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–+ servings
Broccoli Salad with Bacon and Cranberries

Loaded Broccoli Salad with Bacon and Cranberries Bliss

This Loaded Broccoli Salad with Bacon and Cranberries offers vibrant flavors, crunchy textures, and a delicious creamy dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Broccoli Florets Fresh is best; can substitute with cauliflower for a variation.
  • 1 whole Red Onion Marinating reduces pungency; can use green onions or shallots as alternatives.
  • 1 cup Shredded Cheddar Cheese Can use a sharper cheese like pepper jack for added heat or feta for a tangy twist.
  • ½ cup Slivered Almonds Walnuts or pecans can replace for different flavors; omit for a nut-free version.
  • ½ cup Dried Cranberries Raisins can be used as a substitute.
  • 6 slices Cooked Bacon Bacon bits can be a quicker alternative.
  • ¼ cup Fresh Parsley Substitute with fresh cilantro for an herbaceous twist.
  • 2 scallions Scallions Chives can be used for a milder taste.
For the Dressing
  • ½ cup Mayonnaise Greek yogurt can lighten the salad while maintaining creaminess.
  • 2 tablespoons Lemon Juice Freshly squeezed is preferred; bottled can substitute.
  • 1 tablespoon Sugar Omit if avoiding sugar; taste and adjust to preference.
  • 1 teaspoon Smoked Paprika Regular paprika or a hint of liquid smoke can be a substitute.
  • ½ teaspoon Onion Powder Can omit if using fresh onions generously.
  • ½ teaspoon Garlic Powder Fresh minced garlic can also be used but use sparingly.
Optional Toppings
  • ¼ cup Crumbled Bacon Use bacon bits for a quicker conversion.
  • 2 tablespoons Extra Almonds A little more toasted almonds goes a long way!

Equipment

  • large mixing bowl
  • skillet
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Finely dice the red onion and place it in a large mixing bowl. Squeeze in the fresh lemon juice, ensuring the onion is fully coated to help mellow its sharpness. Allow to rest for about 10-15 minutes.
  2. Chop the broccoli florets into bite-sized pieces, aiming for uniform sizes. Set the broccoli aside.
  3. In a skillet over medium heat, cook the bacon until it’s crispy, about 6-8 minutes. Remove and let cool on paper towels before crumbling into smaller pieces.
  4. In the same skillet, toast the slivered almonds for 2-3 minutes over low-medium heat until golden. Set aside to cool.
  5. In the bowl with marinated onions, add the chopped broccoli, crumbled bacon, toasted almonds, shredded cheese, and cranberries. Gently fold in the ingredients until well mixed.
  6. Taste and adjust flavors as desired with salt, pepper, or more lemon juice. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 90mgCalcium: 200mgIron: 1mg

Notes

Always use fresh broccoli florets for a vibrant crunch and experiment with variations in cheeses or nuts.

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