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An aerial view of a bowl filled with broccoli salad
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5 from 6 votes

Broccoli Salad Recipe with Bacon

Broccoli Salad is a potluck classic that is loaded with simple but delicious flavors of crunchy broccoli, crisp bacon, dried cranberries, sunflower seeds, cheddar cheese, and red onion! It's quick and easy to throw together and makes a fantastic side dish for any cookout.
Prep Time10 minutes
Additional Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Author: Amy Nash

Ingredients

Salad

  • 1/2 pound bacon cooked until crispy, then chopped
  • 6 cups broccoli florets (about 1 pound)
  • 1 1/2 cups grated sharp cheddar cheese
  • 3/4 cup dried cranberries
  • 1/2 cup salted sunflower seeds
  • 1/2 cup red onion chopped

Dressing

  • 3/4 cup mayo
  • 1/4 cup sour cream
  • 2 Tablespoons apple cider vinegar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • To cook the bacon, preheat oven to 425°F. Arrange bacon slices in a single layer on a foil-lined baking sheet. Bake for 15-20 minutes until crispy. Remove bacon from baking sheet to drain on paper towels, then chop.
    1/2 pound bacon
  • Combine broccoli florets, cheese, dried cranberries, sunflower seeds, and onion in a large serving bowl. Toss to evenly distribute the ingredients.
    6 cups broccoli florets, 1 1/2 cups grated sharp cheddar cheese, 3/4 cup dried cranberries, 1/2 cup salted sunflower seeds, 1/2 cup red onion
  • In a separate medium bowl, whisk together the mayo, sour cream, vinegar, sugar, salt, and pepper.
    3/4 cup mayo, 1/4 cup sour cream, 2 Tablespoons apple cider vinegar, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper
  • Pour the dressing over the salad and toss well. The salad can be served immediately, although it's best if it can be placed in the fridge for at least 1 hour. Add bacon and toss again right before serving.

Video

Notes

  • White wine vinegar can be used instead of the apple cider vinegar.
  • This recipe is on page 124 of my cookbook, House of Nash Eats Everyday! 

Nutrition

Calories: 498kcal | Carbohydrates: 24g | Protein: 13g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 616mg | Potassium: 371mg | Fiber: 4g | Sugar: 16g | Vitamin A: 708IU | Vitamin C: 62mg | Calcium: 207mg | Iron: 1mg

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