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.
Wow! Made this for Easter…it was so easy to make and so delicious that I made it again the next day. Thanks for the great recipe! It’s a keeper!
I’m so glad you enjoyed it so much, Maria! 🙂
We made for our family Easter Linch today. I doubled the recipe and added half cut grapes. Almost gone, just enough for me to have a small bowl for tomorrow’s lunch. Perfect for spring weather. .
I’m so glad everyone enjoyed it so much! 🙂
Great recipe, I added a tsp of smoked paprika. 🤠
I’ve been making broccoli salad for years, instead of cranberries I use Raisins and no sour cream just mayo, red wine vinegar and sugar. It’s such a crowd pleaser.
Fantastic salad!! I made this to serve with pulled pork sandwiches and it was perfect. Thanks for sharing.
I’m so glad everyone enjoyed it so much, Amanda! 🙂
This is such a beautiful and bright recipe. It made a bunch and that’s a good thing because my neighbors LOVE anything extra I make. I think it could use a wee bit more bacon, but can’t everything??? SO good. We used pepitas because I couldn’t find my sunflower seeds. This is for sure going in the recipe box.
I’m so glad everyone enjoyed it so much, Amber! That was actually my husbands comment as well, he said “this salad needs like 3 times more bacon”, but I think he would just prefer a bacon salad. 🤣
Made this as a side with smoked beef brisket. Went together perfectly, and everyone loved it. I doubled the receipe.
I’m so glad you enjoyed it so much, Terri! 🙂
I made my dressing with Greek yogurt & pomegranate vinegar…tasted great
I’m so glad you enjoyed it, Jan! 🙂
This is our new favorite!! It hits all the notes and is absolutely delicious. Thank you!!
I’m so glad everyone enjoys it so much, Kristen! 🙂
Perfect for broccoli that needed to be used! Had a little over 2 cups of broccoli so cut the recipe mostly in half. Skipped the bacon, added more cranberries so skipped the sugar and made a generous dressing with homemade Greek yogurt. Sometimes, we just want amounts of ingredients in a recipe so dinner can be on the table quickly. Thanks a bunch!
I’m so glad you enjoyed it so much, Diane! 🙂
Delicioso!!! I didn’t have cranberries so I used raisins. I made a small batch just for me and ate it all for dinner…delicious!
I am so glad you enjoyed it so much, Jacqueline! 🙂
Made as directed but found it overly sweet for me personally, especially with the cranberries. I used a bit of buttermilk and some extra vinegar to thin and balance. This suited my tastes perfectly. I love another user’s suggestion of pepitas and I think I’m going to try those next time. Yum!
Overall a great recipe, I just have weird taste buds.
I made this salad for a side dish for Thanksgiving and it was a HIT! Doing it again soon.
I also love easy!
I’m so glad you enjoyed it so much, Yolanda! 🙂
I love broccoli salad and I love the ease of your recipe.
Even an amateur like me can make it quickly and everyone loved it.
Thanks!
I’m so glad everyone enjoyed it so much, David! 🙂
Just made this! Easy and delicious! I’ve made it before.
I’m so glad you enjoyed it so much, Judie! 🙂
Love love loved this recipe…it was amazing. Will definitely be adding this to my go to recipe list.
I’m so glad you enjoyed it so much, Sylvia! 🙂
Deeeeelish! Everytime!
Really like this recipe!!! But no sugar in mine ( don’t care for sweet) no cranberries and don’t always add bacon ..use the good old crock extra sharp cheese i grate myself. And use less mayo and red wine vinegar insteadof white wine vinegar.and it is great!!!!!!
I’m so glad you enjoyed, Kyl!
Stop what you are doing right now and make this! I’m kicking myself for forgetting the cranberries because I think that would take this over the top. This stuff is seriously amazing! I made exactly as written except I did steam the broccoli a bit per our preference. It’s going to be a real struggle to not sit and eat this whole batch. I will def be making this again! Thank you for sharing!
I am so glad you enjoyed it so much, Brandy! 🙂
Make with fresh green grapes