Our Favorite Broccoli Salad! This is one of those tried-and-true, old-fashioned recipes that has stood the test of time for generations. Raw broccoli, bacon, dried fruit and cheese…SAY WHAT?! The weirdest combo, right? But this one works. It’s seriously so good. No wonder it’s been around forever.
Doesn’t every grandma have some version of “Our Favorite Broccoli Salad” in her recipe file? Go call your grandma right now and ask. I bet she’s got at least one, maybe two, or five. My grandmother-in-law made the classic version of this salad and served it at so many family dinners. When I think of broccoli salad, I think of Grandma Kent, the liveliest, most energetic and fun lady ever. She passed away a few years ago, at the young age of 99, so I guess this updated version pays homage to this lovely person who made the world a brighter place.
We spruced our version up a bit with dried cherries, toasted sunflower seeds and a tangy yogurt-herb dressing. But at its heart, it’s still that old-fashioned 1950s recipe, conjuring up thoughts of apron-clad mommas, recipes written on dog-eared cards and filed away in a cute little box, dinner on the table at 6:00 on the dot, jello salad and pot roast kind of days. Long before takeout and delivery and fresh meal kits delivered right to your door.
Get nostalgic. Eat some veggies. In a salad. That maybe even your kids will like. Our Favorite Broccoli Salad. YUM!
- One large head broccoli
- 6-8 strips thick-cut bacon
- 3/4 cup dried cherries
- 1/2 cup roasted sunflower seeds
- 1 shallot
- 1 cup sharp cheddar cheese
- Fresh, finely chopped herbs - optional (We use basil, chives and parsley)
- 2/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 Tbsp. apple cider vinegar
- 3 Tbsp. honey
- Salt and pepper to taste
- Chop broccoli florets into small, bite-sized pieces. Discard woody stems.
- Cut bacon into small pieces and fry until crisp. Drain.
- Chop shallot and grate cheese.
- Put all ingredients in large bowl and toss with dressing.
- Add all ingredients together in a jar and shake until blended.
*Best made several hours before serving. Keep in fridge and add grated cheese just before serving. Toss to combine well.
*To roast sunflower seeds, place in dry pan on the stove. Heat over low, stirring often, until seeds become darker and begin to make popping sounds. Cool completely.