There’s something so satisfying about the combination of crunchy, tangy, sweet, and salty in my Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe. It’s a colorful crowd-pleaser that always feels fresh and indulgent at the same time—perfect for everything from potlucks to casual family dinners.

A clear glass bowl is filled with a colorful broccoli salad consisting of bright green broccoli pieces evenly mixed with shredded orange cheese, dark red dried cranberries, small light brown nut pieces, and bits of pale purple onion. The salad is lightly coated with a creamy white dressing, giving it a slightly glossy texture. The bowl sits on a white marbled surface with a small white bowl of extra dried cranberries partially visible 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 Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe
Top Tip
How to Serve Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe

Why You'll Love This Recipe

This Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe quickly became one of my go-to dishes because it balances flavors and textures so well, and it’s ridiculously easy to pull together on a busy day. Plus, it holds up great who making ahead for a party or weeknight meal.

Crunchy and Creamy: The fresh broccoli stays crisp while the creamy dressing brings everything together perfectly.
Sweet and Savory Flavor Combo: Cheddar and bacon add richness, while cranberries give a pop of sweetness—it's a flavor explosion.
Simple & Quick to Make: Just chop, mix, and chill. No complicated cooking needed!
Great Make-Ahead Salad: It tastes even better after sitting overnight, making it an excellent choice for meal prep or entertaining.

The image shows a close-up of a creamy broccoli salad with three main layers. The first layer includes bright green broccoli florets that have a fresh and slightly rough texture. The second layer contains small pieces of purple-red dried cranberries scattered evenly throughout the salad, adding a pop of dark color. The third layer features a creamy white dressing that lightly coats the broccoli and cranberries, giving a smooth texture with some small bits of chopped red onion mixed in. There are also thin pieces of light brown shredded cheese spread across the salad. The salad is on a wooden spoon, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe has a job to do, creating a harmonious salad that’s anything but boring. When shopping, fresh broccoli and good-quality bacon really make a difference. Here’s the lowdown:

Flat lay of fresh bright green broccoli florets, sharp shredded cheddar cheese in vibrant orange piles, deep red chopped craisins, finely diced vivid purple red onion, crispy crumbled golden brown bacon, and light beige sunflower kernels, all beautifully arranged in small neat piles on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Broccoli florets: I always grab fresh, tight florets because they keep their crunch and stay bright green after chilling.
Shredded sharp cheddar cheese: This adds a punchy richness that pairs wonderfully with the salad’s other flavors.
Dried cranberries (Craisins): These bring a chewy sweetness that contrasts the savory elements beautifully.
Diced red onion: Adds a mild sharpness and a little pop of color to brighten things up.
Cooked and crumbled bacon: Crispy bacon lends that irresistible smoky saltiness that makes this salad crave-worthy.
Sunflower kernels: These little crunch bombs add even more texture and a slight nuttiness to the mix.
Mayonnaise: Forms the creamy base of the dressing, providing richness and helping everything stick together.
Sour cream: Gives the dressing a slight tang that cuts through the richness.
Apple cider vinegar: Provides a bright acidity that balances the sweet and creamy flavors.
Granulated sugar: Just enough sweetens the dressing without overpowering the natural cranberry sweetness.
Kosher salt and black pepper: Season the dressing to lift the flavors perfectly.

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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

While I love sticking to this classic mix, it’s fun to make tweaks and adjustments to suit your taste or what’s in your pantry. Don’t hesitate to swap out ingredients or add your own flair!

Variation: I sometimes swap the sunflower kernels with toasted pecans for a slightly sweeter crunch; it’s a nice twist and adds a different texture that my family enjoys.
Dietary swap: For a dairy-free version, try vegan mayo and skip or use a cheese substitute—you can still get that creamy tang with a little extra vinegar or lemon juice.
Seasonal Touch: Adding diced apples or a handful of chopped fresh herbs like parsley or chives can freshen it up in the fall or spring.

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

Step 1: Gather and Prep Your Ingredients

Start by washing and breaking your broccoli into bite-sized florets — I find this is easier with clean hands rather than a knife. Dice the red onion finely, crumble the cooked bacon, and shred the cheddar if you don’t have pre-shredded. Having all your ingredients prepped ensures smooth assembly.

Step 2: Combine the Salad Components

In an extra-large bowl, toss together the broccoli, shredded cheddar, craisins, diced onion, crumbled bacon, and sunflower kernels. I like to give it a good gentle stir so everything starts to mingle without bruising the broccoli.

Step 3: Whisk Up the Dressing

In a separate medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and fresh cracked black pepper until the mixture is smooth and balanced. Tasting here is key — the dressing should be creamy with a nice tang and just a hint of sweetness.

Step 4: Combine and Chill

Pour the dressing evenly over the broccoli mixture, then toss gently but thoroughly so every bite is coated. Cover the bowl tightly and pop it in the fridge for at least one hour. This chilling step lets the flavors meld and the broccoli crisp up again after the dressing.

Top Tip

After making this Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe multiple times, I've learned a few little tricks to keep it tasting fresh and crisp every single time.

Use fresh broccoli: Older broccoli tends to get limp or bitter, so fresh florets make a world of difference for texture and flavor.
Cook bacon crisp: Crispy bacon retains its texture in the salad better than chewy bits and offers a stronger smoky flavor.
Chill at least an hour: This isn’t just for convenience—letting the salad rest allows the dressing to soften the broccoli just enough while blending all the flavors beautifully.
Don’t overdress: Start with the full amount but if you want to be safe, pour the dressing gradually and toss gently—less is more to keep it from becoming soggy.

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

Garnishes

I like topping this salad with a little extra sharp cheddar or a few whole sunflower kernels for contrast right before serving—adds a fresh crunch and an inviting look. Sometimes, a sprinkle of freshly chopped parsley brightens up the presentation and flavor too.

Side Dishes

This broccoli salad is versatile enough to pair beautifully with grilled chicken, BBQ ribs, or even as a hearty side with sandwiches or wraps. For potlucks, it complements just about any main dish and always disappears fast!

Creative Ways to Present

For a party, I’ve served this salad layered in a clear trifle bowl with extra cranberries and cheddar sprinkled on top for a colorful effect. You can also portion it into small mason jars for easy grab-and-go servings that look fresh and inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in a sealed container in the fridge—using a bowl with a well-fitting lid is my favorite because it keeps the broccoli crisp and avoids the dreaded soggy texture. This salad holds up well for up to 3 days, so you can enjoy it through the week.

Freezing

I don’t recommend freezing this salad because the texture of broccoli and cranberries changes when thawed—leaving it mushy. It’s best enjoyed fresh or chilled in the fridge.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want it less cold, just take it out of the fridge 15-20 minutes before serving and give it a gentle toss to freshen the dressing.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

Frozen broccoli tends to release water when thawed, making the salad soggy. For the best texture and flavor, fresh broccoli florets are ideal. If you only have frozen, thoroughly thaw and drain them before use.

How far ahead can I make this salad?

You can make the Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe up to one day in advance. Just keep it tightly covered and refrigerated. The flavors meld beautifully, but beyond 3 days, the broccoli starts to lose its crispness.

Can I substitute the bacon with turkey bacon or omit it?

Absolutely! Turkey bacon works well as a leaner option, and omitting bacon altogether is fine if you prefer a vegetarian salad. You might want to add a pinch of smoked paprika or liquid smoke to the dressing for that smoky flavor.

Is this salad suitable for meal prep or packed lunches?

Yes, it’s perfect for meal prep because it keeps well in the fridge and tastes even better after the flavors have had time to combine. Just store it in an airtight container to maintain its crunch and freshness throughout the week.

Final Thoughts

This Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe has been one of my kitchen staples for years because it’s just so reliable and delicious. It’s one of those recipes I bring out when I want to impress without spending hours in the kitchen. I hope you find it as comforting and vibrant as I do — it’s a guaranteed hit that’ll please a crowd or satisfy your own craving for something fresh and flavorful.