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 minutesminutes
Cook Time 12 minutesminutes
Servings 12
Calories 216kcal
Author Bon Appeteach
Ingredients
8slices Baconcooked
2heads Broccoli washed and trimmed
2tbspOlive Oil
1/2tsp.Salt
1/2tsp.Black Pepper
1/2Red Oniondiced small
1/2cupDried Cranberries
1/4cup Sunflower Seeds
1cupShredded Cheddar Cheese highly recommend grating your own for best results
Dressing
1/2 cupPlain Greek Yogurtsub sour cream
2tbsp.Mayo
1tbsp.Apple Cider Vinegar
1tbspHoney
1/2tspSalt
1/2tsp 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.