Creamy Cheesy Broccoli Salad

This creamy broccoli salad brings together crisp vegetables, savory bacon, and rich cheese for a perfect side dish that's equally at home at summer cookouts and holiday tables. The sweet-tangy dressing ties everything together, creating a crowd-pleasing dish that disappears quickly at gatherings.

I first made this broccoli salad for a neighborhood potluck when I needed something that would hold up well outdoors. It's now requested at every family gathering, and I've tweaked the dressing over the years to find the perfect sweet-tangy balance.

Ingredients

• Fresh broccoli florets: Cut into bite sized pieces for the perfect crunch and texture
• Cubed cheddar cheese: Adds rich flavor and creamy pockets throughout the salad
• Red onion: Provides a sharp contrast and beautiful color to brighten the dish
• Cooked bacon: Brings smoky saltiness that elevates the entire salad to irresistible status
• Sunflower seeds: Offer a nutty crunch and subtle earthy flavor when sprinkled on top
• Mayonnaise: Creates the creamy base for the dressing that coats every piece perfectly
• Greek yogurt: Adds tangy creaminess with less fat than using all mayonnaise
• Apple cider vinegar: Cuts through the richness with bright acidity
• Honey: Balances the tang with just enough sweetness to round out the flavors
• Salt and pepper: Always essential for bringing all the flavors into focus

Step-by-Step Instructions

Prepare the vegetables:

Cut broccoli into small bite sized florets ensuring they're not too large to eat comfortably in one bite. Dice red onion finely so it distributes evenly throughout the salad without overpowering any single bite. This prep work creates the foundation for a well balanced salad.

Cook the bacon:

Fry bacon until perfectly crisp then drain on paper towels before crumbling into small pieces. The bacon should be crunchy enough to maintain texture when mixed with the dressing. I prefer cooking it ahead of time so it can cool completely before adding to the salad.

Make the dressing:

Combine mayonnaise and Greek yogurt in a bowl until smooth then whisk in apple cider vinegar and honey. Season generously with salt and pepper tasting as you go to achieve the perfect balance of tangy and sweet. The dressing should be pourable but thick enough to coat the broccoli.

Combine and chill:

Toss broccoli florets with cheese cubes red onion bacon crumbles and sunflower seeds in a large bowl. Pour the dressing over everything and gently fold until every piece is evenly coated. Cover the bowl and refrigerate for at least thirty minutes allowing the flavors to meld together perfectly.

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My grandmother always insisted on using sharp cheddar rather than mild for this recipe, claiming it stood up better to the strong flavors of the bacon and onion. She was absolutely right, and I've never looked back after trying it her way. The sharp cheddar makes all the difference in creating a memorable broccoli salad.

Serving Suggestions

This versatile broccoli salad pairs beautifully with grilled meats, especially hamburgers and barbecued chicken. The cool, creamy texture provides a refreshing contrast to charred flavors from the grill. For a complete meal, serve alongside a simple protein like roasted chicken or grilled salmon. The salad also fits perfectly on holiday tables where its bright colors and flavors complement heavier traditional dishes.

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Ingredient Swaps

While traditional cheddar works beautifully in this recipe, other cheese varieties can create interesting variations. Try smoked gouda for extra depth, or pepper jack for a spicy kick. For a vegetarian version, simply omit the bacon and add extra sunflower seeds or chopped walnuts for crunch. The dressing can be lightened by using all Greek yogurt instead of mayonnaise, though the texture will be slightly different.

Storage Tips

This broccoli salad keeps remarkably well in an airtight container in the refrigerator for up to four days. The flavors actually improve after the first day as they have time to blend together. If making significantly ahead of time, consider adding the bacon and sunflower seeds just before serving to maintain their crunch. The salad does not freeze well due to the mayonnaise based dressing and the texture of the fresh vegetables.

Frequently Asked Questions

→ Can I use frozen broccoli instead of fresh?

While fresh broccoli is preferred for its crisp texture, you can use frozen broccoli. Be sure to thaw and pat it dry for the best results.

→ What can I substitute for Greek yogurt?

Sour cream is an excellent substitute for Greek yogurt, providing a similar tangy flavor to the dressing.

→ How can I make this salad vegetarian?

Simply omit the bacon and consider adding extra sunflower seeds or roasted nuts for added crunch and flavor.

→ Can I prepare this salad in advance?

Yes, this salad can be made a day ahead. Store it in the refrigerator and mix well before serving for the freshest taste.

→ What pairs well with this salad?

This salad pairs wonderfully with grilled chicken, roasted meats, or as a standalone dish for light, refreshing meals.

→ Can I add other ingredients to customize the salad?

Absolutely! Consider adding dried cranberries, chopped apples, or shredded carrots for a twist on flavors and textures.