There's something so wonderful about a salad that feels both fresh and indulgent at the same time. The Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe is exactly that—a lively mix of textures and flavors that makes any meal pop with a little extra personality and a lot of goodness.

A clear glass bowl filled with a broccoli salad made up of many green broccoli florets with a creamy white dressing mixed over them. Small pieces of light brown bacon, thin orange shredded cheese, dark red dried cranberries, and tiny beige sunflower seeds are scattered throughout the salad, adding texture and color. The bowl is placed on a white marbled surface, with a small white bowl of dried cranberries and a silver pepper grinder 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 Cranberries, Bacon, and Cheddar Recipe
Top Tip
How to Serve Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe

Why You'll Love This Recipe

I get asked often for easy salads that still have plenty of flavor and a bit of crunch. This Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe checks all those boxes every single time I make it, whether it’s a picnic, potluck, or just dinner at home.

Perfect Balance: Sweet cranberries, salty bacon, and sharp cheddar create a fantastic flavor combination you won’t get bored of.
Simple Prep: It comes together in about 10 minutes, making it great for busy days or last-minute guests.
Crunch & Creaminess: Broccoli and sunflower kernels bring crunch while the creamy dressing ties it all together beautifully.
Chill & Serve: The flavors meld in the fridge, so prepping ahead means you get tastier salad every time.

The image shows a close-up of a broccoli salad with three main layers. The bottom layer consists of vibrant green broccoli florets with a fresh texture. The middle layer includes small pieces of red onion and shredded light-colored cheese scattered evenly. On top, there are dark red dried cranberries mixed with bits of crunchy-looking bacon. Everything is coated with a creamy white dressing that lightly covers the ingredients. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe plays a role, making the salad taste balanced but interesting. When shopping, fresh broccoli is key, and don’t skip the bacon—it seriously transforms the salad.

Flat lay of vibrant green broccoli florets, shredded sharp cheddar cheese in bright orange piles, deep red dried cranberries, finely diced purple-red onion, golden brown cooked and crumbled bacon pieces, and scattered pale yellow sunflower kernels, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Broccoli florets: The base, packed with crunch and nutrition; bite-sized pieces make it easy to eat.
Sharp cheddar cheese: Adds a tangy creaminess that complements both the broccoli and crispy bacon.
Dried cranberries (craisins): Their sweetness contrasts the savory bacon perfectly while adding color and chew.
Red onion: Brings a mild bite and a bit of purple color that livens up the salad.
Bacon: Cooked until crisp, this is the salty, smoky punch that makes the salad memorable.
Sunflower kernels: Tossed in for extra crunch and a nutty flavor—you can substitute with chopped nuts if you prefer.
Mayonnaise: The creamy base of the dressing that helps everything stick and taste luscious.
Sour cream: Adds tanginess and smoothness to the dressing.
Apple cider vinegar: This bright acidity balances the richness of the bacon and mayo dressing.
Granulated sugar: Just enough sweetness to cut through and round out the flavors.
Kosher salt & fresh cracked black pepper: Essential seasonings to enhance and bring the whole salad together.

📝

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

This salad is honestly a playground for customization. I like to keep the essentials, but sometimes I swap a few ingredients or boost flavors depending on the occasion or what I have in the fridge.

Variation: One of my favorite tweaks is adding chopped apples or celery for extra crunch and a subtle sweetness that works wonderfully with the cranberries.
Dietary modification: To make it lighter, you can replace the mayo and sour cream with Greek yogurt for a healthier twist.
Seasonal change: In the summer, I sometimes throw in toasted pecans or almonds to add a warm, nutty element.

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

Step 1: Prep Your Ingredients

Start by breaking your broccoli into bite-sized florets. I like to rinse them and give them a good shake or two to remove any lingering grit. Chop your red onion finely so it blends nicely without overwhelming any bite. Cook your bacon until crispy—this is a must, so don’t rush it. Once cooked, drain on paper towels and crumble while still warm for best texture.

Step 2: Make the Dressing

Whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper in a medium bowl. I always taste as I go—adding a little more vinegar if I want brighter tang or tiny pinch of sugar if it needs balance. Smoothness here is key, so whisk until the sugar is fully dissolved.

Step 3: Combine & Chill

Toss broccoli, cheddar, cranberries, onion, bacon, and sunflower kernels in a large mixing bowl. Pour dressing over the top and stir gently but thoroughly until every bit is coated. Cover and chill in the fridge for at least 1 hour to let those flavors develop and the texture soften just enough.

Top Tip

After making this salad several times, I’ve learned a few things that help it shine every time. These tips will give your Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe the best flavor and texture balance possible.

Don’t Skip the Bacon Crispness: Crispy bacon provides a texture contrast that soggy bacon can't match – cook it slowly and drain well.
Toss Dressing Gently: To avoid bruising the broccoli florets, fold the dressing in gently instead of stirring aggressively.
Chill Time Matters: Give the salad at least one hour in the fridge to let flavors mingle, but no more than overnight to keep ingredients crisp.
Use Fresh Broccoli: Fresher broccoli gives a crisp bite and vibrant green color—avoid pre-cut packages that sit too long.

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

Garnishes

I like to sprinkle a few extra sunflower seeds on top right before serving for an appealing crunch and nutty kick. Sometimes, a little fresh chopped parsley or chives gives a nice color pop and fresh aroma, which brightens the whole dish.

Side Dishes

This salad pairs beautifully with grilled chicken or a simple roast meat. I also love serving it alongside baked potatoes or corn on the cob for a classic summer spread that feels hearty but fresh.

Creative Ways to Present

For potlucks or special occasions, I’ve arranged the salad beautifully in a wide, shallow bowl with cranberries and bacon crumbles artistically sprinkled on top. It always earns compliments before anyone even tastes it!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container with a tight-fitting lid to keep it fresh and prevent sogginess. I’ve noticed plastic wrap tends to trap moisture and soften the broccoli too much, so a sealed container works much better. It stays good for about 3 days in the fridge.

Freezing

This salad doesn’t freeze well because the texture of broccoli and dressing changes when thawed. I’d recommend making just enough to enjoy fresh or saving leftovers for up to a few days only.

Reheating

Since this salad is served cold, reheating isn’t necessary or recommended—you want to keep that crisp texture and fresh flavors. Just give it a gentle stir before serving leftover portions to redistribute dressing.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

Frozen broccoli tends to be softer and releases more moisture once thawed, which can make this salad soggy. For the best crunch and texture, fresh broccoli florets are highly recommended.

Is there a vegetarian version of this Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe?

Absolutely! Simply omit the bacon and add extra sunflower kernels or toasted nuts like pecans or walnuts for a good crunch and nuttiness. You can also boost flavor with a splash of smoked paprika in the dressing.

How far in advance can I make this salad?

You can make this broccoli salad up to 24 hours in advance. Chilling it for at least an hour is ideal to let flavors meld, but avoid making it too far ahead to keep the broccoli crisp and fresh.

Can I substitute the sunflower kernels with something else?

Yes, you can substitute sunflower kernels with nuts like chopped almonds, pecans, or walnuts depending on your preference and dietary needs. Just toast them lightly to bring out the flavor and maintain that crunch.

Final Thoughts

This Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe is definitely one of the staples I always come back to. It’s just so versatile, easy, and crowd-pleasing. Next time you want a dish that’s fresh yet packed with flavor and texture, give this a go—you’ll be amazed at how it brightens your meal and your mood.