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Broccoli Cheddar Salad

Broccoli Cheddar Salad

This Broccoli Cheddar Salad is a crunchy, creamy, flavor-packed side dish that’s perfect for potlucks, cookouts, lunches, or easy weeknight dinners. Fresh broccoli florets are tossed with sharp cheddar, crispy bacon, sunflower seeds, and a sweet-tangy dressing for a salad that’s both satisfying and simple to make.

 

It’s the kind of salad that gets even better after chilling, making it a great make-ahead option. The combination of crisp broccoli, savory cheese, and creamy dressing gives it that classic deli-style flavor everyone loves.

  • Total Time: 30 minutes + optional chill time
  • Yield: 6 servings 1x

Ingredients

Scale

6 cups fresh broccoli florets, chopped into bite-size pieces

1 cup sharp cheddar cheese, shredded or cubed

8 slices bacon, cooked and crumbled

1/2 cup red onion, finely diced

1/2 cup dried cranberries

1/3 cup sunflower seeds

1/2 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

2 tablespoons apple cider vinegar

2 tablespoons honey or sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

Prepare the broccoli
 Wash and thoroughly dry the broccoli. Cut it into small, bite-size florets so the salad is easier to eat and better coated in dressing.

Cook the bacon
 Cook the bacon until crisp, then transfer to a paper towel-lined plate. Once cooled, crumble into small pieces.

Make the dressing
 In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, honey, salt, and black pepper until smooth and creamy.

Assemble the salad
 In a large mixing bowl, combine the broccoli, cheddar cheese, bacon, red onion, dried cranberries, and sunflower seeds.

Toss everything together
 Pour the dressing over the salad and toss well until everything is evenly coated.

Chill and serve
 For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving. Stir again just before serving.

Notes

Cooking Tips

  • Cut the broccoli small for the best texture and easier serving.
  • Dry the broccoli well after washing so the dressing stays creamy and doesn’t get watered down.
  • Use sharp cheddar for the boldest flavor.
  • Let it chill before serving so the flavors meld together.
  • Add dressing gradually if you prefer a lighter coating.
  • Make it ahead up to 24 hours in advance for easy entertaining.
  • Reserve some bacon and cheese to sprinkle on top just before serving for a prettier presentation.

Variations

  • Lightened-Up Version: Use Greek yogurt instead of sour cream and swap part of the mayo for more yogurt.
  • Nutty Crunch: Replace sunflower seeds with chopped pecans, walnuts, or sliced almonds.
  • Fruitier Flavor: Swap dried cranberries for raisins or chopped apples.
  • More Veggies: Add shredded carrots, cauliflower florets, or chopped celery.
  • Extra Protein: Toss in diced grilled chicken for a heartier salad.
  • Sweet & Tangy: Add a little more honey or a splash of lemon juice to brighten the dressing.
  • No Bacon Option: Skip the bacon for a vegetarian version.
  • Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for heat.

Storage

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Best Tip: Stir before serving, as the dressing may settle slightly.
  • Freezing: Not recommended, as the broccoli and dressing texture will change.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for bacon, if needed)

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 8g
  • Sodium: 430mg
  • Fat: 25g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 10g

Find it online: https://greatfoodrecipe.com/broccoli-cheddar-salad/

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