This Broccoli Salad is the one I reach for every single time a potluck sign up sheet gets passed around.
It has crisp raw broccoli, salty bacon, sharp cheddar, and a creamy sweet and tangy dressing that ties everything together.
It takes about fifteen minutes of hands on work, and the hardest part is waiting for it to chill.
If you already love this style of dish, my Broccoli Salad with Bacon and Cheese is another version worth trying.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes, plus 1 hour chilling |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Broccoli Salad Recipe
This salad hits every texture you could want in one bowl. It is crunchy, creamy, salty, and just a little sweet, all at once.
It also happens to be one of the easiest sides you can bring to a gathering, since it travels well and only gets better as it sits.
If you like this style of side, my Bacon Ranch Pasta Salad Recipe is another one worth trying.
- No oven or stove needed for the salad itself, just the bacon
- Comes together in about 15 minutes of prep
- Holds up beautifully in the fridge for days
- Naturally gluten free
- Feeds a crowd and always disappears fast
Ingredients
Every ingredient here earns its place, from the crunchy broccoli to the tangy dressing.
Nothing fancy, just classic potluck salad staples.
- 8 cups fresh broccoli florets, cut small (about 2 large heads)
- 8 slices bacon, cooked crisp and crumbled, or real bacon bits if you are short on time
- 1 cup sharp cheddar cheese, shredded or cubed small
- 1/2 cup red onion, finely diced
- 3/4 cup roasted sunflower seeds
- 3/4 cup dried cranberries or raisins
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- Salt and black pepper, to taste
For a similar bacon studded side that uses up leftover baked beans, try my Crockpot Maple Bacon Baked Beans Recipe the next time you are planning a cookout spread.
Kitchen Equipment Needed
You do not need anything special for this recipe, just a couple of bowls and a sharp knife.
A few upgrades make the process a little smoother, though.
My Potato Salad Recipe uses many of the same basic tools if you want to plan a matching potluck menu.
- A large glass mixing bowl for tossing the salad
- A small bowl for whisking the dressing
- A cutting board and sharp knife for the broccoli and onion
- A skillet for cooking the bacon
- An airtight storage container for the fridge
Recommended Products for This Recipe
These are a few products I personally use when I make this salad at home.
They are not required, but they make the process easier and the results a little better.
They pair nicely with a lot of my other cold sides too, including my Broccoli Pasta Salad Recipe, if you want to keep the broccoli theme going.
1. Applewood Smoked Bacon
A good smoky bacon makes a noticeable difference in this salad, since it is one of the main flavors carrying the whole dish.
I always look for a thick cut applewood smoked variety for the best crisp and the deepest flavor.
2. Glass Mixing Bowl Set
I like having a nesting set of glass bowls on hand for the dressing and the salad itself.
They do not absorb odors the way plastic can, and you can see through them to check that everything is evenly coated.
3. Roasted Salted Sunflower Seed Kernels
The right sunflower seeds add a toasty crunch that plain raw seeds just cannot match.
I always reach for the roasted and salted kernels, since they add a little extra seasoning to every bite.
4. Raw Unfiltered Apple Cider Vinegar
A raw, unfiltered apple cider vinegar has a rounder, less harsh bite than the distilled kind, which balances the sweetness in the dressing beautifully.
It is a small swap that makes a real difference in the final flavor.
Step-by-Step Instructions: How to Make Broccoli Salad
Follow these steps in order and you will have a perfect batch of broccoli salad every time.
Nothing here is difficult, it just takes a little patience while the salad chills.
If you enjoy building out full sides for a summer spread, my Sweet Potato Salad Recipe makes a great companion dish on the same table.
1. Cook the Bacon
- Place a large skillet over medium heat and add the bacon slices in a single layer.
- Cook for 8 to 10 minutes, flipping occasionally, until the bacon is deeply browned and crisp on both sides.
- Transfer the cooked bacon to a paper towel lined plate to drain and cool.
- Once cool enough to handle, crumble or chop the bacon into small bite sized pieces and set aside.
2. Prep the Broccoli and Onion
- Rinse the broccoli florets under cold water and pat them completely dry with a clean towel.
- Using a sharp knife, cut the florets down into small, bite sized pieces, about the size of a grape.
- Finely dice the red onion into small pieces so it distributes evenly through every bite.
- Set the chopped broccoli and onion aside in a large mixing bowl.
3. Make the Dressing
- In a small bowl, add the mayonnaise, apple cider vinegar, and granulated sugar.
- Whisk the mixture together until it is completely smooth and the sugar has dissolved.
- Season the dressing with a pinch of salt and black pepper, then whisk once more to combine.
- Taste and adjust, adding a touch more sugar if you prefer a sweeter dressing or more vinegar for extra tang.
4. Combine the Salad
- Add the crumbled bacon, shredded cheddar cheese, sunflower seeds, and dried cranberries to the bowl with the broccoli and onion.
- Gently toss all of the ingredients together with a large spoon until evenly distributed.
- Pour the prepared dressing over the top of the salad.
- Fold everything together gently, making sure every piece of broccoli gets coated in dressing.
5. Chill and Serve
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 1 hour, though 3 to 4 hours or overnight will give you the best flavor.
- Give the salad a good stir right before serving, since the dressing tends to settle at the bottom.
- Serve cold, straight from the fridge, as a side dish or light lunch on its own.
Tips for The Best Broccoli Salad
A few small details make the difference between a good broccoli salad and a great one.
Keep these in mind as you put yours together.
For another make ahead salad that benefits from the same overnight chill, check out my Waldorf Salad Recipe.
- Cut the broccoli florets small so you get a little bit of everything in every bite
- Always dry the broccoli thoroughly after rinsing, since extra water waters down the dressing
- Let the bacon cool completely before adding it, or it can wilt the broccoli
- Make the salad several hours ahead so the flavors have time to meld together
- Buy a block of cheddar and cut it into small cubes for the best texture and flavor
Serving Suggestions
This salad is a natural fit for any warm weather gathering or holiday table.
It holds its own as a side dish, but it can also carry a light lunch on its own.
I love setting it out next to my Grilled BBQ Chicken Breasts for a complete backyard cookout spread.
- Alongside grilled burgers or hot dogs at a summer cookout
- As part of a holiday buffet next to ham or roasted turkey
- With fried chicken for a classic Southern style meal
- Scooped onto a plate next to pulled pork sandwiches
- On its own as a light, satisfying lunch
Variations of Broccoli Salad
Once you have the base recipe down, it is easy to make this salad your own.
Here are a few swaps and additions that work well.
If you love creamy, cheesy broccoli in a different form, my Broccoli Cheddar Soup Recipe is worth bookmarking too.
- Swap the dried cranberries for golden raisins or chopped dried cherries
- Add diced apple for extra crunch and a touch of natural sweetness
- Stir in chopped almonds or pecans in place of, or alongside, the sunflower seeds
- Use a Greek yogurt and mayonnaise blend for a lighter dressing
- Add cauliflower florets along with the broccoli for extra color and crunch
Storage and Reheating
This salad is meant to be served cold, so there is no reheating involved.
Proper storage is what keeps it tasting fresh for days.
Pair it with a starchy side like my Macaroni Salad Recipe if you are stocking the fridge for a few days of easy lunches.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Give the salad a stir before serving again, since the dressing settles
- If making it ahead, you can store the dressing separately and toss just before serving
- This salad does not freeze well, since the broccoli and mayonnaise based dressing do not thaw nicely
Nutritional Facts
This is a rough estimate for one serving, based on the recipe making 8 servings total.
Actual values will vary depending on the exact brands and amounts you use.
If you are building out a lighter menu, my Kale Salad Recipe is a good option to serve alongside this one.
- Calories: about 320 per serving
- Protein: about 9 grams
- Carbohydrates: about 16 grams
- Fat: about 25 grams
- Fiber: about 3 grams
- Sugar: about 10 grams
Health Benefits of Key Ingredients
While this is a treat style salad, several of the ingredients bring real nutritional value to the table.
Broccoli alone does a lot of heavy lifting here.
For a lighter, plant forward option that leans into similar nutrition, my Chickpea Salad Recipe is worth a look.
- Broccoli is rich in vitamin C, vitamin K, and fiber
- Sunflower seeds provide healthy fats, vitamin E, and a bit of plant based protein
- Red onion contains antioxidants that support overall health
- Dried cranberries offer a natural source of sweetness along with some fiber
- Cheddar cheese adds calcium and additional protein to the dish
FAQs About Broccoli Salad
1. Can I make broccoli salad the night before?
Yes, this is actually one of the best make ahead salads there is.
The flavors get even better after sitting overnight in the fridge.
2. Do I need to cook the broccoli first?
No, the broccoli stays raw in this recipe for maximum crunch.
Just be sure to cut it into small, bite sized pieces so it is easy to eat.
For another salad that also skips the stovetop for the vegetables, try my Cucumber Tomato Salad Recipe.
3. What can I use instead of mayonnaise?
A blend of Greek yogurt and mayonnaise works well if you want to lighten the dressing.
Plain Greek yogurt on its own will also work, though the flavor will be noticeably tangier.
4. Why is my broccoli salad watery?
This usually happens when the broccoli was not dried thoroughly after rinsing.
Always pat the florets completely dry before adding them to the bowl.
5. Can I leave out the bacon?
Yes, you can leave the bacon out entirely for a vegetarian version.
The salad will still be flavorful thanks to the cheese, seeds, and dressing.
Broccoli Salad with Bacon and Cheese
Ingredients
- 8 cups fresh broccoli florets about 2 large heads, cut small
- 8 slices bacon cooked crisp and crumbled, or real bacon bits if you are short on time
- 1 cup sharp cheddar cheese shredded or cubed small
- 1/2 cup red onion finely diced
- 3/4 cup roasted sunflower seeds roasted salted sunflower seed kernels
- 3/4 cup dried cranberries or raisins
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar raw unfiltered preferred
- 3 tablespoons granulated sugar
- salt and black pepper to taste
Equipment
- Large glass mixing bowl For tossing the salad
- Small bowl For whisking the dressing
- Cutting board and sharp knife For the broccoli and onion
- Skillet For cooking the bacon
- Airtight storage container For the fridge
- Paper towel-lined plate For draining the bacon
Method
- Place a large skillet over medium heat and add the bacon slices in a single layer. Cook for 8 to 10 minutes, flipping occasionally, until deeply browned and crisp on both sides.
- Transfer the cooked bacon to a paper towel lined plate to drain and cool. Once cool enough to handle, crumble or chop the bacon into small bite sized pieces and set aside.
- Rinse the broccoli florets under cold water and pat them completely dry with a clean towel. Using a sharp knife, cut the florets down into small, bite sized pieces, about the size of a grape.
- Finely dice the red onion into small pieces so it distributes evenly through every bite. Set the chopped broccoli and onion aside in a large mixing bowl.
- In a small bowl, add the mayonnaise, apple cider vinegar, and granulated sugar. Whisk the mixture together until it is completely smooth and the sugar has dissolved.
- Season the dressing with a pinch of salt and black pepper, then whisk once more to combine. Taste and adjust, adding a touch more sugar if you prefer a sweeter dressing or more vinegar for extra tang.
- Add the crumbled bacon, shredded cheddar cheese, sunflower seeds, and dried cranberries to the bowl with the broccoli and onion. Gently toss all of the ingredients together with a large spoon until evenly distributed.
- Pour the prepared dressing over the top of the salad. Fold everything together gently, making sure every piece of broccoli gets coated in dressing.
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, though 3 to 4 hours or overnight will give you the best flavor.
- Give the salad a good stir right before serving, since the dressing tends to settle at the bottom. Serve cold, straight from the fridge, as a side dish or light lunch on its own.
Nutrition
Notes
- Cut the broccoli florets small so you get a little bit of everything in every bite.
- Always dry the broccoli thoroughly after rinsing, since extra water waters down the dressing.
- Let the bacon cool completely before adding it, or it can wilt the broccoli.
- Make the salad several hours ahead so the flavors have time to meld together.
- Buy a block of cheddar and cut it into small cubes for the best texture and flavor.
- Swap the dried cranberries for golden raisins or chopped dried cherries.
- Add diced apple for extra crunch and a touch of natural sweetness.
- Stir in chopped almonds or pecans in place of, or alongside, the sunflower seeds.
- Use a Greek yogurt and mayonnaise blend for a lighter dressing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If making it ahead, you can store the dressing separately and toss just before serving.
- This salad does not freeze well, since the broccoli and mayonnaise based dressing do not thaw nicely.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Broccoli Salad Recipe is proof that a few simple ingredients can add up to something people ask for again and again.
It is easy, make ahead friendly, and always a hit at a crowded table.
Give it a try at your next gathering and let me know how it turns out in the comments below.
I would love to hear which variation you tried.
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- Vinegar Coleslaw Recipe
- Cranberry Pecan Salad Recipe
- Ambrosia Salad Recipe
- Brussels Sprout Salad Recipe
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