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Broccoli Bacon Salad

Broccoli bacon salad with crisp bacon bits, sharp cheddar cubes, and vivid broccoli florets coated in a sweet-tangy creamy dressing. This Southern-style creamy broccoli salad chills for 1 hour so the florets soften slightly and flavors meld.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Bacon Salad
  • 6 cup fresh broccoli florets cut into bite-sized pieces
  • 8 strips bacon cooked crispy and crumbled; reserve some for topping
  • 1.5 cup sharp cheddar cheese cubed small
  • 0.5 red onion finely diced
  • 0.5 cup sunflower seeds or sliced almonds
  • 0.5 cup raisins or dried cranberries
For the dressing
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 3 tbsp granulated sugar
  • 0.5 tsp salt to taste
  • 0.25 tsp cracked black pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the dressing
  1. Whisk mayonnaise, apple cider vinegar, granulated sugar, salt, and cracked black pepper until smooth and creamy. The dressing should look glossy and fully combined with no sugar pockets.
Assemble the salad
  1. Combine broccoli florets, crumbled bacon (reserve some for topping), cheddar cubes, red onion, sunflower seeds, and raisins in a large bowl. Toss gently so the ingredients are evenly distributed before dressing.
Coat and season
  1. Pour the dressing over the salad and toss until everything is evenly and generously coated. Make sure each floret and cheddar cube gets a light layer of dressing.
Adjust the flavor
  1. Taste and adjust vinegar or sugar as desired. Aim for a sweet-tangy balance that still tastes fresh cold.
Chill
  1. Cover and refrigerate for at least 1 hour to let the broccoli soften slightly and flavors meld. Keep it chilled at 40°F or below while it rests.
Finish and serve
  1. Toss again before serving and top with the reserved bacon. Serve cold for the best crunch contrast with the tender broccoli.

Notes

Pro tip: crumble the bacon while it’s warm so it breaks into crisp, uneven bits that cling well to the dressing. Refrigerate covered for 3-4 days; keep chilled at 40°F or below. Freezing is not recommended because broccoli texture softens further. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the creamy coating while reducing fat.