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.
Brooke Kinsman
I made this over the weekend, and it was a hit!!!!! I forgot the white wine vinegar, so I used apple cider and omitted the sugar. I will make it again! Thank you!!
NickiD
This is the best Broccoli salad recipe I have ever made and/or eaten. The recipe for the dressing was spot on for flavor. I have never tried the “olive oil mayo” and it is great. I used plain Greek yogurt instead of sour cream and omitted the 3 tablespoons of sugar in the dressing because my husband is type 2 diabetic. Absolutely delicious!! Highly recommend.The only recipe I’ll be making.
Mary
I made this and it was awesome! I used 2 large heads of broccoli and added 1/4 cup more sour cream and some plain Greek yogurt and 1 mor e tablespoon of vinegar. Cut the sugar to 2 tablespoons. I dress it a hr before serving it , so it doesn’t wilt down too much! Scrumptious!!!
Melinda
Made it tonight for our daughter and grandson, my daughter loved it and my 2 year old grandson tolerated it. Let’s see what happens when our other daughter and kids show up tomorrow 🤷🏼♀️.
Emily @ Sugar Spun Run
We hope they love it too! Thanks for your review, Melinda ❤
Kattmeow
I just finished making your version of one of my favourite salads, used bacon, cheese ,cranberries, sunflower seeds but I’m going to tweak it just a smidgen to use a little more vinegar and also add raisins..gotta have the raisins..lol thank you for your recipe
LeiF1021
Sooooo goooood! I tried this at a wedding a year ago and I had to have the recipe. I didn’t know what all was in it but searched online for a long time trying to decide which one to go with. My sister in law made it for Easter this year and it was almost the same as this one so I decided to make this for the first time ever. I ended up tweaking it a little. I used red wine vinegar instead of white, and added extra sunflower seeds because by time I measured it out there was a little bit left in the bag so I just threw in what was left. I didn’t see any sense in saving a tablespoon or so worth of seeds in the bag. I will say I thought it was awfully sweet for me so I added more red wine vinegar, garlic powder and black pepper to try and offset the sweetness. My husband loved it and thought it was the best tasting one he’s had so far. This is a keeper for sure! Next time I may omit or decrease the sugar and continue to use garlic powder as a permanent ingredient. I’m not even going to try any other recipe, this is the one!!!
Emily @ Sugar Spun Run
We’re so glad you enjoyed it! Thanks for commenting 😊
Elisa
I prepared the salad without adding the dressing, can this be frozen and eaten at a later date? Unfortunately we had to cancel with our dinner guests.
Thanks in advance
Sam
Hi Elisa! I think that would work just fine. 🙂
John Brown
I have made this many times and always get good results… Thanks
Pam Walden
I made this recently for Sunday lunch and my mom loved it, so making it again for Mother’s Day tomorrow. Mom knows I’m making it and she can’t wait💕
tiny dobbs
cam I use coleslaw dressing
Sam
If that’s the flavor you would like, I don’t see any issues using it. 🙂
Carrie
Loved it! I made and took this recipe to Easter dinner and it was consumed in 30 minutes! Such an easy, wonderful dish!
Emily @ Sugar Spun Run
We’re so happy it was such a hit for you, Carrie! Thanks for coming back to leave a review 😃
Laura
Is it okay to make the day before with the dressing on, or should I toss the dressing in on the day Im serving it ?
Sam
Hi Laura! You can make it the day in advance. I would probably just toss it again before serving to pick up any dressing that may have settled. 🙂
Karan Lynn
My grandma made this salad years ago! It’s a favorite! In fact, I just made it now to go on the Easter table! It’s a perfect salad! Real bacon makes it! Although, I made your dressing with sour cream. I’ve always just used milk instead of SC. Yours taste amazing!
Sonia Hamilton
I have made this before, it is my go to recipe for broccoli salad. I use 6 cups broccoli, 8 would be ok too, and double the sauce ingredients. We love it!!
Emily @ Sugar Spun Run
Thanks so much for your review, Sonia! We are so happy the salad is a hit for you 😊
Robyn
I never saw how many it serves, probably missed it. Could you tell me how many it serves?
Sam
Hi Robyn! It will make about 8 cups so it really depends on how much each person would want to eat. I would think at least 8 people. 🙂
Mary
Love this recipe. Thanks
Emily @ Sugar Spun Run
We’re so happy to hear that, Mary! Thanks for your review ❤
Linda
Great salad. 1st time I made it. It was kinda dry so this time I almost doubled dressing.
Deborah L. Cowell
I took this broccoli salad to our Lenten soup and salad suppers and everyone raved about it and wanted the recipe. Excellent all the way around.
Vickie
How many people does this broccoli salad approximately serve?
Emily @ Sugar Spun Run
Hi Vickie! With eight cups, we’d estimate about eight 1 cup servings. Hope that helps!
Donna
Love this recipe because it has a really good balance of flavors. I didn’t have white wine vinegar so I used red but I don’t think that makes much of a difference. I’ll definitely make this my go to recipe for broccoli salad.
Cathie
I made this today for the first time, and it was perfect in every way!! Thank you for sharing this recipe! It will definitely be a go to from now on!
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Cathie! Thanks for coming back to leave a review 😊