Broccoli Sunshine Salad

A super easy combination of fresh, smokey, salty, sweet, and crunchy. Broccoli Sunshine salad – a perfect make-ahead option for any event!

Broccoli Salad for All Seasons

This is an updated version of the Broccoli, Bacon and Cheese Salad published on December 15, 2015

A go-to salad for picnics or gatherings of any kind! You can make Broccoli Sunshine Salad a day in advance, which allows the flavors to blend. It’s also a salad that works well year-round because broccoli is always in season. A very easy salad to make with a wonderful combination of flavors that lures in even the veggie skeptics.

Of course, there’s nothing like bacon and cheese to up the deliciousness factor of any vegetable salad. Raisins add a touch of sweetness and sunflower seeds lend a nice crunch. A simple dressing made with mayo, sugar, and lemon juice provides just the right amount of sweet tanginess.

While the nutrition scales are tipped a little by the bacon and cheese, the nutrient-packed broccoli still makes this a fairly healthy side dish choice. Consider this recipe a tasty way to sneak some veggies into any meal!

Chill Dressing and Salad

There are two chilling steps. Start by making the dressing and letting it chill for an hour while you prep the salad. This allows the lemon to dissolve the sugar (it really works!)

Once you have all the salad ingredients in your bowl, pop that into the frig until the dressing is ready. After tossing the dressing into the salad you can serve it right away. But if you have time, refrigerate the completed salad for a few hours or even overnight. The flavors meld in the most delightful way and the broccoli and red onion also soften up just a tad.

Veggie Tips

Broccoli – cut the broccoli into small 1 1/2 inch (bite-sized) pieces. This allows the dressing to thoroughly coat the broccoli and is a nice manageable size for eating.

Red Onion – I’ve mentioned this in a few recipes, but it’s a tip worth repeating. If your raw onion smells too strong, put it in a strainer and run it under hot water for about 10 seconds. This rinses off a little of the onion juice, making the onion milder. Be sure to drain it well before adding it to the salad.

Broccoli Sunshine Salad

Fresh broccoli florets, bacon, sunflower seeds, raisins, red onion, and shredded cheddar in a sweet & tangy dressing

4.84 from 6 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 6 1 cup servings

Ingredients

• 4 1/2 cups broccoli washed drained & cut into bite-sized pieces (1 1/2 inch)
• 1/2 cup shredded cheddar cheese I use sharp cheddar, but use what you like
• 1/3 cup raisins
• 1/4 cup chopped red onion rinse in a strainer with hot water for 10 seconds if the onion is too strong
• 8 slices bacon cooked and crumbled or chopped
• 1/3 cup shelled sunflower seeds you can use roasted with no salt or roasted & salted
• * Dressing see notes
• 1/2 cup mayo Hellmann’s light is my go-to
• 2 tablespoons sugar
• 2 teaspoons lemon juice

Instructions

• In a small bowl, combine mayo, sugar, and lemon juice. Mix dressing well and allow to chill for an hour or so. This allows the lemon juice to dissolve the sugar before combining with the rest of the salad ingredients.
• While the dressing chills, combine broccoli, cheese, raisins, onion, bacon, and sunflower seeds in a large bowl. Store in the frig while the dressing finishes chilling.
• Pour dressing over salad and toss well to coat. You can serve immediately, but I recommend refrigerating for several hours or overnight to meld flavors and soften the broccoli.

Notes

The dressing ratio for this salad is on the light side because I increased the broccoli from 3 cups to 4 1/2 cups. If you prefer the salad to be a little creamier, make 1.5 times the amount of dressing.
You can make this salad a day ahead.
I usually make 2.5 times the recipe when I serve this salad to a crowd.