Broccoli Salad | Classic Crunchy Side Dish

1. Introduction

Broccoli Salad is one of those dependable dishes you can bring to any gathering and watch disappear quickly. It’s crunchy, colorful, and coated in a creamy dressing that ties everything together. The combination of crisp broccoli, sharp red onion, smoky bacon, sweet dried cranberries, and cheddar cheese creates a perfect balance of flavor and texture.

This recipe is simple, straightforward, and ideal for make-ahead meals. You’ll learn how to prepare the ingredients properly, how to keep the broccoli crisp, and how to adjust the dressing to suit your preferred level of sweetness or tang. Whether it’s for a picnic, potluck, or family dinner, this salad fits right in.

2. Ingredients Breakdown

Broccoli

Fresh, crisp broccoli florets form the bulk of the salad. Chop them small for easy eating.

Bacon

Cooked and crumbled bacon adds savory crunch and smoky depth.

Red Onion

Thinly sliced red onion provides sharpness and color.

Dried Cranberries

Add sweetness and chewy texture. Raisins or cherries also work.

Cheddar Cheese

Freshly shredded cheddar blends smoothly with the dressing.

Sunflower Seeds (Optional)

Offer a nutty crunch without overpowering the other ingredients.

Creamy Dressing

A mix of mayonnaise, vinegar, and a touch of sugar. It coats the broccoli without making it heavy.

Substitutions

Bacon → Turkey bacon or vegetarian bacon
Cranberries → Raisins or dried cherries
Cheddar → Colby Jack or Monterey Jack
Sunflower seeds → Almonds or pumpkin seeds
Mayo → Greek yogurt for a lighter version

3. Step-by-Step Instructions

1. Prepare the Broccoli

Wash broccoli thoroughly and cut into bite-sized florets. Pat dry to prevent watery dressing.

2. Cook the Bacon

Fry bacon until crisp, then drain on paper towels. Chop into small pieces.

3. Slice the Onion

Thinly slice or finely dice the red onion for even distribution.

4. Make the Dressing

Whisk mayonnaise, white vinegar, sugar, salt, and pepper until smooth. Adjust sweetness or acidity to taste.

5. Assemble the Salad

Place broccoli, cranberries, red onion, shredded cheddar, sunflower seeds, and bacon in a large mixing bowl.

6. Add the Dressing

Pour the dressing over the mixture and toss until evenly coated.

7. Chill and Serve

Refrigerate for at least 1 hour. Chilling allows flavors to blend and the broccoli to soften slightly.

4. Tips and Variations

Keep broccoli completely dry for the creamiest texture.
Add halved grapes for extra sweetness.
Mix in cooked chicken for a protein-packed version.
Substitute half the mayo with Greek yogurt for a lighter dressing.
Add apple slices for crunch and freshness.

5. Serving Suggestions

Best Side Pairings

Grilled chicken or steak
Burgers
Barbecue ribs
Sandwich platters

Garnish Ideas

Extra sunflower seeds
Fresh parsley
Cracked pepper
Extra bacon crumbles

Drink Pairings

Iced tea
Lemonade
Crisp white wine such as Pinot Grigio
Sparkling water with lime

6. Storage and Reheating Instructions

Store in an airtight container in the refrigerator for 3–4 days.
Do not freeze; the salad will lose texture.
Stir before serving to refresh the dressing.
Add seeds or nuts just before serving to keep them crunchy.

7. Recipe Notes

Chop broccoli into small, even pieces for easier mixing.
Freshly shredded cheddar melts into the dressing better.
Bacon stays crisp longer when added just before serving.
Best flavor develops after at least 1 hour of chilling.

8. Nutrition Information (Per Serving)

Nutrient	Amount
Calories	290
Fat	21g
Saturated Fat	6g
Carbohydrates	15g
Sugar	9g
Fiber	3g
Protein	9g
Sodium	410mg
Cholesterol	35mg
Calcium	120mg
Iron	1.5mg

Nutrition information is an estimate and may vary based on specific ingredients used.

9. Recipe Card Summary

Course: Salad
Cuisine: American
Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

5 cups broccoli florets
6 slices bacon, cooked and crumbled
½ red onion, sliced
½ cup dried cranberries
1 cup shredded cheddar cheese
¼ cup sunflower seeds
1 cup mayonnaise
2 tbsp white vinegar
1 tbsp sugar
Salt and pepper

Instructions

Chop broccoli into small florets and dry thoroughly.
Cook bacon until crisp; chop.
Slice red onion thinly.
Whisk mayo, vinegar, sugar, salt, and pepper into a smooth dressing.
Combine broccoli, bacon, onion, cranberries, cheese, and seeds in a bowl.
Add dressing and toss until coated.
Chill one hour before serving.

Notes

Add bacon just before serving for maximum crispness.
Keep broccoli dry to avoid watering down the dressing.

Diet Tags

Gluten-free
Low-carb
High-protein (with bacon and cheese)

Health Benefits

Broccoli is rich in vitamins C and K and provides fiber.
Cranberries offer antioxidants and natural sweetness.
Sunflower seeds add healthy fats and minerals.
Cheddar and bacon contribute protein and flavor in moderation.

FAQs

1. Can I make Broccoli Salad the night before?
Yes, it actually tastes better after chilling, but add seeds and bacon right before serving.

2. Can I use frozen broccoli?
No, frozen broccoli becomes mushy and watery.

3. Can I make this salad lighter?
Use half mayo and half Greek yogurt, or all yogurt if preferred.

4. How do I keep the broccoli from being too hard?
Chill the salad for at least 1 hour after mixing; the dressing softens it slightly.

5. Can I add other vegetables?
Yes, carrots, cauliflower, peas, or bell peppers work well.

Final Thoughts

Broccoli Salad is a reliable and flavorful side dish that suits everything from weeknight dinners to family gatherings. With its mix of crunch, creaminess, and balanced sweetness, it’s a recipe that always delivers. Prepare it fresh, chill it well, and enjoy a salad that brings both color and flavor to the table.