I can never resist a broccoli salad packed with crispy bacon, sweet cranberries, and creamy dressing. This one brings the kind of big flavor that makes it disappear fast at BBQs and potlucks.

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I’m obsessed with this broccoli salad because it hits every craving in one loud, crunchy, creamy bite. The broccoli stays crisp, the bacon brings that salty bite I can never resist, and the whole bowl disappears way too fast at BBQs, potlucks, or honestly, straight from my fridge.

But what I really love is how it tastes fresh and rich at the same time, without feeling fussy. And yes, I will absolutely go back for seconds before anyone else gets the chance.

Cold, crunchy, tangy, and loaded with flavor. The kind of side dish I actually look forward to eating.

Ingredients

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Broccoli brings the fresh crunch, and yep, it actually feels kind of healthy.
Bacon adds that salty, smoky bite everyone secretly digs for first.
Sharp cheddar makes it creamy, bold, and a little extra comforting.
Red onion gives a tiny kick without taking over the whole bowl.
Dried cranberries add chewy sweetness that balances all the savory stuff.
Sunflower seeds bring nutty crunch, basically the little surprise in every bite.
Mayo makes the dressing rich, smooth, and classic picnic-salad good.
Sour cream keeps it tangy and stops the dressing from feeling too heavy.
Apple cider vinegar brightens everything up, so it doesn’t taste flat.
Plus sugar, salt, and pepper pull the whole salad together fast.

Ingredient Quantities

6 cups broccoli florets, about 2 medium heads

8 slices bacon, cooked and crumbled

1 cup shredded sharp cheddar cheese

1/2 cup red onion, finely chopped, about 1 small

3/4 cup dried cranberries

1/2 cup sunflower seeds

3/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons apple cider vinegar

2 tablespoons granulated sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

How to Make this

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1. Cook bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble and set aside.

2. Optional for slightly tender broccoli: bring a pot of salted water to a boil, blanch florets 30 to 60 seconds, then transfer to an ice bath; drain thoroughly. Otherwise use raw broccoli florets.

3. In a large bowl combine broccoli florets, crumbled bacon, shredded sharp cheddar, finely chopped red onion, dried cranberries, and sunflower seeds.

4. In a separate bowl whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.

5. Pour the dressing over the broccoli mixture.

6. Toss gently but thoroughly to coat all ingredients with the dressing.

7. Refrigerate the salad at least 1 hour to allow flavors to meld.

8. Taste and adjust seasoning with additional salt or pepper if needed, then toss again before serving.

Equipment Needed

1. Large skillet or frying pan
2. Saucepan (for blanching) and a slotted spoon or spider
3. Large mixing bowl
4. Small bowl for dressing and a whisk or fork
5. Cutting board and chef knife
6. Measuring cups and measuring spoons
7. Tongs or salad servers
8. Colander or fine mesh strainer and a bowl for an ice bath

FAQ

Can I make this broccoli salad ahead of time?

Yes. Mix the dressing and combine with most ingredients up to 1 day before serving. For best texture, add bacon, sunflower seeds and cranberries just before serving if you want maximum crunch.

How long will leftovers keep?

Stored in an airtight container in the refrigerator, the salad keeps 3 to 4 days. The broccoli will soften over time and the dressing may thin slightly.

Can I substitute Greek yogurt for sour cream or mayonnaise?

Yes. Use plain Greek yogurt in place of sour cream for a tangier, lower fat option. You can replace up to half of the mayonnaise with Greek yogurt for a lighter dressing.

What can I use instead of sunflower seeds if I have a nut allergy?

Pumpkin seeds, roasted chickpeas, or extra bacon pieces work well as crunchy, nut free alternatives.

Is there a way to reduce the sugar in the dressing?

Yes. Reduce the granulated sugar to 1 tablespoon or use a sugar substitute to taste. You can also increase the vinegar slightly to balance sweetness.

Can I blanch the broccoli for a more tender texture?

Yes. Blanch florets in boiling water for 1 minute, then plunge into ice water to stop cooking. Drain thoroughly before combining to avoid a watery salad.

Best Broccoli Salad Recipe {Easy!} Substitutions and Variations

Bacon: substitute pancetta, cooked and crumbled; or turkey bacon for a lower-fat option; or smoked tempeh for a vegetarian choice.
Sharp cheddar cheese: substitute aged Gouda, Monterey Jack, or a tangy white cheddar for similar flavor and meltability.
Dried cranberries: substitute dried cherries, golden raisins, or chopped dried apricots for a sweet-tart note.
Mayonnaise and sour cream (dressing): substitute Greek yogurt for sour cream for tang and protein; or use half mayo and half plain yogurt to cut calories; for a dairy-free option use vegan mayo.

Pro Tips

– Cook the bacon until very crisp and reserve a tablespoon of the rendered fat. Stir a little of that cooled fat into the dressing or toss a spoonful with the broccoli for a smoky boost that plays nicely with the bacon crumbles.

– If you blanch the broccoli, dry it thoroughly on clean towels or in a salad spinner. Excess water thins the dressing and makes the salad soggy. A brief chill after draining helps the florets stay bright and crisp.

– Toast the sunflower seeds in a dry skillet until lightly golden and fragrant. They gain crunch and depth of flavor that make each bite more interesting.

– Grate the cheddar from a block rather than using pre-shredded cheese. Freshly grated cheese melts into the salad more smoothly and avoids the anti-caking coating that can affect texture.

– Make the salad a few hours ahead, then taste before serving. The flavors will mellow and meld in the fridge, so you may want to brighten it up with a splash more vinegar or a pinch more sugar and salt right before serving.

Best Broccoli Salad Recipe {Easy!}

Recipe by Sammy Hunter

0.0 from 0 votes

I can never resist a broccoli salad packed with crispy bacon, sweet cranberries, and creamy dressing. This one brings the kind of big flavor that makes it disappear fast at BBQs and potlucks.

Servings

servings

Calories

560

kcal

Equipment: 1. Large skillet or frying pan
2. Saucepan (for blanching) and a slotted spoon or spider
3. Large mixing bowl
4. Small bowl for dressing and a whisk or fork
5. Cutting board and chef knife
6. Measuring cups and measuring spoons
7. Tongs or salad servers
8. Colander or fine mesh strainer and a bowl for an ice bath

Ingredients

6 cups broccoli florets, about 2 medium heads
8 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1/2 cup red onion, finely chopped, about 1 small
3/4 cup dried cranberries
1/2 cup sunflower seeds
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Cook bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble and set aside.
Optional for slightly tender broccoli: bring a pot of salted water to a boil, blanch florets 30 to 60 seconds, then transfer to an ice bath; drain thoroughly. Otherwise use raw broccoli florets.
In a large bowl combine broccoli florets, crumbled bacon, shredded sharp cheddar, finely chopped red onion, dried cranberries, and sunflower seeds.
In a separate bowl whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
Pour the dressing over the broccoli mixture.
Toss gently but thoroughly to coat all ingredients with the dressing.
Refrigerate the salad at least 1 hour to allow flavors to meld.
Taste and adjust seasoning with additional salt or pepper if needed, then toss again before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.