Let’s get something straight—broccoli salad with bacon isn’t just a side dish. It’s the dish. The one people “accidentally” take second helpings of, and then awkwardly ask for the recipe before dessert hits the table. And honestly? I don’t blame them.
This is not your average soggy salad nightmare. We’re talking crisp broccoli, smoky bacon, sharp cheddar, sweet-tart cranberries, sunflower seeds for crunch, and a creamy dressing that’s basically salad dressing’s cooler cousin.
It’s ridiculously simple, wildly satisfying, and just fancy enough to impress without you breaking a sweat. Hungry yet? Good—let’s dive in.
Why You’ll Love This Recipe
First off—bacon. Need I say more? Okay, I will.
This broccoli salad is a total texture party. You’ve got the crunchy veggies, creamy dressing, chewy cranberries, crispy bacon, and salty seeds all doing their thing in one glorious bowl. It’s sweet, savory, tangy, and just the right amount of indulgent.
Oh, and did I mention it’s make-ahead friendly? You can prep it hours in advance and let it hang out in the fridge until you’re ready to serve. In fact, it tastes even better after chilling—kind of like your favorite leftovers that were somehow more delicious the next day.
Why It Actually Works
Ever wondered why this seemingly random combo of ingredients just hits?
Let’s break it down:
- Broccoli brings that fresh crunch and soaks up the dressing like a champ.
- Crispy bacon adds umami, saltiness, and honestly… joy.
- Dried cranberries = sweet little flavor bombs that balance the savory bits.
- Sunflower seeds sneak in extra crunch and a nutty edge without overpowering.
- Cheddar cheese adds richness and that extra oomph. Don’t skimp here, people.
- Red onion gives it bite—but not the bad kind. Just enough to wake up your taste buds.
And the dressing? Chef’s kiss. Mayo and sour cream form the creamy base, while vinegar and sugar do a little sweet-sour dance that makes everything come alive.
The Best Time to Eat Broccoli Salad with Bacon
Honestly? Anytime.
But if I had to pick:
- Summer BBQs – It plays nice with grilled meats.
- Holiday Potlucks – It’s colorful, festive, and travels well.
- Meal Prep Sundays – Yep, it keeps in the fridge and makes your Monday lunch 10x better.
- Random Tuesday Nights – When your dinner needs saving and you’ve got 15 minutes.
FYI: It’s even better the next day. So make extra (trust me).
What to Serve with Broccoli Salad
This salad doesn’t like to hog the spotlight. It plays well with others.
Here’s what it pairs beautifully with:
- Grilled chicken (lemon or BBQ, either way works)
- Burgers – add some tang to that juicy stack
- Pulled pork sandwiches – the sweet/salty contrast is next level
- Steak – because why not take it up a notch?
- Roast turkey – yep, even your holiday bird will love this
Want to keep it vegetarian(ish)? Skip the bacon (or use a veggie version) and serve it with a hearty grain bowl or veggie burger.
Why Broccoli Salad with Bacon Deserves a Spot in Your Recipe Arsenal
Okay, real talk. This salad is low effort, high reward. You don’t have to roast, sauté, or even blanch anything (unless you really want to… but who has time for that?).
It’s:
- Fast – Comes together in like 15 minutes. No stove needed.
- Customizable – Swap bacon for turkey bacon, cheddar for feta, cranberries for raisins, you name it.
- Crowd-pleasing – Even folks who “don’t like broccoli” magically love this.
- Perfect for leftovers – Doesn’t wilt, sog, or get weird in the fridge.
Basically, it’s the side dish you didn’t know you needed—but now can’t stop making.
Tips for Making the Best Bacon Broccoli Salad
Want to take it from “pretty good” to “wait…who made this?!”
✅ Use fresh, crisp broccoli.
None of that limp, sad stuff. If your florets look tired, rinse them in ice water for 10 minutes—they’ll perk right up.
✅ Shred your own cheese.
The bagged stuff? Coated in anti-caking agents that mess with the texture. Grab a block of sharp cheddar and give it the love it deserves.
✅ Dice the onion small.
Unless you enjoy biting into a giant chunk of raw onion (no judgment), keep those pieces tiny.
✅ Don’t skip the chill time.
I know you’re hungry. But letting it sit in the fridge for an hour lets all the flavors cozy up together.
✅ Toss again before serving.
Everything settles while it rests. Give it a good stir before serving so that creamy dressing coats every bite.
How to Lighten Up Broccoli Salad
Trying to keep things a bit lighter? No problem, this salad’s totally flexible.
- Use light mayo or Greek yogurt in place of full-fat mayo and sour cream.
- Cut the sugar down to 1–2 tablespoons if you like things less sweet.
- Use turkey bacon or skip it entirely for a veggie-friendly version.
- Add more veggies like shredded carrots, bell peppers, or even cauliflower for volume without extra calories.
Pro tip: If you’re watching carbs or sugar, the cranberries and dressing are the main culprits. Swap cranberries for chopped apple or skip the sugar altogether—it still slaps.
Broccoli Salad with Bacon — Full Recipe
🛒 Ingredients
Salad:
- 5–6 cups broccoli florets (about 1 lb or 450g — roughly 2 ½ heads of broccoli)
- 1 cup sharp cheddar cheese (cut into thicker shreds, not finely shredded) (115g)
- ⅔ cup dried cranberries (85g)
- ½ cup crumbled bacon (about 4–6 slices, cooked and cooled) (60g)
- ½ cup salted sunflower seeds (60g)
- ⅓ cup red onion, diced into small pieces (50g)
Creamy Dressing:
- ¾ cup mayo (I recommend olive oil mayo) (175g)
- ¼ cup sour cream (or Greek yogurt for a lighter twist) (70g)
- 1 ½ tablespoons white wine vinegar
- 3 tablespoons sugar (40g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
🥄 Instructions
- In a large mixing bowl, combine the broccoli florets, shredded cheddar cheese, dried cranberries, crumbled bacon, sunflower seeds, and chopped red onion. Give it a gentle toss so everything’s evenly distributed.
- In a separate smaller bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, salt, and pepper until it’s smooth and creamy.
- Pour the dressing over the broccoli mixture. Toss it really well until all the broccoli is nicely coated in that creamy goodness.
- You can serve it right away, but for best flavor, cover and refrigerate it for at least 1 hour to let the flavors mingle and marry.
- Before serving, give it a final toss to redistribute the dressing. Then dig in and enjoy!
Notes
- No need to blanch the broccoli unless you prefer a softer crunch. If you do, just blanch it in boiling water for 60 seconds, then immediately rinse it under cold water and pat dry before using.
- Want to lighten it up? Swap the mayo with half Greek yogurt or use a low-fat alternative.
- Keep it refrigerated and consume within 3 days.
Let me know if you’d like a printable or Pinterest-optimized version!
How to Store Bacon Broccoli Salad
Storing this gem is a breeze. Here’s how to keep it fresh and fab:
- Fridge: Store in an airtight container for up to 3 days. It actually gets better after a few hours in the fridge (hello, flavor infusion).
- Avoid freezing. The texture will go from crisp to mush real fast. Trust me—you don’t want frozen mayo dressing in your life.
- Re-toss before serving. Especially if it’s been chilling overnight. The dressing tends to settle at the bottom.
Nutritional Breakdown (Per Serving – Rough Estimate)
Let’s not pretend this is health food—but it’s not total junk either. Balance, right?
- Calories: ~350
- Protein: ~9g
- Fat: ~28g
- Carbs: ~15g
- Fiber: ~3g
- Sugar: ~8g
Need to make it fit your macros? Cut back the dressing or go halfsies with Greek yogurt. Easy peasy.
FAQs About Broccoli Salad with Bacon
Can I make this ahead of time?
Absolutely. It’s even better after sitting in the fridge for a bit. Just give it a good stir before serving.
Do I need to cook the broccoli?
Nope! That’s part of what makes this recipe so easy. If you prefer a slightly softer texture, blanch it for 60 seconds and cool it right away.
What if I hate mayo?
First of all, who hurt you? But seriously—swap it with Greek yogurt or use an avocado-based alternative.
Can I make it dairy-free?
Sure! Just skip the cheese or use a dairy-free option. The salad will still taste amazing, promise.
Will kids eat this?
Mine do—and they “don’t like broccoli,” apparently. The bacon and cheese definitely help.
Final Thoughts
If broccoli had a glow-up moment, this salad would be it. It’s crunchy, creamy, sweet, salty, and everything a good side dish should be. It works at cookouts, holidays, or just random weeknights when you want something fast but still ridiculously good.
So next time you’re staring at a head of broccoli thinking, now what?—you know exactly what to do. Make this salad. Make extra. And don’t forget to hide a bowl for yourself before everyone else devours it.
Craving more? Save this recipe, share it with a friend, or pin it for later. Because once you try it, you’re not going back to boring salads again. 💚🥓
