Crunchy, creamy, and loaded with flavor, this 15-Minute Broccoli Salad with Bacon and Cheese is the ultimate quick and easy side dish! Packed with fresh broccoli, crispy bacon, sharp cheddar cheese, and a tangy, slightly sweet dressing, this salad is the perfect balance of savory and refreshing. It comes together in just minutes with no cooking required—making it ideal for busy weeknights, BBQs, or meal prep.
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Table of Contents
Key Ingredients
- Broccoli – The star of the salad! Fresh, raw broccoli adds a crisp, crunchy texture and holds up well to the creamy dressing. Its mild, slightly bitter taste pairs perfectly with the sweet and savory mix-ins.
- Mayo – The base of the dressing, mayo creates a creamy, rich coating that brings all the ingredients together. It balances the tangy vinegar and enhances the salad’s texture.
- Sunflower Seeds or Almonds – These add a nutty crunch that contrasts beautifully with the tender broccoli. Sunflower seeds provide a subtle saltiness, while almonds add a slightly sweet, toasty flavor.
- Apple Cider Vinegar – Adds a tangy kick that brightens up the dressing and balances the richness of the mayo. It also helps soften the broccoli slightly while keeping it crisp.
- Sugar or Sweetener – A touch of sweetness rounds out the tangy dressing and enhances the flavors of the other ingredients. It helps cut through the acidity of the vinegar for a perfectly balanced bite.
- Bacon – Salty, crispy, and smoky, bacon adds a bold, savory contrast to the fresh, crunchy veggies and sweet elements in the salad.
- Cheese – Sharp cheddar or another flavorful cheese adds creaminess and a rich, savory depth that complements the broccoli and bacon.
- Cranberries – These add a pop of sweetness and a chewy texture that balances the salty and creamy elements in the salad. Their tartness pairs well with the dressing and enhances the overall flavor.
- Onions – Whether red onions for a slight bite or green onions for a milder touch, onions add a layer of sharpness and a bit of crunch to enhance the salad’s flavor complexity.
Do You Use Raw Broccoli? Do You Have to Cook Broccoli?
Yes, raw broccoli is used in broccoli salad. The combination of mayo and apple cider vinegar in this recipe will soften the broccoli and add tons of flavor. Chilling the ingredients also assists in the ending texture.
Can I Blanch the Broccoli
Yes! Blanching the broccoli is a great option if you prefer a slightly more tender texture while keeping its bright green color. It softens the broccoli just enough without making it mushy. Here's how to do it:
- Bring a pot of water to a boil.
- Prepare an ice bath (a bowl of cold water with ice) to stop the cooking.
- Drop the broccoli florets into the boiling water for 30-45 seconds – just enough to soften them slightly while keeping their vibrant green color.
- Quickly transfer the broccoli to the ice bath and let it sit for 1-2 minutes to cool completely.
- Drain well and pat dry before adding to the salad to prevent excess water from thinning out the dressing.
How to Make Broccoli Salad with Bacon and Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Slice broccoli florets into thin slices.
- Combine mayo, sweetener, apple cider, vinegar, salt, and pepper to taste and then combine it with the remaining ingredients in a mixing bowl. Stir to mix well.
- Cover and chill the salad.
Additional Toppings/Substitution Ideas
- Raisins
- Olives
- Cauliflower
- Cucumbers
- Spinach
- Croutons
- Grape Tomatoes
- Peanuts
- Artichokes
- Chicken
- Shrimp
- Cubed Ham
How to Substitute Mayo
Homemade Ranch Salad Dressing, plain Greek yogurt, or sour cream can be used as a substitute for mayo in this recipe.
How to Use Frozen Broccoli
Boil a large pot of water on the stove. Add the broccoli for about 20 seconds. Place the broccoli in ice water to prevent it from continuing to cook. You can read more about How to Cook Frozen Broccoli here.
How Long Can it Sit Out
Broccoli salad contains perishable ingredients like mayo, cheese, and bacon, so it should not sit out for more than 2 hours at room temperature (or 1 hour if it's above 90°F).
Tips for Keeping Broccoli Salad Fresh at Gatherings:
- Keep it Chilled – Store in a cooler or place the serving bowl over ice.
- Use a Covered Container – Helps protect it from heat and bacteria.
- Stir Occasionally – This keeps the dressing evenly distributed and prevents the salad from becoming watery.
How to Make it Ahead
If you need to prep this ahead, check out these tips:
- Prep the Ingredients Separately – Chop the broccoli, cook the bacon, and shred the cheese ahead of time, then store them separately in airtight containers in the fridge for up to 3 days before assembling.
- Mix the Dressing in Advance – The flavors develop better if the dressing sits for a few hours. Store it in a jar in the fridge for up to 5 days and shake before using.
- Combine Just Before Serving – For the best texture, mix everything together about 30 minutes before serving to let the flavors meld while keeping the broccoli crisp.
How to Store the Salad/How Long is it Good in the Fridge
Store broccoli salad in the refrigerator for up to 3-4 days. If using sunflower seeds or almonds, add them just before serving so they stay crunchy. I do not recommend freezing this dish, as it will not maintain its crunch after defrosting.
Can The Salad Be Made Ahead of Time?
Yes, if you plan to serve the dish within 3-4 days of making it.
Can You Freeze It
Dishes made with mayo or dairy don't typically freeze well.
Pair With These Main Dish Recipes
Air Fryer Ribs
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Salmon
Grilled Baby Back Ribs
Homemade BBQ Seasoning
Slow Cooker BBQ Meatballs
How to Grill the Best Burgers
Traeger Smoked Whole Chicken
Air Fryer Frozen Burgers
More Salad Recipes
Southern Coleslaw
Mango Fruit Salad
Watermelon Salad with Feta
Fruit Salad with Honey Lime Dressing
Bow Tie Pasta Salad with Italian Dressing
Spaghetti Salad Recipe
Classic Southern Potato Salad
Creamy Cucumber Salad
Southwest Salad Recipe
Bacon Ranch Pasta Salad
Grilled Asparagus in Foil
15-Minute Broccoli Salad with Bacon and Cheese
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Equipment
Ingredients
- 6 cups chopped, raw broccoli florets
- 1 cup mayo
- ¼ cup sunflower seed kernels or slivered almonds
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons sweetener or sugar
- 4 slices cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- ¼ cup dried cranberries
- ⅓ cup chopped red onion
- salt and pepper to taste
Instructions
- Slice the broccoli florets into thin slices.
- Combine the mayo, sweetener, apple cider, vinegar, salt, and pepper to taste and then combine it with the remaining ingredients in a mixing bowl. Stir to mix well.
- Cover and chill the salad for at least one hour.
Video
Notes
- If you prefer a less sweet broccoli salad, start with 1 tablespoon of sweetener. Taste repeatedly and add more as needed. 2 tablespoons of sweetener along with the apple cider vinegar will produce a sweet and savory salad.
- 1 cup of mayo will make this a creamy salad. If you prefer less creamy, start with ½ - ¾ cup of mayo. Add additional mayo as necessary.
- You can substitute mayo for plain Greek yogurt or sour cream.
- Broccoli salad will last covered in the fridge for 3-4 days.
- Makes 6-7 cups
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Heather says
I went and bought fresh broccoli the moment I saw this recipe and made it the same day - outstanding, as always! I used half mayo/half sour cream and pine nuts (could not find sunflower seeds). This was the perfect fresh and crunchy side dish for our Saturday barbecue! Thanks. 🙂
carole gilberg says
another substitute for the mayo and vinegar is to just use marzetti slaw dressing. it blends perfectly with the broccoli.
staysnatched says
Thanks for sharing.
Sue says
This recipe looks so delicious. I love broccoli. Is the vinegar necessary? I cannot eat acidic foods or vinegar.
staysnatched says
You can omit it if you wish.
Kymberly Miller says
Delicious and easy to make! I doubled the recipe to enjoy it for all 3 meals!
staysnatched says
I'm so glad you enjoyed it!
Anonymous says
I loved this salad! I substituted turkey bacon instead of bacon and added cauliflower. I'll be making this every week to get more veggies in!
staysnatched says
I’m glad you enjoyed it!
Kasey says
I wanted to try this recipe because I was intrigued by the ingredients. If you have any doubts, try it now! It was so good! Even the picky family members liked it.
staysnatched says
I’m glad you enjoyed it!