A crunchy, creamy, sweet-and-tangy salad made with fresh broccoli, crispy bacon, cheddar cheese, red onion, dried cranberries, and sunflower seeds. It is perfect for BBQs, potlucks, family dinners, and make-ahead meals. Classic versions commonly use raw, finely chopped broccoli with a creamy vinegar-based dressing and crunchy seeds.
Ingredients
For the Salad
6 cups fresh broccoli florets, cut into small bite-size pieces
6–8 slices bacon, cooked until crisp and crumbled
1 cup sharp cheddar cheese, shredded or cut into small cubes
¾ cup dried cranberries
½ cup roasted sunflower seeds
½ cup finely diced red onion
½ cup diced apple, optional
2 tablespoons fresh parsley, chopped
For the Creamy Dressing
¾ cup mayonnaise
¼ cup plain Greek yogurt
2 tablespoons apple cider vinegar
1½ tablespoons honey or granulated sugar
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Using some Greek yogurt makes the dressing lighter while keeping it creamy.
Equipment
Large mixing bowl
Small mixing bowl
Sharp knife
Cutting board
Whisk
Skillet or baking sheet for bacon
Colander
Measuring cups and spoons
Instructions
1. Prepare the Broccoli
Wash the broccoli thoroughly and dry it completely.
Cut the broccoli into small, bite-size florets, approximately ½ inch or slightly smaller.
This is important because raw broccoli is easier to eat when the pieces are small and the dressing can coat every piece.
Optional blanching
If you prefer slightly softer broccoli:
Bring a pot of water to a boil.
Add the broccoli for about 30–60 seconds.
Immediately transfer it to ice water.
Drain extremely well.
For the classic crunchy version, use the broccoli raw.
2. Cook the Bacon
Cook the bacon in a skillet over medium heat until crisp.
Transfer it to a paper-towel-lined plate.
Allow it to cool completely, then crumble or finely chop it.
Tip: Keep a little bacon aside for sprinkling over the top just before serving so it stays extra crispy.
3. Prepare the Other Ingredients
Finely dice the red onion.
Shred or cube the cheddar cheese.
Measure the dried cranberries and sunflower seeds.
If using apple, dice it into small pieces.
Add the broccoli, bacon, cheddar, cranberries, sunflower seeds, onion, apple, and parsley to a large bowl.
Gently toss.
4. Make the Dressing
In a separate bowl, whisk together:
Mayonnaise
Greek yogurt
Apple cider vinegar
Honey
Dijon mustard
Lemon juice
Salt
Black pepper
Garlic powder
Whisk until smooth and creamy.
Taste and adjust as needed.
If you prefer:
Sweeter: add 1 teaspoon more honey
Tangier: add another teaspoon vinegar
Creamier: add 1–2 tablespoons mayonnaise
Lighter: add another tablespoon Greek yogurt
5. Combine the Salad
Pour the dressing over the broccoli mixture.
Use a large spoon or spatula to gently toss everything together.
Make sure the dressing reaches the broccoli, cheese, cranberries, and onion evenly.
Don’t overmix because you want the broccoli and apple to remain crisp.
6. Chill
Cover the bowl and refrigerate for at least 1 hour.
For the best flavor, you can chill it for 2–4 hours.
Some broccoli salad recipes recommend several hours of chilling because the flavors blend as the salad rests.
If preparing it the day before, keep the salad refrigerated and add some of the crispy bacon and sunflower seeds shortly before serving.
7. Serve
Before serving, stir the salad gently.
Taste and adjust the seasoning if necessary.
Top with:
Reserved crispy bacon
Extra sunflower seeds
Fresh parsley
A little shredded cheddar
Serve chilled.
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 300–340 kcal
Protein: 10–13 g
Total Fat: 22–25 g
Saturated Fat: 6–8 g
Carbohydrates: 17–20 g
Fiber: 3–4 g
Sugar: 10–13 g
Sodium: 500–650 mg
Calcium: 150–200 mg
Nutrition will vary depending on the mayonnaise, bacon, cheese, and amount of dressing used.
For comparison, a Greek-yogurt-based broccoli salad can provide around 206 calories, 9 g protein, 9 g fat, 22 g carbohydrates, and 3 g fiber per cup in one published version.
All Nut Information
Does this recipe contain nuts?
No tree nuts are required in the main recipe.
The recipe contains sunflower seeds, which are seeds and not tree nuts.
Tree nuts
Almonds: No
Walnuts: No
Pecans: No
Pistachios: No
Cashews: No
Hazelnuts: No
Macadamia nuts: No
Peanuts
No
Coconut
No
Sunflower seeds
Yes
Sunflower seeds provide crunch without adding tree nuts.
Nut-free version
The recipe can be made completely nut-free as written.
However, if preparing this for someone with a severe allergy, check labels on the sunflower seeds, mayonnaise, cheese, bacon, mustard, and dried cranberries for possible cross-contact.
Dietary Information
Vegetarian: No, because of bacon
Gluten-free: Yes, provided packaged ingredients are verified gluten-free
Nut-free: Yes
Peanut-free: Yes
High-fiber: Yes
Protein-rich: Moderate
Low-carb: Moderate
Keto: Can be adapted
Dairy-free: No
Egg-free: No, because conventional mayonnaise usually contains egg
Low-Carb / Keto Version
To reduce carbohydrates:
Replace dried cranberries with a small amount of unsweetened dried cranberries, if available
Omit the apple
Use a sugar-free mayonnaise
Replace honey with a keto-friendly sweetener
Keep the broccoli, bacon, cheddar, and sunflower seeds
The resulting salad will be much lower in carbohydrates.
Healthier Version
For a lighter dressing, use:
½ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Lemon juice
Salt and pepper
This maintains creaminess while reducing the amount of mayonnaise.
Variations
Broccoli Cranberry Salad
Replace the raisins/cranberries with:
Dried cranberries
Golden raisins
Regular raisins
Chopped dates
Dried fruit provides sweetness that balances the savory broccoli and dressing.
Broccoli Almond Salad
Replace sunflower seeds with:
½ cup sliced almonds
Note: This version contains tree nuts.
Broccoli Walnut Salad
Use:
½ cup chopped walnuts
Walnuts give the salad a richer, more substantial crunch.
Note: This version contains tree nuts.
Extra-Cheesy Version
Add another:
½ cup shredded sharp cheddar
You can also use Monterey Jack or Colby cheese.
Apple Broccoli Salad
Add:
½ cup crisp diced apple
Good choices include Granny Smith, Honeycrisp, or Fuji.
The apple adds freshness and extra crunch.
Make-Ahead Instructions
This is an excellent make-ahead salad.
Up to 1 day ahead
Prepare:
Broccoli
Onion
Cheese
Cranberries
Sunflower seeds
Dressing
Keep refrigerated.
Just before serving
Add:
Crispy bacon
Apple, if using
Extra sunflower seeds
This helps preserve the crunch.
Storage
Keep the finished salad refrigerated in an airtight container.
Best quality:
Within 1–2 days
Some versions can be refrigerated for around 2 days, although keeping the dressing separate can help preserve texture.
Do not leave the salad at room temperature for extended periods, especially because it contains mayonnaise, dairy, and bacon.
Frequently Asked Questions
Q: Do I need to cook the broccoli?
No. Classic broccoli salad is usually made with fresh raw broccoli, which gives it its signature crunch.
Q: Can I blanch the broccoli?
Yes. Blanching for about 30–60 seconds makes the broccoli slightly more tender while retaining some crunch.
Q: Why is my broccoli salad watery?
Excess moisture from washed broccoli, apples, or other ingredients can thin the dressing.
Dry the broccoli thoroughly before mixing.
Q: Can I make it without bacon?
Yes. Simply omit the bacon.
For a vegetarian version, you can add roasted chickpeas or extra sunflower seeds for more texture.
Q: Can I use turkey bacon?
Yes. Turkey bacon works well if you want a leaner option.
Q: Can I use Greek yogurt instead of mayonnaise?
Yes. You can replace some or all of the mayonnaise with plain Greek yogurt. The result will be tangier and lighter.
Q: Can I use sour cream?
Yes. Sour cream can replace Greek yogurt or part of the mayonnaise.
Q: Can I use raisins instead of cranberries?
Absolutely. Raisins are a traditional option for broccoli salad.
Q: Can I add nuts?
Yes. Almonds, walnuts, or pecans work well, but the recipe will no longer be nut-free.
Q: Can I make it dairy-free?
Yes. Use dairy-free cheddar or omit the cheese entirely and use a dairy-free yogurt-based dressing.
Q: Can I make it vegan?
Yes. Use vegan mayonnaise, plant-based yogurt, vegan cheese if desired, and a plant-based bacon alternative. Replace honey with maple syrup.
Q: Can I make it ahead?
Yes. In fact, chilling allows the flavors to develop. Keep some bacon and seeds aside and add them shortly before serving for maximum crunch.
Q: What can I serve with broccoli salad?
It pairs especially well with:
Grilled chicken
BBQ chicken
Grilled steak
Burgers
Pulled pork
Grilled fish
Roasted chicken
Sandwiches
Baked potatoes
Serving Suggestion
For a beautiful presentation, place the chilled broccoli salad in a large serving bowl and top it with crispy bacon, shredded cheddar, sunflower seeds, dried cranberries, and fresh parsley. Serve cold alongside grilled chicken, BBQ dishes, or roasted meats.
Servings: 8
Prep Time: 20 minutes
Chill Time: 1–4 hours
Cook Time: 10–15 minutes for bacon
Total Time: Approximately 1 hour 30 minutes
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