There’s just something about the crunch, the tangy sweetness, and the savory bites all mixed in one bowl that makes my heart happy every time. This Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe is one of those nostalgic dishes that feels like a celebration on a plate — perfect for potlucks, family dinners, or whenever you want to impress with something fresh and flavorful.

A clear glass bowl filled with a broccoli salad made up of many green broccoli florets with a creamy white dressing mixed over them. Small pieces of light brown bacon, thin orange shredded cheese, dark red dried cranberries, and tiny beige sunflower seeds are scattered throughout the salad, adding texture and color. The bowl is placed on a white marbled surface, with a small white bowl of dried cranberries and a silver pepper grinder in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe
Top Tip
How to Serve Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe

Why You'll Love This Recipe

This broccoli salad is just pure joy to make and eat — it balances sweet, salty, creamy, and crunchy in a way that feels totally rewarding. Whenever I bring this to a gathering, it disappears fast, and I love that it comes together so quickly.

Perfect balance: The combination of tangy cranberries, smoky bacon, and sharp cheddar keeps your taste buds dancing.
Easy prep: You don’t need to cook much besides the bacon, and the rest is fresh and raw — total time saver.
Make-ahead friendly: It tastes even better after chilling in the fridge for an hour, making it ideal for planning ahead.
Family and crowd-pleaser: Everyone from kids to picky eaters seems to enjoy the blend of flavors and textures.

The image shows a close-up of a broccoli salad with three main layers. The bottom layer consists of vibrant green broccoli florets with a fresh texture. The middle layer includes small pieces of red onion and shredded light-colored cheese scattered evenly. On top, there are dark red dried cranberries mixed with bits of crunchy-looking bacon. Everything is coated with a creamy white dressing that lightly covers the ingredients. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Getting the right mix of ingredients here really makes the magic happen. Each element plays a part—some add crunch, some bring sweetness, and others deepen the flavor with a bit of savory goodness. Plus, these are easy to find and pretty forgiving.

Flat lay of vibrant green broccoli florets, shredded sharp cheddar cheese in bright orange piles, deep red dried cranberries, finely diced purple-red onion, golden brown cooked and crumbled bacon pieces, and scattered pale yellow sunflower kernels, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Broccoli florets: Fresh, crisp broccoli is the backbone of this salad — break it into bite-sized pieces for easy eating.
Sharp cheddar cheese: The sharpness cuts through the creamy dressing and complements the sweetness of the cranberries.
Dried cranberries (craisins): Sweet and slightly tart, they add juiciness and a pop of color.
Red onion: Adds a mild bite without overpowering—diced small so it blends smoothly.
Bacon: Cook it until crisp for that smoky crunch and salty richness everyone loves.
Sunflower kernels: These bring extra crunch plus a subtle nutty flavor, a wonderful finishing touch.
Mayonnaise: Base for the creamy dressing—choose a good-quality one for the best flavor.
Sour cream: Adds a touch of tang and helps lighten the dressing.
Apple cider vinegar: Imparts that bright acidity that balances out the richness perfectly.
Granulated sugar: Just enough sweetness to balance the vinegar and onion.
Kosher salt & fresh cracked black pepper: Classic seasoning that ties everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this salad depending on the occasion and what’s on hand. It’s super flexible, so don’t be afraid to swap ingredients or play with add-ins to suit your taste.

Variation: I sometimes swap sunflower kernels for chopped pecans or walnuts for a different nutty crunch — both work beautifully.
Dietary modification: Using Greek yogurt instead of sour cream lightens it up, and you can try mayo alternatives if you want it dairy-free.
Seasonal twist: In winter, toss in some chopped roasted sweet potatoes or apples for extra warmth and sweetness.

Step-by-Step: How I Make Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe

Step 1: Gather and prep your ingredients

I always start by breaking the broccoli into bite-sized florets—this makes each forkful perfect. While the broccoli’s prepped, cook your bacon until crisp, then crumble it once it’s cooled. Dice the red onion finely so its bite isn’t too strong, and shred your sharp cheddar if it’s not pre-shredded. Once all that’s ready, toss the broccoli, cheddar, craisins, red onion, bacon, and sunflower kernels in a big mixing bowl.

Step 2: Whisk together the dressing

In a medium bowl, combine mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and freshly cracked black pepper. I like to whisk it vigorously until everything is smooth and creamy—this helps the sugar dissolve and the flavors meld.

Step 3: Combine and chill

Pour the dressing over the broccoli mixture and stir gently but thoroughly to coat everything evenly. It’s tempting to dig right in, but I always cover it tightly and let it chill in the fridge for at least an hour. This step really lets the flavors marry and the broccoli soften just a bit without losing crunch.

Top Tip

From my experience, these tips make a huge difference in your salad turning out just right. It’s the little things—like how you prep the bacon and chill the salad—that take it from good to wow.

Crisp bacon is key: Don’t rush cooking bacon; the crunch adds a wonderful texture contrast with the soft dressing and tender broccoli.
Chill it well: Give the salad at least an hour in the fridge—it’ll taste fresher and all the flavors have time to blend wonderfully.
Don’t overdress: Start by pouring in a bit less dressing and add more gradually, so you don’t end up soggy.
Store smart: Use a covered bowl instead of plastic wrap for chilling. It keeps the broccoli crisp and controls the smell better.

How to Serve Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe

Garnishes

I love sprinkling extra sunflower kernels or a few fresh herbs like chopped parsley or chives on top just before serving. It adds a lovely bright color and a hint of freshness that complements the bold flavors.

Side Dishes

This broccoli salad pairs beautifully with grilled chicken, roast turkey, or burgers — basically, anything that benefits from a crisp, cool counterpoint. It’s also a fantastic addition to picnic spreads and barbecue tables.

Creative Ways to Present

For parties, I like to serve this salad in a hollowed-out cabbage or lettuce bowl — it looks stunning and adds a bit of leafy crunch as a garnish. Layering it in clear glass bowls also showcases those vibrant colors beautifully. It’s simple but makes people pause and say, “Wow!”

Make Ahead and Storage

Storing Leftovers

I keep leftovers in a covered bowl in the fridge—never plastic wrap directly on top—which helps maintain the broccoli’s crunch and keeps the flavors fresher longer. It usually stays tasty for up to 3 days, though it’s often gone before then!

Freezing

I don’t recommend freezing this salad because the fresh veggies and creamy dressing don’t thaw well together. The texture and flavor can suffer after freezing and thawing.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t really needed. Just give it a gentle stir after pulling it from the fridge and it’s ready to enjoy.

Frequently Asked Questions:

Can I use frozen broccoli for this recipe?

Frozen broccoli tends to release a lot of water and doesn’t stay as crisp, so fresh broccoli florets are definitely the way to go for the best texture and flavor in this salad.

How long should I chill the salad before serving?

Chilling the salad for at least one hour is ideal to let the dressing meld with the ingredients and soften the broccoli just slightly. You can chill it longer if needed — up to a day is great for enhanced flavor.

Is this broccoli salad gluten-free?

Yes! This broccoli salad with cranberries, bacon, and cheddar recipe is naturally gluten-free as none of the ingredients contain gluten. Just be sure your bacon and any added ingredients are gluten-free if you have a strict sensitivity.

Can I make this salad ahead for a party?

Absolutely! This salad actually tastes better when made ahead because the flavors have more time to blend. Just keep it tightly covered in the fridge and give it a good stir before serving.

Final Thoughts

This Broccoli Salad with Cranberries, Bacon, and Cheddar Recipe is one I always keep in my recipe rotation because it’s reliable, delicious, and brings people together. Honestly, making it feels like a mini celebration each time, and I hope you enjoy it as much as I do. Give it a try, and I promise it’ll become one of your favorite go-to salads too!