If you’re craving a salad that wonderfully balances crisp, creamy, tangy, and savory all in one bowl, the Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe is going to become your new obsession. It’s packed with crunchy fresh broccoli, smoky bacon, sweet cranberries, sharp cheddar, and a luscious, tangy dressing that ties everything together beautifully.
Why You Should Make This Recipe
Perfect harmony of flavors: The salty bacon and sharp cheddar pair amazingly with sweet cranberries, making every bite a delightful surprise.
Simple, wholesome ingredients: You don’t need fancy stuff—just fresh broccoli, pantry staples, and a couple of pantry-friendly add-ins.
Make-ahead friendly: This salad tastes even better after a few hours in the fridge, making it ideal for parties or meal prep.
Versatile side or main dish: Whether you want a fresh side for dinner or a light lunch, this salad fits the bill effortlessly.
Ingredients & Substitutions
The magic of this Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe lies in using simple, well-balanced ingredients that each bring their own unique texture and flavor punch. From crunchy broccoli and sunflower seeds to creamy cheese and tangy dressing, every ingredient is essential.
- Bacon: Use your favorite cut and crispness; baking bacon in the oven helps reduce mess and gets it perfectly crispy.
- Broccoli: Fresh heads chopped into small florets give a great crunch; feel free to include the chopped stems for extra texture.
- Cranberries: Dried cranberries add a sweet-tart pop that contrasts beautifully with the smoky bacon.
- Cheddar cheese: Sharp cheddar shredded for creaminess and depth of flavor, but you could swap in mozzarella or gouda if preferred.
- Sunflower seeds: Roasted and salted for a nutty crunch; pumpkin seeds work equally well as a substitute.
- Red onion: Adds a mild bite and zesty color; shallots or green onions can also work in this role.
- Dressing ingredients: Miracle Whip or mayonnaise provide creaminess with a touch of tang; the lemon zest, vinegar, sugar, and spices create a balanced dressing that’s zesty but not overpowering.
How to Make Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe
Step 1: Cook the Bacon to Crispy Perfection
Start by cooking 10–11 slices of bacon. Baking it in the oven is a total game-changer—less splatter and evenly crispy strips. Once cooked, blot them on paper towels to cool and then chop into bite-sized pieces. Keeping some bacon separately to sprinkle on top later keeps that amazing crunch intact.
Step 2: Whisk Together the Tangy Dressing
In a large mixing bowl, combine 1 and 1/4 cups Miracle Whip or mayonnaise with the zest of one lemon, lemon juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard, and a hint of cayenne pepper. Whisk everything together until smooth and luscious. The cayenne adds subtle warmth without heat—don’t skip it!
Step 3: Chop and Add the Broccoli
Chop two heads of broccoli into small, manageable florets—mini bites are the way to go for the best texture. Don’t toss the stems; finely chop them and throw them in too! Add them straight into the bowl with the dressing, ensuring every floret will be coated in that tangy goodness.
Step 4: Mix in the Rest of the Salad Ingredients
Add 1 cup dried cranberries, 1/3 cup roasted and salted sunflower seeds, 1 cup shredded cheddar cheese, and 1/3 cup chopped red onion to the broccoli bowl. Fold in most of the chopped bacon now, reserving some for garnish. Stir everything gently but thoroughly, so every forkful offers a perfect balance of flavors.
Step 5: Chill or Serve
You can serve this salad right away at room temperature, but letting it chill in the fridge for a couple of hours really lets the flavors meld and deepen. If chilled, let it sit out about 20 minutes before serving for the perfect bite.
How to Serve Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe
Garnishes
Sprinkle the reserved crispy bacon pieces on top just before serving to add that irresistible crunch and smoky aroma. You can also consider a few extra sunflower seeds or a light dusting of freshly cracked black pepper to make it look as vibrant as it tastes.
Side Dishes
This broccoli salad pairs beautifully with grilled chicken, baked potatoes, or even alongside a hearty soup. Its bright and creamy nature balances rich mains wonderfully, making it a versatile companion at any meal.
Creative Ways to Present
For a festive touch, serve this salad in hollowed-out bell pepper halves or inside small lettuce cups to turn it into a charming appetizer. Mason jars layered with this salad are perfect for potlucks or picnics, offering style and convenience.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. To keep that signature crunch from the bacon, reserve the bacon separately and add it fresh when ready to enjoy again.
Freezing
This salad isn’t suitable for freezing because the broccoli and creamy dressing don’t retain their texture after thawing. Best to enjoy fresh or refrigerated within a few days.
Reheating
This Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe is best served cold or at room temperature. Avoid reheating because warming the dressing or broccoli will change its delightful texture and flavor balance.
FAQs
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Can I use other types of cheese instead of cheddar?
Absolutely! While sharp cheddar adds a nice tang and creaminess, you can substitute mozzarella for a milder flavor or gouda for a smoky twist. Just choose a cheese that melts well and complements the bacon and cranberries.
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Is it necessary to use Miracle Whip or can I use mayonnaise instead?
You can definitely swap mayonnaise for Miracle Whip if you prefer. Miracle Whip has a bit more tang and sweetness, which brings a unique flavor, but mayonnaise works perfectly and lets you control the dressing’s richness.
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How can I make this salad ahead for a party?
Prepare the salad ingredients and dressing separately, then toss everything together a few hours before the event. Keep the bacon separate until just before serving to maintain its crispness.
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Can I add other nuts or seeds to this salad?
Sure thing! If you’re not a fan of sunflower seeds, try toasted pine nuts, chopped pecans, or even slivered almonds for a different but delightful crunch.
Final Thoughts
This Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe truly is a crowd-pleaser that balances freshness with indulgence. Whether you’re making it for a holiday gathering, a family dinner, or just a tasty lunch, it’s sure to brighten your table and your mood. Give it a try—you’ll find it’s the kind of recipe you want to make over and over again!
Print
Broccoli Salad with Bacon, Cranberries, and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Broccoli Salad with Bacon is a delightful combination of crunchy broccoli florets, crispy bacon, tangy dressing, and a burst of flavors from dried cranberries, sunflower seeds, and cheddar cheese. Perfect as a side dish or a light meal, it can be served chilled or at room temperature and is ideal for make-ahead meal prep.
Ingredients
For the Salad
- 10–11 strips bacon, cooked
- 2 heads broccoli (about 1 1/2 pounds or 5–6 cups), chopped
- 1 cup dried cranberries
- 1/3 cup sunflower seeds, roasted and salted
- 1 cup cheddar cheese, shredded
- 1/3 cup chopped red onion (or more to taste)
For the Dressing
- 1 1/4 cups Miracle Whip OR mayonnaise
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- 1/4 cup sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
Instructions
- Cook the Bacon: Preheat the oven and bake 10-11 strips of bacon until crisp. Once cooked, place on paper towels to cool and drain excess fat. Chop cooled bacon into bite-sized pieces, reserving some for garnish.
- Prepare the Dressing: In a large bowl, whisk together 1 1/4 cups Miracle Whip or mayonnaise, lemon zest, lemon juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard, and cayenne pepper until smooth and well combined.
- Chop the Broccoli: Using a chef’s knife, chop broccoli heads into small florets. Include chopped broccoli stems if desired for extra texture.
- Combine Salad Ingredients: Add chopped broccoli, dried cranberries, sunflower seeds, shredded cheddar cheese, chopped red onion, and most of the chopped bacon (keeping some aside for topping) into the bowl with the dressing.
- Mix the Salad: Gently stir all ingredients together ensuring the dressing evenly coats the salad components.
- Serve: The salad can be served immediately at room temperature or chilled. If chilled, remove from the fridge about 20 minutes before serving for best flavor and texture. Sprinkle reserved bacon over the top before serving.
- Store Leftovers: Cover any leftovers and refrigerate. The salad keeps well for about 5 days. Keep bacon separate if saving portions to retain its crispness.
Notes
- Keep bacon separate and add it just before serving to prevent sogginess when stored in the refrigerator.
- Broccoli bacon salad tastes best after the flavors have melded together, so making it ahead and chilling is recommended.
- Leftovers will last up to 5 days refrigerated in an airtight container.
- Do not freeze the salad, as freezing will negatively impact the texture of broccoli and the mayonnaise-based dressing.
