desired and add just before serving.
Keyword Broccoli Salad, Fall Dishes, Fall Salad