Broccoli Salad with Bacon and Cheddar

This broccoli salad is the side dish I make when I need something that travels well and still tastes good the next day. Crisp broccoli, crumbled bacon, sharp cheddar and a sweet-tangy dressing come together in about 20 minutes, no oven needed. It is the kind of classic potluck salad that shows up at every American cookout for a reason. If you like easy make-ahead sides, our classic potato salad pairs well with it at the same table.

Why this broccoli salad works

Raw broccoli holds its crunch far longer than lettuce-based salads, which is exactly why this one is a potluck favorite. You can make it a day ahead and it still has real texture when you serve it.

The dressing is doing double duty here: mayonnaise for richness, a splash of apple cider vinegar for tang, and a little sugar to round it out. That balance is what keeps this from tasting like plain broccoli in mayo.

Bacon and sharp cheddar add the salty, savory contrast that makes people go back for a second scoop, and sunflower seeds and dried cranberries add crunch and a little sweetness in every bite.

Ingredient notes and substitutions

Broccoli: use fresh broccoli crowns, cut into small bite-size florets. Frozen broccoli releases too much water once thawed and turns the salad soggy, so I do not recommend it here.

Bacon: regular sliced bacon cooked until genuinely crisp works best. Real bacon bits from the store are a fine shortcut if you are short on time, though the flavor is noticeably milder.

Cheddar cheese: a block of sharp cheddar that you shred yourself melts into the dressing less and holds its texture better than pre-shredded cheese, which is coated in anti-caking starch.

Sunflower seeds: roasted and salted sunflower seeds add crunch. Slivered almonds or chopped pecans work as a substitute if that is what you have.

Dried cranberries: raisins are the traditional choice and work just as well if you prefer a less tart bite.

Red onion: finely chopped for a little sharpness. Leave it out or swap in chopped green onion if raw onion is not your thing.

How to make the dressing

Whisk the mayonnaise, apple cider vinegar and sugar together in a small bowl until smooth, then season with a pinch of salt and pepper. That is the entire dressing, no cooking involved.

Taste it before adding it to the salad. If it tastes a little too sharp on its own, that is normal, it mellows once it coats the broccoli and sits for a few minutes.

For a lighter version, swap half the mayonnaise for plain Greek yogurt. It cuts some of the richness without changing the tangy flavor much, and it is an easy adjustment if you want a lighter, easy broccoli salad without buying anything special.

Classic broccoli salad recipe

Broccoli Salad with Bacon and Cheddar

Recipe by Hind

0.0 from 0 votes

Servings

6

servings

Prep time

20

minutes

Cooking time

8

minutes

Total time

28

minutes

A classic broccoli salad recipe with crisp broccoli, crumbled bacon, sharp cheddar, sunflower seeds and dried cranberries in a sweet-tangy dressing. Ready in about 20 minutes.

Ingredients

• 6 cups small broccoli florets (about 1 large head), rinsed and patted dry

• 6 slices bacon, cooked until crisp and crumbled

• 1 cup shredded sharp cheddar cheese

• 1/2 cup finely chopped red onion

• 1/2 cup roasted, salted sunflower seeds

• 1/2 cup dried cranberries

• 3/4 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 2 tablespoons granulated sugar

• Salt and black pepper, to taste

Directions

• Cook the bacon: cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and crumble once cool.
• Prep the broccoli: cut the broccoli into small, bite-size florets and pat them completely dry.
• Make the dressing: in a small bowl, whisk together the mayonnaise, apple cider vinegar and sugar until smooth, then season with salt and pepper.
• Combine the base: in a large bowl, toss the broccoli, red onion and cheddar cheese together.
• Add the dressing: pour the dressing over the broccoli mixture and toss until every piece is evenly coated.
• Chill: refrigerate for at least 1 hour to let the flavors blend, longer if you have time.
• Finish and serve: right before serving, stir in the crumbled bacon and sunflower seeds so they stay crisp, then serve chilled.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Cook the bacon ahead of time to make assembly faster.

Tips for the best broccoli salad

Cut the broccoli florets small, closer to bite-size than you might think. Large florets are harder to coat evenly with dressing and awkward to eat with a fork.

The first time I made this salad I stirred the sunflower seeds in right away, and by the next day they had gone soft from sitting in the dressing. Now I always add them, along with the bacon, right before serving so they keep their crunch.

Pat the broccoli completely dry after washing it. Any extra water left on the florets will thin out the dressing and make the salad watery.

Let the salad sit in the fridge for at least an hour before serving if you have time. The broccoli softens just slightly and the flavors have a chance to blend, which makes a real difference compared to serving it right away.

Ways to vary this broccoli salad

Broccoli cauliflower salad: swap half the broccoli for small cauliflower florets for more color and a milder flavor.

Apple broccoli salad: add a diced crisp apple along with the cranberries for extra sweetness and crunch.

Protein boost: stir in shredded rotisserie chicken or chickpeas to turn this into a light main dish salad.

Vegetarian version: leave out the bacon and add a pinch of smoked paprika to the dressing for a hint of that same smoky flavor.

What to serve with broccoli salad

This salad is built for cookouts and potlucks, so it pairs naturally with anything off the grill: burgers, grilled chicken or barbecue ribs.

For a full potluck spread, I like setting it out alongside baked beans, a bowl of classic macaroni salad and a platter of grilled meat. The cool, crunchy salad balances out richer, smokier dishes.

It also works as a make-ahead lunch on its own, since the dressing keeps the broccoli satisfying without needing anything else added.

Storage and make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. The broccoli stays reasonably crisp, though it does soften a little more each day. If you are serving it outdoors, keep the bowl on ice: the USDA’s danger zone guidance allows 2 hours at room temperature for a dish like this, and only 1 hour once it is above 90°F.

To make this ahead for a party, mix the broccoli, onion, cheddar and dressing up to a day in advance, then stir in the bacon and sunflower seeds right before serving so they stay crisp.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 6 servings): approximately 320 to 360 calories, 8 to 10g protein, 14 to 18g carbohydrates, 26 to 30g fat, and 380 to 430mg sodium.

Frequently asked questions