For the Broccoli Base:

• • 1 large head of Broccoli (about 6–8 cups of florets): The star of the show! Fresh broccoli is essential for that satisfying crunch and fresh flavor. Look for firm, tightly closed florets with a deep green color. Avoid broccoli that is yellowing or has open florets, as this indicates it’s past its prime. You can use either the entire head, including the stalk (peeled and diced), or just the florets, depending on your preference. Pre-cut broccoli florets can be used for convenience, but fresh is always best for flavor and texture.

For the “Loaded” Goodness:

• • 1 cup Cooked Bacon, crumbled (about 8–10 slices): Bacon adds that irresistible smoky, salty, and crispy element that elevates this salad to the next level. Use your favorite type of bacon – thick-cut for extra flavor, or regular cut for a leaner option. Make sure the bacon is cooked until crispy and then crumbled. For a vegetarian option, consider crispy roasted chickpeas seasoned with smoked paprika for a similar smoky and crunchy texture.

• • 1 cup Sharp Cheddar Cheese, cubed or shredded: Sharp cheddar provides a wonderful tangy and savory counterpoint to the sweetness and creaminess of the other ingredients. You can use cubed cheddar for a chunkier salad or shredded cheddar for even distribution. Other cheese options that work well include Monterey Jack, Colby Jack, or even a smoked Gouda for a deeper flavor profile. For a dairy-free option, consider using a plant-based cheddar alternative or nutritional yeast for a cheesy flavor.

• • ½ cup Dried Cranberries (or Raisins or Chopped Dates): Dried cranberries bring a burst of sweetness and chewy texture that balances the savory elements of the salad. Raisins or chopped dates can be used as substitutes for a slightly different flavor profile. Golden raisins offer a brighter sweetness, while dates bring a caramel-like note. Other dried fruits like chopped apricots or cherries could also be interesting additions.

• • ½ cup Red Onion, finely diced: Red onion adds a pungent and slightly spicy bite that cuts through the richness of the dressing and other ingredients. Finely dicing the red onion ensures that the flavor is present without being overpowering. If you prefer a milder onion flavor, you can soak the diced red onion in cold water for 10 minutes, then drain and pat dry before adding it to the salad. Alternatively, you could use thinly sliced green onions or shallots for a milder onion flavor.

• • ½ cup Sunflower Seeds (or Toasted Nuts like Almonds or Pecans): Sunflower seeds provide a delightful crunch and nutty flavor. Toasting them lightly enhances their flavor and texture even further. Other nuts that work wonderfully in broccoli salad include slivered almonds, chopped pecans, walnuts, or even pumpkin seeds (pepitas). Toasting the nuts is highly recommended – simply spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant, being careful not to burn them.

For the Creamy Tangy Dressing:

• • ½ cup Mayonnaise: Mayonnaise forms the creamy base of the dressing. Use your favorite type of mayonnaise – full-fat for the richest flavor and texture, or light mayonnaise to reduce calories. For a tangier dressing, you can use a combination of mayonnaise and sour cream or Greek yogurt. For a vegan option, use vegan mayonnaise.

• • ¼ cup Apple Cider Vinegar (or White Wine Vinegar): Apple cider vinegar provides the essential tanginess that balances the richness of the mayonnaise and other ingredients. White wine vinegar can be used as a substitute for a slightly milder flavor. Fresh lemon juice is another excellent option for a bright and citrusy tang.

• • 2 tablespoons Granulated Sugar (or Honey or Maple Syrup): A touch of sweetness is crucial to balance the acidity of the vinegar and the savory elements of the salad. Granulated sugar, honey, or maple syrup can all be used. Adjust the amount of sweetener to your personal preference. For a sugar-free option, you can use a sugar substitute like erythritol or stevia, but taste and adjust to your liking.

• • 1 tablespoon Dijon Mustard: Dijon mustard adds a subtle depth of flavor and a touch of spice to the dressing. It also helps to emulsify the dressing, creating a smoother and more cohesive texture. Stone-ground mustard or yellow mustard can be used as substitutes, but Dijon mustard provides the most nuanced flavor.

• • Salt and Black Pepper, to taste: Seasoning is key! Salt enhances all the flavors in the salad, and black pepper adds a subtle warmth and spice. Start with a pinch of salt and pepper and then taste and adjust as needed.