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

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

Preparing the Broccoli
Cut 4 cups fresh broccoli florets into small, bite-sized pieces for easier eating. For a slightly softer texture, you can blanch them in boiling water for 30–60 seconds, then drain and cool—but keeping them raw gives the best crunch.

Cooking the Bacon
Cook 6 slices bacon until crispy, then transfer to a paper towel-lined plate to drain. Once cooled, crumble into bite-sized pieces.

Making the Creamy Dressing
In a bowl, whisk together ½ 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 pepper to taste, adjusting sweetness and tang to your preference.

Assembling the Salad
In a large bowl, combine the broccoli, crumbled bacon, ½ cup shredded sharp cheddar cheese, ¼ cup thinly sliced green onion, ¼ cup sunflower seeds or chopped almonds, and ⅓ cup dried cranberries or raisins (optional).

Combining and Serving
Pour the dressing over the salad and toss well to coat everything evenly. For best flavor, refrigerate for at least 30 minutes before serving to allow the ingredients to meld. Serve chilled.