Broccoli salad with bacon is one of those sides that sounds like a vegetable dish until you get a forkful with cheddar and a piece of bacon in the same bite. Then you stop caring what is in it and just want another scoop. I make this one all summer because it does not need the oven, it sits in the fridge until I am ready for it, and the dressing tastes way better than anything from a bottle.
Why This Recipe Works
- Better after a rest. An hour in the fridge softens the raw bite of the broccoli and lets the dressing soak in. Still crunchy, just better.
- The dressing. Mayo and sour cream make it creamy, apple cider vinegar cuts through, and a little sugar balances it. No bottled dressing tastes this good.
- Crunch everywhere. Broccoli, sunflower seeds, bacon, and dried cranberries all bring a different texture. Nothing goes soft or soggy.
- Make it ahead. Chop, fry, whisk, and toss. Then let the fridge do the rest.
Ingredients
For the salad:
- 5 cups broccoli florets
- 1 cup sharp cheddar cheese, shredded
- ⅔ cup dried cranberries
- 6 slices bacon, cooked and chopped
- ½ cup salted sunflower seeds
- ⅓ cup red onion, diced
For the dressing:
- ¾ cup mayo
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
How to Make Broccoli Salad with Bacon
Fry six slices of bacon until crisp and drain on paper towels, and chop into bite-sized pieces. Set them aside while you prep everything else.
In a large bowl, combine the broccoli florets, shredded cheddar, dried cranberries, chopped bacon, sunflower seeds, and diced red onion. Toss lightly so everything is distributed.
In a small bowl, whisk together the mayo, sour cream, apple cider vinegar, sugar, salt, and pepper. Whisk until smooth and the sugar is dissolved. You want a creamy, pourable dressing with no lumps.
Pour the dressing over the broccoli mixture and toss well. Use a big spoon or your hands - whatever gets everything evenly coated. Make sure the dressing reaches the bottom of the bowl.
Cover and refrigerate for at least one hour before serving. This is the step that makes the salad. The broccoli softens just slightly, the flavors meld, and the dressing thickens up. Give it another good toss right before you set it out.
Serve cold. Keep it refrigerated if it sits out longer than an hour during a party.
Quick Tips
Cut the broccoli into small, bite-sized florets. Big chunks are harder to eat and do not soak up the dressing as well. You want fork-sized pieces.
Sharp cheddar matters. Mild cheddar gets lost under the bacon and dressing. Sharp cheddar holds its own and you actually taste it in every bite.
Cook the bacon until it is crisp. Chewy bacon turns soft in the dressing and you lose the crunch. You want it to snap when you bite in.
Make it the night before if you can. The longer it sits, the better it gets. Just give it a good stir before serving to redistribute the dressing.
If you like this style of side dish, my BLT pasta salad has the same bacon-and-creamy-dressing energy in pasta form.
Storage
Store leftovers in an airtight container in the fridge for up to three days. The broccoli stays crunchy and the flavors hold. Do not freeze this one - the creamy dressing and raw broccoli will not survive the thaw.
This is the side dish I grab when I need something cold, crunchy, and made ahead. It works for cookouts, it works for holidays, and it works when I just want bacon and cheddar in the same bite. If you try it, let me know what you thought.
📖 Recipe
Broccoli Salad with Bacon
Ingredients
Broccoli Salad
- 5 cups broccoli florets
- 6 slices bacon - cooked and chopped
- ⅓ cup red onion - diced
- 1 cup sharp cheddar cheese - shredded
- ⅔ cup dried cranberries
- ½ cup salted sunflower seeds
Dressing
- ¾ cup mayo
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Fry six slices of bacon until crisp, drain on paper towels, and chop into bite-sized pieces. Set aside.
- In a large bowl, combine the broccoli florets, shredded cheddar, dried cranberries, chopped bacon, sunflower seeds, and diced red onion. Toss lightly so everything is distributed.
- In a separate small bowl, whisk together the mayo, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth and the sugar is dissolved.
- Pour the dressing over the broccoli mixture and toss well until everything is evenly coated. Make sure the dressing reaches the bottom of the bowl.
- Cover and refrigerate for at least one hour before serving. Give it another good toss right before you set it out.
- Serve cold. Keep refrigerated if it sits out longer than an hour.
Notes
- Cut broccoli into small, fork-sized florets. Big chunks do not soak up the dressing as well.
- Sharp cheddar is worth it - mild cheddar gets lost. Cook the bacon until crisp so it stays crunchy in the dressing.
- Store leftovers in an airtight container in the fridge for up to three days. Do not freeze.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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