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.
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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