Broccoli Salad Recipe with Creamy Dressing and Turkey Bacon

There’s something about a good Broccoli Salad recipe that just hits the spot. It’s the kind of dish that surprises you—in the best way possible. When you hear “broccoli salad,” you might picture something bland or overly green, but this version? It’s packed with bold flavor, vibrant texture, and just the right amount of creaminess. The first time I made this salad, it was for a last-minute potluck. I needed something fast, fresh, and crowd-pleasing—and this recipe absolutely delivered.

The star of the show is, of course, the broccoli. But let’s not overlook the supporting cast: smoky turkey bacon, sweet dried cranberries, crunchy sunflower seeds, sharp cheddar cheese, and a tangy-sweet homemade dressing that ties it all together. It’s creamy, it’s crunchy, and it’s got that perfect balance of savory and sweet that makes you keep going back for more.

And the best part? It comes together in just 15 minutes, no cooking required unless you’re making your turkey bacon fresh. It holds up beautifully in the fridge, making it ideal for prepping ahead of time. Whether you’re bringing it to a picnic, serving it at a barbecue, or just meal-prepping for the week, this broccoli salad is a total winner.

It has definitely earned its place in my recipe rotation, and once you try it, I think it’ll earn a spot in yours too.

Why You’ll Love This Recipe

This Broccoli Salad recipe isn’t just easy—it’s irresistibly delicious. Here’s why it deserves a spot on your table:

• Quick and easy prep: With minimal chopping and no cooking (unless you’re frying up some bacon), this salad comes together in less than 15 minutes.
• Perfect texture balance: The broccoli brings that signature crunch, the cranberries add a chewy sweetness, the sunflower seeds bring a toasty bite, and the cheese gives it that rich, creamy depth.
• Creamy, tangy dressing: The homemade dressing is the unsung hero. It’s a perfect mix of creamy mayo and sour cream, balanced by a hint of vinegar and a touch of sugar for sweetness.
• Make-ahead friendly: This salad only gets better as it sits, making it perfect for prepping ahead. It holds up beautifully in the fridge for several days.
• Kid-friendly: The mix of textures and sweet-savory flavors makes this a broccoli dish that even picky eaters enjoy.
• Customizable: You can switch out ingredients to match your taste or dietary needs—use Greek yogurt for a lighter dressing or swap in nuts for sunflower seeds.

From backyard barbecues to casual weeknight dinners, this salad truly shines in any setting.

Health Benefits

This creamy Broccoli Salad recipe doesn’t just taste amazing—it offers several health benefits too. Here’s a quick breakdown of the nutritional perks in each ingredient:

• Broccoli: Loaded with fiber, vitamin C, and antioxidants, broccoli supports immune health, digestion, and detoxification.
• Turkey bacon: Using turkey bacon instead of pork reduces the fat and sodium content while still giving that smoky, savory flavor.
• Sunflower seeds: These little seeds pack in healthy fats, vitamin E, and magnesium, supporting heart and skin health.
• Cranberries: Dried cranberries add natural sweetness and a dose of antioxidants.
• Cheddar cheese: A good source of calcium and protein, cheddar cheese adds richness and satisfaction to the salad.
• Homemade dressing: By making your own dressing, you skip the additives and preservatives in store-bought versions and have full control over the ingredients.

By balancing nutrient-rich veggies and wholesome add-ins with a modestly creamy dressing, this salad offers both indulgence and nourishment in every bite.

Preparation Time, Servings, and Nutritional Information

Total Prep Time: 15 minutes
Servings: 6 side servings
Calories per serving: Approximately 290
Protein: 8g
Carbohydrates: 18g
Fat: 21g
Fiber: 3g

These numbers are approximate and will vary based on the exact ingredients used and any substitutions.

Ingredients List

To make this creamy and crunchy Broccoli Salad recipe, you’ll need:

For the Salad

• 5–6 cups broccoli florets (about 1 lb or 2–3 heads), chopped into bite-sized pieces
• 1 cup sharp cheddar cheese, cubed or thickly shredded
• ⅔ cup dried cranberries
• ½ cup crumbled turkey bacon, cooked
• ½ cup salted sunflower seeds
• ⅓ cup red onion, finely diced

For the Dressing

• ¾ cup mayonnaise
• ¼ cup sour cream (or substitute plain Greek yogurt for a lighter version)
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper

Every ingredient plays a role. The broccoli provides crunch, the cranberries and onions add sweetness and sharpness, and the bacon and cheese bring savory richness. Meanwhile, the sunflower seeds bring texture and depth, and the dressing ties it all together.

Step-By-Step Cooking Instructions

1. Chop the broccoli
   Start by cutting your broccoli into small, bite-sized florets. If you’re sensitive to raw broccoli’s texture, you can blanch it for just 60 seconds in boiling water, then immediately plunge it into ice water to stop the cooking. Drain thoroughly and pat dry.
2. Cook the turkey bacon (if needed)
   If you’re not using pre-cooked crumbled turkey bacon, cook your strips in a skillet over medium heat until crispy. Let them cool, then crumble into small pieces.
3. Dice the red onion
   Finely chop the red onion. If you find raw onion too strong, soak the chopped pieces in cold water for 10 minutes, then drain. This mellows out the sharp bite.
4. Combine the salad ingredients
   In a large mixing bowl, combine the chopped broccoli, shredded or cubed cheddar, dried cranberries, sunflower seeds, red onion, and turkey bacon. Toss to distribute everything evenly.
5. Make the dressing
   In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, sugar, salt, and pepper. Stir until smooth and creamy.
6. Dress the salad
   Pour the dressing over the broccoli mixture. Using a large spoon or spatula, toss everything until the broccoli and mix-ins are thoroughly coated with dressing.
7. Chill before serving
   For best flavor, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour. This gives the flavors time to meld together and softens the broccoli slightly without cooking it.
8. Serve and enjoy
   Once chilled, give the salad a quick stir and serve it up. It’s ready to impress!

How to Serve

This Broccoli Salad recipe is super versatile and fits into all kinds of meals. Here are a few ways to serve it:

• As a side dish for grilled chicken, burgers, or kebabs
• At a picnic alongside sandwiches and wraps
• At a potluck or holiday gathering with other cold salads
• As part of a lunch plate with crackers, hummus, and fresh fruit
• On its own for a light, satisfying lunch

Its crisp texture and bold flavor profile make it a standout no matter how you serve it.

Pairing Suggestions

To round out your meal, here are some ideas for what to pair with your broccoli salad:

Main Dishes

• Grilled chicken or turkey skewers
• Baked salmon or fish fillets
• BBQ chicken thighs or grilled beef kebabs
• Roasted veggie platters for a vegetarian option

Sides

• Herbed rice or couscous
• Fresh pita bread or warm naan
• Deviled eggs or hummus dips

Drinks

• Sparkling water with lemon or cucumber
• Fresh mint iced tea
• A tangy lemonade or a citrus spritzer

This salad’s creamy texture and slightly sweet dressing balance beautifully with grilled, smoky, or zesty dishes.

Storage, Freezing & Reheating Instructions

Storage
Store leftover broccoli salad in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 days. In fact, the flavor continues to improve as it sits, making it ideal for meal prep.

Freezing
This salad does not freeze well due to the mayonnaise-based dressing and raw broccoli. Freezing will alter the texture, making it watery and mushy upon thawing.

Reheating
This is a cold salad, so no reheating is necessary. Simply stir before serving if it has been sitting in the fridge to redistribute the dressing.

Common Mistakes to Avoid

1. Not drying the broccoli thoroughly
   If you blanch your broccoli, be sure to dry it well. Excess water can make the salad soggy and dilute the dressing.
2. Using finely shredded cheese
   Opt for thick-cut shredded or cubed cheddar. Finely shredded cheese tends to disappear into the salad and doesn’t provide that rich bite.
3. Overdressing
   Add about three-quarters of the dressing first, mix, then decide if you want more. Some people prefer a lighter coating.
4. Skipping the chill time
   Letting the salad rest in the fridge makes a huge difference. It allows the flavors to meld and softens the raw broccoli just enough.
5. Not balancing flavors
   If your cranberries are very sweet or your bacon is extra salty, adjust the dressing accordingly—maybe a touch less sugar or a little more vinegar.

Pro Tips

• Use pre-cut broccoli florets to save time
  Many stores sell fresh broccoli already chopped into florets. This can cut down on prep significantly.
• Toast your sunflower seeds
  For an added layer of nutty flavor, give your sunflower seeds a quick toast in a dry skillet over medium heat.
• Make it ahead
  This salad is perfect for making the night before a gathering. It only gets better with time.
• Double the batch
  This recipe doubles beautifully and is perfect for feeding a crowd.
• Add fresh herbs
  A sprinkle of chopped fresh parsley or dill can add a bright, herby touch.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli?
It’s not recommended. Frozen broccoli is often too soft and watery for this type of salad. Fresh broccoli gives the best texture.

Can I make this salad vegan?
Yes! Substitute the cheese with a vegan cheddar alternative, use plant-based mayo and sour cream, and skip the turkey bacon or use a plant-based version.

Can I use a different type of cheese?
Absolutely. Try Monterey Jack, Colby, or even feta for a different flavor profile.

Is there a low-fat version of the dressing?
Yes, you can use light mayo and Greek yogurt instead of sour cream for a lower-fat option.

How long does it last in the fridge?
Stored properly, the salad stays fresh for up to 3 days.

Can I prepare the salad without the dressing and add it later?
Yes, you can prep the broccoli and mix-ins ahead of time, then stir in the dressing just before serving.

What can I use instead of sunflower seeds?
Try pumpkin seeds, chopped almonds, or walnuts for a different crunch.

Can kids eat this salad?
Yes, and many love the combination of cheese, bacon, and cranberries. If needed, reduce the red onion for a milder flavor.

Can I make it ahead for meal prep?
Definitely. It’s one of the best salads for meal prep because it holds up well in the fridge.

Do I have to use sugar in the dressing?
The sugar balances the vinegar’s acidity, but you can reduce the amount or substitute with honey if you prefer.

Conclusion & Call to Action

This creamy, crunchy broccoli salad is everything a side dish should be—easy to make, packed with texture and flavor, and totally irresistible. Whether you’re prepping it for a weekday lunch, a backyard barbecue, or a special gathering, it’s guaranteed to be a hit. The best part? You can make it your own with a few simple tweaks.

Now that you’ve got all the tips and tricks, it’s time to get in the kitchen and give it a try. Don’t forget to chill it before serving and maybe even double the batch—it tends to disappear fast!

If you make this Broccoli Salad recipe, I’d love to hear how it turned out for you. Leave a comment, share your twist, or tag me on social media with your creations. Happy chopping!

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