Description

Indulge in this vibrant Broccoli Salad Recipe, a delightful medley that combines fresh broccoli, crunchy almonds, and tart cranberries, all tossed in a creamy citrus poppyseed dressing. Perfect for any occasion—whether it’s a holiday gathering or a casual barbecue—this salad is not only nutritious but also bursting with flavor.

Ingredients

Scale

4 1/2 cups fresh broccoli florets
5 slices turkey bacon, cooked and crumbled
1/4 cup red onion, finely chopped
2/3 cup dried cranberries
1/2 cup sliced almonds
1/3 cup roasted sunflower seeds
1 cup sharp cheddar cheese, cubed or shredded
2/3 cup mayonnaise
1 Tbsp apple cider vinegar
1/4 cup granulated sugar
zest of 1 small lemon
zest of 1/2 orange
1–2 Tbsp lemon juice
1/2 Tbsp poppy seeds
pinch of black pepper

Instructions

Bring a large pot of water to boil. Blanch the broccoli florets for 20 seconds, then shock them in ice water until cool. Drain well and set aside.
Soak the finely chopped red onion in cold water for 5 minutes to reduce its bite; drain.
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, lemon zest, orange zest, lemon juice, poppy seeds, and black pepper until smooth.
In a large mixing bowl, combine the cooled broccoli, turkey bacon, drained onions, cranberries, almonds, sunflower seeds, and cheddar cheese. Toss with the dressing until evenly coated.
Cover and refrigerate for at least 30 minutes before serving.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Salad
Method: Blanching
Cuisine: American

Nutrition

Serving Size: 1 cup (225g)
Calories: 320
Sugar: 10g
Sodium: 450mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 8g
Cholesterol: 25mg

Keywords: For added protein and heartiness, consider incorporating cooked chicken or turkey. Feel free to swap out nuts; walnuts or pecans work beautifully as alternatives. Adjust the sweetness of the dressing by varying the sugar amount based on your preference.