Print

The Ultimate Creamy and Crunchy Broccoli Salad with Bacon and Cheddar

A close-up, appetizing shot of creamy broccoli salad mixed with bacon bits, dried cranberries, and nuts.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the best broccoli salad experience: creamy dressing, crisp texture from fresh vegetables, and savory additions like bacon and cheddar cheese. It is an easy side dish perfect for potlucks, BBQs, and large gatherings, and you can make it ahead of time.

Ingredients

Scale
  • 1 large head fresh broccoli, cut into bite-sized florets
  • 1/2 cup cooked, crumbled bacon
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup sunflower seeds (toasted is best)
  • 1/4 cup finely diced red onion
  • 1 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prepare the vegetables: Wash and thoroughly dry the broccoli florets. If the stems are tender, chop a small amount of the inner stem and add it to the florets. Place the broccoli, red onion, bacon, cheddar cheese, dried fruit, and sunflower seeds into a large mixing bowl.
  2. Make the creamy dressing: In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth. Season the dressing with salt and pepper.
  3. Combine: Pour the dressing over the broccoli mixture. Toss gently until all ingredients are evenly coated.
  4. Chill: Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the broccoli to soften slightly while retaining crunch.
  5. Serve: Taste and adjust seasoning before serving. This is a great make-ahead salad for your next potluck or BBQ.

Notes

  • For the best crunch, ensure the broccoli is completely dry before mixing it with the dressing.
  • If you prefer a sweeter salad, use dried cranberries instead of raisins, or add half a chopped crisp apple.
  • This salad keeps well in the refrigerator for up to three days, making it an excellent choice for meal prep or picnics.

Nutrition