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.
Elsa
Made today for a picnic. Had not made it in years!! Decades maybe! This recipe was delicious. Dressing was simple to make with ingredients readily availed in my pantry. We’re cheese lovers around here… so we added extra cheese! Top notch. Gets better as it sits!
Sam
I’m so glad you enjoyed it so much, Elsa! 🙂
Amanda Burton
Yes!!!!!!!!!!!
Eric
Delicious broccoli salad only changed malt vinegar didn’t have white vinegar still was a big hit.
Hideebee
Absolutely LOVE this recipe! I made it for my mother in law’s birthday party and I couldn’t keep up with the all the people who wanted a copy of the recipe. However, I directed them to you site. LOL
Sam
Thank you so much! I’m so glad everyone enjoyed it so much! 🙂
Amanda Rackley
Just made this for a work lunch. It’s delicious and exactly what I was looking for. I followed the recipe and it’s perfect.
Sam
I’m so glad you enjoyed it so much, Amanda! 🙂
kat
i used smoked gouda instead of cheddar and maple syrup instead of sugar – omigosh!!!! so delicious!
Terry McNaight
Fantastic! Too make it a little less sweet, I used 2 tbs of sugar instead of 3. And I did blanch the broccoli first so it wouldn’t be too hard. it was prefect, everyone loved it. Use smoked, thick cut bacon…and for absolutely no Miracle Whip! Yuck!
Sam
I’m so glad you enjoyed it so much, Terry! 🙂
Gail
I am going to fix this recipe Friday for Saturday evening. Would u recommend adding the cheese and bacon Saturday afternoon to avoid them getting to soft?
Sam
Hi Gail! That will work fine! The cheese probably would probably hold up fine but if you want the crispy bacon you’ll definitely want to hold off on adding that in. 🙂
Gail
Sam you were right, the cheese was fine and I decided to use the real bacon pieces and they held up great. This recipe is awesome and a dish I am certainly making again real soon. My guest LOVED it and didn’t leave me any leftovers for today. Thanks Sam, I will be trying more of your recipes.
Sam
I’m so glad everyone enjoyed it so much, Gail! 🙂
Dale g
perfect recipe tried it for a picnic there were absolutely no leftovers
Sam
I’m so glad everyone enjoyed it so much, Dale! 🙂
Sami
Love the recipe with a few substitutetions, Raspberry Vinegar at and no sugar. I add shredded carrots instead of cheese to remove one of the fats. Carrots and the raspberry vinegaret add a nice sweetness.
Catherine
Nice idea to sub carrots for the cheese, hopefully your version still works w/o using raspberry vinegar as I don’t want to have to hunt the grocery stores for that.
Serena L Manahan
This salad rocks!!! Thank you for sharing it!!
SANDRA SHERRITT
well, I certainly have to disagree with you on the healthful aspect of this salad. Cheddar cheese and bacon are NOT unhealthy foods. and if one likes, adjustments can be made, but there is enuf broccoli in this salad to make a rabbit turn green! dried cranberries, sunflower seeds, vinegar, all good diet choices! my stars!
Darrel
Tried the recipe and I loved it thanks … I plan on making it over and over …
Sam
I’m so glad you enjoyed it so much, Darrel! 🙂
SNOWWOMAN
I really like this salad, but only gave it four stars because if the sugar. I, too, am a mayonnaise, never Miracle Whip, snob, so why the sugar? I prefer that the only sweetness comes from the craisins. With that said, I’m would give my no-sugar version five stars.
Sam
I just like the extra bit of sweetness the sugar adds. I have quite the sweet tooth. 🙂
Eileen
I doubled the recipe for our Canada Day supper at camp with family and friends. Substituted 1 Tbsp of Stevia in the Raw for the sugar and used a package of bacon (12 strips). Many compliments. Printing the recipe to share.
Gail Zugger
This salad is so tasty! And I am stunned that the broccoli does not need to be cooked! I have never commented/rated a recipe before, but this one moved me to do so. My hubby and I ate almost the whole salad in one meal. I just had the leftovers from yesterday and it is even better on day two which I didn’t anticipate! Great recipe! Will check out the rest of this web site!
Sam
Thank you so much, Gail! I’m so glad you enjoyed it so much! I hope you love everything you try. I look forward to hearing from you soon. 🙂
Debbie
Do you use reg mayo or miracle whip? I am a MW fan.
Sam
Hi Debbie! I use mayo here. 🙂
Amy
Omgosh my words exactly! I want more!!!
I wrote this one in my ancient recipe book to never lose.