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!
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 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.
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!
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. 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, but 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.
- 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 saving a few calories.
- 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!
OK, I hope I didn’t lose you with all of the broccoli photos!
Enjoy!
More Easy Side Dishes You Might Like:
Enjoy!
Broccoli Salad
Ingredients
- 5-6 cups broccoli florets¹ 1 lb, this was about 2 1/2 heads of broccoli for me (450g)
- 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
- 2/3 cup dried cranberries (85g)
- 1/2 cup crumbled bacon² (60g)
- 1/2 cup salted sunflower seeds (60g)
- 1/3 cup red onion diced into small pieces (50g)
Dressing
- 3/4 cup mayo I use olive oil mayo (175g)
- 1/4 cup sour cream³ (70g)
- 1 1/2 Tablespoon white wine vinegar⁴
- 3 Tablespoons sugar (40g)
- 1/4 teaspoon salt
- 1/4 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.
Video
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
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This Broccoli Salad Recipe was originally published 07/06/2017, re-published 04/15/2019.
Judy says
Love this salad, it’s a family favorite! I use half broccoli and half cauliflower in this recipe. That adds a different color, texture, and taste to an already great salad.
Sugar Spun Run says
I am so happy that you enjoyed the broccoli salad, Judy! Thanks for commenting. 🙂
Tony says
I made this and it is great, and like you said it is better after the flavors blended. It is nice to see that you respond to people that tried your recipes. Cooking for one challenges a recipe so ones with great left overs is a plus. Thank you
Sam says
Thank you so much, Tony! I am so glad you enjoyed the broccoli salad so much. I really appreciate my readers leaving comments so a few minutes to answer them is the least I can do. 🙂
Pat says
Great taste! Have used many times.
Sam says
I’m so glad you enjoyed the broccoli salad, Pat! Thank you for commenting 🙂
Vanessa Mcdonald says
Will it be a big taste different if I omit the onion?
Sam says
Hi Vanessa, the onion adds a pretty distinct flavor to the broccoli salad, I generally wouldn’t recommend leaving it out.
Esther says
Could you recommend anything to get the sweetness, in place of the sugar? I have to cut out sugar and I don’t care for most sugar substitutes but I really want to make this.
Sam says
I think honey could be a nice substitute! So long as you like the taste of honey (it shouldn’t be overpowering, but still likely present).
Christine says
Try agave.
Joyce says
I didn’t put any sugar in mine and it was very tasty without it .
Beth says
What can I substitute for the mayo?
Sugar Spun Run says
Hi, Beth! 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.
Steve M says
Plain Greek Yogurt is a great substitute for mayo!
Paula Arsenault says
I was shy a little broccoli, do I tossed a couple hand fulls of fresh arugula into it. It actually gave it a nice peppery note. The more green, the better!
Sugar Spun Run says
Hi, Paula! I have never tried it, but fresh arugula should work fine. I hope that you enjoy the broccoli salad! 🙂
Turkey bacon lady says
Hi!
You are so spot on with this recipe. I use turkey bacon instead and it is still so good. Thank you for this.
Sugar Spun Run says
Thank you so much! I am glad that you enjoyed the broccoli salad and I am happy that the turkey bacon worked well. 🙂
Carolyn says
I am going to make this for Thanksgiving. It sounds delicious! Can I use Craisins in place of dried cranberries?
Sugar Spun Run says
Hello, Carolyn! Yes, that should be fine. I hope you have a wonderful Thanksgiving and everyone enjoys the broccoli salad! 🙂
Allie says
Making this for thanksgiving! Do you think pepitas would work well in this too to go with the thanksgiving theme? Thanks!
Sugar Spun Run says
Hello, Allie! I have never added pepitas to this but, I think it should be fine. If you try it, let me know how it turns out. 🙂
Brianna says
Hi Sam!
Thanks for the recipe, I’m planning on making it for thanksgiving 🙂
One question! I bought frozen broccoli florets… will that work?
If you have any tips about using frozen broccoli florets I’d love to hear them!
Thank you,
-Brianna
Sugar Spun Run says
Hi Brianna! I have not tried it, but I think it will be fine. My only concern would be the broccoli becoming too mushy when thawed out. Let me know how it goes if you try it. 🙂
Joann Ryker says
What kind of sugar
Sugar Spun Run says
Hello, Joann! You will want to use granulated sugar for this recipe. I hope you enjoy it! 🙂
Cathyp47 says
I made this for a girls’ luncheon. Everyone loved it and asked for the recipe. I did blanch the broccoli for a minute. Liked the color. The recipe is perfect. I would not change a thing!
Sugar Spun Run says
Thank you so much, Cathy! I am so happy that everyone enjoyed the Broccoli Salad. 🙂
Donna Crocker says
This salad is absolutely delicious!!! A friend brought it to work and everyone wanted the recipe, including me!
I haven’t made it yet but the recipe looks simple and so fresh! I’ll be fixing it this weekend and might even throw in a little chicken and make it a meal!
Sugar Spun Run says
Thank you so much, Donna! I am so glad that you and your co-workers enjoyed the Broccoli Salad. The added chicken sounds perfect! Good luck making it this weekend. Enjoy! 🙂
Sue says
I’ve made broccoli salad for several years but have never tried sour cream in the dressing. I’m making it for a family gathering this weekend so might have to try the sour cream. I see that you said your recipe makes 8 cups. How many servings would you guess that would be?
Sugar Spun Run says
Hello, Sue! Thanks for giving my Broccoli Salad Recipe a try! This recipe yields approximately 8 cups, so If everyone took a big spoon full (1 cup worth), I would say that it should serve 8 people. I hope that you enjoy it! 🙂