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The Best Broccoli Salad

A crunchy, creamy, and savory broccoli salad packed with bacon, cheddar cheese, and red onion, tossed in a sweet and tangy mayonnaise dressing. The perfect make-ahead side dish for potlucks and BBQs.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 25 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 heads fresh broccoli cut into bite-sized florets
  • 6-8 slices bacon cooked crispy and crumbled
  • 0.5 cup red onion finely diced
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sunflower seeds or pecans/walnuts
  • 0.33 cup dried cranberries optional
Creamy Dressing
  • 1 cup mayonnaise real mayo preferred
  • 2-3 tbsp white sugar adjust to taste
  • 2 tbsp apple cider vinegar
  • 0.25 tsp salt
  • 0.25 tsp black pepper freshly cracked

Equipment

  • Large Mixing Bowl
  • Small Whisk
  • Frying Pan
  • Knife and cutting board

Method
 

  1. Wash broccoli and pat thoroughly dry. Cut into small, bite-sized florets. Place in a large mixing bowl.
  2. Cook bacon in a skillet until crispy. Remove, drain on paper towels, and chop or crumble. Add to the bowl with broccoli.
  3. Add the diced red onion, shredded cheddar cheese, sunflower seeds, and dried cranberries (if using) to the bowl.
  4. In a separate small bowl or jar, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper until smooth.
  5. Pour the dressing over the salad mixture and toss well to ensure everything is evenly coated.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Stir again before serving.

Notes

For a lighter version, substitute half the mayonnaise with Greek yogurt.