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–+ servings

Fresh Broccoli Salad

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This vibrant, crunchy salad combines crisp broccoli florets with toasted sunflower seeds, bacon, cheddar, and cranberries, all tossed in a tangy honey-mustard dressing. The short resting period allows flavors to meld while keeping the texture satisfyingly crisp.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 lb broccoli cut into small, bite-sized florets
  • 1/2 cup sunflower seeds David's roasted kernels recommended for extra crunch
  • 1/2 cup red onion finely diced into 1/4-inch pieces
  • 1/2 cup cheddar shredded
  • 1/3 cup cranberries dried
  • 4 slices cooked bacon crumbled
For the Dressing
  • 1/3 cup olive oil California Olive Ranch extra virgin recommended
  • 3 tbsp cider vinegar
  • 1 tbsp mustard
  • 1 tbsp honey
  • 1 clove garlic freshly pressed for best aroma
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika

Equipment

  • Dry skillet
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk
  • Garlic press

Method
 

  1. Place a dry skillet over medium heat and add the sunflower seeds. Stir them frequently for approximately 5 minutes until they turn fragrant and develop a light golden color. Once toasted, transfer the seeds to a plate and set aside to cool while you prepare the remaining components.
  2. Prepare the broccoli by cutting it into small, bite-sized florets and placing them in a large mixing bowl. Add the finely diced red onion, shredded cheddar cheese, dried cranberries, and the cooled toasted sunflower seeds from the previous step. Crumble the cooked bacon into the bowl, then gently toss all ingredients together to distribute evenly.
  3. Prepare the dressing by whisking together the olive oil, cider vinegar, mustard, and honey in a small bowl until the mixture emulsifies. Press the garlic clove fresh and add it to the dressing along with the salt and smoked paprika. Whisk everything thoroughly until the ingredients are fully integrated and the flavors are combined.
  4. Pour the prepared dressing over the salad mixture and toss gently but thoroughly to ensure all vegetables and ingredients are evenly coated. Allow the salad to rest at room temperature for about 20 minutes so the broccoli can absorb the dressing flavors and soften slightly while maintaining its crisp texture.
  5. Before serving, give the salad one final gentle toss to redistribute any dressing that has settled at the bottom of the bowl. Serve immediately while the textures remain vibrant and the flavors are well-balanced.

Notes

For maximum crunch, toast the sunflower seeds until fragrant and cut the florets small and uniform for even coating. The 20-minute resting period is essential for flavor development but won't make the broccoli soggy. This salad is best enjoyed within a few hours of dressing. If making ahead, store components separately and dress just before serving to preserve texture. Store dressed leftovers in an airtight container in the fridge for up to two days, though the seeds and bacon will lose some crunch over time. This salad does not freeze well. For a vegetarian version, omit the bacon—the toasted seeds, cheddar, and smoked paprika provide sufficient savory depth.

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