Name: Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Seeds Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 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

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.

A clear glass bowl is filled with a colorful broccoli salad consisting of bright green broccoli pieces evenly mixed with shredded orange cheese, dark red dried cranberries, small light brown nut pieces, and bits of pale purple onion. The salad is lightly coated with a creamy white dressing, giving it a slightly glossy texture. The bowl sits on a white marbled surface with a small white bowl of extra dried cranberries partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

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.

The image shows a close-up of a creamy broccoli salad with three main layers. The first layer includes bright green broccoli florets that have a fresh and slightly rough texture. The second layer contains small pieces of purple-red dried cranberries scattered evenly throughout the salad, adding a pop of dark color. The third layer features a creamy white dressing that lightly coats the broccoli and cranberries, giving a smooth texture with some small bits of chopped red onion mixed in. There are also thin pieces of light brown shredded cheese spread across the salad. The salad is on a wooden spoon, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh bright green broccoli florets, sharp shredded cheddar cheese in vibrant orange piles, deep red chopped craisins, finely diced vivid purple red onion, crispy crumbled golden brown bacon, and light beige sunflower kernels, all beautifully arranged in small neat piles on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use frozen broccoli in this salad?

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.

How long can I store leftover broccoli salad?

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.

Can I make this salad vegan or vegetarian?

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.

What’s the best way to prevent soggy broccoli in salads?

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!