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Broccoli Salad with Bacon and Cheese Recipe

Broccoli Salad

iamwinfred
This classic Broccoli Salad is the ultimate crowd-pleasing dish that never fails to impress at potlucks, holiday gatherings, and backyard barbecues. Crisp broccoli florets are tossed with smoky bacon, sharp cheddar cheese, red onion, sunflower seeds, and sweet raisins, all coated in an irresistible sweet-tangy mayonnaise dressing. Best of all, it can be made ahead of time and actually tastes better after chilling, making it the perfect stress-free dish for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • Large mixing bowl
  • Small bowl For making the dressing
  • Sharp chef's knife
  • Cutting board
  • Whisk
  • Measuring cups and spoons
  • Large skillet For cooking bacon

Ingredients
  

Salad

  • 6 cups broccoli florets chopped into small bite-sized pieces, about 1/2 inch
  • 8 slices bacon cooked and crumbled; thick-cut recommended
  • 1 cup sharp cheddar cheese cubed or shredded; about 115g
  • 1/2 cup red onion finely diced; about 1 small onion
  • 1/2 cup sunflower seeds raw preferred; can lightly toast for extra flavor
  • 1/2 cup raisins or dried cranberries

Dressing

  • 3/4 cup mayonnaise about 170g; use vegan mayo for dairy-free
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons sugar adjust to taste; can substitute honey or maple syrup
  • salt and pepper to taste

Instructions
 

  • Place bacon in a cold large skillet in a single layer and cook over medium heat for 6–8 minutes, flipping halfway, until crispy and golden. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
  • Wash broccoli thoroughly and cut into small bite-sized florets (about 1/2 inch). Pat completely dry with paper towels and place in a large mixing bowl.
  • Halve the red onion through the root, then make thin vertical and horizontal cuts to create a very fine dice. Small pieces ensure the onion flavor distributes evenly.
  • Cut the cheddar block into 1/2-inch slices, then into strips, then into small uniform cubes. Alternatively, shred the cheese if preferred.
  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth and the sugar is fully dissolved. Season with salt and pepper to taste.
  • Add the crumbled bacon, cubed cheddar, red onion, sunflower seeds, and raisins to the bowl with the broccoli. Toss gently until evenly distributed.
  • Pour the dressing over the salad and toss thoroughly until every piece is well coated. Add a little extra mayo whisked with a splash of vinegar if it seems dry.
  • Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld. Stir well before serving cold, and top with reserved bacon bits for extra crunch.

Notes

  • Use fresh broccoli — frozen broccoli becomes too soft and watery when thawed and will ruin the texture of this salad.
  • Pat the broccoli completely dry after washing; any excess water will dilute the dressing and make the salad watery.
  • This salad tastes even better the next day — make it up to 24 hours ahead for best flavor, as the dressing marinates the broccoli beautifully.
  • Reserve a small handful of crumbled bacon and sunflower seeds to sprinkle on top just before serving for visual appeal and fresh crunch.
  • Adjust the sweetness of the dressing to your taste — start with 2 tablespoons of sugar and add more as needed, or substitute honey or maple syrup.
  • For a lighter version, substitute half the mayonnaise with plain Greek yogurt without sacrificing creaminess.
  • To make dairy-free, use vegan mayo and omit the cheese or use a dairy-free cheese substitute; add extra sunflower seeds or chopped nuts for substance.
  • Lightly toast the sunflower seeds in a dry skillet before adding for a deeper, nuttier flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze — the mayo-based dressing does not freeze well.
  • For meal prep, store the undressed salad components and dressing separately, then toss together just before serving to maintain maximum crunch.

Nutrition

Serving: 1ServingCalories: 285kcalCarbohydrates: 16gProtein: 8gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 340mgPotassium: 320mgFiber: 2gSugar: 12gVitamin A: 6IUVitamin C: 45mgCalcium: 12mgIron: 6mg
Keyword bacon broccoli salad, broccoli salad, creamy broccoli salad, make ahead salad, potluck salad
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