If you’re looking for a quick and easy side dish that everyone will love, this classic broccoli salad is it! With crisp broccoli, savory bacon, sweet cranberries, sharp cheddar cheese, and crunchy sunflower seeds, this dish is packed with flavor and texture. Tossed in a creamy homemade dressing, it’s ready in just 15 minutes and perfect for potlucks, cookouts, or holiday dinners.
The Perfect Fast Side Dish
This salad might be a little greener than my usual recipes, but trust me—it’s every bit as crowd-pleasing as a pan of brownies or a tray of cookies. I’ve been making this broccoli salad for years, and it always disappears fast. Whether it’s for Easter, a summer barbecue, or a casual weeknight dinner, this simple salad is one of my go-to sides.
What makes this salad special is the perfect balance of flavors: smoky bacon, tangy vinegar, sweet cranberries, salty sunflower seeds, and sharp cheddar all complement the fresh crunch of raw broccoli. It’s creamy, flavorful, and even better after it chills for a while.
Why You’ll Love This Broccoli Salad
- Fast & easy – ready in just 15 minutes
- Make-ahead friendly – gets even better after chilling
- Versatile – great for holidays, cookouts, or weeknight dinners
- Crowd favorite – always a hit wherever I bring it
Ingredients You’ll Need
- Broccoli florets – about 5–6 cups (from 2½ heads)
- Sharp cheddar cheese – thick shredded or cubed
- Dried cranberries – for a touch of sweetness
- Crumbled bacon – fresh-cooked or real bacon pieces
- Salted sunflower seeds – for crunch
- Red onion – finely diced for a bit of zing
For the dressing:
- Mayonnaise – I prefer olive oil mayo
- Sour cream – or substitute with Greek yogurt
- White wine vinegar – or apple cider, red wine, or champagne vinegar
- Sugar – just enough to balance the tang
- Salt and pepper – to taste
How to Make Broccoli Salad
- Combine the salad ingredients
In a large bowl, toss together the broccoli florets, cheddar, cranberries, bacon, sunflower seeds, and red onion. - Make the dressing
In a small bowl, whisk together the mayo, sour cream, vinegar, sugar, salt, and pepper until smooth. - Mix it all together
Pour the dressing over the broccoli mixture and toss until everything is evenly coated. - Chill (optional but recommended)
You can serve it right away, but for best flavor, let the salad chill in the fridge for at least an hour. The flavors meld beautifully and the broccoli softens slightly while still staying crisp.
Tips for the Best Broccoli Salad
- No need to blanch – I always use raw broccoli for extra crunch, and it’s never been a problem. But if you prefer it slightly softened, blanch for 60 seconds and rinse under cold water.
- Thicker cheese is better – Use a thick shred or cube your cheese for the best texture and flavor.
- Use real bacon – If using pre-cooked bacon, make sure the label says “real bacon” and not imitation bits.
- Let it sit – This salad gets better with time. Chill for a few hours before serving if you can.
- Customize it – Add chopped apples, nuts, or swap cranberries for raisins if you like.
Make It a Little Lighter
Want a slightly healthier version? Try these swaps:
- Use olive oil mayo for a better-for-you base.
- Replace some or all of the sour cream with plain Greek yogurt.
- Choose real bacon bits to cut down on grease and prep time.
But don’t stress too much—this salad is meant to be enjoyed as a delicious indulgent side!
How to Store
Store broccoli salad in an airtight container in the fridge for up to 3–4 days. For best results when prepping ahead, keep the dressing separate and mix it in an hour or two before serving.
Final Thoughts
This broccoli salad has been one of my top recipes for years, and it’s easy to see why. It’s quick, customizable, and the flavor combination is absolutely irresistible. Don’t be surprised if people ask you for the recipe—it’s that good!
Broccoli Salad
Servings: 8 cups
Prep Time: 10 minutes
Chilling Time: 1 hour
Total Time: 10 minutes
Calories: 291 kcal per serving
Ingredients
Salad:
- 5–6 cups broccoli florets (about 1 lb or 2½ heads)
- 1 cup sharp cheddar cheese, thick-shredded or cubed (115g)
- ⅔ cup dried cranberries (85g)
- ½ cup crumbled bacon (about 8 strips or 60g)
- ½ cup salted sunflower seeds (60g)
- ⅓ cup red onion, finely diced (50g)
Dressing:
- ¾ cup mayo (preferably olive oil mayo) (175g)
- ¼ cup sour cream or plain Greek yogurt (70g)
- 1½ tablespoons white wine vinegar (or apple cider/red wine vinegar)
- 3 tablespoons sugar (40g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine broccoli florets, cheddar cheese, cranberries, bacon, sunflower seeds, and red onion.
- In a small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the salad and toss until everything is well coated.
- Refrigerate for at least 1 hour before serving for best flavor.
- Toss again just before serving. Keep refrigerated if not eating immediately.
Storage
- Store in an airtight container in the refrigerator for 3–4 days.
- For advance prep, store dressing and salad separately, then combine 1 hour before serving.