Is there anyone who can pass up a Broccoli Salad with Craisins? I just love any dish that falls into the category of "delicious side salads."
This crowd pleaser is a version of the classic broccoli salad featuring tart cranberries, crispy bacon, sunflower kernels, cheddar cheese, and a creamy homemade dressing.
Why You'll Love This Broccoli Salad with Craisins
It's quick! One of the best things about this easy broccoli salad is that it takes just 10 minutes of prep. Combine it in a large bowl, cover it, and store it in the refrigerator even for a day in advance.
It requires basic ingredients! The items needed to make this version of broccoli salad are ingredients readily available year-round at the grocery store. It's a perfect way to get your veggies in for the day.
It's a great addition to any meal! It is a family favorite and makes a delicious side dish to almost any meal. Because of this, it also makes a wonderful potluck salad.
Unlike a macaroni salad, potato salad, or broccoli slaw, which typically are served at gatherings during the summer months, this tasty dish can be served any time of year. Serve this delicious broccoli salad as a side dish on your holiday table.
Equipment Needed
- Jar with a tight-fitting lid
- Large mixing bowl
Broccoli Salad Ingredient List
- Mayonnaise
- Apple Cider Vinegar
- Broccoli Florets - This is the main ingredient of this great recipe.
- Red Onion
- Sunflower Kernels - They give this easy broccolis salad recipe a nice crunch.
- Bacon -
- Craisins - They add a pop of color as well as a little vitamin C
- Cheddar Cheese
*Please scroll down for the recipe card with specific amounts and detailed instructions.
Instructions
Step 1. To make the dressing, add the mayonnaise, sugar, and apple cider vinegar to a jar with a lid.
Step 2. Shake to combine. Set aside.
Step 3. In a large mixing bowl, combine broccoli, red onion, sunflower kernels, bacon, and Craisins.
Step 4. Pour the dressing over all the ingredients. Toss with dressing to coat. Cover and refrigerate until ready to serve.
Storage
- Make the dressing several days in advance and store it in an airtight jar or container until ready to pour over the salad.
- Store the salad in an airtight container in the refrigerator. For the best taste, serve it within 3-4 days of combining.
Pro Tip
The ability to combine all the salad ingredients, including the dressing, ahead of time has an added benefit. Doing this gives time for the creamy dressing to soften the crunchy broccoli. As a result, you can use fresh broccoli florets, but you don't need to blanch or cook them. Just another reason is this is on the top of my "easy salad recipes" list.
Substitutions for this Broccoli Salad with Craisins
Pumpkin Seeds: If you don't like sunflower kernels, try adding pumpkin seeds, sometimes called "pepitas," instead.
Vinegar: Red or white vinegar may be used in place of the apple cider vinegar in the dressing.
Onion: Sliced green onions may be used instead of red onion.
Raisins: Regular or golden raisins may be used in place of the dried cranberries, if desired.
Mayo-Free: Looking for a healthier alternative to mayonnaise? Try Miracle Whip or Greek Yogurt to create the tangy dressing.
Notes/FAQs
- Don't have a jar to make the dressing? That's no problem! Whisk the dressing together in a small bowl and cover it until you're ready to pour over the salad.
- For convenience, I like to use bagged broccoli florets from the grocery store. A 12-ounce bag is about 4 cups. I trim the stalks to remove any yucky-looking pieces and cut larger pieces to bite-sized.
They are sunflower seeds with the hard outer shell, or husk, removed.
We prefer the old-fashioned cooked bacon crumbled into small pieces for this recipe. It adds a little crunch that compliments the other salad ingredients. If you're looking for convenience, you can use the "pre-cooked" bacon as a shortcut.
Broccoli salad should not be left out of the refrigerator for longer than 2 hours.
Broccoli Salad with Craisins
Equipment
- jar with a tight-fitting lid
- large serving bowl
Ingredients
INGREDIENTS:
For the broccoli salad dressing:
- 1 cup mayonnaise
- ⅓ cup granulated sugar
- 2 Tablespoons apple cider vinegar
For the broccoli mixture:
- 5 cups broccoli florets about 2 large heads
- ¼ cup red onion sliced thinly
- ½ salted and roasted sunflower kernels
- 8 slices bacon cooked and crumbled
- ½ cup craisins
- 1 cup finely shredded cheddar cheese
Instructions
- To make the dressing, add the mayonnaise, sugar, and apple cider vinegar to a jar with a lid.
- Shake to combine. Set aside.
- In a large mixing bowl, combine broccoli, red onion, sunflower kernels, bacon, and Craisins.
- Pour the dressing over all the ingredients. Toss with dressing to coat. Cover and refrigerate until ready to serve.
Notes
- The dressing can also be whisked together in a small bowl and covered until ready to pour over the salad.
- For convenience, I like to use bagged broccoli florets from the grocery store. A 12-ounce bag is about 4 cups. I trim the stalks to remove any yucky-looking pieces and cut larger pieces to bite-sized.
- What are sunflower kernels? They are sunflower seeds with the outside shell removed.
- Can I use bacon bits instead of cooked bacon? We prefer the old-fashioned cooked bacon crumbled into small pieces for this recipe. It adds a little crunch that compliments the other salad ingredients. If you're looking for convenience, you can use the "pre-cooked" bacon as a shortcut.
- How long can broccoli salad sit out at room temperature? Broccoli salad should not be left out of the refrigerator for longer than 2 hours.
Braghan says
Broccoli salad is a family staple but I’ve never thought of using cranberries instead of raisins. I’m going to try this out at our Christmas dinner!
Thank you. It's a favorite of ours. I hope it becomes a tradition for you.