Broccoli Salad with Bacon, Cheddar, and Sunflower Seeds

Broccoli Salad with Bacon, Cheddar, and Sunflower Seeds is a classic, crowd-pleasing dish that brings together a mix of crunchy, savory, and slightly sweet flavors. It’s a perfect balance of textures — crisp broccoli florets, salty bacon bits, sharp cheddar cheese, and nutty sunflower seeds — all coated in a creamy, tangy dressing made from mayonnaise, vinegar, and a touch of sugar.

This salad is a wonderful addition to picnics, potlucks, BBQs, or even as a refreshing side dish for everyday meals. This version is not only vibrant and delicious but also easy to make ahead, making it ideal for busy schedules or gatherings. It’s a wonderful way to enjoy broccoli in its raw, crisp form while pairing it with indulgent and satisfying ingredients.

Why I Love This Recipe

I love this recipe because it perfectly marries comfort and freshness. The combination of crunchy broccoli, creamy dressing, smoky bacon, and sharp cheddar creates a beautiful contrast in every bite.

It’s a salad that feels hearty enough to stand on its own yet light enough to complement grilled meats or sandwiches. Another reason I adore this dish is its versatility — you can easily adapt it to your taste.

Why It’s a Must-Try Dish

This salad is a must-try because it transforms raw broccoli into something extraordinary. Even people who aren’t big fans of broccoli tend to fall in love with it after one bite!

The creamy dressing softens the broccoli just slightly, the bacon adds a smoky crunch, and the cheddar lends richness.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes (for bacon)
• Total Time: 30 minutes
• Servings: 6 servings
• Calories: Approximately 290 kcal per serving
• Cuisine: American
• Course: Salad / Side Dish

Ingredients

For the Salad:

• 5 cups fresh broccoli florets (about 2 medium heads of broccoli)
• 6 slices bacon, cooked crisp and crumbled
• 1 cup sharp cheddar cheese, shredded
• 1/3 cup sunflower seeds (hulled and unsalted or lightly salted)
• 1/2 small red onion, finely chopped
• 1/2 cup dried cranberries or raisins (optional for sweetness)

For the Dressing:

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar (or white vinegar)
• 2 tablespoons granulated sugar
• Salt and freshly ground black pepper to taste

Simple Cooking Directions

1. Cook the bacon until crispy, then crumble it into small pieces.
2. In a large mixing bowl, combine broccoli, cheddar cheese, red onion, sunflower seeds, and bacon.
3. In a separate bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
4. Pour the dressing over the broccoli mixture and toss until evenly coated.
5. Chill for at least 30 minutes before serving for best flavor.

Step-by-Step Preparation Method

Step 1: Prepare the Ingredients
Wash and dry the broccoli thoroughly, then cut it into bite-sized florets. Finely chop the red onion, shred the cheddar cheese, and set them aside.

Step 2: Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove it and place it on a paper towel to drain excess fat. Once cooled, crumble into small pieces.

Step 3: Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.

Step 4: Combine Everything
In a large bowl, add the broccoli, cheddar cheese, chopped onion, sunflower seeds, cranberries (if using), and bacon. Pour the dressing over and toss gently until everything is well coated.

Step 5: Chill and Serve
Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the broccoli to slightly soften.

How to Serve This Recipe

Serve this salad cold as a side dish with grilled meats, roasted chicken, sandwiches, or at BBQs and potlucks. It also makes a refreshing lunch on its own or a crisp complement to creamy pasta dishes.

Recipe Tips

• For extra crunch, toast the sunflower seeds before adding them.
• Make sure the broccoli is dry before mixing — excess water can make the dressing watery.
• Adjust the sweetness by adding more or less sugar to the dressing.
• If making ahead, keep the bacon separate and add it just before serving to keep it crispy.

Variations for This Recipe

1. Healthier Version: Use Greek yogurt instead of mayonnaise or a 50/50 mix of both for a lighter dressing.
2. Vegan Version: Replace mayo with vegan mayo and skip the bacon or use plant-based bacon bits.
3. Sweet and Savory Mix: Add diced apples or grapes for a fresh, sweet contrast.
4. Nutty Twist: Replace sunflower seeds with chopped almonds, pecans, or walnuts.
5. Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.

Freezing and Storage Time

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended. The texture of broccoli and dressing doesn’t hold up well when frozen and thawed.
• Make Ahead: Can be prepared up to 1 day in advance; just add bacon and seeds before serving to maintain crunch.

Special Equipment Needed

• Large mixing bowl
• Small whisking bowl
• Whisk or fork
• Sharp knife and cutting board
• Skillet (for bacon)
• Measuring cups and spoons

Conclusion

Broccoli Salad with Bacon, Cheddar, and Sunflower Seeds is the perfect mix of flavor, texture, and freshness. It’s easy to make, visually appealing, and versatile enough for any meal. The creamy dressing ties together the crisp vegetables, smoky bacon, and savory cheese beautifully. Whether served at a summer picnic, family dinner, or holiday table, this salad never fails to impress.

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Broccoli Salad with Bacon, Cheddar, and Sunflower Seeds

Author: Anna Williams Cuisine: American Courses: Salads

Difficulty: Beginner Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Servings: 6 Calories: 290 kcal per serving

Description

Broccoli Salad with Bacon, Cheddar, and Sunflower Seeds is a classic, crowd-pleasing dish that brings together a mix of crunchy, savory, and slightly sweet flavors. It’s a perfect balance of textures — crisp broccoli florets, salty bacon bits, sharp cheddar cheese, and nutty sunflower seeds — all coated in a creamy, tangy dressing made from mayonnaise, vinegar, and a touch of sugar. This salad is a wonderful addition to picnics, potlucks, BBQs, or even as a refreshing side dish for everyday meals.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 5 cups fresh broccoli florets (about 2 medium heads of broccoli)
• 6 slices bacon, cooked crisp and crumbled
• 1 cup sharp cheddar cheese, shredded
• ¹⁄₃ cup sunflower seeds (hulled and unsalted or lightly salted)
• ¹⁄₂ small red onion, finely chopped
• ¹⁄₂ cup dried cranberries or raisins (optional for sweetness)

For the Dressing:

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar (or white vinegar)
• 2 tablespoons granulated sugar
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Prepare the Ingredients : Wash and dry the broccoli thoroughly, then cut it into bite-sized florets. Finely chop the red onion, shred the cheddar cheese, and set them aside.
2. Step 2: Cook the Bacon : In a skillet over medium heat, cook the bacon until crispy. Remove it and place it on a paper towel to drain excess fat. Once cooled, crumble into small pieces.
3. Step 3: Make the Dressing : In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
4. Step 4: Combine Everything : In a large bowl, add the broccoli, cheddar cheese, chopped onion, sunflower seeds, cranberries (if using), and bacon. Pour the dressing over and toss gently until everything is well coated.
5. Step 5: Chill and Serve : Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the broccoli to slightly soften.

Keywords: Broccoli Salad with Bacon, Cheddar, and Sunflower Seeds