Cheesy Melissa Joes Broccoli Salad

If you ask me, broccoli salad is one of those dishes that never goes out of style.

This potluck favorite brings together crispy bacon, sharp cheddar cheese, and fresh broccoli florets in a tangy, creamy dressing. Sweet craisins and crunchy sunflower seeds add pops of flavor and texture in every bite.

The dressing is a simple mix of mayo, sour cream, and red wine vinegar that coats everything just right. Bits of red onion give it a little bite, while the bacon crumbles add that smoky, salty touch everyone loves.

It’s a go-to side dish that works for backyard barbecues, family dinners, or any time you need something that feeds a crowd.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the creamy dressing. You can buy pre-cut broccoli florets from the produce section to save time, or grab whole broccoli crowns and cut them yourself into bite-sized pieces. Either way, make sure the broccoli looks bright green without any yellow or brown spots, which means it’s past its prime. If you do use whole crowns, don’t toss those stems – just peel off the tough outer layer and chop them up too, since they’re just as tasty and add extra crunch to your salad.

Options for Substitutions

This broccoli salad is easy to customize based on what you have in your kitchen:

• Bacon: Turkey bacon works great if you’re looking for a lighter option. You could also use chopped ham or leave it out for a vegetarian version.
• Mayo and sour cream: Want to lighten things up? Try using Greek yogurt in place of the sour cream, or swap half the mayo with Greek yogurt. Just keep in mind the dressing will be tangier.
• Red wine vinegar: Apple cider vinegar or white wine vinegar will work just fine here. They’ll give you that same tangy kick.
• Craisins: Raisins, dried cherries, or chopped dried apricots all make good swaps. You can even use fresh grapes cut in half for a different texture.
• Sunflower seeds: Sliced almonds, chopped pecans, or walnuts are all tasty alternatives that add that nice crunch.
• Cheddar cheese: Feel free to use whatever cheese you prefer – Swiss, Gouda, or even crumbled feta would be delicious.
• Red onion: White or yellow onion works too, though red onion adds a nice color. If raw onion is too strong for you, try green onions instead.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Another common error is adding the dressing right before serving, but this salad actually needs at least an hour in the fridge so the broccoli can soften slightly and soak up all those flavors.

Don’t skip patting your bacon dry after baking, as excess grease will make your salad oily and prevent the dressing from sticking properly to the other ingredients.

Finally, if you’re making this ahead of time, wait to add the sunflower seeds until just before serving so they stay crunchy instead of getting soft and chewy.

What to Serve With Broccoli Salad?

This broccoli salad is hearty enough to be a meal on its own, but it really shines as a side dish at summer cookouts and potlucks. It pairs perfectly with grilled chicken, burgers, or ribs since the creamy, tangy dressing balances out smoky flavors from the grill. I love serving it alongside pulled pork sandwiches or at a barbecue spread with coleslaw and baked beans. Since it’s already packed with bacon, cheese, and crunch, you can keep the rest of your meal simple – just add some cornbread or dinner rolls and you’re good to go.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s great for making ahead for potlucks or meal prep.

Make Ahead: You can prep all the ingredients separately up to a day before and keep them in the fridge. Just wait to toss everything together with the dressing until a few hours before serving so the broccoli stays nice and crisp. If you’re making it the night before, that works too – just give it a good stir before serving.

Keep Crispy: If you notice the salad getting a bit soft after a day or two, try adding a handful of fresh sunflower seeds right before serving to bring back some crunch. The broccoli will soften slightly in the dressing over time, but it still tastes delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 70-85 g
• Fat: 195-210 g
• Carbohydrates: 135-155 g

Ingredients

For the dressing:

• 1.25 cup mayo (I prefer Hellmann’s mayonnaise)
• 0.75 cup sour cream (use full-fat for a richer and creamier texture)
• 3.5 tbsp red wine vinegar
• 0.5 tsp salt
• 1 tsp black pepper
• 0.5 tsp sugar

For the salad:

• 8 slices bacon (cooked until crispy and crumbled into 1/2-inch pieces)
• 1.5 lb broccoli (cut into small bite-sized florets)
• 3/4 cup craisins (I use Ocean Spray chopped craisins)
• 0.75 cup sunflower seeds (roasted and salted adds a better crunch)
• 10 oz cheddar cheese (cut into 1/4-inch cubes)
• 1/2 cup red onion (finely diced into 1/8-inch pieces)

Step 1: Prepare the Dressing Base

• 1.25 cup mayo
• 0.75 cup sour cream
• 3.5 tbsp red wine vinegar
• 0.5 tsp salt
• 1 tsp black pepper
• 0.5 tsp sugar

In a large bowl, whisk together the mayo, sour cream, red wine vinegar, salt, black pepper, and sugar until smooth and well combined.

The dressing should be creamy with no lumps.

Set aside while you prepare the remaining components.

I like to make the dressing first so the flavors can start melding together while I’m prepping everything else.

Step 2: Cook and Prepare the Bacon

• 8 slices bacon

Preheat your oven to 400°F.

Lay the bacon slices on a baking sheet in a single layer and bake for 15-20 minutes until golden and crispy.

Remove from the oven, let cool slightly on a paper towel, then crumble into roughly 1/2-inch pieces.

Cooking bacon in the oven is my preferred method because it cooks evenly and you don’t have to monitor it constantly.

Step 3: Prepare All the Vegetables and Mix-ins

• 1.5 lb broccoli
• 0.5 cup red onion
• 10 oz cheddar cheese

While the bacon cooks, cut the broccoli into small bite-sized florets (about 1-1.5 inches).

Finely dice the red onion into 1/8-inch pieces and cut the cheddar cheese into 1/4-inch cubes.

Having all your components prepped and ready to go ensures the final assembly comes together smoothly.

Step 4: Combine All Ingredients

• dressing mixture from Step 1
• broccoli florets from Step 3
• 3/4 cup craisins
• 0.75 cup sunflower seeds
• crumbled bacon from Step 2
• diced red onion from Step 3
• cheddar cheese cubes from Step 3

Add the broccoli florets, craisins, sunflower seeds, crumbled bacon from Step 2, and diced red onion to the dressing bowl from Step 1.

Add the cheddar cheese cubes last.

Using a large spoon or spatula, gently fold everything together until all the vegetables and cheese are evenly coated with the creamy dressing.

Be careful not to crush the broccoli while mixing.

Step 5: Chill and Serve

Transfer the salad to a serving dish and refrigerate for at least 1 hour before serving.

This allows the flavors to fully develop and the broccoli to soften slightly while remaining crisp.

The salad keeps well in the refrigerator for up to 2 days, though you may notice the broccoli releases some moisture over time.

Cheesy Melissa Joes Broccoli Salad

Delicious Cheesy Melissa Joes Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 10 servings

Calories: 2750

Ingredients Method

Ingredients

  

For the dressing

• 1.25 cup mayo (I prefer Hellmann's mayonnaise)
• 0.75 cup sour cream (use full-fat for a richer and creamier texture)
• 3.5 tbsp red wine vinegar
• 0.5 tsp salt
• 1 tsp black pepper
• 0.5 tsp sugar

For the salad

• 8 slices bacon (cooked until crispy and crumbled into 1/2-inch pieces)
• 1.5 lb broccoli (cut into small bite-sized florets)
• 3/4 cup craisins (I use Ocean Spray chopped craisins)
• 0.75 cup sunflower seeds (roasted and salted adds a better crunch)
• 10 oz cheddar cheese (cut into 1/4-inch cubes)
• 1/2 cup red onion (finely diced into 1/8-inch pieces)

Method

 

1. In a large bowl, whisk together the mayo, sour cream, red wine vinegar, salt, black pepper, and sugar until smooth and well combined. The dressing should be creamy with no lumps. Set aside while you prepare the remaining components. I like to make the dressing first so the flavors can start melding together while I'm prepping everything else.
2. Preheat your oven to 400°F. Lay the bacon slices on a baking sheet in a single layer and bake for 15-20 minutes until golden and crispy. Remove from the oven, let cool slightly on a paper towel, then crumble into roughly 1/2-inch pieces. Cooking bacon in the oven is my preferred method because it cooks evenly and you don't have to monitor it constantly.
3. While the bacon cooks, cut the broccoli into small bite-sized florets (about 1-1.5 inches). Finely dice the red onion into 1/8-inch pieces and cut the cheddar cheese into 1/4-inch cubes. Having all your components prepped and ready to go ensures the final assembly comes together smoothly.
4. Add the broccoli florets, craisins, sunflower seeds, crumbled bacon from Step 2, and diced red onion to the dressing bowl from Step 1. Add the cheddar cheese cubes last. Using a large spoon or spatula, gently fold everything together until all the vegetables and cheese are evenly coated with the creamy dressing. Be careful not to crush the broccoli while mixing.
5. Transfer the salad to a serving dish and refrigerate for at least 1 hour before serving. This allows the flavors to fully develop and the broccoli to soften slightly while remaining crisp. The salad keeps well in the refrigerator for up to 2 days, though you may notice the broccoli releases some moisture over time.