Classic Broccoli Salad with Bacon and Cheddar
Servings: 8
Calories: 435kcal
This classic Broccoli Salad is the ultimate crowd-pleaser, featuring a perfect balance of smoky, sweet, and savory flavors. Fresh broccoli florets are tossed with crispy bacon, sharp cheddar, and crunchy sunflower seeds in a creamy, tangy dressing for a side dish that’s as easy to make as it is delicious. It’s the perfect no-cook addition to any BBQ, picnic, or weeknight dinner!
Print Recipe
Ingredients
- 8 slices bacon thick cup
- 2 crowns broccoli about 6 to 8 cups after being cut into florets
- 1 cup cheddar cheese cut into small cubes, or shredded
- ½ cup red onion chopped
- ½ cup dried cranberries
- ½ cup sunflower seeds toasted
For the Dressing
- 1 cup mayonnaise
- 2 tablespoon apple cider vinegar
- 3 tablespoon sugar see NOTES
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
Do Ahead
- Preheat oven to 375°F. Line a baking pan with foil. Place the strips of bacon on the foil. Bake for 5 to 7 minutes. Flip the bacon, and bake until desired crispiness, usually another 5 to 7 minutes (timing depends on how thick the bacon is). Remove from the oven and place on paper towels to drain. Chop with a large knife. Set aside.8 slices bacon
Prepare the Salad
- Cut the broccoli into very small florets. Place the broccoli, along with most of the chopped bacon, cheddar cheese, red onion, most of the cranberries, and most of the sunflower seeds into a large bowl. Toss to combine.2 crowns broccoli, 1 cup cheddar cheese, ½ cup red onion, ½ cup dried cranberries, ½ cup sunflower seeds
- In a small bowl, whisk the mayonnaise, vinegar, sugar, salt, pepper, and garlic powder together until smooth and completely combined.1 cup mayonnaise, 2 tablespoon apple cider vinegar, 3 tablespoon sugar, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Pour the dressing over the salad and use two large wooden spoons to gently toss until all components are completely coated.
- Cover with plastic wrap and refrigerate for one hour. Sprinkle the remaining bacon, cranberries, and sunflower seeds over the top of the salad. Serve chilled.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Adjusting the Sweetness: This recipe calls for 3 tablespoons of sugar to achieve that classic, tangy-sweet deli flavor. If you prefer a less sweet dressing, feel free to start with 1 or 2 tablespoons and adjust to your personal preference.
- Keep it Crunchy: If you are preparing this salad several hours in advance, store the cooked bacon and roasted sunflower seeds in separate containers or bags and stir them in just before serving to ensure they stay perfectly crisp.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Note that the broccoli will soften slightly the longer it sits in the dressing.
Nutrition
Calories: 435kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 708mg | Potassium: 140mg | Fiber: 1g | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg