This broccoli salad is loaded with crispy bacon, crunchy toasted pecans, creamy cubed cheddar, and tossed in the most amazing homemade dressing. This salad is simple, quick, and super easy to make!
In a small bowl add 1 cup of mayonnaise 1/4 cup sour cream, 1 tsp Dijon mustard, 2 tsp apple cider Vinegar, and 4 tsp of sugar. Whisk that all together and set it aside.
Now dice up 1/4 cup or red onion into tiny pieces, then chop up about 1/2 cup of toasted unsalted pecans.
Then you’ll want to take a block of medium cheddar and slice it up into cubes using a sharp knife. My cheddar cubes were about 1/2 inch thick.
Now add 5 cups of broccoli florets into a large bowl, then add the cubed cheddar, 1/2 cup of dried cranberries, the chopped pecans, the diced onion, 1/3 cup of crumbled bacon, and 1/4 cup of sunflower seeds.
Now you can take the dressing you made earlier and drizzle it over the entire salad. Then toss all the Salad ingredients together until everything is well combined
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Notes
Cut the broccoli into small pieces- This makes it easier to have more variety in each bite. This also allows for a more even/equal coating of the dressing with the broccoli.
Let the dressing and ingredients marinate together- Letting it sit for at least several hours lets the flavors blend together better.
Add any nuts or seeds at the end prior to eating- This prevents the seeds and nuts from getting soft and losing their crunchiness.
Use block cheddar that has been cubed- Having your cheese in cubes gives for a better cheddar bite versus shredded cheese.