Broccoli Salad

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:

1. 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.
2. Perfect side dish. I love serving this easy broccoli salad recipe with steak, pizza, or traditional roast chicken dinners.
3. Simple ingredients. You can easily get everything you need from the grocery store. No fancy ingredients needed!
4. 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.

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.

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.

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. 

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.