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.
Martin
My SIL turned me onto this years ago. I add pink beans (or chick peas) and slivered carrot. Rice vinegar is a good option to keep it the veg flavors bright.
Sam
Glad you like the broccoli salad, Martin! 🙂
Pam
I took this salad to a potluck a few months ago. It was gone immediately. Now every time We get together I have to bring this. Everyone requests it. So easy to make and so delicious!
Sugar Spun Run
I am so glad that the Broccoli Salad has been such a hit at gatherings. Thank you so much for commenting, Pam! Enjoy! 🙂
Telena Keillor
Hello! The first time I made this, I ate it all😆 so I made it again yesterday and decided to share with my family- they all loved it as much as I did! My husband said now he knows why I hoarded the last one and he’s going to finish this one! Lol!!!
I use 1/3 C of each: mayo, sour cream and plain Greek yogurt:)
Again, thank you for this super yummy recipe😊
Sugar Spun Run
Hello, Telena! I am so happy that you enjoyed the Broccoli Salad Recipe. Every time I make it, I always end up doubling it so I have some to share. lol. Glad you enjoyed it! 🙂
Elicia Ash
My family loved it i had to double up on the dressing because the salad soaked it all up but it turned out wonderful after that thank u for letting me use your recipe
Sam
I am so glad everyone enjoyed the broccoli salad, Elicia! 🙂
Paula Hill
Just made this and used basalmic vinegar. It seems a bit dry, but think it will be okay after a stay in the fridge. Was very tasty before I put it in the fridge, so I am sure it will be fantastic after the dressing does its magic in the fridge.
Sugar Spun Run
Hello, Paula! Using balsamic vinegar is a nice addition. I recommend letting it sit in the refrigerator for a few hours to let all of the flavors really meld together. if it is too dry, add an additional splash of vinegar. Let me know how your Broccoli Salad turns out. 🙂
Deb
Just made this for the 2nd time. Love, love, love it!! I change up the recipe by mixing cauliflower AND the broccoli!! Yum, yum!!
Sam
I am so glad you enjoy the broccoli salad so much, Deb! I haven’t tried it with cauliflower. I’ll definitely have to give it a try. 🙂
Liz Odum
This is the BEST recipe! I made sure to cut the florets small (no stems) and doubled the dressing. We like it creamy. THIS RECIPE IS A KEEPER!
Sam
Thank you so much, Liz! I am so glad you enjoyed the broccoli salad! 🙂
Kae
I made this last night, atr it about an hour after making it, and to be honest, I felt it was so-so, not bad, but not great.
Had some today and WOAH MAMA, this stuff is FABULOUS. I LOVE this salad, and so did my boys, ages 8, 6, and 1.5.
I did take the time to blanch it – I think it gives broccoli a better crunch, in addition to making it brighter in color – and used apple cider vinegar bc I was out of white wine vinegar. No other changes, and it was perfect.
Sam
I am so glad you enjoyed it, Kae! Letting the broccoli salad sit really helps the flavor develop. 🙂
Kathy
Instead of making the dressing I used ranch dressing…..delicious!!
Sam
You can never go wrong with ranch dressing. 🙂
Telena Keillor
This is really yummy!!! Thank you 🙂
Sam
I’m so glad you enjoyed the broccoli salad, Telena!
Tyler
Ive made this recipe twice it is very tasty and I had hardly any leftovers either time I’m making a much larger batch next time. The only amendments I made is using Apple Cider Vinegar and couple of shakes of red chilli flakes thank you for sharing the recipe
Sam
I’m so happy to hear the broccoli salad has been such a hit, Tyler! Thank you so much for commenting, I appreciate it 🙂
Darlene Acuff
Loved, loved, loved it. I substituted dried cherries for cranberry ( personal preference). Loved the sweet/sour it added. For my taste the cranberries seemed sweet.
Sam
I am so glad you enjoyed the broccoli salad, Darlene! 🙂
Judy Grosso
How many will this recipe serve?
Sam
Depends on how much everyone eats 😉 It makes 8 cups so I’d say about 8 people.
Rhonda
I am going to make this today. But, do I have to use all that sugar? Can I cut the amount of sugar in half and it will taste just as good?
Sam
I mean, personally I don’t think it’ll taste as good, but I’m sure it’ll still be tasty 😉
MICHAEL DUPREE
I used 1 less tbsp and it was delicious, but I also substituted pine nuts for the sunflower seeds. The pine nuts are a little sweeter so that might have done the comp.
Sandy
What can you do to stop the cheese shreds from getting slimy after the first day or two?
Sam
Hmm, I’ve never really noticed mine getting slimy, but I do tend to devour it pretty quickly. You could leave the cheese out and add just before serving.