Broccoli Salad
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A simple, classic Broccoli salad recipe that serves as a great fast side dish for any party or potluck. Made with bacon, cranberries, sunflower seeds, cheddar cheese and a homemade dressing, this is one of my favorite side dishes and it can be prepped in under fifteen minutes!
The Perfect Side for Your Next Cookout
Please do not be alarmed by the amount of green in today’s post! I know broccoli salad is a little different from what you’re used to seeing here, where sugar and chocolate and chocolate chip cookies and definitely not broccoli are the norm, but bear with me.
Broccoli salad is one of my favorite side dishes (right up there with deviled eggs and macaroni salad). It’s perfect for serving alongside Easter dinner (or any holiday dinner) and is a simple and refreshing side dish for summer parties and pot lucks. It can be thrown together in under fifteen minutes and I guarantee you that at least one person is going to ask for the recipe, wherever you bring it.
In contrast to the broccoli, onion, and savory bacon and cheddar, this recipe has a surprising bit of sweetness thanks to a pinch of sugar and dried cranberries. The contrasting flavors blend perfectly together, and a splash of vinegar gives the dressing a subtle bite. This really is the perfect summer salad, and the best broccoli salad I think you’ll ever try.
Tips for Making the Best Broccoli Salad
Broccoli salad is easy to make, but there are a few tips I want to share to make everything come together perfectly for you.
Notes on Cheese
When buying cheese for your broccoli salad, the thicker the shred the better. Buy sharp or extra sharp cheddar and stay away from the finely shredded variety. If you’re feeling extra ambitious, you can just buy a block and shred it yourself. Another option is to cut the cheese into small cubes instead.
Broccoli: To Blanch or not to Blanch?
I never blanch my broccoli when making broccoli salad, and I’ve never received any complaints (in fact, I always get requests for this recipe!). If you prefer to do so, you can. Bring a pot of salted water to a boil and then blanch your broccoli for no longer than 60 seconds. Immediately drain and rinse in cold water to stop the broccoli from over-cooking. Dry your broccoli thoroughly before proceeding.
A Note on Buying the Right Amount of Broccoli:
You can buy pre-cut florets, but for me it was cheaper and not much more difficult to just buy a few heads of broccoli and cut it myself. This recipe required about 2.5 heads of broccoli for me to make it, but your mileage may vary depending on the size of your grocery store’s broccoli! I recommend discarding the stems and only using the florets (with a bit of the stem attached, but discard the thicker, woodier part).
For Best Taste, Let it Sit!
While this easy broccoli salad can be served right away, I prefer to let it sit in the refrigerator for a few hours to let all of the flavors really meld together. Like any good coleslaw recipe, it benefits from at least a brief resting period. Not only does the flavor develop and deepen, but the broccoli (and the other ingredients) will also begin to absorb the dressing, which improves the flavor and softens the broccoli. Broccoli salad can be prepared up to 3 days in advance of serving.
How to Lighten Up Broccoli Salad
Broccoli salad certainly isn’t health food and is usually served alongside other not-so-light main dishes (think hot dogs and my smash burger recipe). However, there are a few modifications you can make to make it a bit less fattening. I’ve found that when people see broccoli salad they think they’re getting something healthy, so if that’s what you’re looking for, there are a few modifications you can try.
- Lighten up the mayo. Instead of using regular mayo, use one made with olive oil. I’m very picky about the type of mayo that I use and can’t stand the taste of reduced fat (and don’t get me started on Miracle Whip). I’ve found that using olive oil mayo in my broccoli salad recipe gives you all of the same creaminess and flavor while being a better alternative.
- You can replace some or all of the sour cream with plain Greek yogurt.
- Using pre-cooked bacon will save time and fat and calories. Make sure you’re using real bacon pieces and not imitation flavored “bits”. These are usually found in the salad dressing aisle and should say that they’re “real” bacon on the packaging. I’ve also found that this bacon holds up best to the moisture from the broccoli salad.
Keep in mind that ultimately broccoli salad (especially this broccoli salad with bacon and cheese!) is meant to be an indulgent side dish, and not health food!
This recipe has been one of my most popular on the blog for over 7 years and has received hundreds of 5-star reviews. If you try it, I’d truly love to know how much you love it, too!
Enjoy!
Broccoli Salad
Ingredients
- 5-6 cups broccoli florets¹, 1 lb, this was about 2 ½ heads of broccoli for me (450g)
- 1 cup sharp cheddar cheese, thicker, not finely shredded (115g)
- ⅔ cup dried cranberries, (85g)
- ½ cup crumbled bacon², (60g)
- ½ cup salted sunflower seeds, (60g)
- ⅓ cup red onion, diced into small pieces (50g)
Dressing
- ¾ cup mayo, I use olive oil mayo (175g)
- ¼ cup sour cream³, (70g)
- 1 ½ Tablespoon white wine vinegar⁴
- 3 Tablespoons sugar, (40g)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.
Notes
How to Store Broccoli Salad
Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This Broccoli Salad Recipe was originally published 07/06/2017, re-published 04/15/2019 and updated 05/12/2025.
We eat a lot of vegan foods so I followed this recipe using vegan options – mayo, cheese, and sour cream. I only used 2 tablespoons of sugar but man this recipe turned out fantastic. I already loved broccoli but this was fantastical! 😊😊😊
I am so glad you enjoyed it so much, Mel! 🙂
I halved the recipe, next time I would keep the dressing the same and half the broccoli mix. I didn’t use cheese but added some avocado and strawberries! It’s delicious!
Thanks so much for trying my recipe, Clarissa! I am happy that you enjoyed it! Avocado and strawberries sound like delicious additions in this recipe that I will have to try next time. 🙂
I never knew I could love a broccoli salad so much! This recipe is spot on and so delicious! I also added about 3 teaspoons of horseradish for a little extra kick. My husband is super picky and he loves this. The second time I made it I replaced the sour cream with Greek yogurt, which my husband hates, he had no idea I switched it out and said this was better then the first time I made it. My neighbor had a grown a ton of broccoli so they were giving me 3 gigantic heads at a time. I had no idea what to do with them all. Then I found this amazing recipe! Thank you for such a delicious dish!
I am so happy to hear that you enjoyed this recipe and your husband did too, Sarah! Thanks for commenting! 🙂
A family friend brought this on our camping trip as a side for dinner. OMG!!!! It was so good. All of us that had never had it begged her for the recipe. I plan on making it today.
I am so glad that you enjoyed it, Heidi! Thanks for visiting my site. I am excited to hear how yours turns out. 🙂
It was so good. Everybody loved it.
I am so happy to hear it, Heidi! 🙂
Took this as part of lunch during a day boating the lake. It was a meal unto itself, the sandwiches and other stuff never came out of the cooler.
I am so glad that you enjoyed it, Penny! It is a favorite of mine too and a perfect picnic-boat meal! 🙂
I mixed everything except cheese before refrigerating, but added it right before serving. It was a huge hit with the whole family! Served it along side of grilled steaks and baked potatoes. Thanks for such a great recipe.
You’re very welcome, Jamie! I’m so happy to hear it’s been such a hit! 🙂
This is the exact recipe I use, with two minor tweaks.
I use stevia instead of sugar. Nobody has ever been able to tell! And I use low fat sour cream.
I don’t mind Miracle Whip, if I use that, I eliminate the stevia.
Just a personal preference, I think the cheese gets mushy so I serve it on the side.
And if you don’t have the craisins or cranberries, either golden or regular raisins work quite well.
Thanks for the recipe!!
I am so glad you enjoyed it so much, Lori! 🙂
Guess it was just me who thought it was dry.lol.he came in from work at 3am and loved it!! thank you so much!!!
That’s awesome! 🙂
Christina, did you let the salad sit awhile before you tried? The dressing has to soak in 🙂
I think a few hours. I think I just put a little too much broccoli in it. But it was delicious..and its perfect to eat before work without weighing us down lol.ill be making this alot. Thank you so much!
I only have distilled white vinegar and seasoned rice vinegar..should I use one of those or just not put vinegar in it? I can’t get to the store again this week sadly. Thank you
I would use white vinegar, that will work just fine. I hope you love the broccoli salad, Christina! 🙂
It was delicious!! I might have added a little more broccoli so it’s a little dry..unless it’s supposed to be like that..its probably me because I’m used to creamier stuff..lol..but I love it!!!
I’m glad you enjoyed it! It shouldn’t really be dry. There should be enough dressing to go around but if you added extra broccoli that’s why, but now you know for next time. 🙂
Just a question here! If I was to make this for a wedding of 40 people, how time should I multiple this recipe and should I leave the dressing on the side since you said to mix an hour before serving?
Hi Stephanie! This should serve about 8 people so I would probably increase it by 5 times. For best flavor and texture it would be best to mix the dressing in at least an hour before serving.
wow a wedding cool
I really want to make this asap..is there any way I can use frozen broccoli? Thank you
Hi Christina! I would be worried using frozen broccoli won’t give you the crispy texture that you are really looking for here, but you could try it if you’d like.
I think I’ll just wait until I can get to the store..I just realized I need to get sour cream anyway lol..thank you!!
Very delicious!
I’m so glad you enjoyed, Lisa, thank you for commenting!
Cheddar? No thanks. Shredded Parmesan or Romano is so much better in this recipe. Also, leave out the sugar. This should be a savory side dish and the dried cranberries already provide some sweetness.
Strongly disagree, it doesn’t sound like you’ve tried the recipe yet but I recommend trying it as written.
I used 1 tablespoon honey instead of 3 Tbsp sugar. It was awesome!!!
wonderful
I made this for a party and was told it was THE best broccoli salad ever! I used the olive oil mayonnaise. A friend liked it so much he asked me to make for his daughters grad party. You don’t happen to have the recipe in a format that you can change number of servings do you? Like for 100 people🤪
I am so glad everyone enjoyed it so much, Tammy! 🙂 I used to have that feature on my site but it never worked properly, the amounts were always messed up and it ruined a lot of recipes so I had to remove it. If you multiply all of the ingredients by 12 that will be enough for about 96 people. 🙂