Easy Creamy Broccoli Salad

This is the crunchy-creamy, sweet-salty, cold bowl of broccoli I make when I want everyone to eat their greens without a single lecture. Easy Creamy Broccoli Salad is basically a potluck legend with a lighter, tangier dressing that doesn’t feel like a mayo swamp. It’s got crisp broccoli, smoky bacon, tart cranberries, toasty seeds, and that soft little cheddar moment that keeps you going back for “just one more bite” until suddenly half the bowl is gone. It’s fast, it’s make-ahead, and it holds up like a champ in the fridge.

My husband swears he “doesn’t really like broccoli,” which is hilarious because he scoops this into a mixing bowl and calls it dinner. The first time I made it, our kid stole all the bacon crumbles off the top, and we still demolished it. Now it’s the thing we bring to backyard hangs because it travels like a dream and never wilts into sadness. It’s also the answer to the eternal weeknight question: what do I put next to the chicken that isn’t… rice again?

How to Make It

Grab two big heads of broccoli (about 5 cups chopped). Chop them into small, bitey florets—I go smaller than you think because it eats better. Toss in a big bowl with 6 slices of crispy-crumbled bacon, 1/2 cup dried cranberries, 1/2 cup roasted sunflower seeds, 1/3 cup finely diced red onion, and 3/4 cup shredded sharp cheddar if you’re feeling it.

Dressing time: whisk 1/2 cup mayo + 1/3 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 2 tablespoons honey (or 2 tablespoons brown sugar if that’s what you’ve got), 1 teaspoon Dijon, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste it—if it feels too tangy, add a smidge more honey; too sweet, splash another teaspoon of vinegar.

Pour it over the bowl, toss like you mean it, then chill for at least 20–30 minutes so the broccoli softens just a hair. If you’re anti-raw broccoli, you can blanch it for 45 seconds in boiling water, then shock in ice water and dry really well. Ready in about 25 minutes (40 if you chill longer), makes around 6–8 side servings.

✔Ingredient Notes

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– Broccoli: Go small with the chop so every bite gets dressing. If it tastes “too raw” to you, blanch for 45 seconds, ice-bath, and dry like your life depends on it.
– Bacon: Crispy is key. If it’s bendy, it’ll go sad in the fridge. I bake mine at 400°F for ~15 minutes.
– Red Onion: Finely dice. If raw onion bosses you around, soak in cold water for 5–10 minutes, then drain.
– Dried Cranberries: Sweet-tart pop. Raisins totally work. I’ve used chopped dates in a pinch—still delish.
– Sunflower Seeds: Roasted and salted. Almonds or pecans are great too. Toast nuts for extra oomph.
– Cheddar: Sharp and shredded. Skip it if dairy isn’t your thing, but it adds that cozy richness.
– Mayonnaise: The creamy base. Use the brand you actually like because you will taste it.
– Greek Yogurt: Lightens the dressing without losing body. Sour cream works too.
– Apple Cider Vinegar: Tang central. White wine vinegar is fine. Lemon juice in a pinch.
– Honey (or Sugar): Balances the bitter edge of broccoli. Start with 1–2 tablespoons and tweak.
– Dijon: Quiet backbone. Don’t skip—it pulls everything together.
– Salt & Pepper: Taste at the end after it chills; the flavors settle and you might need a tiny bump.

✔Recipe Steps

1. Cook bacon until crisp, then drain and crumble.
2. Chop broccoli into small florets; finely dice red onion.
3. Whisk mayo, Greek yogurt, vinegar, honey (or sugar), Dijon, salt, and pepper.
4. Combine broccoli, bacon, cranberries, sunflower seeds, onion, and cheddar in a big bowl.
5. Pour over dressing and toss until every nook is glossy.
6. Chill 20–30 minutes, then taste and adjust salt, pepper, or sweetness before serving.

What to Serve It With

– Grilled chicken thighs, burgers, or brats on game day.
– Pulled pork or BBQ ribs—cuts the richness like a pro.
– Roasted salmon or shrimp skewers for a lighter plate.
– Sandwich night: turkey melts, BLTs, even grilled cheese.
– A bowl of tomato soup when it’s cold and you still want crunch.

✔Tips & Mistakes

– Chop smaller than you think—big florets = dressing slides off.
– Dry everything if you blanch; water thins the dressing and ruins the vibe.
– Don’t overdress. Start with 3/4 of the dressing; add more if needed.
– Chill time matters. Even 20 minutes softens the broccoli and melds flavors.
– Go easy on onion. A heavy hand makes it bitey the next day.
– Toast nuts/seeds for max flavor. It’s one tiny pan, big payoff.

✔Storage Tips

Fridge it in an airtight container up to 3 days. It actually gets better on day two—bacon loses crisp but the flavor deepens. If you’re picky about crunch, store bacon and seeds separately and toss right before serving. Cold straight from the container is elite snacking energy. Breakfast? Absolutely zero judgment—I’ve done it with coffee and it slaps.

✔Variations and Substitutions

– Sweeter or not: honey ↔ sugar, maple syrup works too. Start small and taste.
– Nut swap: sunflower seeds ↔ toasted almonds, pecans, or pepitas.
– Fruity twist: cranberries ↔ raisins, golden raisins, chopped dates, or apples.
– Cheesy lane: cheddar ↔ feta for salty tang or gouda for smoky vibes.
– Lighter dressing: go 1/3 cup mayo + 1/2 cup Greek yogurt and add a splash of milk if you need it looser.
– No bacon: crispy chickpeas, toasted almonds, or coconut “bacon” for a smoky crunch.
– Dairy-free: use vegan mayo, skip cheese, add extra seeds for richness.
– Flavor flip: add 1 teaspoon toasted sesame oil and a splash of soy sauce or tamari for a savory, Asian-ish angle (then skip the cheddar).

Frequently Asked Questions

Easy Creamy Broccoli Salad

Crunchy broccoli, smoky bacon, sweet cranberries, and a tangy-creamy dressing come together in this make-ahead side dish that’s perfect for potlucks, picnics, or easy weeknights.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cup broccoli florets from about 2 large heads, chopped bite-size
• ▢ 0.5 cup red onion finely diced
• ▢ 8 slice bacon cooked until crisp and crumbled
• ▢ 0.75 cup dried cranberries
• ▢ 0.5 cup roasted sunflower seeds unsalted
• ▢ 1 cup sharp cheddar cheese shredded
• ▢ 0.75 cup mayonnaise
• ▢ 0.25 cup sour cream
• ▢ 2 tablespoon apple cider vinegar
• ▢ 2 tablespoon honey
• ▢ 1 teaspoon Dijon mustard
• ▢ 0.5 teaspoon kosher salt plus more to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 0.5 teaspoon lemon zest optional, for brightness

Instructions

Preparation Steps

• Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then crumble and set aside.
• Prepare the broccoli by washing, drying well, and cutting into small bite-size florets. For a milder crunch, optionally blanch in boiling water for 0.5 minutes, then plunge into ice water and dry thoroughly.
• Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth.
• Add broccoli, red onion, dried cranberries, sunflower seeds, cheddar, and crumbled bacon to the bowl with the dressing.
• Toss until the salad is evenly coated. Stir in lemon zest if using.
• Chill for at least 20 minutes to let flavors meld. Taste and adjust salt and pepper before serving.

Notes

Make-ahead: The salad keeps well, covered and refrigerated, for up to 3 days. For best texture, add sunflower seeds just before serving. Swap dried cranberries with raisins, or use Greek yogurt for part of the mayo for a tangier, lighter dressing.