Broccoli Cheddar Salad with Toasted Pumpkin
Brighten up your table with this deliciously crunchy and creamy Broccoli Cheddar Salad with Toasted Pumpkin! Packed with fresh broccoli florets, sharp cheddar cheese, and golden toasted pumpkin seeds, this dish is the perfect balance of texture and flavor. Sweet bursts of dried cranberries or raisins harmonize with savory crumbled bacon, while the tangy honey-apple cider vinegar dressing gives it a refreshing zing. Toasted pepitas add a delightful nuttiness, elevating this salad to a new level. Ready in just 25 minutes, it’s an ideal make-ahead side for potlucks, BBQs, or quick weeknight dinners. Serve chilled for a vibrant, nutrient-packed side that’s sure to steal the spotlight!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup pumpkin seeds (pepitas)
- 0.25 cup red onion, finely diced
- 0.333 cup raisins or dried cranberries
- 4 slices bacon, cooked and crumbled
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt or sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Prepare the broccoli by cutting it into small bite-sized florets. You can also peel the stem and finely dice it if you'd like to use the entire vegetable. Place the broccoli in a large mixing bowl.
Toast the pumpkin seeds in a dry skillet over medium heat. Stir frequently until the seeds are golden and fragrant, about 3-4 minutes. Remove from heat and set aside to cool.
Add the shredded cheddar cheese, finely diced red onion, raisins or dried cranberries, and cooked crumbled bacon to the bowl with the broccoli.
In a separate smaller bowl, prepare the dressing by whisking together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, salt, and pepper until smooth and creamy.
Pour the dressing over the salad ingredients in the large mixing bowl. Use a large spoon or spatula to toss everything together, ensuring the dressing evenly coats all of the ingredients.
Gently fold in the toasted pumpkin seeds just before serving to maintain their crunch.
Cover and refrigerate the salad for at least 15-20 minutes to allow the flavors to meld together, or serve immediately if desired.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 81.1 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1106 mg | 85% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
