Crunchy broccoli, sharp cheddar, tangy cranberries, smoky bacon, and nutty sunflower kernels come together in a harmony of flavors and textures you’ll remember. Let me show you how to make this irresistible Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe that everyone will be asking for at your next gathering.

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

Honestly, this broccoli salad stole my heart the first time I made it. The contrast of crunchy and creamy, sweet and savory, makes every bite exciting — a guaranteed crowd-pleaser. Whether you’re serving it at a picnic or just as a lively side, it really shines.

Balanced Flavors: Sweet cranberries and tangy dressing perfectly complement the sharp cheddar and smoky bacon.
Crunch Factor: Fresh broccoli and sunflower kernels add a satisfying crunch in each bite.
Easy to Prep: With simple ingredients and straightforward steps, it’s ready in just over an hour including chilling time.
Versatile: Great for potlucks, BBQs, or just a delicious weekday side dish to brighten up dinner.

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

Every element in this salad plays a role, offering contrasting textures and complementary flavors. Choosing quality ingredients makes a huge difference; pick crisp broccoli crowns, sharp cheddar, and fresh cranberries for the best results.

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: Use firm, bright green florets for crunch and freshness.
Sharp Cheddar Cheese: Adds a bold, savory punch that pairs wonderfully with the sweetness.
Dried Cranberries (Craisins): Their chewy texture and tart sweetness brighten the salad.
Red Onion: Offers a subtle bite and color contrast— I love using mild red onions to keep it balanced.
Bacon: Crispy cooked bacon lends smoky richness and a satisfying saltiness.
Sunflower Kernels: These add an extra nutty crunch that’s delicious and nutritious.
Mayonnaise: The creamy base that carries the dressing, keeping everything luscious.
Sour Cream: Adds tanginess and lightens the dressing for a nice balance.
Apple Cider Vinegar: Provides acidity to cut through the richness.
Granulated Sugar: Balances the tartness with a touch of sweetness.
Kosher Salt & Black Pepper: The essential seasoning that brings all flavors 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

This broccoli salad is like a blank canvas that’s easy to tweak. I often swap the cranberries for golden raisins or toss in some chopped apples for extra crispness. Feel free to tweak it to match your taste or whatever you have on hand.

Variation: I love adding chopped walnuts instead of sunflower kernels sometimes; it adds a lovely warm nuttiness that complements the bacon.
Dairy-Free Option: Swap mayo and sour cream for vegan versions if you want to keep it creamy but dairy-free.
Make It Spicier: Toss in a pinch of cayenne or some diced jalapeño for a subtle kick.

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

Step 1: Prepare the Salad Ingredients

Start by breaking the broccoli into bite-sized florets — smaller pieces make every forkful balanced and easy to eat. Chop the red onion finely, crumble the cooked bacon, and measure out your cheddar, cranberries, and sunflower kernels. I find mixing everything in a big bowl upfront helps me see the colors and textures coming together, which is honestly half the fun.

Step 2: Whisk Together the Dressing

Grab a medium bowl and whisk the mayo, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth. Taste it—you want a well-balanced dressing that’s creamy but with a bright tang. Adjust the vinegar or sugar to your liking; a little extra tang makes it really pop.

Step 3: Combine and Chill

Pour the dressing over the salad ingredients and stir gently but thoroughly to coat everything. Now, here’s a tip: chill it in the fridge for at least an hour before serving. This lets the flavors marry beautifully and softens the broccoli just a touch without getting soggy.

Top Tip

Through many salad experiments, I’ve learned a few tricks that really elevate this broccoli salad to something special. Here’s what worked best for me so you can skip the trial and error.

Knife Skills Matter: Cut broccoli into small, uniform bites to ensure every forkful gets a good mix and feels balanced.
Dressing Balance: Whisk your dressing well and taste before adding, especially the vinegar and sugar — it can make or break the flavor.
Chill Time: Don’t skip the chilling; it lets the flavors blend and softens the broccoli slightly without losing crunch.
Storage Tip: Store leftover salad in a container with a lid rather than plastic wrap to avoid sogginess and keep smells contained.

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

Garnishes

I like to sprinkle a few extra sunflower kernels on top and maybe a couple of fresh parsley leaves for a pop of green. Sometimes I add a light dusting of freshly cracked black pepper right before serving to brighten the flavors.

Side Dishes

This salad plays well with grilled chicken, barbecued ribs, or even as part of a buffet with baked beans and corn on the cob. It also pairs nicely with a simple turkey sandwich or wraps for a crunchy contrast.

Creative Ways to Present

You can serve it in a hollowed-out bread bowl for casual parties or spoon it into individual lettuce cups for a fresh, elegant appetizer. I’ve found arranging it in colorful glass bowls really shows off how vibrant and inviting this salad is.

Make Ahead and Storage

Storing Leftovers

After serving, I store any leftovers in a container with a tight-fitting lid in the fridge. It keeps well for up to 3 days, though I find it’s best enjoyed within the first 24 hours before the broccoli starts to soften too much.

Freezing

I don’t recommend freezing this broccoli salad because the dressing’s texture and broccoli’s crispness change after thawing. It’s one of those fresh salads best eaten fresh!

Reheating

This salad is served cold, so no reheating needed. If you have leftovers, just give it a quick toss before serving again to refresh the coating.

Frequently Asked Questions:

Can I make this broccoli salad ahead of time?

Absolutely! In fact, chilling the salad for an hour or two helps all those flavors meld together beautifully. Just keep it refrigerated and covered.

Can I substitute bacon with something else?

Yes! If you want to avoid pork, try crispy turkey bacon or smoked tempeh for a similar smoky texture. You could also omit bacon entirely and up the crunch with extra sunflower kernels or toasted nuts.

Is this salad good for meal prep lunches?

Definitely! It holds up well in the fridge for a few days and makes a refreshing, protein-packed lunch side. Just keep it chilled until ready to eat.

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and firm, so they can be a bit overpowering in this salad. I recommend sticking to dried craisins (dried cranberries) for that perfect chewy sweetness.

Final Thoughts

This Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe has become one of my go-to crowd-pleasers when I want something fresh but flavorful, easy but impressive. It’s a great way to convince anyone broccoli can be exciting—promise! Try it out and watch it become a regular request at your table.