Classic broccoli salad recipe! This easy recipe is made with bacon, cheese, and cranberries and has a simple homemade dressing for a tasty summer side dish.
The first time that I had broccoli salad was when I was trying a little bit of everything from an all-you-can-eat buffet. It was tasty, but it was really sweet and really mayonnaise-y.
I can never get enough easy side salads during the summer, and I liked the idea of making a coleslaw-like side salad with that was made with broccoli. I just wanted to make a lighter, tastier version that let the flavor of the ingredients come through.
So, I came up with this recipe that uses a few lighter swaps to give it plenty of crunch without drowning the salad in overly sweet dressing, and it has become one of my family’s favorite side dishes.
“It turned out amazing!! I sliced the carrots into short matchsticks (cut up longer matchsticks and just cut those in half), sliced some celery sticks on a bias, and shredded the cheese. Otherwise I prepared it exactly as directed.” – April
Ingredient notes and substitutions
- Vegetables: I use broccoli, celery, and carrots. However, feel free to add a little thinly sliced red onion if you prefer.
- Cheese: Feel free to substitute other types of cheese in place of the sharp cheese. I often buy cheese cubes if I’m short on time.
- Dried fruit: I like the tang of the dried cranberries, but golden or dark raisins will work in place of the cranberries.
- Mayonnaise: For mayonnaise, I use olive oil mayo, but feel free to use whatever type you like.
- Greek yogurt: I use non-fat plain Greek yogurt, but 2% or whole milk yogurt will also work.
- Sunflower seeds: You can substitute nuts, like almonds, if you prefer.
How to make broccoli salad
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Begin by chopping the veggies. I buy broccoli florets to cut down on the prep when I make this, but you can also chop heads of broccoli into florets.
Step 2: Add the chopped veggies to a large mixing bowl along with cheese, bacon, cranberries, and 3/4 cup sunflower seeds.
Step 3: In a separate small bowl, stir together the mayonnaise, Greek yogurt, vinegar, sugar, salt, and pepper. Start by adding less sugar, and then add more to taste.
Step 4: Add the dressing to the bowl with the veggies, and toss to combine everything. Either serve immediately or cover and chill until ready to serve.
Step 5: Top with remaining sunflower seeds just before serving.
Recipe Tips!
- Let it chill before serving: Chilling for at least 30 minutes helps the flavors come together.
- Don’t overdress the salad: Start with less dressing and add more as needed.
- Balance the flavors: If your dressing tastes too tangy, add a small amount of sugar to balance it. You can always add more sugar but can’t remove it, so I recommend starting with less and adding to taste.
- Add mix-ins just before serving: Ingredients like sunflower seeds stay crisp if added closer to serving time.
- Stir before serving: Give the salad a quick toss to redistribute the dressing.
Storage
Store any leftovers in an airtight container in the refrigerator. It will keep for about 3 days when properly stored in the fridge; however, it’s best the first 2 days.
More easy side salad recipes!
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Broccoli Salad
Equipment
- Large mixing bowl
Ingredients
Salad
- 5 cups broccoli florets cut into small pieces
- 1 ½ cups sliced carrots
- 1 cup chopped celery
- ½ cup sharp cheddar cheese in small cubes
- 3 strips bacon cooked and crumbled
- 1 cup sunflower seeds divided
- ½ cup dried sweetened cranberries
Dressing
- ½ cup mayonnaise
- ½ cup plain non-fat Greek yogurt
- 2-4 tablespoons granulated sugar depending on desired sweetness (I use 3 tablespoons)
- ¼ cup apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- In a large bowl, stir together vegetables, cheese, bacon, 3/4 cup sunflower seeds, and cranberries.5 cups broccoli florets, 1 ½ cups sliced carrots, 1 cup chopped celery, ½ cup sharp cheddar cheese, 3 strips bacon, 1 cup sunflower seeds, ½ cup dried sweetened cranberries
- Whisk mayonnaise, yogurt, sugar, vinegar, salt, and pepper together in a small bowl.½ cup mayonnaise, ½ cup plain non-fat Greek yogurt, 2-4 tablespoons granulated sugar, ¼ cup apple cider vinegar, ¼ teaspoon salt, ¼ teaspoon ground pepper
- Add dressing to salad, and toss to combine.
- Cover, and refrigerate until chilled.
- Serve cold, and top with remaining 1/4 cup sunflower seeds just before serving.
Video
Notes
- Vegetables: I use broccoli, celery, and carrots. However, feel free to add a little thinly sliced red onion if you prefer.
- Cheese: Feel free to substitute other types of cheese in place of the sharp cheese. I often buy cheese cubes if I’m short on time.
- Dried fruit: I like the tang of the dried cranberries, but golden or dark raisins will work in place of the cranberries.
- Mayonnaise: For mayonnaise, I use olive oil mayo, but feel free to use whatever type you like.
- Greek yogurt: I use non-fat plain Greek yogurt, but 2% or whole milk yogurt will also work.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Elena says
Definitely, the best salad. Thank you!
Kate says
Thank you!
Sally says
My husband is a big broccoli salad fan and he loved it. This is much healthier than the ones from the grocery store delis too, win win.
Kate says
Thanks! I’m glad that it was a hit!
Kate says
If you want to make this vegetarian, substitute chopped smoked almonds for the bacon.
Kate says
Thank you!
Marie says
My husband LOVED this salad! He always goes for broccoli salad on a salad bar and this was sooooo much better. Will make again and again.
Kate says
Thank you! I’m so glad that it was a hit! =) Thank you for taking the time to comment!
Ashlee says
Love! I made this to take to a barbeque, it was gone right away. Everyone liked it and I liked it was fresher and healthier.
Kate says
I’m so glad! Thank you for coming back to comment! =)
Jen says
I love this broccoli salad! Thanks!
Kate says
I’m so glad you liked it! Thanks!
Sarah says
Great recipe! I’ve been making it for years. The flavors are fantastic, and I like that the dressing isn’t just mayonnaise.
Kate says
Thank you! Glad you liked it! Thanks for taking the time to come back and comment!
Barb says
We are trying to eat healthier. My son and I aren’t big veggie eaters, so this in itself is proving to be a challenge…. I made this last night. I knew the hubby would like it. Cut the cheese into smaller cubes (soon doesn’t like cheese if it’s not melted and gooey :-(…). I think it had enough variety, crunchiness and sweetness. He ate all but a little which is good for him. Definitely a keeper! Thanks so much!
Kate says
I’m glad that you and your family enjoyed the salad! =)
Julie @ This Gal Cooks says
Yum yum. This looks good, Kate! :)
kateheartseating says
Thanks so much, Julie!! =)
Lisa@ Cooking with Curls says
I have never had broccoli salad before, but yours looks delicious! I’ll try just about anything with bacon in it :)
Sherri @The Well Floured Kitchen says
I’ll admit I never liked broccoli salad, but this combination of flavors is making me rethink. Cheese, Bacon, sunflower seeds.. yum!
kateheartseating says
Thanks! Well, I hope you enjoy this version if you try it! =)
DEBRA ELLIOTT says
I love broccoli! Yummy in my tummy! Stopping by from Wednesday Whatsits.
kateheartseating says
Thanks so much for stopping by!! =)
Amber @ Dessert Now, Dinner Later! says
I’ll admit I have never had broccoli salad with cubes of cheese, but hey, cheese makes everything better right? Thanks for sharing at Sweet & Savory Saturdays #16!
~Amber @ Dessert Now, Dinner Later!
https://dessertnowdinnerlater.blogspot.com
kateheartseating says
Yup! That’s practically the motto around my house. =)
Lyuba@willcookforsmiles says
I do love a broccoli salad! This sounds so delicious :)
kateheartseating says
Thanks so much!! =)
Don Hedger says
Your broccoli salad sounds interesting. I must try the cheddar in my next salad. I use water chestnuts, red onions and sweet red peppers with fat free miracle whip along with sunflower seeds and broccoli.
kateheartseating says
Water chestnuts would be great! I thought about putting red peppers in, but I wasn’t sure about them. Next time I’ll have to try it with the red pepper and water chestnuts. Thanks for the tip! =)
Bintu @ Recipes From A Pantry says
Perfect healthy summer salad – looks full of flavour and very colourful.
kateheartseating says
Thanks!! =)
Purabi Naha says
I am really impressed by the yummilicious picture….I think, I can eat this salad with broccoli the whole day and day after day….
kateheartseating says
Thanks so much!! =)
Sarah says
Broccoli salad is hands-down my favorite side salad. But too often it is like what you described… overly sweet, mayonnaise-y (a total turn-off for this gal), and full of raisins (also a turn-off). I love your version! I’m giving it a go pronto!
kateheartseating says
I didn’t even know there was a raisin version! This is our fav side salad, so I hope you enjoy it as much as we do!! =)
Happy Valley Chow says
Oh wow that salad looks incredible! Perfect side for a summer party :)
Happy Blogging!
Happy Valley Chow
kateheartseating says
Thanks! =)
marcie@flavorthemoments says
I love broccoli salad as a side dish during the summer months, especially. It’s so fresh and crunchy! Yours looks just delicious!
kateheartseating says
Thanks so much!! =)