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
Blanch if you prefer a softer texture — just boil for 30 seconds, then shock in ice water. Otherwise, leave it raw for crunch.
Cook the Bacon
Bake or fry until crispy, then drain and crumble.
Mix Dressing
In a small bowl, whisk together mayo, sour cream, vinegar, and sugar. Add salt and pepper to taste.
Assemble Salad
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.
Chill
Refrigerate for at least 30 minutes before serving. Stir again to freshen it up.
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.
