Broccoli Salad

Are you ready for your new go-to broccoli salad recipe? My recipe is inspired by a version of this classic dish that one of my aunts used to make for family get-togethers back in the day.

You've probably had a similar variation of this salad at a cookout or picnic. It starts with crunchy broccoli florets with celery, red onion, and chunks of sharp cheddar cheese. My recipe swaps the bacon for pancetta because it’s easier to deal with and eliminates food waste if you don’t typically keep bacon in the house (like me!). Some recipes use raisins but I prefer dried cranberries with sunflower seed kernels for the perfect amount of crunch.

The creamy dressing is simple to make and brings all of the ingredients together. It starts with mayonnaise mixed with seed style mustard (whole grain also works), red wine vinegar, and seasonings.

You can bring this to your next cookout or potluck because it’s versatile and goes with anything. If you want to make it for a meal at home, you can serve it with grilled chicken, grilled steak, or whatever your go-to protein is.

I hope you enjoy this recipe and feel free to post on Instagram and tag @simplenotbasiceats ENJOY!

Do I really need to chill my broccoli salad before serving?

Yes! Chilling this broccoli salad is essential to the recipe. First, it let’s all of the flavors combine. All of the ingredients also soak up the dressing and the broccoli softens (just a bit)! It also tastes much better as a cold dish.

If you’re in a rush, you can make this the night before and pull it out when it’s time to serve.

What should I serve my broccoli salad with?

If you take this to a cookout, it will pair perfectly with grilled chicken or hamburgers. It’s really a classic recipe for any summer hang out. But if you’re cooking this for a meal at home, it pairs well with grilled steak, chicken tenders, or your go-to protein.

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Broccoli Salad

Servings: 6

Author: Austin Havens

This creamy, crunch broccoli salad has sharp cheddar cheese, celery, dried cranberries, red onion, sunflower seeds, and pancetta topped with creamy dressing.

Ingredients

Ingredients for the salad

• 1 lb. broccoli florets (about six cups), washed and dried
• 2 celery stalks
• 1/3 red onion
• 8 oz. block of sharp cheddar cheese
• 1/3 cup sunflower seed kernels
• 1/2 cup dried cranberries
• 8 oz. package of uncured pancetta, cooked and drained

Ingredients for the dressing

• 3/4 cup of mayonnaise
• 2 tbsp seed mustard
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Instructions

1. Cut your broccoli florets into bite-size pieces, removing any large stems
2. Thinly slice the celery
3. Finely chop your red onion
4. Cut the sharp cheddar cheese into large cubes
5. Combine all of the ingredients in a large mixing bowl
6. Top with the sunflower seeds, dried cranberries, and pancetta
7. In a measuring cup, whisk all of the dressing ingredients together until combined
8. Top salad with dressing and mix well
9. After all of the ingredients are mixed, cover in plastic wrap (or a lid!) and refrigerate for at least two hours but up to 24 hours
10. Once chilled, use a spoon to mix the salad and serve! Enjoy!

Did you make this recipe?

Tag @simplenotbasiceats on instagram and hashtag it #simplenotbasiceats