Broccoli Salad with Bacon, Cheddar & Cranberries

Nothing beats the crunchy, tangy, and slightly sweet combo in this Broccoli Salad with Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe. The way the creamy dressing hugs every bit of freshness here is simply irresistible. It’s one of those salads that’s both comforting and refreshing—a real crowd-pleaser every time.

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 Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe
Top Tip
How to Serve Broccoli Salad with Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Salad with Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe

Why You'll Love This Recipe

This salad holds a special place in my heart because it’s so simple yet packed with layers of flavor and texture. Every bite offers a perfect bite of crispy broccoli, salty bacon, sharp cheddar, bright cranberries, and crunchy sunflower kernels—all balanced with a tangy, creamy dressing that ties it together beautifully.

Perfect texture combo: The crack of fresh broccoli meets chewy cranberries and crispy bacon, making every bite exciting.
Easy to assemble: It’s a no-fuss recipe that comes together in about 10 minutes, leaving you more time to socialize or prep other dishes.
Great for any occasion: Whether it’s a family dinner, picnic, or potluck, this salad always stands out and disappears fast!
Make ahead friendly: It tastes even better after chilling, so prepping in advance makes entertaining stress-free.

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

The magic here comes from combining fresh, crisp broccoli with sharp, tangy, salty, and sweet elements — each ingredient playing its perfect role. Shopping tip? Choose bright green broccoli and good-quality bacon you’d happily snack on by itself. Freshness makes all the difference!

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: Crunchy and fresh, broccoli forms the base with its vibrant texture and mild flavor.
Sharp cheddar cheese: Adds creamy, tangy depth and pairs wonderfully with bacon.
Craisins (dried cranberries): Bring a punch of sweetness and chewiness that balances the savory elements.
Red onion: Offers a gentle bite and bright color; if you want milder, soak sliced onion in cold water for a few minutes.
Bacon: Crispy and salty, this is key to infusing rich flavor throughout the salad.
Sunflower kernels: For an extra crunch and nutty undertone without overpowering the salad.
Mayonnaise & sour cream: Creamy base of the dressing, adding richness and smooth texture.
Apple cider vinegar: Brings a bright tang that lifts the whole salad and balances the creaminess.
Granulated sugar: Just enough sweetness to round out the flavors.
Kosher salt & black pepper: Essential seasonings to bring all ingredients 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 Broccoli Salad with Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe over the years, and I love encouraging you to swap ingredients based on your cravings or what’s in the pantry. Feel free to tweak it to your taste—make it yours.

Variation: Sometimes I swap out the sunflower kernels for chopped pecans or walnuts if I want a deeper, woodsy crunch. It adds a lovely nutty twist.
Make it lighter: If you prefer a lighter version, mix Greek yogurt with the sour cream and mayo to cut down on richness but keep creaminess intact.
Change up the fruit: Fresh apple cubes or even chopped mango can replace cranberries for a refreshing spin.
Serve as a wrap: I sometimes spoon it inside warm tortillas with grilled chicken for a fun, portable lunch option.

Step-by-Step: How I Make Broccoli Salad with Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe

Step 1: Prep and Combine Your Salad Base

I like to start by breaking the broccoli into bite-size florets—it’s important that they’re not too big, or they can be hard to eat in a salad. Then, toss together the broccoli, shredded sharp cheddar, chopped craisins, diced red onion, cooked bacon bits, and sunflower kernels in a large bowl. Make sure everything is evenly mixed so you get a bit of each in every forkful.

Step 2: Whisk Up the Creamy Dressing

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and fresh cracked black pepper. The sugar melts into the vinegar and mayo for a beautifully balanced dressing that's tangy with a touch of sweetness—this really is the heart of the salad.

Step 3: Combine and Chill

Pour the dressing over the salad mix and stir everything until the broccoli, cheese, bacon, and cranberries are well coated. Cover your bowl tightly and pop it in the fridge for at least one hour before serving. This chilling step is crucial—it lets the flavors meld and the broccoli soften slightly without losing its crunch.

Top Tip

From my many times making this salad, I’ve learned a few tricks that make a big difference in texture and flavor. Try these out so your salad turns out just like mine (or better!):

Use fresh, firm broccoli: Soft or aging broccoli can make your salad soggy fast, so choose firm heads with tight florets.
Chill time matters: Don’t rush the chill—letting the salad rest allows the flavors to marry and the broccoli to absorb some dressing.
Cook bacon well: Crispy bacon adds that irresistible crunch and smoky saltiness; soft bacon just won’t do.
Don’t overdress: You want everything lightly coated, not swimming—too much dressing can weigh down the broccoli and make it mushy.

How to Serve Broccoli Salad with Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe

Garnishes

I usually top this salad with a few more sunflower kernels or extra crispy bacon bits right before serving—it gives a fresh burst of texture and makes it look extra inviting. Sometimes a sprinkle of finely chopped fresh parsley also adds a nice herbal brightness and color contrast.

Side Dishes

This salad pairs beautifully with grilled chicken or a barbecue feast. I often serve it alongside roasted potatoes or a light pasta dish—for picnics, it’s a star alongside sandwiches or burgers.

Creative Ways to Present

For a gathering, I’ve also served this salad in hollowed-out mini bell peppers or cherry tomato cups for bite-sized, colorful appetizers. Another fun idea is layering it in a clear glass trifle bowl to show off the vibrant layers—it’s as pretty as it is tasty!

Make Ahead and Storage

Storing Leftovers

Leftovers store best in an airtight container in the fridge for up to 3 days. I find using a bowl with a tight-fitting lid prevents sogginess better than plastic wrap since it limits moisture buildup and keeps the broccoli crisp longer.

Freezing

I don’t recommend freezing this salad because the fresh vegetables and creamy dressing don’t hold up well after thawing—they tend to get watery and lose their crunch, which makes the salad less appealing.

Reheating

This salad is best served cold or at room temperature, so I usually don’t reheat leftovers. If you want to bring it out of the fridge before serving, I set it out for about 15 minutes to take the chill off—that way the flavors open up nicely.

Frequently Asked Questions:

Can I make this broccoli salad vegan or dairy-free?

You can absolutely adapt this recipe to be vegan/dairy-free by swapping the mayo and sour cream for plant-based versions and omitting the cheddar cheese or using a vegan cheese alternative. Make sure the bacon is replaced with a vegan bacon substitute or smoky roasted chickpeas for crunch.

How far ahead can I prepare the broccoli salad?

I recommend making this salad up to 24 hours in advance. Chilling it overnight lets the flavors fully develop while maintaining the broccoli’s crunch. Just keep it tightly covered in the fridge until ready to serve.

Can I substitute other nuts or seeds for sunflower kernels?

Yes! Walnuts, pecans, or sliced almonds all work beautifully and offer different flavor profiles and textures. Just toast them lightly for even better flavor. Seeds like pumpkin seeds are also a tasty alternative.

Is it okay to use frozen broccoli for this salad?

I strongly recommend using fresh broccoli for this recipe. Frozen broccoli tends to release moisture when thawed, which can make your salad watery and soggy. Fresh broccoli maintains the crispness that makes this salad so delicious.

Final Thoughts

This Broccoli Salad with Bacon, Cheddar, Cranberries and Sunflower Kernels Recipe has been a go-to in my kitchen for years because it’s just so darn satisfying and easy to make. It’s the kind of salad that surprises people—they expect something ordinary but get a flavor party instead. I can’t wait for you to try it and hear how it becomes a classic in your home too.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way