I’m going to be honest—I didn’t grow up with fancy salads on the table. But somewhere along the way, this crunchy, creamy broccoli salad became one of my secret weapons for family gatherings and potlucks.
It’s one of those dishes that surprises everyone. You show up with a bowl of green and people think, “Oh, healthy rabbit food?” Then they taste the smoky bacon, sweet cranberries, sharp cheddar, and that creamy dressing with a hint of tang—and suddenly you’re handing out the recipe on scraps of napkin.
It comes together fast (under 15 minutes if you’re not distracted by kids or guests asking for chai), and it’s the perfect side with grilled meats, roast chicken, or even just sandwiches for a picnic.
This version has become my standby. I’ve made it for birthdays, Sunday lunches, even a Diwali potluck (because sometimes you just need something crunchy and cool next to all the rich curries).
Why This Broccoli Salad is Always a Hit
I like sides that don’t try too hard but still get everyone talking. This one nails it with a mix of flavors and textures.
You get salty, crisp bacon (I sometimes fry extra because someone always steals a few pieces before it hits the bowl). The cranberries add that lovely chew and sweetness that balances everything. Then there’s sharp cheddar—none of that mild, flavorless stuff.
And the dressing? It’s creamy without being heavy, with a splash of vinegar for a little bite that keeps things from being cloying.
Whenever I bring it to a get-together, there’s guaranteed to be at least one aunt or friend who says, “Wait, I need this recipe.” It’s just that kind of dish.
My Best Tips for Perfect Broccoli Salad
Over the years, I’ve made plenty of tweaks and picked up a few tricks worth sharing.
Cheese Tips
Skip the pre-shredded bags. I know it’s convenient, but the cheese is coated in stuff to stop it clumping, and it just doesn’t taste the same.
I grab a block of sharp cheddar and cut it into small cubes or thick shreds. The bite of real cheddar stands up so well next to the dressing and broccoli.
If I’m feeling fancy, I’ll even use aged cheddar for an extra hit of flavor.
To Blanch or Not
I never blanch my broccoli. I like it raw—it stays crunchy and holds up better in the fridge, especially if you’re making it ahead.
Some of my friends prefer it slightly softer. For them, I’ll quickly blanch it for about 45 seconds in salted boiling water, then shock it in ice water. Just don’t overdo it—it should still have a firm bite.
Buying Broccoli
I’ve done both pre-cut and whole heads. Pre-cut is convenient, but usually pricier.
Most times, I buy whole heads, cut them into florets myself, and use the stems for soup or stir-fry later.
You want florets with just a bit of stem, but ditch the thick, woody part—it doesn’t soak up dressing well and feels tough.
Make It Ahead (And Why You Should)
Honestly, this salad is better if you let it rest in the fridge. I usually make it a few hours before serving.
During that time, the dressing soaks into the broccoli and softens it just enough, the flavors meld together, and everything tastes more balanced.
If you’re prepping for a party, you can make it up to three days ahead. I just keep it in an airtight container, give it a quick stir before serving, and it’s good to go.
Lightening It Up (If You Want To)
Let’s be clear—this isn’t diet food. It’s meant to be creamy, savory, and a little indulgent. But if you want to lighten it up a bit, I’ve got a few ways I’ve tweaked it:
- Mayo swaps: I use olive oil mayo sometimes. Tastes just as creamy, but feels lighter. I’m picky about mayo (no sweet salad dressing spreads for me), so I stick with brands that don’t add weird flavors.
- Greek yogurt: Sometimes I swap some or all of the sour cream for plain Greek yogurt. It’s tangy, creamy, and sneaks in a bit of protein.
- Bacon: I use real bacon bits to save time. Just make sure the package says “real bacon.” None of those weird imitation bits.
But let’s be honest—if I’m making it for a cookout, I usually go all-in with regular mayo and plenty of bacon.
How I Like to Serve It
This broccoli salad shows up at nearly every barbecue we host. I’ll put out grilled chicken, paneer tikka, potato salad, and this bowl of crunchy, creamy goodness.
It’s also perfect with roast chicken on a lazy Sunday, or as a side for sandwiches when friends drop by unexpectedly.
Sometimes I pack it in my kid’s lunchbox (minus the nuts and seeds if the school is strict about allergies) because it holds up well and tastes even better the next day.
I even take it along for potluck dinners with the extended family—no one complains about eating broccoli when it’s dressed up like this.
Storing Leftovers
If you somehow have leftovers (rare in my house), they keep well in the fridge for up to three days.
I just pop the salad in an airtight container. By the next day, the broccoli will have absorbed more of the dressing and softened slightly, but it still has that lovely crunch.
Honestly, sometimes I make a batch just for myself to have as an easy lunch for a couple of days.
A Little Note Before You Try It
I’ve made this broccoli salad more times than I can count, for birthdays, holidays, Sunday lunches, you name it.
If you try it, let me know what you think. I love hearing which little tweaks you make to make it your own.
This isn’t just a recipe—it’s the side dish that keeps getting invited back to the party.
Broccoli Salad
This classic broccoli salad is fresh, crunchy, and packed with flavor from smoky bacon, sharp cheddar, and sweet dried cranberries.
Ingredients
Salad
- 5–6 cups broccoli florets (about 1 lb or 450g, roughly 2½ heads)
- ½ cup salted sunflower seeds (60g)
- ⅓ cup finely diced red onion (50g)
- ⅔ cup dried cranberries (85g)
- ½ cup crumbled bacon (60g)
- 1 cup thick-shredded sharp cheddar cheese (115g)
Dressing
- ¾ cup mayonnaise (olive oil mayo works well) (175g)
- 3 tablespoons sugar (40g)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup sour cream (70g)
- 1½ tablespoons white wine vinegar
Instructions
- In a large mixing bowl, combine the broccoli florets, sunflower seeds, red onion, cranberries, bacon, and shredded cheddar.
- In a separate small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth and fully blended.
- Pour the dressing over the broccoli mixture and toss everything together until evenly coated.
- You can serve this salad right away, but it tastes best after chilling for at least an hour in the refrigerator. Give it a good toss again just before serving.
- Keep refrigerated if not serving immediately.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 772Total Fat 36gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 22gCholesterol 46mgSodium 1260mgCarbohydrates 97gFiber 37gSugar 31gProtein 36g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
