If you’re looking for something fresh, crunchy, and packed with flavor, I promise you’ll love this Easy Broccoli Salad with Bacon and Cheddar Recipe. It’s one of those dishes I keep coming back to whenever I want something both simple and special—perfect for potlucks, weeknight dinners, or even a picnic. Trust me, once you try it, it’ll become one of your go-to salads too!
Why You’ll Love This Recipe
- Super Easy to Make: It comes together quickly with no complicated steps or hard-to-find ingredients.
- Crunchy & Flavorful: Crisp broccoli combined with salty bacon and sharp cheddar creates perfect texture and taste contrasts.
- Make-Ahead Friendly: It keeps well in the fridge for a day or two, making it ideal to prep ahead for gatherings or busy days.
- Versatile Crowd-Pleaser: Whether you’re serving it as a side or a light meal, it’s always a hit at the table.
Ingredients & Why They Work
This Easy Broccoli Salad with Bacon and Cheddar Recipe is a symphony of textures and flavors. The ingredients balance each other beautifully—the broccoli brings crisp freshness, bacon adds smoky saltiness, while cheddar contributes creamy sharpness. When combined with a tangy and slightly sweet dressing, it’s irresistible. A few tips for shopping: go for fresh broccoli with tight florets, and choose sharp cheddar for the best flavor punch.
- Broccoli florets: Fresh and firm florets add that delightful crunch you want in every bite.
- Sharp cheddar cheese: Use a good-quality sharp cheddar for flavor that stands out and complements the bacon.
- Chopped craisins: These dried cranberries add pops of chewy sweetness and a festive touch.
- Red onion: Provides a mild bite and a little color contrast—feel free to soak briefly if you want it less pungent.
- Cooked and crumbled bacon: Crisp bacon is the star that adds savory depth—make sure it’s well drained.
- Sunflower kernels: Adds a nutty crunch without the intensity of nuts, great for extra texture.
- Mayonnaise and sour cream: These creamy bases keep the salad luscious and help bind the ingredients.
- Apple cider vinegar: Brings bright acidity to balance the richness in the dressing.
- Granulated sugar: Just a touch to round out the flavors and soften the vinegar’s bite.
- Kosher salt and black pepper: Essential for seasoning and enhancing all the flavors.
Make It Your Way
One of the best things about this Easy Broccoli Salad with Bacon and Cheddar Recipe is how much you can tailor it to your tastes or whatever’s in your pantry. I often swap out the craisins for dried cherries or skip the sunflower kernels if I’m fresh out. Feel free to get creative—this salad is pretty forgiving!
- Variation: I’ve tried adding chopped apples or grapes for sweetness and loved how it brightens the salad, especially in fall. You might enjoy that too!
- Dietary modification: For a lighter version, swap the mayonnaise for Greek yogurt and reduce the sugar slightly.
- Seasonal twist: Swap sunflower kernels for toasted pecans or walnuts during winter holidays for a cozier feel.
Step-by-Step: How I Make Easy Broccoli Salad with Bacon and Cheddar Recipe
Step 1: Prep Your Fresh Ingredients
First, I grab a large mixing bowl and toss in the broccoli florets, sharp cheddar cheese, chopped craisins, diced red onion, cooked and crumbled bacon, and the sunflower kernels. Make sure the broccoli is cut into bite-sized pieces for easy munching. A quick tip: dry your broccoli really well if you washed it, so the dressing doesn’t get watery.
Step 2: Whisk Up That Tangy Dressing
Next, in a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and freshly cracked black pepper until everything is smooth and creamy. This dressing strikes the perfect balance of tang, sweetness, and creaminess that coats every bite.
Step 3: Combine & Chill
Pour the dressing over the broccoli mixture and stir gently but thoroughly to make sure all the ingredients get a nice coating. Then, cover the bowl tightly and chill it in the fridge for at least one hour. This resting time lets the flavors meld beautifully, plus it lets the broccoli soak up some dressing without becoming soggy.
Pro Tips for Making Easy Broccoli Salad with Bacon and Cheddar Recipe
- Use Crisp Broccoli: Always choose firm, fresh broccoli and break off florets by hand rather than slicing—it keeps the texture perfect.
- Don’t Skip Chilling: Giving the salad time to chill lets the flavors deepen—and the dressing thickens to cling better to the broccoli.
- Cook Bacon Thoroughly: Crisp bacon adds the best texture; undercooked bacon makes the salad greasy and less enjoyable.
- Store Properly: Use an airtight container with a lid rather than plastic wrap—it helps the broccoli stay crunchy and keeps smells contained.
How to Serve Easy Broccoli Salad with Bacon and Cheddar Recipe
Garnishes
I like sprinkling a few extra sunflower kernels on top right before serving because they add an irresistible fresh crunch. Sometimes I also add a light dusting of smoked paprika for a subtle smoky hint—it really complements the bacon nicely.
Side Dishes
This salad pairs so well with just about any grilled meat—think BBQ chicken or salmon. It’s also fantastic alongside classic dishes like roasted potatoes or a simple pasta dish when you want a fresh, tangy contrast.
Creative Ways to Present
For special occasions, I’ve served this salad layered in a clear trifle bowl, alternating broccoli salad with extra bacon bits and cheddar shreds—making it look as festive as it tastes. It’s also lovely in mason jars for picnics or potlucks, which helps with easy transport and portion control.
Make Ahead and Storage
Storing Leftovers
I store leftover broccoli salad in a bowl with a well-fitting lid—never plastic wrap directly on top—because that keeps the broccoli crisp and prevents any strong fridge odors. It typically stays great for up to 3 days, though honestly, it rarely lasts past the first day in my house!
Freezing
I don’t recommend freezing this Easy Broccoli Salad with Bacon and Cheddar Recipe because the texture of raw broccoli and the creamy dressing can change and become watery or mushy once thawed. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is meant to be served cold, so no reheating needed. Just give it a good stir after taking it out of the fridge to remix the dressing and flavors before serving.
FAQs
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Can I use frozen broccoli for this salad?
It’s best to use fresh broccoli, as frozen broccoli tends to have a softer texture once thawed and won’t provide the same crisp crunch that makes this salad so enjoyable.
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Can I make this salad vegan?
Absolutely! Use vegan mayonnaise and sour cream alternatives, omit the bacon or replace with coconut bacon, and skip the cheddar or use a plant-based cheese to keep it vegan-friendly.
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How long can I keep the salad before serving?
For best flavor and texture, chill the salad for at least one hour before serving but no more than 3 days in the fridge to maintain freshness and crunch.
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Can I add other vegetables?
Yes! Adding sliced cherry tomatoes, diced bell peppers, or shredded carrots are great options that add color and extra crunch.
Final Thoughts
This Easy Broccoli Salad with Bacon and Cheddar Recipe is one of those comforting dishes that feels like a warm hug on a plate. Whether you’re making it for your family or sharing it with friends, it brings an effortless fresh, tangy, and savory balance everyone will love. Give it a shot—you might just find yourself making it over and over like I do. And if you do, drop me a message—I’d love to hear your favorite twist!
Print
Easy Broccoli Salad with Bacon and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This delicious Broccoli Salad combines crunchy broccoli florets with sharp cheddar cheese, sweet craisins, tangy red onion, savory bacon, and sunflower kernels, all tossed in a creamy apple cider vinegar dressing. Perfect as a refreshing side dish for any meal.
Ingredients
Salad
- 6 cups broccoli florets broken into bite size pieces
- 1½ cups shredded sharp cheddar cheese
- ⅔ cup chopped craisins (dried cranberries)
- ⅔ cup diced red onion
- ⅔ cup cooked and crumbled bacon
- ½ cup sunflower kernels
Dressing
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Combine salad ingredients: Using an extra large mixing bowl, combine the broccoli florets, shredded sharp cheddar cheese, chopped craisins, diced red onion, cooked and crumbled bacon, and sunflower kernels. Mix thoroughly to evenly distribute all ingredients.
- Prepare the dressing: In a medium size mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and freshly cracked black pepper until the mixture is smooth and well combined.
- Toss salad with dressing: Pour the prepared dressing over the broccoli mixture. Stir gently but thoroughly to ensure all salad ingredients are completely coated with the dressing.
- Chill the salad: Cover the salad tightly with a lid or plastic wrap and refrigerate for 1 hour to allow the flavors to meld and the salad to chill before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Use a bowl with a lid for storage instead of plastic wrap to keep broccoli crisp and prevent odor from spreading.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- To make it vegetarian, omit bacon or replace with smoked tempeh or mushrooms.
