Cooking

Broccoli Salad with Cheddar, Bacon, and a Touch of Sass

Let’s talk broccoli salad—because if you think it’s boring, you’ve clearly been doing it wrong. This version is packed with sharp cheddar cheese (cubed or shredded—just use the food processor, darling, life’s too short), crispy bacon, sweet cranberries, and salty sunflower seeds, all tied together with a creamy, tangy dressing that will make you want seconds. It’s the perfect combination of flavours and textures, and honestly, it’s just as fabulous at a picnic as it is on a holiday table. And can we talk about the dressing? It’s simple, it’s creamy, and it’s just the right amount of indulgence—because if you’re going to eat a salad, it might as well be worth it.

Prep Time: 15 minutes

Cook Time: 1 hour

Serves: 6-8

Ingredients

For the Salad

5-6 cups broccoli florets (about 1 pound)
1 cup sharp cheddar cheese, shredded or cubed (use the food processor—it’s genius!)
⅔ cup dried cranberries (because we love a little sweetness)
8 strips thick-cut bacon, cooked until crispy and crumbled (crispy bacon is non-negotiable)
½ cup salted sunflower seeds (for that irresistible crunch)
2 tablespoons diced red onion

For the Dressing

¾ cup mayo (use the good stuff)
¼ cup sour cream
1½ tablespoons white wine vinegar (or champagne vinegar if you’re feeling fancy)
3 tablespoons sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper

Directions

Step 1: Assemble the Salad
In a large bowl, combine the broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and red onion. Pause for a moment to admire your work—this is going to be good.

Step 2: Make the Dressing
In a smaller bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, salt, and pepper until smooth and dreamy. Pro tip: Taste the dressing. If you’re not thinking “Wow, this is amazing,” add a little more vinegar or sugar until you’re practically swooning.

Step 3: Bring it All Together
Pour the dressing over the broccoli mixture and toss until everything is coated and fabulous. Sure, you could serve it right away, but let’s be honest: it’s better after it chills in the fridge for at least an hour. Trust me, patience pays off here.

Step 4: Before Serving
Give the salad a good toss to make sure every bite is perfection. Garnish with a little extra bacon or sunflower seeds if you’re feeling generous—because why not?

Jonathon’s Tips

Blanch or Don’t Blanch? I don’t blanch my broccoli for this salad, because I like it crisp and fresh. But if you prefer a softer texture, go ahead and blanch it for 60 seconds in boiling water, then cool it quickly in an ice bath.
Vinegar Choices: White wine vinegar is my go-to, but if you’ve got champagne vinegar on hand, that’s even better. Apple cider vinegar or red wine vinegar will work, too—because we’re flexible like that.

How to Store:
This salad keeps beautifully in the fridge for 3-4 days in an airtight container. If you’re making it ahead, store the salad and dressing separately, toss them together about an hour before serving, and add the onions just before serving to keep them from taking over the flavour party.

Serving Suggestion:
Serve this alongside my BBQ roasted chicken and a big fat fabulous loaded baked potato! How good does that sound?