Cheesy Broccoli Salad

This crunchy broccoli salad combines fresh veggies, crispy bacon, and flavorful cheese into a fantastic side that works great at backyard BBQs or fancy holiday dinners. The sweet and tangy sauce brings everything together, making a crowd-pleaser that won't last long at any gathering.

I whipped up this broccoli salad for the first time when our block had a potluck and I needed something that wouldn't wilt outdoors. Now my family asks for it at every get-together, and I've played with the dressing recipe until it hits just the right sweet-sour balance.

Ingredients

• Fresh broccoli florets: Chopped into small pieces for easy eating and maximum crunch
• Diced cheddar cheese: Delivers savory flavor and little creamy surprises throughout
• Red onion: Adds a zesty bite and gorgeous purple color that makes the salad pop
• Cooked bacon: Gives a smoky, salty kick that makes this salad downright addictive
• Sunflower seeds: Add a delightful crackle and subtle earthy taste when scattered in
• Mayonnaise: Forms the rich foundation of the dressing that wraps around everything
• Greek yogurt: Brings a nice tang with fewer calories than using just mayo
• Apple cider vinegar: Adds brightness that balances the rich ingredients
• Honey: Provides just enough sweetness to counter the tanginess
• Salt and pepper: The basics that make all the other flavors shine

Step-by-Step Instructions

Prepare the vegetables:

Chop broccoli into tiny florets you can easily eat in one bite. Finely dice the red onion so it spreads evenly through the salad without overwhelming any mouthful. This careful prep sets you up for a well-mixed final result.

Cook the bacon:

Cook bacon till it's nice and crispy, then let it cool on paper towels before breaking into small bits. Your bacon should stay crunchy when mixed in. I like to cook it early so it's completely cool before adding it to the mix.

Make the dressing:

Mix mayo and Greek yogurt in a bowl until blended, then stir in vinegar and honey. Add salt and pepper while tasting as you go for the right mix of sweet and sour. Your dressing should flow but still be thick enough to stick to the broccoli.

Combine and chill:

Mix broccoli, cheese chunks, diced onion, bacon bits and sunflower seeds in a big bowl. Pour dressing over everything and gently mix until all pieces get coated. Cover the bowl and stick it in the fridge for at least half an hour so all the flavors can blend nicely.

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My grandma always told me to use sharp cheddar in this dish, not mild, saying it worked better with the strong bacon and onion tastes. She was spot on, and I've stuck with her advice ever since trying it. That sharp cheddar really makes this broccoli salad special.

Serving Suggestions

This easy broccoli salad goes great with anything off the grill, especially burgers and BBQ chicken. Its cool creaminess really balances out those charred flavors. For a quick dinner, serve it with simple baked chicken or grilled fish. It also looks amazing on holiday tables where its bright colors stand out next to traditional heavy dishes.

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Ingredient Swaps

Regular cheddar works great in this mix, but you can switch things up with other cheeses too. Maybe try smoky gouda for extra flavor, or spice things up with pepper jack. Want to go meat-free? Just skip the bacon and throw in more sunflower seeds or some chopped walnuts for that crunch factor. You can make the dressing lighter by using only Greek yogurt instead of mayo, though it'll feel a bit different.

Storage Tips

This broccoli salad stays good in a sealed container in your fridge for about four days. It actually tastes better on day two after the flavors have mixed together more. If you're making it way ahead of time, maybe add the bacon and seeds just before you serve it so they stay crunchy. Don't try freezing this one - the mayo dressing and fresh veggies won't hold up well.

Frequently Asked Questions

→ Can frozen broccoli work as a replacement?

Fresh is best for keeping the crunch, but if you’re using frozen, let it thaw and pat it dry first.

→ Is there an alternative for Greek yogurt?

You can swap Greek yogurt with sour cream. It’ll still give a creamy tang to the dressing.

→ What’s an easy way to make it vegetarian?

Just skip the bacon! Add extra sunflower seeds or toasted nuts for more crunch if you'd like.

→ Can I prepare it ahead of time?

Definitely! Whip it up a day before, pop it in the fridge, and stir well before serving.

→ What should I serve this with?

Grilled chicken, roast beef, or even by itself for a refreshing small meal—it pairs with just about anything.

→ Can I add other goodies to the mix?

Of course! Try tossing in dried cranberries, diced apples, or shredded carrots for new textures and flavors.