Broccoli Crunch Salad with Bacon, Dried Cranberries and Poppy Seed Dressing

Steps

1. Step 1

   Lay the bacon in a large cold skillet and set it over medium heat. Cook, turning occasionally, until deep golden and crisp, 10 to 12 minutes. Move to a paper towel–lined plate to drain and cool, then crumble or chop into small pieces.

   12 min

   • the rest of the bacon
2. Step 2

   While the bacon cooks, cut the broccoli into small bite-size florets, no bigger than a grape, and trim and peel the thick stalks, then slice them thin. Put it all in a large bowl.

   10 min

   • 1 1/2 lb broccoli (about 2 large heads)
3. Step 3

   Add the diced red onion, dried cranberries and sunflower seeds to the bowl with the broccoli.

   • 1/2 small red onion
   • 3/4 cup dried cranberries
   • 1/2 cup roasted salted sunflower seeds
4. Step 4

   In a small bowl, whisk together the mayonnaise, cider vinegar, sugar, poppy seeds, salt and pepper until smooth and the sugar has dissolved.

   3 min

   • 1 cup mayonnaise
   • 3 tbsp apple cider vinegar
   • 3 tbsp granulated sugar
   • 1 tbsp poppy seeds
   • 1/2 tsp salt
   • 1/4 tsp black pepper
5. Step 5

   Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Stir in about three-quarters of the bacon, saving the rest for the top.

   • 6 slices bacon
6. Step 6

   Cover and chill at least 30 minutes (up to 8 hours) so the broccoli softens slightly and the flavors come together.

   30 min, hands-off

7. Step 7

   Toss once more, taste and add a pinch of salt or splash of vinegar if it needs it, then scatter the reserved bacon over the top and serve cold.

   • 2 slices bacon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026