This creamy Broccoli Salad with bacon and cheese is a classic side dish that never goes out of style. Made with crisp broccoli florets, smoky bacon, sharp cheddar, and sweet cranberries tossed in a creamy dressing, it’s the perfect side dish for summer cookouts, holiday meals, or busy weeknights. It’s an easy broccoli salad recipe that delivers tons of flavor in every bite.
Why This This Broccoli Salad Works
This creamy broccoli salad is crunchy, salty, and just a little sweet—the best part is that it comes together in minutes with simple ingredients. The combination of fresh broccoli, crispy bacon, and cheddar cheese is balanced with a touch of sweetness from the cranberries and the creamy homemade dressing.
Broccoli salad with cranberries is a family favorite for summer picnics, potlucks, or as a side to pork tenderloin, grilled chicken, or hot dogs. It’s truly the best broccoli salad recipe!
Ingredient Insights
Fresh broccoli: Use crisp broccoli heads and cut them into small florets or bite-size pieces. Rinse under cold water and dry well with a paper towel or salad spinner to prevent a watery salad.
Crispy bacon: Salty bacon adds smoky flavor and crunch. Cook until crisp, drain on paper towels to remove excess grease, and crumble into small pieces before adding to the salad. Real bacon bits from the grocery store are a great substitute if you’re short on time.
Red onion: Adds sharp flavor and color. If raw onions are too strong for your taste, soak the diced pieces in cold water for a few minutes to mellow the bite.
Sharp cheddar cheese: Cut into small cubes for the best texture. The creamy cheese pairs perfectly with the tangy dressing and crunchy vegetables.
Dried cranberries: A touch of sweetness balances the smoky and salty flavors. You can also use golden raisins for a twist.
Walnuts: Add a nice crunch and nutty flavor. Pumpkin seeds or sunflower seeds make a great substitute for a nut-free option. Optionally, you can toast your walnuts for a little added depth.
Dressing ingredients: A simple mayonnaise-based dressing made from mayonnaise, white vinegar, and sugar creates that creamy, tangy flavor classic to the original recipe.
How to Make Broccoli Salad
This easy recipe comes together quickly and requires no cooking besides the bacon.
Step One: In a large bowl, combine the fresh broccoli florets, crumbled bacon, diced red onion, dried cranberries, cubed cheddar cheese, and chopped walnuts.
Step Two: Make your homemade broccoli salad dressing. In a separate small bowl, whisk together the cup of mayonnaise, white vinegar, and sugar until smooth. This creamy dressing is what ties all the flavors together.
Step Three: Pour the dressing over the broccoli mixture and gently stir until the salad ingredients are evenly coated.
Step Four: Season with salt and black pepper to taste. Cover and chill for at least 30 minutes before serving to let the flavors of the dressing develop.
Substitutions & Variations
Add crunch: Sprinkle in crunchy sunflower seeds, sesame seeds, or pumpkin seeds for extra texture.
Try a different dressing: Replace the vinegar and sugar with a blend of apple cider vinegar, a drizzle of maple syrup, and a touch of Dijon mustard for a creamy homemade dressing with a tangy twist.
Lighten it up: Swap part of the mayonnaise for sour cream or Greek yogurt for a lighter, creamy broccoli salad that still has tons of flavor.
Make it a main: This is one of my favorite salads, but, you could absolutely transform it into a main dish! I suggest adding two cups of shredded rotisserie chicken to add some protein to this recipe.
Crissy’s Broccoli Salad Tips
- Cut the raw broccoli small: Smaller florets make it easier to coat evenly with dressing and give the perfect crunch in every bite.
- Cool the bacon: Let the bacon cool completely before adding it to the salad to avoid melting the dressing.
- Let it chill: The flavor improves as it sits. It’s even better the next day after the dressing has absorbed into the broccoli.
- Use fresh ingredients: Crisp broccoli and fresh cheddar cubes make a big difference in texture and flavor.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to three days.
Storage Instructions
Refrigeration: Store your creamy broccoli salad in an airtight container for up to three days. Stir before serving, as the dressing may thicken slightly overnight.
Make ahead: This salad can be made the night before serving. In fact, it tastes even better the next day as the flavors have time to blend. It’s my go-to make-ahead recipe for backyard cookouts.
Frequently Asked Questions
Can I use shredded cheese instead of cubed?
Yes! In fact, I often make this recipe with shredded cheese. Cheese that is shredded off the block will be the best choice, but, to save time you can absolutely use bagged shredded cheese in your homemade Broccoli Salad recipe.
Can I use pre-cut broccoli from the grocery store?
Yes, but check that the florets are fresh and firm. You may need to cut large pieces into smaller, bite-sized pieces for the best texture. Choosing fresh broccoli that is bright, fresh and crunchy is really the cornerstone of this recipe.
What can I use instead of walnuts?
Sunflower seeds, pumpkin seeds, or even sesame seeds make a great substitute and add perfect crunch. Toasted pecans would also add a delicious crunch!
Can I make Broccoli Salad ahead of time?
Yes, this easy classic Broccoli Salad recipe can be made a few hours—or even a day—in advance. Keep it chilled in an airtight container and stir before serving.
While this recipe is great to take to events, I also love making it and enjoying it as a crunchy side dish with hamburgers or hotdogs. The combination of flavors makes it a side dish that I look forward to eating for days!
If you’re looking for more easy sides and salad recipes, try my Broccoli Cauliflower Salad, Classic Potato Salad, or Italian Dense Bean Salad. Each one uses simple ingredients and makes a perfect addition to summer cookouts or holiday meals.
More Potluck Dishes
- Classic Potato Salad
- Loaded Potato Salad
- Sweet Coleslaw
- Broccoli Cauliflower Salad
- Amish Potato Salad
Broccoli Salad
Ingredients
- 4 cups broccoli florets chopped in bite-size pieces
- 6 slices bacon cooked and crumbled
- 1/4 cup red onion diced small
- 1/2 cup dried cranberries
- 4 ounces sharp cheddar cubed small
- ½ cup walnuts chopped
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1/4 cup white sugar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the broccoli florets, crumbled bacon, diced red onion, dried cranberries, cubed cheddar cheese, and chopped walnuts.
- In a separate small bowl, whisk together the mayonnaise, white vinegar, and sugar until smooth. Pour the dressing over the broccoli mixture and gently stir until everything is evenly coated. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend. Serve chilled.
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This is so yummy. I make it for every get together.
This recipe has been a tradition for my family and friends. Whenever I am to bring a dish to pass, they all request I bring this. I admit I am not a good cook and before I came upon this recipe people would ask if I would either bring the buns or beverages!! No longer!!! They always request this, and I never take any home. I highly recommend.
I made this and it is delicious 😋 I also like the dried cranberries in it. I do have a question can you make this a day ahead?
This is one of my favourites 👍🏼 perfect mixture
All your recipes look delicious 😋😋😋😋❤️
Just curious if a person could use frozen broccoli (thawed) in place of fresh? Or would that change the crispness of the salad?
I live in a remote northern community and access to fresh QUALITY produce is limited so I often have to use frozen. I miss having fresh salads more often.
Hi, Kim, I would not recommend frozen broccoli for this recipe. I would really only use frozen in dishes that will be cooked.
Hello, do you lightly cook the broccoli?
No, it’s raw! :)
You could blanched the broccoli florets (whole head) in boiling water for 2 minutes max turning it frequently just to slightly cook it but keep it firm and crisp. Then through it on ice water to cool it quickly. This technique helps to eliminate any contaminant on the surface of the vegetable, preserve its nutrients and keep the vibrant green color intact. Mom taught me this technique.
I made this recipe exactly as posted. Everyone loved it! It’s definitely a keeper. Thank you!
We love this recipe sooo much. I used 1/8 cup of Splenda instead of sugar. I used 3/4 cup of low fat mayo and skipped the walnuts. I added 1 1/2 tsp extra of the vinegar. It was perfect for our taste buds. Thanks for a great recipe.