This delicious recipe for Broccoli Salad features crisp broccoli, salty bacon, sharp cheddar cheese, crunchy sunflower seeds, and a tangy dressing.
It's perfect for potlucks, holiday dinners, or any time you're craving something crunchy, creamy, and crisp.
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This easy recipe for broccoli salad with cheese and bacon is one of our favorite salads! It features crisp, raw broccoli, plus a bunch of amazing savory ingredients.
I can tell you one thing for sure, this stuff doesn't last long in our house! We definitely think it's the best broccoli salad recipe, and I just know that your family will love it as much as ours does.
Reasons to Love It:
- It can be made ahead. Whether you want to bring it to your next potluck, summer parties, or a special holiday dinner, you can be sure it will stay crisp and tasty even when prepared in advance.
- Perfect side dish. I love serving this easy broccoli salad recipe with steak, pizza, or traditional roast chicken dinners.
- Simple ingredients. You can easily get everything you need from the grocery store. No fancy ingredients needed!
- Works year round. Whether you're looking for the perfect addition to your summer BBQ or a vegetable side dish for Thanksgiving, this fresh broccoli salad fits the bill.
Note for special diets
It's easy to make this recipe keto, low carb, dairy free, and/or gluten free. See the "Substitutions" section for more details.
Ingredients
- Broccoli: You'll need 7-8 cups of broccoli florets to make this salad, which is roughly equivalent to 2 large bunches of broccoli. For a shortcut, purchase bagged fresh broccoli florets.
- Cheese: A nice sharp cheddar cheese provides a good contrast, and pairs perfectly with savory bacon.
- Bacon: You'll need ½ cup of cooked bacon pieces, which is about 4-6 slices. Check out my recipe for homemade bacon bits for details on how to get the perfect size and texture.
- Dried cranberries: These provide both sweetness and tartness, making for a really good balance of flavors.
- Sunflower seeds: For a nice crunchy addition! I've also tested pumpkin seeds, which were tasty - but testers preferred sunflower seeds.
For the Creamy Dressing:
- Mayonnaise: Real mayonnaise is recommended (Duke's or Hellmann's).
- Sour cream: I recommend using a thick, good quality brand like Daisy or Good Culture (or Gay Lea Gold in Canada).
- Sugar: A regular white granulated sugar dissolves into the dressing perfectly. You can swap it for a low carb sweetener of your choice if you prefer.
- Cider vinegar: This has a mild flavor, and gives just the right touch of acidity.
Check the recipe card for a full list of ingredients and the quantities needed.
Instructions
This recipe was adapted from my recipe for Amish Broccoli and Cauliflower Salad, which is also super delicious!
Step one: Add the mayonnaise, sour cream, sugar, and cider vinegar to a medium bowl.
Step two: Stir well until smooth and combined.
Step three: Add all of the broccoli florets to a bowl. Bite-sized pieces are best, so use a knife to break up bigger florets if needed.
Step four: Pour the dressing on top of the broccoli.
Top tip: Try using a pair of sharp kitchen scissors to snip the florets off of each bunch of broccoli. It works like a charm!
Step five: Fold everything together until the dressing is well distributed.
Step six: Add in the dried cranberries (or raisins), cheddar cheese, and cooked bacon pieces.
Step seven: Stir until all of the ingredients are evenly distributed through the salad.
Step eight: Serve and enjoy! OR cover and refrigerate for later use.
Note: Some testers found this salad was even better the next day, when the salad ingredients had a chance to mingle and the bacon softened. I like a lot of texture, so I like it best fresh and chilled, but it is very much a matter of preference.
Storing Leftovers
Tightly cover any leftovers, OR transfer them to an airtight container. Store in the refrigerator for up to 3 days, stirring before serving.
Tips for Making Ahead
Broccoli salad is a potluck favorite, and it can easily be made the night or day before. Here are some tips for getting the best results:
- 24 hours. If you want to make this creamy broccoli salad ahead of time, I recommend doing so within a 24 hour time frame. If you make it more than 1 day before serving it can lose some texture.
- Add the cheese and bacon last. The longer the salad rests, the more soft the bacon and cheese will become. For the best results, I recommend waiting to add these ingredients until you're close to the serving time.
- Assemble at the last minute. For the best results, prepare the dressing and mix-ins and keep them separate until about 1-2 hours before serving.
Variations
With red onion: Many people like a small amount of red onion in their broccoli salad. If you want to add some in, start with ½ of an onion, finely chopped. Soaking red onion in ice water (or very cold water) helps to reduce the sharp flavor.
With cauliflower: Substitute one bunch (or about half of the florets) for a head of cauliflower, creating a mix of broccoli and cauliflower.
With goat cheese: Swap out the cheddar cheese for goat cheese, and substitute the sugar for 2-3 tablespoons of maple syrup.
Shortcut options
- Cheese - Although freshly shredded is best, you can absolutely use a pre-shredded cheddar cheese for ease and convenience.
- Bacon - Use packaged bacon bits in place of the freshly cooked bacon.
- Broccoli - Purchase a large bag of pre-cut fresh broccoli florets.
Substitutions
Vinegar: Cider vinegar is called for, but you can substitute it for apple cider vinegar (similar, but with a slightly stronger flavor), white wine vinegar, or red wine vinegar.
Keto broccoli salad: Substitute the sugar for a sweetener that measures 1:1 with sugar. Omit the dried cranberries (or use a very small amount).
Dairy free: Substitute the sour cream for your favorite dairy-free substitute, and use dairy-free shreds in place of the cheddar cheese.
Gluten free: The recipe as written is completely gluten free! The ingredients used are low risk for gluten cross contamination (check the sunflower seeds for a "may contains" statement), so it should be safe for celiacs as long as it is prepared in a separate and clean workspace from other foods that contain gluten.
If you loved this recipe for Broccoli Salad with bacon, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Broccoli Salad with Bacon and Cheese
Ingredients
- 2 bunches broccoli cut into florets* (7-8 cups)
- ¾ cup mayonnaise
- ¾ cup sour cream
- ⅓ cup sugar
- 2 teaspoons cider vinegar
- ½ cups cooked and crumbled bacon** 4-6 slices
- ¼ cup sunflower seeds (or pumpkin seeds)
- ½ cup dried cranberries (or raisins)
- 1 cup shredded cheddar cheese
Instructions
- The base. Place the broccoli florets in a very large bowl.
- Dressing. In a separate small bowl, whisk the mayonnaise, sour cream, cider vinegar, and sugar together until smooth.
- Combine. Add the dressing to the bowl of broccoli florets and toss well until they are well coated in the dressing mixture.
- Add the remaining ingredients. Sprinkle in the shredded cheese, bacon, sunflower seeds, and dried cranberries.
- Stir. Fold everything together until well combined.
- Serve immediately. Or chill until ready to serve.
Video
Notes
Nutrition
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