Grilled Broccoli Salad Recipe

This grilled broccoli salad recipe combines smoky grilled broccoli with a vibrant medley of ingredients. The charred broccoli adds a delightful flavor profile to this traditional salad, complemented by a tangy dressing and a mix of dried cranberries, crispy bacon, red onion, shredded cheddar cheese, and sunflower seeds.

Course Appetizer, Salad, Side Dish

Cuisine American, BBQ

Keyword grilled broccoli salad recipe

Prep Time 30

Cook Time 12

Servings

Calories 216kcal

Author Bon Appeteach

Ingredients

8 slices Bacon cooked
2 heads Broccoli washed and trimmed
2 tbsp Olive Oil
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 Red Onion diced small
1/2 cup Dried Cranberries
1/4 cup Sunflower Seeds
1 cup Shredded Cheddar Cheese highly recommend grating your own for best results

Dressing

1/2 cup Plain Greek Yogurt sub sour cream
2 tbsp. Mayo
1 tbsp. Apple Cider Vinegar
1 tbsp Honey
1/2 tsp Salt
1/2 tsp Black Pepper

Instructions

Cook the bacon in the oven, on the stove or on the grill until cooked to your desired level of doneness. Place on a paper towel lined plate for crumbling. Set aside.
Preheat a grill to medium heat (350-400 F) and set it for direct grilling
Rinse and trim the broccoli, keeping the larger stalks intact so they won't fall through the grill grates but can be easily grilled.
Lightly oil and season the broccoli pieces with olive oil, salt, and pepper.
Place the broccoli stalks onto the grill over medium direct heat. Allow the broccoli to cook, covered for about 5-6 minutes. Flip and repeat the cooking process for an additional 5-6 minutes. If the grill heat is too high and is causing the broccoli to brown too fast, move it over to indirect heat to finish cooking until tender.
Once the broccoli is cooked, remove it from the grill and set it aside to cool.
In a large mixing bowl, add in the cooled and crumbled bacon, diced red onion, dried cranberries, and sunflower seeds.
Chop the grilled broccoli stalks into bite sized pieces and add to the mixing bowl and combine everything together.
Grate sharp cheddar cheese into thick pieces. Alternatively, you can diced the cheese into small cubes instead. Add the cheese into the salad and toss to combine.
Mix all the dressing ingredients in a bowl and whisk until combined.
Pour the dressing mixture over the broccoli salad and fold everything together until evenly coated.
Keep in the fridge, covered until ready to serve and enjoy!

Notes

Make this salad 24-48 hours in advance if desired. It is highly recommended that you grate your own cheese with a thick cut for best results.

Nutrition