Southern-Style Broccoli Salad

Looking for a delicious, crowd-pleasing side dish? FarmHER Kitchen‘s Southern-Style Broccoli Salad is the perfect blend of creamy, crunchy textures and smoky, salty, and sweet flavors. With crispy bacon, toasted nuts, tangy apple cider vinegar, sharp cheddar cheese, and a hint of sweetness from dried cranberries, this salad is a refreshing twist on a classic.

The warm bacon drippings will help you slightly cook the red onions, enhancing their natural sweetness and stopping them from becoming acrid as the salad sits. Our Southern-Style Broccoli Salad can be served fresh, but we think it’s best after it marinates in the fridge for a few hours—either way, it’s sure to be a hit at any gathering!

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Southern-Style Broccoli Salad

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INSTRUCTIONS

1. Boil a large pot of water and add 1 tablespoon of salt. Break down the broccoli into small, bite-size florets. Set aside.
2. Slice the bacon into small strips. Cook the bacon in a skillet on medium until browned and crispy and all the fat has rendered out. Stir occasionally to prevent it from burning. (About 15 minutes.) At the same time, toast and chop the nuts; and and thinly slice (or dice) the red onion. Set aside.
3. At the bottom of a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard (if used), sugar, salt, and pepper until thoroughly combined. Place the prepared onions on top of the dressing in the mixing bowl.
4. Once the water is boiling, blanch the broccoli florets for about 5 minutes. Strain and place on top of the onions to cook slightly. The onions should remain crunchy but will not become acrid as they sit.
5. Pour the cooked bacon and all rendered fat over the onion and broccoli mixture. The hot bacon grease should help cook the onions slightly and bring out their sweetness. Mix everything together, also incorporating the dressing on the bottom of the bowl.
6. Add the nuts, shredded cheddar cheese, and dried cranberries. Mix again until everything is thoroughly combined.
7. Taste the mixture to check for seasoning levels. If needed, add more salt, pepper, or sugar. (NOTE: Sugar is the most critical seasoning in this salad! If it doesn’t have enough, the flavor will seem “off.”)
8. Cover and refrigerate until ready to serve. The salad can be kept, covered, in the refrigerator for three to five days.
   NOTE: While this salad can be served immediately at room temperature, it is best refrigerated for a few hours or left overnight to marinate.)

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Everybody Eats

At the heart of every meal is a story—a tale of dedication, nurture, and the enduring spirit of those who tend the land. Everybody Eats is the place where the narratives of food and agriculture converge. In partnership with FarmHer, we meet courageous women who embody not just the power of nurturing but also the strength of leading in transforming our food systems. They are the unsung heroes, educators, and compassionate souls who have relentless commitment and extraordinary care embedded in cultivating our food. Feed your curiosity, nourish your understanding, and grow your appreciation for the stewards who make sure that Everybody Eats.

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