This delicious Pioneer Woman Broccoli Salad is a quick and easy side dish perfect for any meal. Packed with crunchy broccoli, creamy dressing, and sweet cranberries, it’s a crowd-pleaser. You can customize it with ingredients you already have, like swapping almonds for walnuts or adding extra cheese. Make it ahead for stress-free entertaining!
Ingredients Needed
For the Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon ground black pepper
For the Salad:
- 8 cups small broccoli florets
- 1 cup dried cranberries
- 1 cup shredded sharp cheddar cheese
- 1 cup smoked almonds, chopped
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped red onion
How To Make Broccoli Salad
- Make the dressing: In a large bowl, whisk together the mayonnaise and apple cider vinegar until smooth. Stir in the sugar and ground black pepper until fully combined. Set aside.
- Combine broccoli and dressing: Add the broccoli florets to the bowl with the dressing. Stir well to coat the broccoli evenly.
- Add the toppings: Mix in the dried cranberries, shredded sharp cheddar cheese, smoked almonds, crumbled bacon, and chopped red onion. Stir until all ingredients are evenly distributed.
- Chill before serving: Cover and refrigerate the salad for at least 1 hour before serving. You can make it up to 3 days in advance for best flavor.
Recipe Tips
- Use fresh broccoli: Always use fresh, crisp broccoli for the best texture and flavor. Avoid frozen broccoli as it can become soggy.
- Chop broccoli evenly: Cut the florets into small, even pieces so they mix well with the dressing and other ingredients.
- Toast the almonds: Toast the smoked almonds lightly to bring out their nutty flavor before chopping.
- Mix dressing thoroughly: Ensure the dressing is well-blended before adding it to the salad for even coating.
- Chill for flavor: Refrigerate the salad for at least an hour to let the flavors meld together and enhance the taste.
How To Store Leftovers
Store leftovers broccoli salad in a sealed container in the fridge for up to 3 days.
Nutrition Facts
- Calories: 130
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 240mg
- Potassium: 170mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 1g
More Pioneer Woman Recipes
Pioneer Woman Broccoli Salad
Description
This delicious Pioneer Woman Broccoli Salad is a quick and easy side dish perfect for any meal. Packed with crunchy broccoli, creamy dressing, and sweet cranberries, it’s a crowd-pleaser. You can customize it with ingredients you already have, like swapping almonds for walnuts or adding extra cheese. Make it ahead for stress-free entertaining!
Ingredients
For the Dressing:
For the Salad:
Instructions
- Make the dressing: In a large bowl, whisk together the mayonnaise and apple cider vinegar until smooth. Stir in the sugar and ground black pepper until fully combined. Set aside.
- Combine broccoli and dressing: Add the broccoli florets to the bowl with the dressing. Stir well to coat the broccoli evenly.
- Add the toppings: Mix in the dried cranberries, shredded sharp cheddar cheese, smoked almonds, crumbled bacon, and chopped red onion. Stir until all ingredients are evenly distributed.
- Chill before serving: Cover and refrigerate the salad for at least 1 hour before serving. You can make it up to 3 days in advance for best flavor.
Notes
- Use fresh broccoli: Always use fresh, crisp broccoli for the best texture and flavor. Avoid frozen broccoli as it can become soggy.
- Chop broccoli evenly: Cut the florets into small, even pieces so they mix well with the dressing and other ingredients.
- Toast the almonds: Toast the smoked almonds lightly to bring out their nutty flavor before chopping.
- Mix dressing thoroughly: Ensure the dressing is well-blended before adding it to the salad for even coating.
- Chill for flavor: Refrigerate the salad for at least an hour to let the flavors meld together and enhance the taste.