There’s something irresistibly fresh and crunchy about my Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe that always makes it the star of any meal. The perfect balance of sweet, salty, and tangy flavors combined with that addictive crunch — you’ll see why this salad stays on repeat in my kitchen!

A clear glass bowl filled with a broccoli salad made up of many green broccoli florets with a creamy white dressing mixed over them. Small pieces of light brown bacon, thin orange shredded cheese, dark red dried cranberries, and tiny beige sunflower seeds are scattered throughout the salad, adding texture and color. The bowl is placed on a white marbled surface, with a small white bowl of dried cranberries and a silver pepper grinder 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 is one of those recipes that manages to be both hearty and refreshing at the same time. I've made it countless times for potlucks and family dinners, and it always disappears quickly — that’s a good sign it’s a winner!

Crunchy Variety: The mix of broccoli, sunflower kernels, and bacon brings multiple textures that keep every bite interesting.
Flavor Fusion: Sharp cheddar cheese with sweet cranberries and tangy dressing creates a bold yet balanced taste profile.
Easy to Make Ahead: Prep it in under 15 minutes and chill, making it a perfect dish for busy days or entertaining guests.
Versatility: Great as a side for barbecues, a potluck dish, or even a light, satisfying lunch.

The image shows a close-up of a broccoli salad with three main layers. The bottom layer consists of vibrant green broccoli florets with a fresh texture. The middle layer includes small pieces of red onion and shredded light-colored cheese scattered evenly. On top, there are dark red dried cranberries mixed with bits of crunchy-looking bacon. Everything is coated with a creamy white dressing that lightly covers the ingredients. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beautiful thing about the ingredients in this Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe is how each one complements the other — fresh, zesty, savory, and sweet all mingling perfectly. When shopping, pick fresh broccoli florets with tight heads, and crisp up that bacon yourself for the best flavor.

Flat lay of vibrant green broccoli florets, shredded sharp cheddar cheese in bright orange piles, deep red dried cranberries, finely diced purple-red onion, golden brown cooked and crumbled bacon pieces, and scattered pale yellow sunflower kernels, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Broccoli florets: Use fresh and crisp florets for the best crunch and vibrant green color.
Sharp cheddar cheese: Adds a rich, tangy depth to contrast the sweet and savory ingredients.
Chopped craisins (dried cranberries): Bring a pop of sweetness and chewiness that livens up every forkful.
Diced red onion: Offers a mild pungency that cuts through the creaminess of the dressing.
Cooked and crumbled bacon: Nothing beats freshly cooked bacon for smoky flavor and crisp texture.
Sunflower kernels: Add a nutty crunch which also boosts the salad’s nutritional profile.
Mayonnaise: Creates a creamy base that holds everything together.
Sour cream: Adds tang and lightness to balance the richness.
Apple cider vinegar: Provides acidity that brightens the salad and ties all flavors together.
Granulated sugar: Just a little sweetness to counterbalance the vinegar.
Kosher salt and fresh cracked black pepper: Essential seasonings to round out the dressing.

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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

I love tweaking this broccoli salad depending on the season and who I’m serving it to. Feel free to play around with additions or swap ingredients based on what you enjoy or have on hand — personalization is half the fun!

Variation: I’ve swapped sunflower kernels with chopped pecans once, adding a slightly sweeter crunch that my family adored.
Dietary tweak: For a lighter version, try Greek yogurt instead of mayonnaise; it cuts calories but keeps that creamy tang I love.
Seasonal additions: Try tossing in some diced apples or celery if you want to embrace fall flavors and add extra crispness.

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

Step 1: Prepare Your Salad Ingredients

Start by breaking the broccoli into bite-sized florets. I like to rinse and then spin them dry in a salad spinner to get rid of extra moisture—wet broccoli can make the salad soggy. Toss the broccoli in a large mixing bowl, then add the shredded sharp cheddar, chopped craisins, diced red onion, crumbled bacon, and sunflower kernels. Mixing these ingredients first helps everything get evenly distributed once the dressing joins.

Step 2: Whisk Together the Dressing

Grab a medium bowl and whisk together mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and freshly cracked black pepper until smooth. The key here is to balance the tanginess with a touch of sweetness and salt—taste as you go. I often find a little more vinegar perk up the dressing perfectly, but start with what the recipe suggests and adjust to your liking.

Step 3: Combine and Chill

Pour the dressing over your broccoli mixture and gently toss until everything is coated evenly. The broccoli should be well-coated but not drowning in dressing. Cover the bowl tightly — I prefer using a bowl with a lid — and chill for at least an hour. This resting time lets the broccoli soak up those wonderful flavors and gives the cranberries a chance to soften slightly, bringing out their sweetness.

Top Tip

After making this salad a dozen times, I learned some handy tricks that really elevate the final outcome, and I’m excited to share them with you.

Dry Your Broccoli Well: Excess moisture can water down your salad, so be sure to pat dry or spin the broccoli thoroughly.
Don’t Oversoak the Cranberries: They should plump a bit but maintain chewiness for textural contrast—too much soaking and they’ll become mushy.
Cook Bacon Crisply: I’ve found frying bacon until it’s crisp and breaking it into small pieces keeps its texture well within the salad.
Mix Just Before Serving: Though the salad needs to chill, give it a gentle toss before serving to redistribute any dressing that settles at the bottom.

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

Garnishes

I often sprinkle a few extra sunflower kernels or a little fresh chopped parsley on top before serving. It adds a fresh, colorful finish and a bit of extra crunch.

Side Dishes

This salad pairs wonderfully with grilled chicken or pork — it’s bright and crunchy next to smoky barbecue flavors. I also love serving it alongside crusty bread and some simple roasted potatoes for a complete meal.

Creative Ways to Present

Once for a family gathering, I spooned this salad into hollowed-out mini bell peppers for colorful, individual servings. It was a big hit and makes the salad feel extra festive!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in a sealed container in the fridge, and the salad stays crisp and tasty for about 2–3 days. Avoid covering it with plastic wrap directly on the salad — a sealed container prevents sogginess and helps keep the flavors vibrant.

Freezing

This salad isn’t my go-to for freezing because the broccoli and dressing textures change, but if you want to, freeze the components separately and combine fresh before serving.

Reheating

I actually don’t reheat this broccoli salad — it’s best served cold or at room temperature to maintain its crisp texture and fresh flavors.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

Frozen broccoli tends to release more water, which can make the salad soggy. Fresh broccoli florets are best for maintaining that desirable crunch and freshness in the salad.

How far ahead can I make this broccoli salad?

You can prepare the salad up to a day in advance and keep it chilled. Just give it a gentle toss before serving to refresh the textures and mix the dressing.

Can I substitute dried cranberries with fresh fruit?

Fresh fruit like chopped apples can work for a seasonal twist, adding a juicy sweet crunch. Cranberries provide a chewy texture and concentrated sweetness, so it changes the salad’s character. Try what you enjoy!

What’s the secret to the dressing’s flavor balance?

The apple cider vinegar adds bright acidity, while the sugar cuts it with gentle sweetness. The combination of mayo and sour cream gives creaminess with a slight tang, overall balancing savory and sweet flavors perfectly.

Final Thoughts

This Broccoli Salad with Cheddar, Cranberries, Bacon, and Sunflower Kernels Recipe holds a special place in my recipe box because it always feels like a little celebration of flavors and textures — simple, yet comforting and exciting all at once. I can’t recommend giving it a try enough, especially when you want something fresh, easy, and reliably delicious to brighten up your meal. Trust me, once you make it, it’ll become one of your go-to salads too.