Cold broccoli salad should NOT be this good. But here we are.
Crispy bacon. Sharp cheddar. Sweet little craisins. A creamy, tangy, slightly sweet dressing that coats every single floret. Sunflower seeds for CRUNCH. My friend Melissa Joe brought this to a backyard cookout years ago and I literally cornered her in the kitchen for the recipe before the deviled eggs were even out of the cooler.
It is unhinged how fast this thing disappears. Gone at every potluck. Gone at every BBQ. Gone before the burgers are off the grill.
Why This Broccoli Salad Works
The SECRET is TEXTURE plus ACID. Small 1-inch broccoli florets absorb that creamy dressing while staying crisp (clever, right?)…. and the red wine vinegar CUTS through all that mayo richness! Toss bacon, seeds, and craisins in LAST so they keep their crunch for days.
Raw vs. Blanched Broccoli
- RAW IS THE WAY Raw broccoli holds its crunch against the creamy dressing and won’t turn into mush after that 1-hour chill
- Blanching optional Skip it. You’ll lose the snap that makes this salad sing, plus the florets soak up too much dressing
- SMALLER FLORETS = BETTER Cutting into 1-inch pieces lets raw broccoli soften just enough in the fridge without going limp
- Worried about toughness The sour cream and vinegar in the dressing actually tenderize raw broccoli slightly while it chills…. works like magic
How to Keep Bacon Crispy in Salad
Cook the bacon LAST or store it SEPARATELY until serving time. This is the #1 rule for crispy bacon in any creamy salad situation. Toss it in at the very end and watch the magic happen.
Skip the microwave for reheating. If your bacon has gone soft (*it happens to the best of us*), spread those crumbles on a baking sheet and pop them in a 375°F oven for 3-5 minutes. They’ll snap right back to life.
Drain that grease THOROUGHLY on paper towels before crumbling. Excess fat = soggy sadness. Pat the crumbles once more for good measure.
Add the bacon RIGHT BEFORE serving if you’re making this ahead. The dressing is creamy and relentless, so it will slowly soften your crispy bits over time. Keep them apart, then combine at the last second. Your future self will thank you!
Make-Ahead & Storage Tips
Make-Ahead Magic This salad actually IMPROVES as it sits, so prep it UP TO 24 hours in advance for the best flavor payoff
- Whisk the dressing first and stash it in a sealed container in the fridge (good for 3-4 days on its own
- Cook and crumble the bacon ahead of time. Keep it in a covered container at ROOM TEMP so it stays crispy instead of going soggy in the fridge
- Hold off on the craisins and sunflower seeds until RIGHT BEFORE serving. Both lose their texture fast once mixed in
- Fully assembled, the salad keeps up to 2 days in the fridge. Expect some liquid pooling by day two… that’s just the broccoli doing its thing
- FREEZING? Absolutely not. Mayo-based dressings break and broccoli turns to mush. Just don’t do it
A quick stir before serving brings everything back together, and those melded flavors are honestly worth the planning ahead (trust me on this one
What to Serve It With
- Grilled chicken, burgers, or steaks (the creamy tang really plays off smoky charred meat)
- Pulled pork or BBQ ribs (classic cookout pairing for a reason)
- Fried chicken (crunch meets crunch…. YES PLEASE)
- Hot dogs or brats (summer cookout MANDATORY)
- Cornbread, biscuits, or dinner rolls (perfect for scooping up stray dressing)
- Baked beans, coleslaw, or potato salad (round out the full picnic spread)
- Grilled salmon or shrimp (lighter option that still hits)
This salad is a potluck HERO. Bring it to a backyard BBQ, church supper, or family gathering and watch the bowl empty FAST. It holds up nicely on a buffet table for a few hours (just give it a quick stir before serving, and the broccoli stays crisp).
Similar Recipes
- Creamy Broccoli Salad
- Low Carb Broccoli Salad
- Broccoli Bacon Salad
- Amish Broccoli Salad
- Low Calorie Broccoli Salad
- Keto Broccoli Salad
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: Whisk the Creamy Dressing
- 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: Bake and Crumble 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: Chop the Salad Ingredients
- 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: Toss Everything Together
- 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: Refrigerate Before Serving
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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.