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.
Kate
Absolutely delicious! And my boyfriend, without knowing, put a new twist to this one; he heated the dish up for 25mins at 350/375 thinking he was helping me out 😁 when I was ready and came out to the kitchen to check my spinach dip, there I found the broccoli salad in the oven as well.
Thinking, I have used mayo to cook chicken before, it should be ok.. tasted it and it was fantastic!
Sam
🤣🤣🤣 I’m so glad it was still good! This one gave me a good laugh. Thanks for sharing your story. 🙂
Sharie
This recipe is devine. My husband’s new absolute favorite, and mine too!
Debra Fast
I use this recipe a lot. Love the dressing!
Sam
I’m so glad you enjoyed it so much, Debra! 🙂
Corina
I only have white distilled vinagar, would this be okay should i use less since its more potent?
Sam
Hi Corina! You can use the distilled vinegar and you shouldn’t have to change the amount. 🙂
Sharon
I put sunflower seeds or walnuts in my broccoli salad. It’s so delicious & nutritious!
Angel Verdugo
I tried this and it was really good. I added candied walnuts instead of flower seeds and simple added two tb spoons of sugar instead of three. Family loved it! Thank you
logan
hi! i’m trying this out as a side dish but have no clue what could go with the salad?? help??
Sam
Hi Logan! So I’m not sure if this is strange or not, but I almost always make it when I have potato soup. Pulled chicken would be another good option. 🙂
Lenchen Raeside
So good.
Roseann Floyd
Can I use frozen florets?
Sam
Hi Roseann! I’m not quite sure it will work well. The frozen stuff probably won’t be nearly as crisp after it thaws as the fresh broccoli is.
Roseann Floyd
Thanks so much. I will be making this today. Let you know how mine turns out.
Rakieda
Your recipes are always helpful! Thanks
Sam
I’m so glad they are helpful, Rakieda! 🙂
Sidney
Delicious and refreshing!
Sam
I’m so glad you enjoyed it, Sidney! 🙂
Annamarie Marietta
So delicious! Will make this again.
Sugar Spun Run
I am so happy to hear how much you enjoyed it, Annamarie! Thanks for commenting. 🙂
Lisa
I would like to make this as a side for thanksgiving this year can i use red wine vinegar instead of white wine vinegar?
Sam
Absolutely! Enjoy 🙂
JonNeka Mingo
I was this dish on a Keto diet plan. I’m curious as to how they cut the carbs?
Sam
I’m not sure. I’m not familiar with the keto diet. Broccoli is a low carb vegetable but I’m not sure about anything else.
Rhonda Maner Owens
I think you would good with all ingredients except the sugar on a keto diet.
Susan Jiannine
I am always looking for veggie recipes that I can get my husband to enjoy. This was a hit . HE LOVED IT. This broccoli recipe will now be in my regular rotatation. Thank you!
Sugar Spun Run
Hooray! I am so glad that he loved it, Susan! Thanks for commenting. 🙂