Broccoli salad with a tangy dressing, savoury bacon, sharp cheese, sweet onion, and toasty pumpkin seeds. This salad is excellent for meal prepping and leftovers, but it also works well as a side dish at picnics, barbecues, and other large gatherings.
Does broccoli salad deserve its poor reputation, or am I missing something? This is INCREDIBLE! An incredible harmony of fatty crunchiness, salt, umami, and a touch of sweetness. It’s fantastic for making ahead meals and storing leftovers in the freezer.
Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 people
Calories: 273kcal
A GUIDE TO MAKING BROCCOLI SALAD
- Get that bacon nice and crispy in the oven. Putting it in an oven set to 400 degrees is the simplest method. Bake the bacon for 15 to 20 minutes, or until it reaches the desired crispness, on a wire rack set over a foil-lined baking pan. Cuts that are larger will require more time in the oven. Toast the pumpkin seeds for about 10 minutes at 350 degrees Fahrenheit.
- While the bacon is cooking, you can get started on the salad vinaigrette. In a medium dish, combine the mayonnaise, sour cream, apple cider vinegar, salt, and honey. Try dipping a portion of broccoli and tasting it to determine if you need more seasoning (salt, vinegar, etc.).
- Make tiny dice out of the red onion. In most cases, half of a small to medium onion is all that’s needed, but if you’re not a lover of the bite, you can always use shallots instead or soak the onion in vinegar for 10 minutes.
- You can either shred or slice your sharp cheddar cheese. However, any kind of cheddar or even gouda will do in a pinch.
- Separate the broccoli florets from the stems and chop them into bite-sized chunks. You should lean on the side of smaller pieces so that they are easy to eat and won’t take over your fork.
- Put everything in a big dish and toss it with the dressing. It’s a good idea to set aside some bacon, cheese, and onion to use as a garnish right before serving.
Best Broccoli Salad Recipes from the Experts
- Make sure the bacon is crispy and the pumpkin seeds are toasted.
- Sunflower seeds or slivered almonds are acceptable substitutes.
- Dress the salad as you go for the best outcomes if you’re making it ahead of time.
- Sweeten things up with some dried cherries or raisins.
- Blanching the florets for 30-60 seconds in boiling water and then shocking them in cold water is an option for those who prefer a softer texture.
FAQs
TO MAKE BROCCOLI SALAD, HOW DO YOU CUT THE BROCCOLI?
- Scrub carefully
- Separate the flowers from the stalk.
- Cut the florets in half lengthwise, from the stalk to the head, and break them up further if necessary.
WHEN REFRIGERATED, HOW LONG WILL BROCCOLI SALAD KEEP?
This salad can be stored for up to 4 days in the refrigerator, but it tastes best when served immediately after preparation.
WHERE DO YOU GET THE RECIPE FOR BROCCOLI SLAW?
Broccoli should be chopped finely and tossed with shredded cheese, chopped onion, chopped nuts, and a creamy dressing in a big dish.
DO YOU THINK YOU COULD MAKE THIS SALAD WITHOUT BACON?
You can use mushrooms, vegetarian bacon, or a savoury sausage in its place.
DISHES GOES WELL WITH BROCCOLI SALAD
- Filet mignon covered in bacon
- Boeuf à la Bourguignon
- Chicken cooked in an Instant Pot
Quick Glances
Ingredients
- a half cup of mayonnaise,
- a quarter cup of sour cream,
- two tablespoons of apple cider vinegar,
- one tablespoon of honey,
- a sprinkle of salt,
- two pounds of broccoli,
- seven slices of bacon,
- one cup of sharp cheddar,
- one cup of toasted pumpkin seeds,
- and half of a small red onion.
Nutrition
Calories: 273, Carbohydrates: 10, Protein: 10, Fat: 23, Saturated Fat: 7, Cholesterol: 30, Sodium: 279, Potassium: 396, Fiber 3 g, Sugar 4 g, Vitamin A 727 IU, Vitamin C 81 mg, Calcium 135 mg, Iron 1 g Per Serving
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