Loaded Broccoli Salad

This loaded broccoli salad is a crunchy, satisfying mix of fresh veggies, cheddar, bacon, and a tangy dressing—great for potlucks, lunches, or easy dinners.

this RECIPE

How to Make Loaded Broccoli Salad

1. Cook the Bacon. Cook the bacon in a skillet over medium heat until crispy, then chop into small pieces.
   
2. Prepare the Salad. Cut the broccoli into florets and place in a large bowl. Add red onions, cranberries, and cheddar cubes.
   
3. Make the Dressing and Toss. Whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt. Pour over the salad, toss gently, then add the chopped bacon and toss again. Refrigerate for 30 minutes before serving.
   

Make-Ahead and Storage Instructions

To Make-Ahead: You can cook the bacon, chop the broccoli, and prepare the dressing up to 1 day in advance. Store them separately in the fridge. Assemble the salad (without bacon) and refrigerate for up to 4 hours before serving.

To Store: Store leftover loaded broccoli salad in an airtight container in the fridge for up to 2–3 days. For the best texture, add the bacon just before serving.

Loaded Broccoli Salad

This loaded broccoli salad recipe combines crunchy veggies, bacon, and a tangy-sweet dressing for a perfect side dish.

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Servings: 4

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Ingredients 

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• ▢ 1 pound broccoli
• ▢ 6 bacon strips
• ▢ 1/3 cup cheddar, cubed
• ▢ 3 tbsp extra-virgin olive oil
• ▢ 3 tbsp mayonnaise
• ▢ 1½ tbsp apple cider vinegar
• ▢ 2 tsp Dijon mustard
• ▢ 1 tsp maple syrup or honey
• ▢ 1 garlic clove, minced
• ▢ ¼ tsp sea salt, more to taste
• ▢ ⅓ cup diced red onions
• ▢ ⅓ cup dried cranberries

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Instructions 

• Cook the bacon in a skillet over medium heat until crispy.
• Transfer to a paper towel-lined plate to cool, then chop into small pieces.
• Cut the broccoli into small florets and place them in a large mixing bowl.
• In a separate bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt until smooth and creamy.
• Add the red onions, cranberries, and cheddar cubes to the broccoli, then pour the dressing over everything.
• Toss gently to coat all ingredients evenly.
• Add the chopped bacon and give it one more gentle toss.
• Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

Nutrition

Serving: 1gCalories: 418kcalCarbohydrates: 18gProtein: 10gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 36mgSodium: 558mgPotassium: 453mgFiber: 4gSugar: 10gVitamin A: 822IUVitamin C: 101mgCalcium: 129mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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