Classic Broccoli Salad Recipe With Bacon

I’m sharing my Easy Broccoli Salad With Bacon, a make-ahead summer potluck favorite loaded with fresh broccoli, dried cranberries, sunflower seeds and smoky bacon in a creamy dressing that everyone raves about.

I love this Classic Broccoli Salad Recipe With Bacon because its loud with texture and surprises, and it’s the kind of thing I stash in the fridge before a cookout. Crisp broccoli florets meet smoky bacon and a little sweetness, and somehow the whole thing becomes addictive.

I call it my Creamy Broccoli Salad and people always ask for the recipe, insisting it’s the Best Broccoli Salad Recipe they’ve had. It’s easiest if you make it ahead, it deepens the flavors and frees you up at the party.

Try it once, you’ll be bringing it to every potluck.

Ingredients

• Broccoli: Crunchy, vitamin C and fiber rich, keeps salad fresh and kind of healthy
• Bacon: Smoky, salty, adds savory protein and fat, guilty pleasure but so tasty
• Cheddar: Sharp cheese adds creamy protein and calcium, makes salad richer and savory
• Dried cranberries: Sweet and tart, give chewy bites, add carbs and little antioxidants
• Sunflower seeds: Crunchy, nutty, plant protein and healthy fats, add good texture and punch
• Mayonnaise: Creamy base, mainly fat so rich, ties ingredients and adds tang
• Apple cider vinegar: Sharp, bright acid, cuts richness, gives subtle sourness and balance
• Red onion: Pungent crunch, small amount adds bite, some vitamin content too

Ingredient Quantities

• 6 cups broccoli florets, about 1 large head
• 8 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds (shelled)
• 1/4 cup red onion, finely chopped
• 1 cup mayonnaise (regular or light)
• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• Salt and freshly ground black pepper, to taste

How to Make this

1. Wash and trim one large head of broccoli, cut into bite sized florets (about 6 cups) and pat dry so the dressing sticks better.

2. Cook 8 slices of bacon until crisp (oven at 400 F on a rimmed sheet works great, about 15 to 20 minutes) then drain on paper towels and crumble; save a small handful for sprinkling on top.

3. Finely chop about 1/4 cup red onion and shred 1 cup sharp cheddar; set aside with 1/2 cup dried cranberries and 1/2 cup shelled sunflower seeds.

4. In a medium bowl whisk together 1 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 2 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, and a pinch of salt and lots of freshly ground black pepper until smooth.

5. Taste the dressing and adjust: add a little more vinegar if you want tang, or a pinch more sugar if it needs brightening.

6. In a large bowl combine the broccoli, chopped onion, cheddar, cranberries, sunflower seeds and most of the crumbled bacon (reserve that handful).

7. Pour the dressing over the salad and toss thoroughly so everything is coated; season again with salt and pepper if needed.

8. Refrigerate at least 1 hour, better 4 hours or overnight, so the flavors meld and the broccoli softens slightly. Give it a final toss before serving and sprinkle with the reserved bacon and a few extra sunflower seeds for crunch.

Equipment Needed

1. Rimmed baking sheet (for cooking the bacon) lined with foil or parchment, makes cleanup way easier
2. Large cutting board for trimming and chopping the broccoli and onion
3. Chef’s knife — sharp one, you’ll thank me later
4. Box grater or cheese grater for shredding the cheddar
5. Colander or salad spinner to wash and drain the broccoli so the dressing sticks
6. Large mixing bowl to toss the salad in
7. Medium bowl for the dressing
8. Whisk (or fork) to smooth the mayo, sour cream, vinegar, and sugar together
9. Measuring cups and spoons plus paper towels for draining bacon and a spatula or tongs to handle it

FAQ

Classic Broccoli Salad Recipe With Bacon Substitutions and Variations

• Bacon:
  • Turkey bacon or center-cut ham, leaner but still smoky
  • Pancetta or smoked prosciutto, richer and saltier
  • Smoked tofu or tempeh crumbles, vegetarian option, add a splash of liquid smoke if you want more smoke
• Sharp cheddar:
  • Colby Jack or Monterey Jack, milder and melts well
  • Feta or goat cheese, tangier and creamier
  • Pepper Jack, if you want a bit of heat
• Dried cranberries:
  • Dried cherries, similar chew with a bit more tartness
  • Golden raisins or regular raisins, sweeter and cheaper
  • Chopped dried apricots, chewier and less sweet
• Mayonnaise:
  • Greek yogurt, lighter and tangy, swap 1:1
  • Sour cream or plain yogurt, adds creaminess and tang
  • Mashed avocado with a squeeze of lemon, creamy and fresher tasting

Pro Tips

1. Pat the broccoli totally dry before you dress it, dont skip this or the dressing will just slide off and get watery. If you have a salad spinner use it, or spread florets on paper towels for 10 minutes.

2. If you prefer it a little less crunchy, blanch the florets 20 to 30 seconds in boiling water then drop them in ice water to stop cooking. They stay bright green and tender, but dont boil them till mush.

3. Cook the bacon in the oven for even crispness and save a few pieces to sprinkle on top at the last minute so they stay crunchy. Also toast the sunflower seeds in a dry skillet for a minute or two, it really boosts the nutty flavor.

4. Taste the dressing as you go, add a bit more vinegar if it needs tang or a pinch more sugar if it tastes flat. You can swap half the mayo for Greek yogurt to lighten it up, but don’t add too much vinegar at first or it can overpower the salad.