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
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.
Mandy
Hi- I’m making today for Easter tomorrow. Do I put all ingredients in today, including cheese? It won’t get too mushy?
Sam
Hi Mandy! If you’re worried about it I would toss together all of the salad ingredients in one bowl and then stir together the “dressing” ingredients in another. Store them in separate airtight containers and toss them together a few hours before serving. Personally I always think this salad tastes best the next day and you want to let it chill (all mixed together) for at least a few hours so the flavors can meld together.
Jesse
Let me first say I was a skeptic at first thinking… Broccoli salad, um No Thanks! But as I read the ingredients, my interests were peaked. So needing a side dish for din-din last night (tired of my same ol’ go-to’s) I figured, what the heck let’s give it a go. OMG!! It was sooooo friggin good! Even my picky son LOVED it! I made two versions (1 w/ the dressing and 1 w/o b/c Hubby is not a mayo fan and dieting) and used Balsamic as a dressing for his and also subbed it for the White Wine Vineger (didn’t have any and thought plain vinegar was to boring). Now, it did ever so slightly tint the color to an opaque-ish cream color but the taste was AMAZING (and I’m partial to Balsamic any way). Long story short-ish, it was a hit and is def. a keeper. BTW, I thought I’d made enough to have some today for leftovers (and to taste the day 2 flavor) and to my dismay, someone (my son) ate it all late last night!?!? Thanks Sam! : )
Sam
😂 I am so glad everyone enjoyed it so much, Jesse! I guess you will have to make some more for tonight’s dinner! 🙂
CAROL INDOE
Would love to know what it is about Miracle Whip, I have always used it and if there is a problem with it I would be very interested. This recipe really sounds good and I will definitely try it.
Sam
Hi Carol! It’s honestly a personal preference for me, I just really hate Miracle Whip 🙈. My other family members love it but for me I just don’t like the flavor and much prefer regular mayo. If you like it you can definitely use it though!
Dianne Meck
Hi Sam,
I have to tell you that every single recipe I’ve tried of yours is absolutely the best and delicious.
I am in 2 cooking clubs and when I entertain in my home, I always use some of your recipes.
This year for Easter dinner, I am going to make the Broccoli Salad, Hot Cross Buns and your Old Fashioned Easter Egg Candy. I’m anxious to make all three. Thanks so much.
Have a wonderful Easter!
Sincerely, Dianne
Sam
Thank you so much, Dianne! I really appreciate that. I am so glad you have been enjoying everything. I know you will be able to make all of those to perfection! Happy Easter. 🙂
Annie
Oh, please do get started about Miracle Whip. I would very much like to hear what you say about it. Thanks!
Sam
Haha! I have just always despised the taste of it. 🙂
Annie
What do you do instead when you need mayonnaise?
Sam
Haha, I just buy more mayonnaise (or make it).
Naomi
Oh this makes me happy!! I’ve had this salad a few times where I didn’t know the person who made it so I didn’t get a recipe….but now I do!! Thanks! 🙂
Sam
I am so glad you enjoy it, Naomi! 🙂
Dave
Awesome as always Sam. Made it tonight and nothing left
Sam
Thank you so much! I’m glad everyone enjoyed it. 🙂
Jenna
If making the day before an event (Easter) would you recommend still dressing it or dressing it the morning of?
Sam
Hi Jenna! It will be fine to make the day before. 🙂
Dawn
Is there a replacement for mayo?
Sam
Hi Dawn! You may be able to get away with substituting in more sour cream, but I haven’t tried it, so I don’t know how it will taste.
Maria Adamiec
You can also try avocado as a mayo replacement. Works well
Contractlegal
I will never buy broccoli salad again. I made a few diet friendly modifications, but the end result was still delicious!!! My husband even enjoyed it. Thank you for sharing.
Sam
I am so glad you enjoyed it! 🙂
Charlaine
My older system can’t tolerate dried cranberries but even without this is a Great Salad!! I’ve heard some people use raisins instead of the crans.
Sam
Hi Charlaine! You can definitely use raisins instead of cranberries. I am so glad you enjoyed it. 🙂
Amanda
Hi! I have replaced the dried cranberries with halved red grapes and it was delicious!
ebtehal
can you suggest another alternative for whit/red wine 🙂 ?
Sam
I have also used champagne vinegar and regular white vinegar instead of the white wine vinegar. 🙂
Sarah
Oh my. This was great! This will now be my go-to salad for many different occasions/meals! As people have said, this is even better as it sits in fridge longer! I used greek yogurt instead of sour cream like you had said as I did not have sour cream on hand. Loved it! You have an amazing ability with recipes you post as well as soooo many helpful suggestions, tips and videos that are shared. Thanks so much!
Sam
Letting it sit and really absorb all of those flavors is really works wonders for the salad. I am so glad you enjoyed it! 🙂
rebecca drake
I left out the cranberries and used pine nuts instead. AWESOME!!
Sam
I am so glad you enjoyed it, Rebecca! 🙂
Nichole
What is the serving size for one serving?
Sam
Hi Nichole! I haven’t measured it by cups or weights but it is about 1/8 of the final product. 🙂