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An aerial view of a bowl filled with broccoli salad
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5 from 2 votes

Broccoli Salad

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 mins
Additional Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 498kcal
Author: Amy Nash



  • ½ pound of bacon cooked until crispy, then chopped
  • 6 cups broccoli florets about 1 pound
  • 1 ½ cups grated sharp cheddar cheese
  • ¾ cup dried cranberries
  • ½ cup salted sunflower seeds
  • ½ cup red onion chopped


  • ¾ cup mayo
  • ¼ cup sour cream
  • 2 Tablespoons apple cider vinegar
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • To cook the bacon, preheat oven to 425 degrees 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.
  • Combine broccoli florets, cheese, dried cranberries, sunflower seeds, and onion in a large serving bowl. Toss to evenly distribute the ingredients.
  • In a separate medium bowl, whisk together the mayo, sour cream, vinegar, sugar, salt, and 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 be serving.



  • White wine vinegar can be used instead of the apple cider vinegar.


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