There’s something about the crunch of fresh broccoli mingling with sharp cheddar, sweet cranberries, smoky bacon, and nutty sunflower seeds that really hits the spot. This Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe is one of those salads that becomes an instant favorite at any gathering or weeknight dinner.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe
- Top Tip
- How to Serve Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe
Why You'll Love This Recipe
This broccoli salad isn’t just tasty—it’s a colorful, textural party in your mouth that’s irresistibly satisfying. I love making it because it’s as simple as tossing ingredients together, yet the flavor combo is surprisingly sophisticated and comforting.
- Balanced Flavors: The tangy dressing complements the sweetness of cranberries and the saltiness of bacon perfectly.
- Crunch Factor: Fresh broccoli and sunflower seeds add a wonderful crispness that never gets soggy.
- Make Ahead Friendly: It chills beautifully, making it a smart choice for potlucks or busy weeknights.
- Easy to Customize: There’s plenty of room to tweak and add your favorites while keeping it simple.
Ingredients & Why They Work
Each element in this salad plays a starring role, contributing to its unforgettable texture and flavor. Shopping for the freshest broccoli and crisp bacon makes all the difference here, and using quality sharp cheddar takes it up a notch.
- Broccoli florets: Fresh is key—look for firm, bright green florets with tight buds for the best crunch.
- Shredded sharp cheddar cheese: Sharp cheddar adds depth and a creamy bite that balances the sweeter ingredients.
- Dried cranberries (craisins): These sweet-tart morsels bring a pop of color and a juicy burst of flavor.
- Diced red onion: Adds a mild oniony bite that wakes up the palate without overpowering.
- Cooked and crumbled bacon: Smoky and salty bacon adds an indulgent crunch that makes the salad crave-worthy.
- Sunflower seeds: These little seeds add a nutty texture and keep the crunch coming.
- Mayonnaise: The creamy base for the dressing, it binds everything together with richness.
- Sour cream: Adds a tangy creaminess that lightens the dressing’s texture.
- Apple cider vinegar: Brings brightness and a touch of acidity to balance the creaminess.
- Granulated sugar: Just enough sweetness to round out the flavors without being over the top.
- Kosher salt and fresh cracked black pepper: Essential seasoning to bring all the tastes to life.
Make It Your Way
I’ve played around with this salad plenty of times, tweaking it just a bit to match whatever’s in my fridge or my mood. That’s the joy of this recipe—you can make it truly yours with small, easy changes.
- Variation: I sometimes swap out the sunflower seeds for chopped pecans or walnuts when I want a toastier crunch and a slightly different nutty flavor. It adds a nice warmth.
- Dietary swap: For a lighter version, I’ve tried Greek yogurt in the dressing instead of sour cream, which keeps the creaminess but adds extra protein.
- Seasonal twist: In the fall, adding diced apple chunks instead of cranberries gives the salad a fresher sweetness and more crunch.
- Make it vegetarian: Simply omit the bacon or use a smoky tempeh crumble if you want that depth without meat.
Step-by-Step: How I Make Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe
Step 1: Prep Your Ingredients with Care
Start by breaking your broccoli into bite-sized florets and giving them a quick rinse. Pat them dry well—too much water means soggy salad later. While that’s drying, I dice the red onion finely so the sharp onions blend smoothly without overpowering any bites. Don’t forget to cook and crumble your bacon to crispy perfection—crispy bits give such a satisfying texture contrast.
Step 2: Mix the Salad Components
Grab an extra-large bowl and toss together the broccoli florets, shredded cheddar, cranberries, diced onion, bacon, and sunflower seeds. I like giving it a gentle stir here just to combine so every bite has a little of each flavor and texture.
Step 3: Whisk Up the Creamy Dressing
In a medium bowl, whisk mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and freshly cracked black pepper until it’s completely smooth. I find whisking by hand helps the sugar dissolve perfectly and blends the flavors nicely.
Step 4: Combine and Chill
Pour the dressing over the salad components and stir until everything is evenly coated. Cover tightly (a bowl with a lid works best) and pop it in the fridge for at least an hour. This chilling time lets those flavors marry and the broccoli stay crisp yet perfectly tender in dressing.
Top Tip
From my experience making this broccoli salad multiple times, a few small touches have made all the difference in keeping the salad fresh, crunchy, and bursting with flavor.
- Use Fresh Broccoli: I learned the hard way that older broccoli gets mushy and dull in flavor after sitting in dressing. Always pick vibrant florets for the best crunch and color.
- Dry Your Broccoli Thoroughly: Excess moisture causes watery dressing and soggy texture. After washing, lay broccoli out on a clean towel or use a salad spinner for best results.
- Chill Well: Giving the salad at least one hour in the fridge lets flavors meld and keeps everything firm but tender—don’t skip this!
- Store Smart: Keep leftovers in a sealed container instead of plastic wrap to prevent the broccoli from sweating and going limp.
How to Serve Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe
Garnishes
I love sprinkling a little extra sharp cheddar or extra crispy bacon on top right before serving—it gives a fresh burst of flavor and makes it feel special. Sometimes I add a few extra sunflower seeds for crunch, or finely chopped fresh parsley to brighten it up visually and flavor-wise.
Side Dishes
This salad pairs beautifully with grilled chicken or a juicy burger for a quick summer dinner. It also works equally well alongside classic BBQ ribs, or as part of a picnic spread with sandwiches and fresh fruit. I sometimes serve it with baked potatoes or cornbread to round out the meal.
Creative Ways to Present
For special occasions, I’ve served this broccoli salad in hollowed-out mini pumpkins or large cherry tomatoes as edible bowls—guests loved the fun presentation. You can also layer it in a mason jar with all ingredients neatly separated for a grab-and-go lunch that looks gorgeous.
Make Ahead and Storage
Storing Leftovers
I store leftover broccoli salad in an airtight container with a lid in the fridge, which keeps it fresh for up to 3 days. I recommend against covering with plastic wrap because trapped moisture can make the broccoli soft. Just keep it chilled and enjoy within a few days for best texture.
Freezing
Freezing this salad isn’t the best idea because the fresh broccoli and creamy dressing don’t hold up well once thawed—they tend to become watery and mushy. I’d suggest making a fresh batch instead.
Reheating
This salad is really meant to be served cold or at room temperature, so reheating isn’t necessary. Just take it out of the fridge about 10 minutes before serving to take the chill off if you prefer.
Frequently Asked Questions:
Frozen broccoli tends to be too soft and watery for this salad. Fresh broccoli provides the best crunch and texture, so it’s really worth using fresh florets for this recipe.
Leftovers will keep in an airtight container in the fridge for up to 3 days. To maintain the best texture, use a lidded container to avoid sogginess caused by moisture buildup.
Absolutely! To make it vegetarian, simply omit the bacon. For a vegan version, substitute mayonnaise and sour cream with vegan alternatives and replace bacon with smoky tempeh or coconut bacon for similar flavor and texture.
The key is thoroughly drying the broccoli after washing and using a dressing that’s not too watery. Also, toss the salad just before serving or chill it covered tightly in a container rather than wrapped in plastic to reduce moisture buildup.
Final Thoughts
This Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe is one I keep coming back to because it’s just so dependable and delicious. Every time I make it, friends and family ask for seconds. You’ll enjoy how easy it is to put together, how flexible it is with your favorite add-ins, and most of all—how your taste buds light up with every crunchy, creamy bite. Give it a try, and I’m confident it will become a beloved staple in your recipe collection too!
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Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A vibrant and crunchy broccoli salad combining fresh broccoli florets with sharp cheddar, sweet craisins, savory bacon, and sunflower kernels, all tossed in a creamy, tangy dressing made from mayonnaise, sour cream, apple cider vinegar, and a hint of sugar.
Ingredients
Salad
- 6 cups broccoli florets broken into bite size pieces
- 1½ cups shredded sharp cheddar cheese
- ⅔ cup chopped craisins (dried cranberries)
- ⅔ cup diced red onion
- ⅔ cup cooked and crumbled bacon
- ½ cup sunflower kernels
Dressing
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Combine Salad Ingredients: Using an extra large mixing bowl, combine the broccoli florets, shredded sharp cheddar cheese, chopped craisins, diced red onion, crumbled bacon, and sunflower kernels until evenly mixed.
- Prepare Dressing: In a medium size mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and fresh cracked black pepper until the dressing is smooth and well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the broccoli mixture. Stir thoroughly to ensure all salad ingredients are completely coated with the dressing.
- Chill Salad: Cover the bowl tightly with a lid or plastic wrap and refrigerate for 1 hour to allow flavors to meld and the salad to chill before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Use a bowl with a lid instead of just plastic wrap to prevent broccoli from becoming soggy and to contain any salad odors.
- For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
- Ensure broccoli florets are cut into small, bite-sized pieces for easy eating and better integration with other ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
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