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Creamy broccoli bacon salad with fresh broccoli, crispy bacon, cheddar cheese, dried cranberries, red onion, sunflower seeds, and creamy dressing.

Creamy Broccoli Bacon Salad for a Crowd

A crunchy, creamy broccoli salad loaded with crispy bacon, sharp cheddar, dried cranberries, red onion, and sunflower seeds, all tossed in an easy tangy Greek yogurt and mayonnaise dressing. Perfect for potlucks, BBQs, parties, and make-ahead side dishes.
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Prep Time 15 minutes
Total Time 55 minutes
Servings: 12 side servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Broccoli Salad
  • 8 cups small fresh broccoli florets
  • 10 slices thick-cut bacon cooked crisp and chopped
  • 1½ cups shredded sharp cheddar cheese
  • ¾ cup dried cranberries
  • ½ cup finely diced red onion
  • ½ cup roasted sunflower seeds
  • Creamy Dressing
  • ¾ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon fine salt plus more to taste
  • ½ teaspoon freshly ground black pepper

Method
 

  1. Cook bacon in a skillet over medium heat until browned and crisp.
  2. Transfer to a paper-towel-lined plate, drain, and cool.
  3. Wash the broccoli and dry it thoroughly.
  4. Cut broccoli into small bite-sized florets.
  5. Finely dice the red onion.
  6. Chop cooled bacon into irregular bite-sized pieces.
  7. Reserve approximately one-quarter of the bacon, 2 tablespoons sunflower seeds, and small amounts of cheddar and cranberries for topping.
  8. Whisk mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon, garlic powder, salt, and pepper until smooth.
  9. Taste and adjust the dressing if necessary.
  10. Add broccoli, onion, cranberries, cheddar, sunflower seeds, and remaining bacon to a large bowl.
  11. Toss briefly to distribute the ingredients.
  12. Add approximately three-quarters of the dressing.
  13. Toss thoroughly until the broccoli is evenly coated.
  14. Add additional dressing as needed without making the salad soupy.
  15. Cover and refrigerate for at least 30 minutes, preferably about 1 hour.
  16. Toss again before serving.
  17. Top with reserved crispy bacon, sunflower seeds, cheddar, and dried cranberries.
  18. Serve chilled.

Notes

Use fresh raw broccoli for the best crunchy texture.
Dry the broccoli thoroughly after washing so excess water doesn't thin the dressing.
For make-ahead preparation, assemble up to 24 hours in advance but reserve some bacon and sunflower seeds until serving.
Start with only three-quarters of the dressing and add more as necessary.
Keep the salad refrigerated until serving.