This broccoli salad is a crowd-pleasing classic, packed with crispy bacon, sweet cranberries, and a creamy dressing that perfectly ties it all together. Broccoli salad is the ultimate make-ahead dish, perfect for potlucks, BBQs, or busy weeknight dinners.
Bright, crunchy, and flavor-packed, this salad delivers savory, sweet, and tangy notes in every bite. It’s a dish that feels indulgent yet refreshing, and it only takes minutes to pull together.
What You’ll Need for the Best Broccoli Salad
- Broccoli florets – The star of the show, bringing crunch, color, and earthy freshness that holds up beautifully under the creamy dressing.
- Sharp cheddar cheese – Adds a salty, creamy richness and a satisfying bite that pairs perfectly with the veggies.
- Dried cranberries – A touch of sweetness that contrasts wonderfully with the smoky bacon and sharp cheese.
- Crispy bacon – Salty, savory, and just slightly smoky, bacon adds irresistible flavor and crunch.
- Salted sunflower seeds – For extra texture and a nutty, toasted crunch in every forkful.
- Red onion – Brings a sharp bite and vibrant color to balance the sweet and creamy notes.
Quick & Easy Steps for Creamy Broccoli Salad
Start by combining the broccoli florets with cheddar, cranberries, bacon, sunflower seeds, and finely diced onion in a large bowl. In a separate bowl, whisk together the mayo, sour cream, vinegar, sugar, salt, and pepper until silky smooth.
Pour the dressing over your broccoli mix, and toss well until everything is evenly coated. While you can serve it right away, chilling it for at least an hour lets the flavors meld beautifully and gives the salad a more developed, balanced taste.
Just before serving, give it another quick toss to redistribute all that creamy goodness and you’re ready to go.
Tips & Twists for the Ultimate Broccoli Salad
For the best texture, skip blanching the broccoli—it holds its crunch and doesn’t get soggy over time. However, if you prefer a slightly softer bite, a quick 60-second blanch followed by an ice bath does the trick.
Feel free to play with the vinegar—white wine vinegar offers a mellow tang, but apple cider or champagne vinegar can introduce new layers of flavor. You can also swap the sour cream for Greek yogurt if you’re aiming for a lighter twist.
Add chopped apples or grapes for a burst of fresh sweetness, or toss in some roasted almonds or pecans for a richer, nuttier crunch.
Storing Your Broccoli Salad the Smart Way
Broccoli salad holds up well in the fridge for 3 to 4 days, making it a fantastic make-ahead option. For best results, store the salad and dressing separately if prepping in advance, then combine at least an hour before serving.
If already mixed, keep it tightly sealed in an airtight container. Avoid freezing—this salad is best enjoyed fresh and crisp.
Broccoli Salad
Ingredients
- ½ cup crumbled bacon 60g
- ⅔ cup dried cranberries 85g
- ¼ teaspoon freshly ground black pepper
- ⅓ cup finely chopped red onion 50g
- 1 cup thick-shredded sharp cheddar cheese 115g
- ¼ cup sour cream 70g
- ¾ cup mayonnaise preferably olive oil-based (175g)
- 1 ½ tablespoons white wine vinegar
- ¼ teaspoon salt
- 3 tablespoons granulated sugar 40g
- ½ cup salted sunflower seeds 60g
- 5 –6 cups fresh broccoli florets about 2½ heads (450g)
Instructions
- Place the broccoli florets, cheddar cheese, cranberries, bacon, sunflower seeds, and diced red onion in a spacious mixing bowl. In a separate smaller bowl, blend the mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper until the mixture is smooth and homogeneous. Drizzle the prepared dressing over the broccoli mixture and thoroughly combine by tossing or stirring to ensure even coating. Though it can be served immediately, allow the salad to chill in the refrigerator for at least one hour to let the flavors meld. Stir well again just before serving. Keep refrigerated if not consumed immediately.
