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This Broccoli Salad recipe is our favorite! It's creamy, sweet, and salty, with the just the right amount of crunch. A great side dish for barbecues, potlucks, picnics or parties. Everyone loves this salad!
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5 from 1 vote

Broccoli Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 8



  • 5 cups broccoli florets (1-2 heads/crowns)
  • 1 cup diced red onion (1/2 large onion)
  • 1 cup shredded cheddar cheese
  • 1/2 cup salted sunflower seeds
  • 1/2 cup dried cranberries
  • 1/2 cup chopped bacon (5-6 slices, cooked)


  • 1 cup mayonnaise (can use light)
  • 1/2 cup granulated sugar
  • 2 Tbsp red wine vinegar
  • salt and pepper, to taste (more pepper than salt


  • Rinse broccoli thoroughly and cut into bite size pieces, discarding the stem(s). Dice the red onion. Cook bacon, cool on paper towels, then chop into small pieces. (PRO TIP: Cook bacon in a cold pan. This prevents the bacon from curling, and cooks the fat evenly.)
  • Place the salad ingredients (broccoli florets, diced red onion, shredded cheddar cheese, sunflower seeds, dried cranberries, and chopped bacon) in a large bowl.
  • Mix dressing ingredients (mayonnaise, granulated sugar, and red wine vinegar) in a separate bowl, season to taste with salt and pepper. (Use less salt and more pepper because the bacon, cheese, and sunflower seeds all have salt in them.)
  • Toss ingredients together. Taste and adjust seasoning if needed. Cover and refrigerate a minimum of 1 to 2 hours before serving for best flavor. Keep refrigerated.


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