This easy broccoli salad is the ultimate crunchy, creamy, sweet, and savory side dish! Packed with crisp broccoli florets, smoky bacon, sharp cheddar, tart cranberries, and crunchy sunflower seeds—all tossed in a tangy, creamy dressing—this salad is quick to make and loaded with flavor. Perfect for potlucks, summer BBQs, holiday spreads, or an easy weeknight dinner side, it’s a vibrant and crowd-pleasing addition to any table. With just 10 minutes of prep and no cooking required, you’ll turn a humble veggie into an irresistible dish everyone will love.
Why You’ll Love This Recipe
- Quick & easy: Ready in 10 minutes with simple pantry ingredients.
- Make-ahead friendly: Tastes even better after chilling.
- Perfect texture & flavor: Crunchy, creamy, smoky, sweet, and salty.
- Great for potlucks or holidays: A guaranteed crowd favorite.
- Low carb & gluten-free: Naturally gluten-free and easily keto-friendly with small swaps.
Ingredients You’ll Need
- Broccoli florets (5–6 cups): Use fresh, raw broccoli for best texture and flavor.
- Sharp cheddar cheese (1 cup): Choose thick-shredded or cubed for extra cheesy bites.
- Dried cranberries (⅔ cup): Adds a burst of sweet-tart flavor. Use unsweetened for lower sugar.
- Crispy bacon (½ cup): Cooked and crumbled. Adds smoky, salty crunch.
- Salted sunflower seeds (½ cup): Optional, but great for crunch and nutty flavor.
- Red onion (⅓ cup): Finely diced for a mild kick.
- Mayonnaise (¾ cup): Acts as the creamy base of the dressing. Olive oil mayo works great.
- Sour cream (¼ cup): Adds tang and smoothness. Can substitute with Greek yogurt.
- White wine vinegar (1½ tbsp): Brightens and balances the creamy dressing.
- Sugar (3 tbsp): Just enough to balance acidity and enhance the cranberries.
- Salt & pepper (¼ tsp each): Adjust to taste to round out the flavor.
How to Make It (Step-by-Step)
- Chop the broccoli: Cut into small, bite-sized florets. Wash and drain thoroughly.
- Mix the salad base: In a large mixing bowl, add broccoli, cheddar, cranberries, bacon, sunflower seeds, and red onion.
- Whisk the dressing: In a separate bowl, whisk together mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper until smooth.
- Toss everything together: Pour the dressing over the broccoli mixture and stir well until everything is evenly coated.
- Chill and serve: Refrigerate for at least 1 hour for best flavor. Toss again before serving.
Recipe Tips & Tricks
- Use fresh broccoli: Avoid frozen broccoli—it becomes too soft for this raw salad.
- Let it chill: The flavor improves significantly after sitting for at least an hour in the fridge.
- Don’t over-chop: Keep the florets bite-sized but not too tiny so they hold their crunch.
- Make it lighter: Swap mayo for Greek yogurt or a blend of both.
- Prep ahead: You can make this salad up to 2 days in advance. Add sunflower seeds just before serving for max crunch.
Recipe Variations & Substitutions
- Make it vegetarian: Skip the bacon or use plant-based bacon bits.
- Dairy-free version: Use a vegan mayo and omit the cheddar or swap with a dairy-free cheese.
- Lower sugar option: Reduce sugar or use a low-carb sweetener like monk fruit or stevia blend.
- Add more crunch: Mix in chopped almonds, walnuts, or even diced apples.
- Use a different dressing: Swap in poppy seed dressing or a honey Dijon vinaigrette for a new twist.
Serving Suggestions
- Serve chilled as a side for grilled chicken, burgers, or ribs.
- Pair with soups or sandwiches for a fresh lunch.
- Perfect on potluck tables, picnic spreads, or as a holiday side dish.
- Top with grilled shrimp or shredded rotisserie chicken for a quick lunch salad.
Storage, Freezing, & Reheating Instructions
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Do not freeze: Raw broccoli and creamy dressings don’t freeze well and will become watery upon thawing.
- Stir before serving: Toss again before serving leftovers to redistribute the dressing and flavors.
Recipe FAQs
Can I make broccoli salad the night before?
Yes! In fact, broccoli salad tastes even better after chilling overnight. Just give it a good stir before serving.
Do I need to cook the broccoli?
Nope! This recipe uses raw broccoli for maximum crunch. If you prefer a slightly softer texture, you can blanch the florets for 1 minute and then chill.
How do I make this salad keto-friendly?
Omit the cranberries and sugar or swap them with keto-friendly alternatives, and use full-fat mayo and sour cream.
Can I use store-bought bacon bits?
Yes, store-bought bacon bits work in a pinch, but freshly cooked and crumbled bacon adds the best flavor and texture.
Closing Thoughts + Call to Action
This broccoli salad with bacon and cranberries is a tried-and-true favorite that’s packed with texture, flavor, and simplicity. It’s one of those recipes that never fails to impress at gatherings or brighten up a weekday meal. Give it a try and let us know how it turned out in the comments below!
If you loved this recipe, don’t forget to leave a rating, share on Pinterest, and check out our other fresh side dishes like Creamy Cucumber Salad with Bacon or Creamy Pasta Salad for your next meal!