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.
Libby Orenbaun
I made this salad for my daughter-in-law and I for my son’s birthday dinner. I used what I had on hand, frozen broccoli from my garden, red wine vinegar, pecans instead of sunflower seeds, and plain yogurt. The salad was a hit. My husband wouldn’t try which I knew he wouldn’t. My son turned his nose up and I told him he couldn’t have any anyway. It was for my daughter-in-law. That was a challenge he couldn’t resist. He ate three helpings and said he would like it again! Of course I knew I’d love it and I did. Thanks!
Sam
I’m so glad everyone enjoyed it so much, Libby! 🙂
Karen
Awsome Helpful information! Well written. Thank you
Karen
5 Stars! This recipe is AWESOME! It’s my new favorite!
Shaila Sroka
So good! I bought a big bag of broccoli from Sam’s. I used half for a cookout last weekend, everyone requested it again for this weekend. Perfect to use up the rest of my bag! thanks for the recipe!
Tain
Did a google for this type of salad and this popped up first. Swapped vanilla yogurt for sour cream and it set it off fairly nice. The family liked this and finished the entire dish. Nice work and thanks for sharing
Sam
I’m so glad everyone enjoyed it so much! 🙂
Noella
I have been making this broccoli salad for a few years now & it never disappoints . It is so yummy and so easy to make . Always a big hit at parties. The only change I made was I don’t use sour cream in the dressing and it’s still delicious 🙂
Sam
I’m so glad you enjoyed it so much, Noella! 🙂
Denise
This was probably the best brocolli salad I’ve ever made! It wasn’t swimming in sauce like others and had the perfect balance of sweet and salty. I’ve made so many of your recipes and they are all so easy and tasty. Thank you!
Sam
I’m so glad you enjoyed it so much, Denise! 🙂
Wendy Medrano
Do you know how often I come back to this website for this recipe? Freaking love it. Thank you.
Sam
Thank you so much, Wendy! 🙂
Alli
It may be my 36-week-pregnant appetite talking here, but this is the best broccoli salad recipe I’ve tried. The dressing alone hit the spot so perfectly, I’ll probably try it on other salads as well. I used light sour cream because it’s all I had on hand, but I did everything else true to recipe and it was so refreshing, crisp, and the perfect balance of sweet and salty.
Sam
I’m so glad you enjoyed it so much, Alli! Congratulations and good luck with the little one coming! 🙂
Dawn
What type of dressing would you use in place of making your own dressing?
Sam
Hi, Dawn! Honestly I’m not sure of a store-bought dressing that hits all the same flavor notes. Ranch could work, if you like it, or a vinaigrette, but either would change the final flavor of the salad.
Jennifer
Maybe Coleslaw Dressing.
Marvin
What do you mean by cheddar cheese thicker? What is thicker? Where to buy cheddar cheese thicker?
Ronnie Falgout
You can buy finely shredded cheddar cheese or more coarse thicker shredded cheddar cheese, but I’m sure you already knew that…
Marvin Lim
Thank you for clarification. I actually do not cook that much so I did not know you could buy two grades of shredded cheese.
Heather
She’s referring to how it’s cut. You want it shredded a little thicker, not the finely shredded kind.
Anne
I would give this a higher rating except that I found the amount of sugar in the dressing was way too much making the dressing too sweet. Next time I make it, I will try cutting to half the amount. Also, to make this a bit healthier, I used shredded carrots instead of cheddar cheese.
Laura
Really good salad! I used 1/3 less sugar and it is still great! Will be making this again!
Sam
I’m so glad you enjoyed it so much, Laura! 🙂
Paul Stephens
excellent!!
Kay Terry
Served at a family dinner and it was a big hit! Easy to make and tastes great!
Sam
I’m so glad everyone enjoyed it so much, Kay! 🙂
Jane
Made this for dinner tonight, using broccoli from the garden. SO good. The entire salad disappeared. No photo. Just an empty bowl!
Sam
I’m so glad you enjoyed it so much, Jane! 🙂