Ingredients
Scale
- 6 cups broccoli florets, washed and roughly chopped
- ½ cup dried cranberries (such as Craisins)
- ¼ cup diced red onion
- ¼ cup bacon bits
- ½ cup mayonnaise
- 2 tbsp granulated sugar
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup shredded sharp cheddar cheese
Instructions
- Place the broccoli, dried cranberries, red onion, and bacon bits into a large mixing bowl.
- In a separate smaller bowl, stir together the mayonnaise, sugar, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
- Pour the dressing over the broccoli mixture and toss to combine.
- Add the shredded cheddar and gently toss again until incorporated.
- Refrigerate for at least 1 hour, then serve.
Notes
- Add cauliflower for extra nutrients and bulk if you like.
- Feel free to add other ingredients such as sunflower seeds, shredded carrot, or chopped green onion.
- Store covered in the fridge for 3-4 days for best results.
- This salad tastes even better on the second day, but you can serve it right away if you prefer.
- As the salad sits, the dressing will look a little milky. Don’t be alarmed, that’s just the flavors melding together. Toss leftovers to re-incorporate the dressing before serving.
- Sharp cheddar is great here, but mild works too. Omit the cheese to make it dairy-free.
- Perfect for picnics and potlucks, or as a side with a light lunch or dinner.