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+ servings

Creamy Broccoli Salad

This crunchy, creamy broccoli salad with bacon and cranberries has the most delicious sweet and tangy dressing.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Servings 4 servings
Author Ann Otis


  • 3 oz bacon 3-4 strips, chopped (or 1/2 cup store bought bacon bits)
  • 5 cups fresh broccoli cut into 1/2 inch pieces (about 2-3 large heads)
  • 1/4 cup finely chopped red onion
  • 1/4 cup sunflower seeds
  • 1/2 cup dried cranberries
  • 1 radish thinly sliced
  • 1/4 cup parmesan shaved


  • 1/2 cup mayonnaise
  • 1 tablespoon maple syrup
  • 1 tablespoon whole grain mustard
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  • Directions:
  • Cut the tough stems off the broccoli and chop the heads into small florets.
  • Place the chopped bacon in a cold frying pan and place over medium heat. Cook until the bacon is brown and crispy, about 5 minutes, and remove with a slotted spoon to a paper towel-lined plate.
  • In a large bowl, combine the broccoli, bacon, red onion, sunflower seeds, and dried cranberries.
  • In a small bowl, combine the dressing ingredients and toss with the salad.
  • Sprinkle salad with shaved Parmesan and thinly sliced radish.