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 cookie recipes 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This Broccoli Salad Recipe was originally published 07/06/2017, re-published 04/15/2019 and updated 05/12/2025.
Patty
Love it! It is easy to make and tastes so good! I have made this a few times for a luncheon and it receives rave reviews!
Patty
Love it! I have made this a few times for a luncheon and it receives rave reviews!
Elaine
I have never reviewed a recipe. This is an exception. Have tried other recipes for broccoli salad – this by far is the absolute best. A family favorite. Thank you.
Nicole
This broccoli salad was a hit on Thanksgiving. I made a few substitutions (apple cider vinegar instead of white wine vinegar, monkfruit sugar vs. regular, and corn to substitute for cranberries). So good!
Roberta
I need to make your broccoli salad for about 25 people. How do I adjust the ingredients please.
Emily @ Sugar Spun Run
Hi Roberta! This recipe makes 8 cups. We’d suggest tripling the recipe for 25 people so everyone has about a cup 😊
Marilyn
My go to recipe. I have shared with so many and always a hit. Making it again this year. This is a yearly tradition!!!! The best so far.
Roberta capener
my file loved it thanks
Merry Christmas
Sara
What can you substitute the sunflower seeds for? nut/seed allergy here
Sam
Hi Sara! You can just omit them. 🙂
Old Grey Mare
How about roasted lentils? (Maybe roasted chickpeas as they are easy to find already made, but are a little big for a nut/seed substitute.) If using either, serve on the side to be added to a serving just before eating so they won’t get soggy.
jima Cox
My go to Broccoli Salad
Suzette Bouley
Lots of compliments and an empty bowl – thanks!
Bonnie
This is my go to broccoli salad! The blend of flavors is just perfect and the colors are so festive!
The only changes I sometimes do is to use Lawry’s seasoned salt instead of plain and I sometimes reduce the sunflower seeds and add a handful of sliced almonds.
I make sure I cut the broccoli florets into very small pieces and use no stalk.
Skye
Great salad! I used 4% fat cottage cheese as a substitute for the sour cream. Also, I used Apple Cider Vinegar to sub for the white wine vinegar. Turned out great! Thank you for the recipe!
Tamzn Pienaar
Simple and delicious! Even my husband loves this salad. I could eat a whole bowl!
Danielle Becker
I am a cancer survivor and trying to limit sugar so I used monk fruit sweetener and dried gogi berries and a Granny Smith apple, a few slices of no nitrate Turkey bacon .
Francie
Every time I make this salad, people rave about it. it’s positively delicious and healthy as well. I’ve shared your recipe several times. Thank you!
Amy Helms-Emerick
Awesome taste. Easy to make.I hold out on the bacon for everyone to put on theirs as a topping so it doesn’t get soggy.
Mary L Livingston
This salad has become my favorite. I love eating it for lunch or grabbing a bowl for a late quick dinner. keeps. well for a week. I substitute greek yourgut for sourcream.
Emily @ Sugar Spun Run
Thanks for the review, Mary! We are so happy you like it 💜
Kasey Levan
Amazing!!!!!