Description

This broccoli salad is the perfect balance of creamy, tangy, salty, and sweet! Packed with cheddar cheese, dried cranberries, bacon, sunflower seeds, and tossed in a zesty mayo dressing, it’s the ultimate crowd-pleasing side for BBQs, potlucks, or weekday lunches.

Ingredients

5 to 6 cups broccoli florets (about 1 pound or 2½ heads of broccoli)
1 cup sharp cheddar cheese, thickly shredded
⅔ cup dried cranberries
½ cup crumbled bacon (about 8 slices if cooking fresh)
½ cup salted sunflower seeds
⅓ cup finely diced red onion
¾ cup mayonnaise (olive oil mayo preferred)
¼ cup sour cream or plain Greek yogurt
1½ tablespoons white wine vinegar or substitute with red wine, apple cider, or champagne vinegar
3 tablespoons sugar
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

In a large mixing bowl, combine broccoli florets, shredded cheddar, cranberries, bacon, sunflower seeds, and red onion.
In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth and creamy.
Pour the dressing over the broccoli mixture and toss well until everything is evenly coated.
You can serve immediately, but for best flavor, refrigerate the salad for at least 1 hour before serving.

Toss again before serving. Store leftovers in an airtight container in the fridge for up to 3–4 days.

Notes

For a lighter version, use plain Greek yogurt instead of sour cream and opt for reduced-fat cheese. Want it vegetarian? Simply omit the bacon or use a plant-based alternative. This salad tastes even better the next day, making it ideal for meal prep!

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American