This broccoli salad with bacon and cheddar is one of those dishes I find myself making again and again. It’s crunchy, creamy, tangy, and sweet all at once — and honestly, it disappears fast at any potluck or BBQ.
The salty bacon and sharp cheddar cheese perfectly balance the sweet cranberries and creamy dressing. It’s comforting, refreshing, and incredibly satisfying.
Why You’ll Love This Recipe
Perfect for potlucks, picnics, or meal prep
No cooking required (besides the bacon!)
A balanced mix of savory, sweet, and tangy
Stays crunchy even after chilling
Make-ahead friendly and great for leftovers
What You’ll Need (Ingredient Highlights)
Broccoli florets – Fresh, crisp, and raw for a satisfying crunch
Sharp cheddar cheese – Use thicker shreds for better texture and bold flavor
Dried cranberries – Adds natural sweetness and chew
Bacon – Crumbled for that smoky, salty punch
Sunflower seeds – Salted, for crunch and nutty depth
Red onion – A sharp bite that cuts through the richness
Creamy dressing – A simple combo of mayo, sour cream, white wine vinegar, sugar, salt, and pepper
Pro Tips Before You Start
Drain the broccoli well if washing before mixing — excess water can make the dressing watery.
Chop the florets small for easier mixing and more flavor in every bite.
Letting the salad chill for at least 1 hour deepens the flavor and helps the dressing coat every ingredient.
Cook the bacon until chewy-crisp, then crumble after cooling.
How to Make Broccoli Salad with Bacon and Cheddar
Step 1 – Mix the Salad Base
Add the chopped broccoli, shredded cheddar cheese, dried cranberries, crispy crumbled bacon, sunflower seeds, and diced red onion into a large mixing bowl.
Use a spoon or spatula to toss gently until everything is evenly distributed.
Step 2 – Whisk the Dressing
In a separate small bowl, combine the mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper.
Whisk the mixture until it becomes smooth and creamy.
Step 3 – Combine
Pour the creamy dressing over the broccoli mixture.
Stir well until all the ingredients are fully coated with the dressing.
Step 4 – Chill
Cover the bowl and place it in the refrigerator.
Let the salad chill for at least one hour so the flavors can meld and the broccoli can slightly soften while staying crisp.
Step 5 – Serve
Before serving, give the salad another good toss to redistribute the dressing.
Serve cold as a refreshing side dish or light lunch.
What to Serve It With
This salad pairs well with:
BBQ ribs or pulled pork
Sandwiches and wraps
Quiche or frittatas for brunch
Variations / Substitutions
No bacon? Try turkey bacon or smoked almonds.
Vegan version? Use plant-based mayo, vegan cheese, and coconut bacon.
Add-ins like chopped apples, grapes, or roasted chickpeas are great for a fruity twist.
Different cheese? Swap cheddar for gouda or feta for a new flavor profile.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Make ahead: Mix everything but the dressing up to a day in advance. Add dressing a few hours before serving for freshest flavor.
Freezing is not recommended, as the texture will become soggy.
FAQs
Can I use frozen broccoli?
Not recommended. It will release too much moisture and become soggy.
Can I make it a day ahead?
Yes! In fact, it tastes even better after chilling overnight.
What type of mayo works best?
Olive oil mayo is great for a lighter flavor, but use your favorite kind.
Is it gluten-free?
Yes — as long as the bacon and other ingredients are gluten-free.
Can I leave out the sugar?
You can reduce or skip the sugar if preferred, but it helps balance the vinegar.
How small should I chop the broccoli?
Small, bite-sized pieces help the dressing coat everything evenly and make for easier eating.
Final Thoughts
This broccoli salad with bacon and cheddar is the kind of recipe I always keep in my back pocket for family get-togethers. It’s simple, satisfying, and so easy to adapt.
I love how each bite hits that perfect note of savory, crunchy, and sweet.
Whether you serve it as a side or make it part of your weekly meal prep, it’s a keeper.
