Bright, crunchy, and bursting with flavors, this Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe is one of those dishes that brings a perfect balance of savory, sweet, and tangy to every bite. It’s a crowd-pleaser whenever I bring it to potlucks or family dinners, and I think you’ll love how simple it is to whip up too.

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 Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe
Top Tip
How to Serve Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe

Why You'll Love This Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe

Honestly, this broccoli salad has been a favorite in my family for years. What makes it stand out is how the ingredients perfectly complement each other — I still remember the first time I tasted the mix of crispy bacon with sweet cranberries and crunchy sunflower kernels.

Easy to Make: You don’t need any fancy cooking skills to pull this together quickly, making it great for busy weeknights or last-minute gatherings.
Flavor Explosion: The combination of sharp cheddar, smoky bacon, and tart cranberries keeps every bite exciting and full of depth.
Perfect Texture Contrast: Crunchy broccoli and sunflower kernels with creamy dressing—oh, it’s just right.
Make-Ahead Friendly: It tastes even better after chilling, so you can prep it in advance and relax on the big day.

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

Each ingredient here has a reason for being part of this Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe. From fresh broccoli to tangy dressing, I’ve found this combo impresses everyone I serve it to. When you shop, try to pick fresh broccoli and real sharp cheddar for the best flavor.

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: Choose firm, vibrant green heads; breaking them into bite-size pieces helps with easy eating and dressing coverage.
Sharp cheddar cheese: Adds a rich, tangy depth; I prefer shredding it fresh for extra melty texture.
Chopped craisins: Their tart sweetness balances the savory notes; dried cranberries are perfect here.
Diced red onion: Adds a little zing and crunch — I always rinse mine briefly under cold water to soften the bite.
Cooked and crumbled bacon: Crispy bacon is a must for smoky, salty flavor that contrasts beautifully.
Sunflower kernels: These nutty nuggets add an irresistible crunch and are allergy-friendly compared to nuts.
Mayonnaise & Sour cream: Together they create the creamy, tangy base for the dressing, making the salad luscious without being heavy.
Apple cider vinegar: Brings brightness and subtle acidity that lifts the flavors.
Granulated sugar: Just enough to round out the tartness and balance the dressing perfectly.
Kosher salt and fresh cracked black pepper: Essential for seasoning all the components just right.

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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 salad depending on the season or what I have on hand—feel free to play around with it. That’s part of the fun! You’re welcome to swap or add your favorite extras to make it truly yours.

Variation: I’ve tried adding chopped apples for extra crispness and natural sweetness—a small change that surprised all my guests!
Dairy-Free Switch: Swap mayo and sour cream with plant-based alternatives to suit dietary preferences without losing that creamy texture.
Nuts Instead of Seeds: Sometimes I swap sunflower kernels with chopped walnuts or almonds for a different crunch and taste profile.
Herbs & Spices: Toss in some fresh dill or parsley to add herbaceous notes that brighten the dish.

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

Step 1: Gather and prep your ingredients

Start by breaking your broccoli into bite-sized florets if not pre-cut. Shred sharp cheddar cheese fresh if you can—it makes a world of difference! Crispy cooked bacon, chopped red onions, craisins, and sunflower kernels should all be within arm's reach. Having everything ready helps the process flow smoothly.

Step 2: Combine salad ingredients in a large bowl

In an extra-large mixing bowl, toss together broccoli florets, shredded cheddar, chopped craisins, diced onions, crumbled bacon, and sunflower kernels. I like to do a gentle stir to evenly distribute the colors and textures without bruising the broccoli.

Step 3: Whisk the dressing until silky smooth

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, granulated sugar, kosher salt, and freshly cracked black pepper. I like to whisk until completely smooth so the dressing coats every bite nicely.

Step 4: Combine and chill for maximum flavor

Pour your dressing over the broccoli mixture and toss gently until everything is coated beautifully. This step feels so satisfying! Cover the bowl tightly and pop it in the fridge for at least an hour—this chilling lets the flavors meld perfectly and softens the edges of the broccoli just enough.

Top Tip

Over time, I’ve learned a few tricks that really take this Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe to the next level. Paying attention to small details makes all the difference when you want it to shine.

Use Fresh, Crunchy Broccoli: I prefer broccoli that’s not wilted—if you buy it a day ahead, store it in a damp paper towel inside a plastic bag for crispness.
Whisk Dressing Well: Whisking mayo and sour cream until silky ensures there are no lumps, so your salad gets a velvety coating.
Don’t Skip the Chill: Trust me, letting the salad rest in the fridge for at least an hour lets the flavors meld and the broccoli soften, improving the texture dramatically.
Store in Airtight Containers: I avoid plastic wrap over bowls because it traps moisture and makes the broccoli soggy—pop the salad in a container with a lid instead!

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

Garnishes

I usually finish this salad with a few extra sunflower kernels sprinkled on top right before serving for that last bit of crunch. Sometimes, I toss on a couple of chopped fresh herbs like parsley or chives for a fresh pop of color and taste.

Side Dishes

This salad pairs beautifully with grilled chicken or BBQ ribs, making it a regular fixture at my summer cookouts. It also stands out next to a simple garlic bread or baked potatoes for a crowd-pleasing meal.

Creative Ways to Present

For more festive occasions, I like to serve this salad in a hollowed-out watermelon or large bell pepper halves which adds a fun visual surprise. Or layering it in clear glass bowls to showcase the colors really wows guests at potlucks.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I transfer the salad into an airtight container and place it in the fridge. It stays fresh and crisp for up to 3 days, though I do notice the broccoli softens just a bit after that.

Freezing

This salad doesn’t freeze well because of the fresh veggies and creamy dressing, so I recommend enjoying it fresh or within a few days of making it.

Reheating

I usually enjoy this salad cold, but if you want to warm it slightly, I’d suggest serving it alongside a warm entrée rather than reheating the salad itself to keep the textures intact.

Frequently Asked Questions:

Can I substitute the bacon with a vegetarian option?

Absolutely! You can use smoked tempeh or soy bacon crumbles to keep that smoky, savory flavor without the meat. I’ve tried tempeh bacon strips and they worked surprisingly well.

What’s the best way to prep the broccoli for this salad?

I recommend breaking broccoli into small, bite-sized florets. If you want a milder onion bite, rinse the diced red onions in cold water for a minute before adding. It keeps the broccoli crunchy and the flavors balanced.

Can this salad be made in advance?

Yes! It actually tastes better after chilling for at least an hour, making it a perfect make-ahead dish for parties or meal prep. Just store it in an airtight container to keep it fresh.

Is it possible to make this salad dairy-free?

Definitely! You can swap the mayonnaise and sour cream with your preferred dairy-free versions, like avocado mayo and coconut cream-based sour cream substitutes. The salad stays creamy and flavorful that way.

Final Thoughts

This Broccoli Salad with Bacon, Cheddar, Cranberries, and Sunflower Kernels Recipe holds a special place in my kitchen because it’s so simple, yet feels like a celebration of flavors and textures. It’s the kind of dish I’m happy to eat any day, and equally proud to share with friends at a picnic or holiday table. Give it a try—you’ll quickly see why it’s become a reliable favorite on my recipe list!