Broccoli Salad Recipe

Ben Carraoli

I’ll never forget the first time I made this Broccoli Salad and how quickly it disappeared from the table. I loved how the crisp broccoli, sweet cranberries, salty bacon, and creamy dressing came together in every bite. When I prepared it for my family, everyone asked for seconds. It instantly became one of my favorite make-ahead side dishes.

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Total Time 1 10

Servings: 6

Ingredients Method Notes

Ingredients

5 –6 cups fresh broccoli florets – Fresh broccoli gives the best crunch. Avoid frozen broccoli because it becomes too soft and watery.
1 cup sharp cheddar cheese shredded – Freshly shredded cheese melts into the salad better and adds rich flavor.
⅔ cup dried cranberries – These add sweetness and balance the savory ingredients.
½ cup cooked bacon crumbled – Crispy bacon adds smoky, salty flavor.
½ cup salted sunflower seeds – They provide extra crunch and a nutty taste.
⅓ cup red onion finely chopped – Adds mild sharpness and color.
¾ cup mayonnaise – Creates the creamy base of the dressing.
¼ cup sour cream – Adds tanginess and lightens the texture.
1½ tablespoons white wine vinegar – Balances the sweetness with acidity.
3 tablespoons granulated sugar – Enhances flavor and rounds out the dressing.
¼ teaspoon salt – Brings all flavors together.
¼ teaspoon black pepper – Adds mild spice.

Method

Start by washing and thoroughly drying the broccoli. Cut it into small bite-sized florets for easy eating. Chop the red onion finely and cook the bacon until crispy, then crumble it. Shred the cheese fresh if possible for the best texture.
In a large bowl, combine the broccoli, cheddar cheese, cranberries, bacon, sunflower seeds, and red onion. Toss everything gently so the ingredients are evenly distributed. This step ensures every bite has a balanced mix of flavors.
In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper. Mix until smooth and creamy with no lumps. Taste and adjust seasoning if needed for sweetness or tang.
Pour the dressing over the salad mixture. Stir well until all ingredients are coated evenly. Cover the bowl and refrigerate for at least one hour before serving. This resting time improves flavor and texture.

Notes

I always let the salad chill for at least an hour because it tastes better after resting.
I prefer freshly cooked crispy bacon instead of pre-packaged bacon bits.
I cut the broccoli into very small pieces so the salad is easier to eat.
If I want extra freshness, I add a small squeeze of lemon juice.
I sometimes reduce sugar slightly when I prefer a less sweet version.