There’s just something about a good broccoli salad that never goes out of style. This Broccoli Salad with Cheese, Bacon & Cranberries is one of those timeless recipes that always brings people back for seconds. It’s crunchy, colorful, and packed with flavor—everything you want in a side dish.
This salad has made its way to more family gatherings and cookouts than I can count. It’s the one I always bring when I need something that’s easy to make ahead but still feels special. The crisp broccoli gives it that fresh bite, while the cheddar cheese adds creamy richness. The sweet-tart dried cranberries and sunflower seeds bring a fun mix of textures, and that crispy bacon? Well, that’s the secret that keeps everyone coming back for “just one more scoop.”
I like to cook my bacon in the oven on a rack set over a sheet pan—no splatter, easy cleanup, and perfectly crisp every time. Once it’s all mixed together with the tangy white wine vinegar dressing, you get that perfect balance of sweet, savory, and tangy in every forkful. Whether you’re serving it next to grilled chicken in the summer or bringing it to your Thanksgiving table, this salad fits right in all year long.
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🥦 Why You’ll Love This Recipe
This salad checks all the boxes—it’s quick, colorful, and full of flavor. The fresh broccoli holds up beautifully under the creamy dressing, so it’s perfect for making ahead. The sweetness from the cranberries pairs perfectly with the smoky bacon and sharp cheddar, and the sunflower seeds give it that irresistible crunch.
You can serve this salad as a side for just about anything—burgers, grilled meats, sandwiches, or even on its own for a light lunch. It’s bright, balanced, and always a crowd favorite.
🧺 Ingredients You’ll Need
For the Salad
- 6 cups fresh broccoli florets, cut into small bite-sized pieces
- ½ sweet onion, finely diced
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup shredded cheddar cheese
- ½ cup dried cranberries
- ¼ cup sunflower seeds
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- Salt and pepper, to taste
👩🍳 How to Make Broccoli Salad
- Prep the broccoli: Cut broccoli into small florets. You can keep it raw for extra crunch, or blanch it briefly for a softer texture. To blanch, boil for 1–2 minutes, then plunge into ice water to stop the cooking and keep that bright green color. Drain well.
- Cook the bacon: Place bacon on a baking rack set over a sheet pan. Bake at 400°F for about 15–18 minutes, or until crispy. Once cooled, crumble it into small pieces.
- Mix the dressing: In a small bowl, whisk together mayonnaise, white wine vinegar, sugar, salt, and pepper until smooth and creamy.
- Combine ingredients: In a large mixing bowl, add broccoli, onion, bacon, cheese, cranberries, and sunflower seeds. Pour the dressing over top and toss until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 1 hour before serving. This gives all those flavors time to blend together perfectly.
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💡 Helpful Tips
- Make it ahead: This salad tastes even better the next day, making it great for meal prep or potlucks.
- Add-ins: Try tossing in diced apples, raisins, or even chopped pecans for extra texture.
- Cheese swap: Sharp cheddar is classic, but you can mix it up with Colby Jack or Swiss.
💬 FAQ
Do I have to blanch the broccoli?
Nope! If you like extra crunch, keep it raw. Blanching just softens it slightly and brightens the color.
Can I use a different dressing?
Yes! A light ranch or Greek yogurt-based dressing works great, too. The key is keeping a little tang to balance the bacon and cheese.
How long will it last in the fridge?
Broccoli salad stays fresh for up to 3 days when stored in an airtight container. Just give it a quick toss before serving again.
🧊 Storage Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re preparing it ahead, wait to add the dressing until a few hours before serving to keep the broccoli crisp.
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Broccoli Salad Recipe
Equipment
- baking sheet for bacon
Ingredients
salad
- 10 cups fresh broccoli cut into bite size florets and blanched. You do not have to blanch the broccoli. Blanching brings out the bright green color. see notes on how to blanch.
- 8 slices bacon cooked and crumbled
- 1/2 cup dried cranberries or raisins
- 1/2 cup onion use a sweet onion or a red onion chopped
- 1/4 cup salted sunflower seeds
- 1/2 cup shredded cheddar cheese or lowfat mozzarella shredded cheese
dressing
- 1 cup mayonaise
- 2 Tbsp white wine vinegar you can substitute white or apple cider vinegar
- 2 Tbsp white sugar or honey
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cut broccoli into small florets. Blanch in boiling water for 1–2 minutes if desired, then transfer to an ice bath. Drain well.
- Cook bacon on a rack over a baking sheet at 400°F for 15–18 minutes. Crumble once cooled.
- In a small bowl, whisk together mayonnaise, white wine vinegar, sugar, salt, and pepper until smooth.
- Combine broccoli, onion, bacon, cheese, cranberries, and sunflower seeds in a large bowl.
- Pour dressing over the top and toss until evenly coated. Chill for 1 hour before serving.