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.
TerryF
I only had broccoli, bacon, cheese and onion – but it still turned out really yummy! Thank you!
Emily @ Sugar Spun Run
Hi Terry! We’re so happy it still turned out for you 😊 Thanks so much for commenting and reviewing!
Jane
Delicious!!! I’ve made this before and it’s always a favorite. I didn’t have sunflower seeds but had some roasted walnuts so added that. And I cut way back on the bacon since both of us have to watch our salt. I didn’t blanch the broccoli since we enjoy the freshness. It’s definitely a keeper recipe.
Jayda C Harris
I’ve tried a lot of broccoli salads and they’re all okay. I made this for a family reunion and holy smokes it was gone so fast I had to make it again just so I could have more for myself!!
Sam
I’m so happy to hear this one was such a hit, Jayda! Thank you so much for trying my recipe and for letting me know how it turned out for you, I really appreciate it!
Roxanne Harper
I made this for a family dinner and it went Very Quickly
Emily @ Sugar Spun Run
We love hearing that, Roxanne! Enjoy!
joseph k soppa
This recipe turned out sooooooooooooo good! I added carrots, and red peppers too!! 🙂
Emily @ Sugar Spun Run
We’re so happy you loved it, Joseph! ❤️
Susanne Johns
I have made different variations of broccoli salad many times but have never used sour cream before. Does the sour cream make it that much better than just the mayo, sugar and vinegar? ( I haven’t made it all the way yet because I am serving it tomarrow but gave 5 stars anyway because I know it will be delicious ). I prepared everything and added fresh shredded carrots and chopped celery and it’s all in the bowl except dressing because I wasn’t sure about what the sour cream did to make the difference ? Thank you !!
Sam
I personally definitely think so! It adds a great depth of flavor that I think you’ll love, please let me know what everyone thought of it 🙂
Donna
I made this as keto friendly as possible. I did not use the cranberries or sugar. In place of the Mayo and sour cream I used Walden Farms Honey Mayo and I used malt vinegar in place of wine vinegar.
It was absolutely delish and no added sugars or calories!
Emily @ Sugar Spun Run
We’re so glad you were able to make this to suit your needs, Donna! Enjoy! ❤️
Pamela
I love broccoli salad especially with bacon. I have vegetarians and/or vegans in my household so omitted the bacon, but I used a vegan seasoning that taste just like bacon. I had to have the taste of bacon and still respected those that don’t eat meat. They all loved it. Thank you.
Julia Hacker
I make this just about the same as you but with less sugar and I add chili flakes or a little Cheyenne pepper powder because everyone likes it HOT. Also if I don’t have the cranberries I put in Raisins.
Mrs. G.
Easy and tasty recipe. I omitted the sunflower seeds & used sweet onion b/c that’s what I had on hand. Everything else was made according to the recipe. It came together quickly and the recipe was easy to follow. Awesome side dish for my family and friends!
Sam
I’m so glad everyone enjoyed it so much! 🙂
Ashley Gregg
Excellent broccoli salad! My kids inhaled this dish 🙂
Sam
I’m so glad everyone enjoyed it so much, Ashley! 🙂
Carol Mullinix
It is a hit every time I serve it.
Cathy
I tripled the recipe for a pot luck, light on sugar or honey, heavier on vinegar. I soaked the onion in the vinegar and dressing first to take out any of the bite for sensitive palates and those who wish onions to disappear. Also blanched the broccoli. It’s delicious!
Sam
I’m so glad you enjoyed it so much, Cathy! 🙂
T
Loved it. The only thing I had to adjust the second time around was the amount of sugar. It was too sweet, so i only used 1 tbsp and little bit more vinegar.
Sam
I’m so glad you enjoyed it so much! 🙂
Jan Schillo
Took it to a church potluck last night and it was very well received. I asked my husband how I could improve it. He said “less broccoli, more bacon.” We laughed but that probably would improve it. Think I will chop the broccoli just a bit smaller next time. But other than that, it was a success. Thanks for a great recipe!
Emily @ Sugar Spun Run
We’re so happy everyone loved it, Jan! Thanks so much for trying our recipe 😊
Sophia
Great recipe! Looks picture perfect and tastes amazing.
Sam
I’m so glad you enjoyed it so much, Sophia! 🙂
Cheryl Cairns
Made so many times, I love This for a summer dish especially.