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.

Broccoli Salad with Bacon, Cheddar & Cranberries

Description

A refreshing and crunchy broccoli salad featuring sharp cheddar cheese, dried cranberries, red onion, bacon, and sunflower kernels, all tossed in a creamy tangy dressing. Perfect as a side dish for any meal or a light snack.

Ingredients

Scale

Salad

6 cups broccoli florets broken into bite size pieces
1½ cups shredded sharp cheddar cheese
⅔ cup chopped craisins (dried cranberries)
⅔ cup diced red onion
⅔ cup cooked and crumbled bacon
½ cup sunflower kernels

Dressing

1¼ cup mayonnaise
½ cup sour cream
4 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper

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Instructions

Combine Salad Ingredients: Using an extra large mixing bowl, combine the broccoli florets, shredded sharp cheddar cheese, chopped craisins, diced red onion, cooked and crumbled bacon, and sunflower kernels. Mix well to distribute the ingredients evenly.
Prepare Dressing: In a medium size mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and freshly cracked black pepper until the dressing is smooth and well blended.
Toss Salad with Dressing: Pour the prepared dressing over the broccoli mixture. Stir thoroughly to ensure all the salad ingredients are completely coated with the dressing.
Chill Salad: Cover the bowl tightly with a lid or plastic wrap and refrigerate the salad for 1 hour to allow the flavors to meld and the salad to chill before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Use a bowl with a lid for storage instead of plastic wrap to keep the broccoli crisp and prevent odors.
For a lighter version, substitute mayonnaise with Greek yogurt and reduce sugar slightly.
Adding nuts like walnuts or pecans can add extra crunch and flavor if desired.

Nutrition

Serving Size: 1 cup
Calories: 200 kcal
Sugar: 5 g
Sodium: 300 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 20 mg