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Loaded Broccoli Bacon Salad with Honey Dressing

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A fresh and crunchy broccoli salad loaded with smoky bacon, sharp cheddar, sunflower seeds, and a tangy-sweet honey dressing. Perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 5 cups broccoli florets, chopped into bite-sized pieces
  • 8 slices thick-cut smoked bacon, cooked crisp and crumbled
  • 1/4 cup red onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup mayonnaise (or substitute half with Greek yogurt for lighter dressing)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, flipping occasionally. Drain on paper towels and crumble once cool.
  2. Wash and dry broccoli florets. Chop into small, bite-sized pieces, trimming and thinly slicing thicker stalks if desired.
  3. Finely dice the red onion. Soak in cold water for 10 minutes if you want to soften the sharpness, then drain well.
  4. Toast sunflower seeds in a dry skillet over low heat for 3-4 minutes until lightly browned and fragrant, stirring often.
  5. Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth. Adjust seasoning and consistency as needed.
  6. In a large mixing bowl, combine broccoli, crumbled bacon, diced onion, shredded cheddar, toasted sunflower seeds, and dried cranberries or raisins.
  7. Pour the honey dressing over the salad and toss gently to coat evenly without bruising the broccoli.
  8. Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Chill salad for at least 30 minutes to keep broccoli crisp and flavors melded. Use thick-cut bacon for best texture. Toast sunflower seeds to enhance flavor. Substitute Greek yogurt for mayonnaise for a lighter dressing. For vegetarian version, omit bacon and add toasted walnuts or almonds. Store salad covered in refrigerator up to 2 days; best eaten within 1 day for crunch. Keep dressing separate if storing longer.

Nutrition

Keywords: broccoli salad, bacon salad, honey dressing, summer BBQ, potluck recipe, crunchy salad, easy salad

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