Tangy, crunchy, and bursting with color, this Broccoli Salad is a true crowd-pleaser—think of it as the ultimate balance of savory, sweet, and creamy. Every forkful delivers a party of textures, and it just might become your most-requested potluck or BBQ side!
Why You’ll Love This Recipe
- Super Satisfying Crunch: Every bite brings that addictive crunch from fresh broccoli and sunflower seeds—no wilting greens here!
- Sweet & Savory Harmony: The smoky bacon, sharp cheddar, and pops of dried cranberry hit every taste bud, making this salad completely unforgettable.
- No Cooking Required: It’s a true “chop, mix, and chill” magic, so you get a stunning salad with minimal effort and cleanup.
- Make-Ahead Friendly: This Broccoli Salad actually gets better as it sits in the fridge, making it the stress-free superstar of any get-together.
Ingredients You’ll Need
All you need are a handful of everyday ingredients, each earning their spot for delivering bold flavors, vibrant color, and an epic crunch. Here’s a peek at what makes this Broccoli Salad truly special—no fillers, just the essentials!
- Broccoli florets: The main attraction—chopped into bite-sized pieces for maximum crunch and easy eating.
- Sharp cheddar cheese: Go for a thicker shred or cubes for creamy pockets of flavor in every bite.
- Dried cranberries: These add a touch of sweetness and color, perfectly balancing the smoky and creamy elements.
- Crumbled bacon: For smoky, salty satisfaction; cook it up crisp for the best texture.
- Salted sunflower seeds: The secret to that irresistible nutty crunch (and a salty pop in every forkful).
- Red onion: Dice it up finely so every bite gets a subtle zing without overpowering the salad.
- Mayo (olive oil mayo is great!): It creates a creamy, luscious dressing that clings to every ingredient.
- Sour cream: Adds tang and lightens the dressing just enough for balance.
- White wine vinegar: For brightness and zing that wakes up the flavors.
- Sugar: Just enough to round everything out and keep the dressing from being too sour.
- Salt & pepper: The finishing touch—to taste!
Variations
This Broccoli Salad just loves to adapt—so don’t be shy about swapping, skipping, or adding based on what’s in your fridge or your dietary needs. Make it your own, and watch it disappear every time.
- Substitute the cheese: Try feta or goat cheese for a tangier twist, or swap sharp cheddar for a milder flavor if you prefer.
- Make it vegetarian: Simply leave out the bacon or use a plant-based bacon alternative (or even toasted chickpeas for crunch!).
- Switch up the seeds: Pumpkin seeds or chopped pecans work wonders if sunflower seeds aren’t your style.
- Lighten the dressing: Use Greek yogurt instead of sour cream for extra protein and a subtle tang.
- Add extra veggies: Toss in diced bell peppers, shredded carrots, or even some snap peas for extra color and crunch.
How to Make Broccoli Salad
Step 1: Prep and Chop
Start by washing and drying the broccoli thoroughly, then chop it into small, bite-sized florets. Dice the red onion as finely as possible (it’ll blend in better that way) and cube or shred your sharp cheddar. Having everything prepped and ready to go makes salad assembly a total breeze!
Step 2: Toss the Salad
In a big mixing bowl, combine the broccoli florets, cheese, dried cranberries, crumbled bacon, sunflower seeds, and diced onion. Give everything a gentle toss so all the ingredients are happily mingling—don’t worry, it’s supposed to look wonderfully colorful and full.
Step 3: Whisk the Dressing
In a smaller bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, salt, and pepper until completely smooth and creamy. Taste and adjust if you like a bit more tang or sweetness—make it yours!
Step 4: Combine and Chill
Pour that dreamy dressing all over your broccoli mixture and toss, stir, or fold until every nook and cranny is coated. For best flavor, refrigerate your Broccoli Salad for at least one hour (don’t skip this step—it lets the flavors fully develop!). Right before serving, toss it one last time to redistribute that dressing magic.
Pro Tips for Making Broccoli Salad
- Evenly Chopped Broccoli: Take the time to keep broccoli pieces small and uniform—they’ll coat better in the dressing and give you the best texture.
- Extra Crispy Bacon: Cook bacon until it’s truly crisp, then drain well—no one wants soggy bites in their salad!
- Let Flavors Mingle: Chill your Broccoli Salad for at least an hour, or even overnight—the flavor improves as it rests.
- Don’t Over-Dress: Start with a little less dressing than you think you’ll need and add more as you toss; the broccoli should be coated but never drowning.
How to Serve Broccoli Salad
Garnishes
Give your Broccoli Salad a final flourish by sprinkling a little extra crumbled bacon, sunflower seeds, or shredded cheese on top right before serving. A shower of fresh-cracked black pepper or a touch of fresh herbs (like parsley or chives) can make it look as irresistible as it tastes!
Side Dishes
This salad pairs beautifully with grilled chicken, barbecue ribs, pulled pork sandwiches, or even a hearty veggie quiche. It’s hearty enough to stand on its own, but it loves to play backup to your favorite summer mains.
Creative Ways to Present
For a party, serve Broccoli Salad in individual jars or small cups—it looks gorgeous and is totally portable. You can also mound it high on a leafy platter for a dramatic centerpiece, or stuff it into pita pockets for a fun twist on lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Salad will keep fresh in an airtight container in the fridge for up to three days—the flavors meld as it sits, and the crunch holds up! Just give it a good toss before serving again to redistribute that dreamy dressing.
Freezing
Sadly, Broccoli Salad isn’t a freezer-friendly dish—the fresh veggies and creamy dressing don’t thaw well. Enjoy your leftovers within a few days for best flavor and crunch!
Reheating
No reheating required! This salad is meant to be enjoyed cold or at room temperature. For a quick pick-me-up straight from the fridge, just toss and enjoy.
FAQs
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Can I use pre-cut broccoli florets from the store?
Absolutely! Pre-cut florets are a great time-saver. Just check for freshness and chop any bigger pieces down to bite-sized bits for the perfect Broccoli Salad texture.
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Should I blanch the broccoli before making the salad?
For classic Broccoli Salad, the broccoli is used raw for maximum crunch. If you prefer a slightly softer texture and brighter color, blanch florets for 45 seconds, then plunge into ice water before using.
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Can this salad be made dairy-free?
You can! Swap out cheddar for your favorite dairy-free cheese (or skip it), and use a vegan mayo and a dairy-free sour cream alternative—the results are still creamy and delicious.
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How far ahead can I make Broccoli Salad?
You can prep Broccoli Salad up to a day in advance—it only improves as it chills! Wait to add any extra garnishes until just before serving to keep everything crisp.
Final Thoughts
If you’re craving something bright, crunchy, and full of flavor, this Broccoli Salad is exactly what your table needs. Give it a try and share it with friends—you may just find yourself making it on repeat all year long!
Print
Broccoli Salad Recipe
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 cups 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Salad is a delightful combination of fresh broccoli florets, sharp cheddar cheese, dried cranberries, crispy bacon, sunflower seeds, and red onion, all tossed in a creamy and tangy dressing. It’s a perfect side dish for any occasion!
Ingredients
Ingredients:
- 5–6 cups broccoli florets¹ (about 1 lb or 450g)
- 1 cup sharp cheddar cheese, thickly grated (115g)
- 2/3 cup dried cranberries (85g)
- 1/2 cup crumbled bacon (60g)
- 1/2 cup salted sunflower seeds (60g)
- 1/3 cup red onion, diced (50g)
Dressing:
- 3/4 cup mayonnaise (175g)
- 1/4 cup sour cream (70g)
- 1 1/2 Tablespoons white wine vinegar
- 3 Tablespoons sugar (40g)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine Ingredients: In a large bowl, mix broccoli florets, cheddar cheese, cranberries, bacon, sunflower seeds, and red onion.
- Prepare Dressing: In a small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth.
- Toss Salad: Pour the dressing over the broccoli mixture and toss well to coat.
- Chill and Serve: For optimal flavor, refrigerate the salad for at least an hour before serving. Toss again before serving and store leftovers in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
