Delicious anytime, this fresh broccoli salad is loaded with crispy broccoli, sweet cranberries, and a creamy dressing that you’ll want to drink from the jar. Perfect year-round, it’s a great pick for both summer BBQs and cozy winter dinners. Simple to throw together, it’s sure to become a go-to for quick meal prep or when you need a memorable dish at any gathering!

Protein: 12 grams per serving
This healthy broccoli salad brings a solid protein punch, especially for a side dish! The salty bacon, sharp cheddar cheese, and pumpkin seeds all contribute to the muscle-building power, but don’t forget about the dressing—it’s made with Greek yogurt and cottage cheese, boosting the protein content even further. The first time I tossed this easy recipe together, I was thrilled by how these hearty ingredients turned simple broccoli into a filling meal. When served with grilled meat, it’s my go-to for a protein-rich lunch that really satisfies!
Why you will love this recipe
- Quick and easy: You can throw this classic broccoli salad together in no time. Just chop, dress, and serve!
- Family favorite: Perfect side dish for any season or occasion, from summer picnics to your holiday table. This beautiful salad is a real crowd pleaser!
- Deliciously balanced: Enjoy the perfect blend of sweet, savory, and tangy flavors.
- Nutrient-rich: Packed with fresh veggies and protein-rich toppings like bacon and cheese.
- Protein: With 12g of protein per serving, you can pair it with any kind of meat for a protein-packed meal!
Key ingredients and substitutions


- Raw broccoli: Providing not just crunch and flavor but also fiber and vitamins. No great substitutes for fresh crisp broccoli here—it’s irreplaceable! I use both the florets and finely dice the stems into small pieces.
- Crispy bacon: Adds a savory, smoky depth. For a vegetarian twist, try smoked almonds, coconut bacon, or your favorite veggie bacon.
- Cheddar cheese: Brings a creamy, sharp tang. Feel free to swap for feta cheese or goat cheese for a different flavor profile.
- Pumpkin seeds: Great for crunch and a bit of protein. Sunflower seeds or pine nuts are an excellent substitute.
- Red onion: Gives a sharp bite; milder sweet onions or shallots can tone it down if preferred.
- Dried cranberries: Also called craisins, they offer a hint of sweetness and tartness. Raisins or chopped dried cherries can work well too.
- Tangy dressing: The creamy blend of mayonnaise, Greek yogurt, cottage cheese, apple cider vinegar, and mustard is both rich and tangy. Vegan mayonnaise and plant-based yogurt can be used for a dairy-free version, and you can swap the honey for maple syrup.
How to make broccoli salad
- Toast the Seeds: Begin by toasting the pumpkin seeds in a pan over medium heat until they’re golden and fragrant. This adds an extra layer of crunch and flavor.
- Blend the Dressing: Combine mayonnaise, Greek yogurt, cottage cheese, apple cider vinegar, honey, and Dijon mustard in a blender. Blitz until smooth for a creamy, dreamy dressing. You can also do this in a jar with an immersion blender.


- Prep the Veggies: Chop the broccoli into bite-sized pieces, dice the red onion, and crumble the bacon. Shred the cheddar cheese if you haven’t already done so.
- Mix the Salad: In a large bowl, toss the broccoli, bacon, cheddar cheese, cranberries, pumpkin seeds, and red onion together.
- Dress It Up: Pour the homemade dressing over the broccoli mixture and mix thoroughly to coat everything evenly. This ensures every bite is as tasty as the next.


- Season: Give your salad a taste and adjust the seasoning with salt and pepper if needed. This is your chance to fine-tune it to your liking.
- Chill: Let the salad sit for a bit in the fridge before serving to let the flavors meld together beautifully.

Recipe notes and tips
- Chilling Time: For the best flavor, let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to really come together.
- Serving Temperature: This salad tastes best when served cold or at room temperature, making it perfect for picnics or outdoor events.
- Cut Size: Keep the broccoli pieces small and consistent for the best texture and to ensure each bite is packed with flavor from the other ingredients.
- Dressing Consistency: If the broccoli salad dressing feels too thick, thin it out with a little milk or water until it reaches your desired consistency.
Storage instructions
- Airtight Container: Keep the broccoli bacon salad in an airtight container to maintain freshness and prevent it from absorbing other flavors in the fridge.
- Refrigerate: This salad can be refrigerated for up to 3-4 days. The flavors often improve with a little time, making the leftovers just as exciting!
- Avoid Freezing: Freezing is not recommended as it will soften the broccoli and affect the creamy dressing’s consistency. Stick to chilling it!
- Revive the Crunch: If the salad starts to lose its crunch, sprinkle some fresh pumpkin seeds or bacon bits over the top before serving again.
Variations
- Cheese: Swap cheddar for blue cheese for a bolder taste, or mozzarella for a milder touch.
- Add Nuts: Throw in some almonds or walnuts for extra crunch and a nutty flavor.
- Spice It Up: Add a dash of chili flakes or a spoonful of hot sauce to the dressing for a spicy kick.
- Make It Sweet: Increase the cranberries or add diced apples for a sweeter salad.
- Go Green: Mix in some spinach or kale with the broccoli for an extra green boost.
- Protein Boost: Toss in some grilled chicken or tofu to turn this side dish into a hearty main course.
What to serve with this recipe
For a Hearty Meal:
- Grilled Chicken or Fish: These protein-packed options complement the creamy, crunchy texture of the salad perfectly.
- Roasted Meats: Pair with pork loin or beef roast for a fulfilling family dinner.
- Pasta Dishes: Combine with a light pasta dish like shrimp scampi or cottage cheese alfredo for a delightful meal.
Lighter Sides:
- Crusty Bread: Serve alongside warm, crusty bread for dipping into the creamy dressing.
- Soup: A light lentil or chicken soup pairs nicely, making for a comforting meal.
Frequently asked questions
Absolutely! In fact, making it a few hours before serving allows the flavors to meld beautifully. Just keep it chilled until it’s time to serve.
Yes, this recipe is naturally gluten-free. Just make sure the bacon and other added ingredients are gluten-free as well, as some products may contain gluten.
It’s best to stick with fresh broccoli for that perfect crunch. Frozen broccoli can become too soft and watery once thawed.
Easily! Use vegan mayo and yogurt, maple syrup instead of honey, skip the bacon or use a plant-based alternative, and opt for a vegan cheese option or omit the cheese altogether.
For the best texture and even distribution of flavors, chop the broccoli into small, bite-sized pieces. This ensures every forkful is as tasty as the next.

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Broccoli Salad Recipe
Ingredients
- 1 lb broccoli - cut into small pieces, this was about 1 head of broccoli for me, including finely slicing the stems. 5-6 cups
- 100 g sharp cheddar cheese - shredded with the large holes on the grater, 1 cup
- 110 g dried cranberries - ⅔ cup
- 107 g bacon - diced or crumbled (any bacon will work), ½ cup
- 75 g pumpkin seeds - ½ cup
- 60 g red onion - diced into small pieces
Dressing
- 1/2 cup mayonnaise - I use my homemade mayo
- 1/4 cup greek yogurt
- 1/4 cup cottage cheese
- 1.5 tablespoon apple cider vinegar
- 2 Tablespoons honey
- 1.5 tablespoons dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Optional: Toast the pumpkin seeds in a pan over medium heat for about 10 minutes, stirring occasionally.75 g pumpkin seeds
- Add all of the salad dressing ingredients to a blender and blend for 1 minute until smooth. You can also use an immersion blender in a wide-mouthed jar.1/2 cup mayonnaise, 1/4 cup greek yogurt, 1/4 cup cottage cheese, 1.5 tablespoon apple cider vinegar, 2 Tablespoons honey, 1.5 tablespoons dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper
- Add all of the prepared salad ingredients to a large mixing bowl and mix well.1 lb broccoli, 100 g sharp cheddar cheese, 110 g dried cranberries, 107 g bacon, 60 g red onion, 75 g pumpkin seeds
- Pour the salad dressing over the salad and toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- If you have time, allow the salad to chill in the fridge for an hour. Then serve and enjoy!
Notes
- Chilling Time: For the best flavor, let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to really come together.
- Serving Temperature: This salad tastes best when served cold or at room temperature, making it perfect for picnics or outdoor events.
- Cut Size: Keep the broccoli pieces small and consistent for the best texture and to ensure each bite is packed with flavor from the other ingredients.
- Dressing Consistency: If the broccoli salad dressing feels too thick, thin it out with a little milk or water until it reaches your desired consistency.
Storage instructions
- Airtight Container: Keep the broccoli bacon salad in an airtight container to maintain freshness and prevent it from absorbing other flavors in the fridge.
- Refrigerate: This salad can be refrigerated for up to 3-4 days. The flavors often improve with a little time, making the leftovers just as exciting!
- Avoid Freezing: Freezing is not recommended as it will soften the broccoli and affect the creamy dressing’s consistency. Stick to chilling it!
- Revive the Crunch: If the salad starts to lose its crunch, sprinkle some fresh pumpkin seeds or bacon bits over the top before serving again.