This broccoli salad with bacon and cheddar has it all, folks. Every bite is packed with flavor, and the combination of sweet, tangy, crunchy and creamy gives makes this broccoli salad recipe so very delicious.

I mean, come on. Look at this big bowl of yum!

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Broccoli Salad with Bacon and Cheddar Recipe | Best Broccoli Salad | Broccoli Salad with Dried Cranberries | Broccoli Salad with Walnuts | Easy Broccoli Salad

Broccoli Salad with Bacon & Cheddar

One of my main gripes with most broccoli salad recipes is the inclusion of raisins.

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I don’t want to offend any of you raisin fans out there, but raisins just aren’t really my favorite dried fruit, which is weird, because I actually really adore grapes. It’s just one of those funny food aversions that I carried with me from childhood and can’t seem to shake.

It’s funny, because any time I see a bowl of broccoli salad at a carry-in I sort of steer clear of it due to the raisins.

RELATED: Don’t miss my incredible sweet coleslaw recipe and my over-the-top loaded potato salad.

While you can certainly use raisins in this broccoli salad with bacon and cheddar, I strongly prefer dried cranberries. In fact, I kind of LOVE dried cranberries in salads, so it just made so much sense to use them in this fantastic broccoli salad with bacon and cheddar recipe.

Every single ingredient in this recipe is doing a job. There are no fillers in this broccoli salad, and the ingredients list is really just a big list of my all-tim favorite foods, all perfectly mixed-up in one bowl.

I really like making this broccoli salad with bacon and cheddar as a potluck dish because it’s so pretty and colorful.

It’s also great for carry-ins because it’s not prone to get soggy in a hurry. When I’m transporting this dish, I sometimes put my crumbled bacon in a plastic bag and them mix it in right before serving so it’s as crispy as possible.

Oh, and that bacon! I don’t want to skip discussing the fact that the bacon really takes this broccoli salad to a whole new level. Everything is better with bacon, and it really makes this recipe quite special.

I hope you enjoy my tasty broccoli salad with bacon and cheddar recipe!

More Summer Salads

Ingredients

1 lb. broccoli about 4 cups cut into florets
6 slices cooked bacon crumbled
1/4 cup chopped red onion diced
1/2 cup dried cranberries
4 ounces sharp cheddar cut into small cubes
½ cup chopped walnuts
1 cup real mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
Salt and pepper to taste

Instructions

In a large bowl mix together the broccoli, crumbled bacon, onion, cranberries, cheese and the walnuts.
In a small bowl stir together the mayonnaise, vinegar and the sugar. Add to the broccoli mixture and gently stir. Chill and serve.

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Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Salads

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33 Comments

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.

Crissy Page says:

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Hi, Kim, I would not recommend frozen broccoli for this recipe. I would really only use frozen in dishes that will be cooked.

Reply

Hello, do you lightly cook the broccoli?

Crissy Page says:

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No, it’s raw! :)

Reply
Daughter says:

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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.

Reply

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.

4.57 from 76 votes (62 ratings without comment)