Broccoli salad tends to show up everywhere—
from backyard cookouts to quick weekday dinners—
and for good reason.

It’s one of those dishes people keep going back for, scooping up crunchy broccoli,
smoky turkey bacon, and sweet cranberries in every bite.

What makes this version stand out is how all those textures come together with a creamy,
slightly tangy dressing.
It ties everything together into something simple, satisfying, and consistently a crowd favorite.

And the best part? It comes together in minutes with no cooking required.
Make it once, and you’ll see just how fast it disappears.

For Broccoli Salad

Broccoli Florets – the base of the salad, giving it that fresh crunch and texture.
Sharp Cheddar Cheese – adds a rich, slightly bold flavor that pairs perfectly with the creamy dressing.
Dried Cranberries – bring a pop of sweetness that balances the savory ingredients.
Turkey Bacon– smoky, crispy, and packed with flavor, this is what makes the salad extra satisfying.
Sunflower Seeds – add a subtle nutty taste and a bit more crunch.
Red Onion – gives a mild bite and a little sharpness to round everything out.

For the Dressing

Mayonnaise – creates the creamy base that coats every bite.
Sour Cream – adds a slight tang and smooth texture to the dressing.
Apple Cider Vinegar – brings brightness and helps balance the richness.
Sugar – adds just enough sweetness to tie all the flavors together.
Salt and Pepper – simple seasonings that enhance and bring out all the other flavors.

Broccoli Salad with Turkey Bacon & Cranberries

A crisp, colorful salad packed with crunchy broccoli, smoky turkey bacon, sweet dried cranberries, and a creamy, tangy dressing. It’s quick to put together and even better after chilling.

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Course: Salad, Side Dish

Cuisine: American

Keyword: Broccoli Salad with Turkey Bacon & Cranberries

Prep Time: 10

Chill Time: 1

Total Time: 1 10

Servings: cups

Notes

Ingredients

5–6 cups broccoli florets (about 1 lb / 450 g, roughly 2½ heads)
1 cup sharp cheddar cheese, cut thicker (not finely shredded) (115 g)
⅔ cup dried cranberries (85 g)
½ cup crumbled turkey bacon (60 g)
½ cup salted sunflower seeds (60 g)
⅓ cup red onion, finely diced (50 g)

Dressing

¾ cup mayonnaise (olive oil mayo works well) (175 g)
¼ cup sour cream (70 g)
1½ tablespoons apple cider vinegar
3 tablespoons sugar (40 g)
¼ teaspoon salt
¼ teaspoon pepper

Instructions

In a large mixing bowl, combine the broccoli florets, cheddar cheese, cranberries, turkey bacon, sunflower seeds, and diced red onion.
In a separate small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper until the mixture is smooth and fully blended.
Pour the dressing over the broccoli mixture and toss thoroughly so everything is evenly coated.
You can serve the salad right away, but for the best taste, cover and refrigerate it for at least 1 hour before serving. Stir well again just before serving.
Keep the salad chilled until ready to eat.

Notes

Broccoli prep: This recipe uses raw broccoli. If you prefer a softer texture, blanch the florets in boiling water for 60 seconds, then immediately rinse with cold water and dry completely before using.
Sour cream swap: You can replace some or all of the sour cream with plain Greek yogurt if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
If preparing ahead of time, keep the dressing separate and mix everything together at least an hour before serving.

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1. Can I use raw broccoli, or should I cook it first?

You don’t have to cook the broccoli at all—raw works perfectly and gives the salad its signature crunch. If you prefer a slightly softer texture, you can quickly blanch it, but most of the time I skip that step.

2. Can I make broccoli salad ahead of time?

Yes, and it actually gets better as it sits! Letting it chill helps all those flavors come together. I recommend at least 1 hour, but making it a few hours ahead works great too.

3. How do I keep the salad nice and crisp?

For the best texture, wait to add the turkey bacon and dressing until closer to serving. That way everything stays fresh and crunchy instead of soft.

4. How long does it last in the fridge?

This salad keeps really well! Store it in an airtight container in the refrigerator for up to 3–4 days. Just give it a good stir before serving again.

5. Can I prep anything in advance?

Absolutely. You can chop the broccoli and mix the dressing ahead of time, then toss everything together later. Just be sure to combine it at least an hour before serving so the flavors have time to develop.