Broccoli salad


A simple, classic broccoli salad recipe that serves as a great quick side dish for any party or snack. Made from bacon, cranberries, sunflower seeds, cheddar cheese, and homemade dressings, this is one of my favorite side dishes, it can be cooked in less than fifteen minutes!

Broccoli salad is one of my favorite side dishes (right there with boiled eggs and pasta salad). It is ideal for serving with an Easter dinner (or any special dinner) and is a simple and refreshing side dish for summer parties and treats. It can be created in less than fifteen minutes, and I guarantee that at least one person will ask for the recipe wherever you bring it.

Unlike broccoli, onions, savory bacon, and cheddar, this recipe has an amazing sweetness due to a pinch of sugar and dried cranberries. Contrast flavors blend beautifully together, and a splash of vinegar gives the sauce a slight bite. This is really the perfect summer salad and the best broccoli salad I think you have ever tasted.

You may also like my Potato Salad

Broccoli salad
A simple, classic broccoli salad recipe that serves as a great quick side dish for any party or snack.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • Broccoli Salad
  • -1 broccoli head, approx 5 cups of florets
  • -8 slices bacon
  • -1/3 cup red onion, diced
  • -1/2 cup dried cranberries
  • -1/2 cup sunflower seeds
  • -1/4 cup goat cheese, crumbled
  • Broccoli Salad Dressing
  • -1/2 cup mayonnaise
  • -1/4 cup plain yogurt


  1. Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
  2. While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
  3. To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.



When buying cheese for your broccoli salad, the thicker the shred the better. Buy sharp or extra sharp cheddar and stay away from the finely shredded variety. If you’re feeling extra ambitious, you can just buy a block and shred it yourself. Another option is to cut the cheese into small cubes instead.

Nutrition Information



Serving Size


Amount Per Serving Calories 562 Total Fat 40g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 30g Cholesterol 38mg Sodium 1559mg Carbohydrates 39g Fiber 10g Sugar 20g Protein 18g

What can I add to Broccoli salad?

The great thing about a broccoli salad recipe is how easy it is to customize. Raw broccoli forms the bulk of this salad and bacon, dried fruit, cheese, and seeds are usually involved. 

  • Broccoli
  • Bacon
  • Red Onion
  • Dried Cranberries
  • Sunflower Seeds
  • Goat Cheese

So if you’d like to use raisins instead of dried cranberries or slivered almonds instead of sunflower seeds, go for it. I’ve included goat cheese instead of cheddar cheese as I prefer it in salads and I think it adds amazing creaminess. But you could also make this salad dairy-free.


How to make Broccoli salad dressing?

The typical dressing for a broccoli salad is a creamy, mayonnaise-based dressing. I don’t add any extra sugar to my dressing, but I do up the creaminess by adding a little natural yogurt to the dressing. It adds just the right sweetness and tang. And of course, I use my homemade mayonnaise as the starting point.

Tips how to make keto broccoli salad?

Broccoli salad certainly isn’t health food, but there are a few modifications you can make to make it a bit less fattening. I’ve found that when people see broccoli salad they think they’re getting something healthy, so if that’s what you’re looking for, there are a few modifications you can try

  • Instead of using regular mayo, use one made with olive oil. I’m very picky about the type of mayo that I use and can’t stand the taste of reduced fat (and don’t get me started on Miracle Whip). I’ve found that using olive oil mayo in my broccoli salad recipe gives you all of the same creaminess and flavor while saving a few calories.
  • You can replace some or all of the sour cream with plain Greek yogurt.
  • Using pre-cooked bacon will save time and fat and calories. Make sure you’re using real bacon pieces and not imitation flavored “bits”. These are usually found in the salad dressing aisle and should say that they’re “real” bacon on the packaging. I’ve also found that this bacon holds up best to the moisture from the broccoli salad.

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