Loaded Broccoli Salad
This creamy broccoli salad combines crisp florets, smoky bacon, sharp cheddar, and sweet-tart cranberries in a tangy mayo-based dressing for a flavorful, crowd-pleasing side dish.
This vibrant broccoli salad is a delicious balance of textures and flavors, featuring crisp broccoli florets, smoky crumbled bacon, sharp cheddar cheese, and crunchy sunflower seeds or almonds. Green onions add a fresh bite, while optional dried cranberries or raisins provide a hint of sweetness. Tossed in a creamy, tangy dressing made with mayonnaise, sour cream, vinegar, and a touch of sugar or honey, this salad is both refreshing and satisfying. It’s perfect as a side dish for barbecues, potlucks, or weeknight meals, and can be made ahead for even better flavor.
Servings
4
Prep Time
20 minutes
Chill Time
40 minutes
Total Time
1 hour
Ingredients
Salad Base
4 cups fresh broccoli florets (bite-sized pieces)
6 slices bacon, cooked and crumbled
1/2 cup sharp cheddar cheese, shredded
1/4 cup green onion, thinly sliced
1/4 cup sunflower seeds or chopped almonds
1/3 cup dried cranberries or raisins (optional for a sweet contrast)
Creamy Dressing
1/2 cup mayonnaise
2 tbsp sour cream (or Greek yogurt for a tangier option)
1 tbsp apple cider vinegar (or white vinegar)
1 tbsp sugar or honey (adjust to taste)
Salt & pepper to taste
Instructions
Prep the Broccoli
Chop 4 cups fresh broccoli florets into bite-sized pieces. If you prefer a softer texture, blanch the florets in boiling water for 30 seconds, then shock them in ice water. Otherwise, leave them raw for extra crunch.
Cook the Bacon
Fry 6 slices of bacon until crispy, then drain and crumble into small pieces.
Mix the Dressing
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sour cream (or Greek yogurt), 1 tablespoon apple cider vinegar (or white vinegar), and 1 tablespoon sugar or honey. Season with salt and black pepper to taste.
Assemble the Salad
In a large bowl, combine the broccoli, bacon, 1/2 cup shredded sharp cheddar cheese, 1/4 cup thinly sliced green onion, 1/4 cup sunflower seeds or chopped almonds, and 1/3 cup dried cranberries or raisins (optional). Pour the dressing over and toss until everything is evenly coated.
Chill & Serve
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir again before serving, and enjoy.
Blanch if you prefer a softer texture — just boil for 30 seconds, then shock in ice water. Otherwise, leave it raw for crunch.
Bake or fry the bacon until crispy, then drain and crumble.
In a small bowl, whisk together mayo, sour cream, vinegar, and sugar. Add salt and pepper to taste.
In a large bowl, combine broccoli, bacon, cheddar, green onion, seeds/nuts, and cranberries.
Pour the dressing over and toss until everything is well coated.
Refrigerate for at least 30 minutes before serving. Stir again to freshen it up.
