Loaded Broccoli Salad

Why You’ll Love This Recipe

This salad is a beautiful balance of textures and flavors—crunchy broccoli, savory bacon, tangy dressing, and the nuttiness of seeds and cheese. It’s quick to make, easy to customize, and holds up well in the fridge, making it ideal for entertaining or weekly meal prep. Plus, it’s a sneaky way to get more veggies into your day while still enjoying something indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets

• Red onion

• Cooked bacon, crumbled

• Shredded cheddar cheese

• Sunflower seeds or chopped nuts

• Dried cranberries or raisins (optional)

• Mayonnaise

• Greek yogurt or sour cream

• Apple cider vinegar

• Sugar or honey

• Salt

• Black pepper

Directions

1. Wash and cut broccoli into bite-sized florets. Thinly slice the red onion.

2. In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, sugar (or honey), salt, and pepper to create the dressing.

3. In a large mixing bowl, combine the broccoli, red onion, crumbled bacon, shredded cheddar cheese, sunflower seeds, and dried cranberries (if using).

4. Pour the dressing over the salad ingredients and toss until everything is well coated.

5. Chill the salad for at least 30 minutes before serving to let the flavors meld.

Servings and Timing

This recipe serves 6 and takes about 15 minutes to prepare, plus 30 minutes of chilling time.

Variations

• Low-Carb Version: Skip the dried fruit and sugar, using a sugar-free sweetener if needed.

• Vegetarian Option: Omit the bacon or replace it with smoked tempeh or coconut bacon.

• Vegan Adaptation: Use plant-based mayo and dairy-free cheese for a vegan version.

• Spicy Twist: Add a pinch of chili flakes or diced jalapeños for a bit of heat.

• Extra Crunch: Toss in chopped apples or water chestnuts for added texture.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle. This salad is best served cold and does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, it’s actually better when made ahead as it allows the flavors to develop.

Should I cook the broccoli first?

No, raw broccoli provides the best crunch, but you can blanch it briefly if you prefer a softer texture.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese tends to melt better into the dressing and has a fresher flavor.

What other nuts or seeds can I use?

Slivered almonds, chopped pecans, or pumpkin seeds all make great substitutions.

How can I make this healthier?

Use plain Greek yogurt instead of mayo or reduce the amount of bacon and cheese.

What kind of vinegar works best?

Apple cider vinegar is ideal for its tangy-sweet balance, but white wine or rice vinegar are also good.

Can I add protein to make it a meal?

Yes, grilled chicken, boiled eggs, or chickpeas make it more filling.

Can I freeze this salad?

No, freezing affects the texture of fresh broccoli and the creamy dressing.

How long does the dressing last?

You can store the dressing separately in the fridge for up to 5 days.

Can I omit the sugar or honey?

Yes, you can adjust or skip the sweetener to taste; the cranberries also add natural sweetness.

Conclusion

Loaded Broccoli Salad is the ultimate side dish that delivers on crunch, flavor, and satisfaction. With its combination of fresh veggies, savory toppings, and creamy dressing, it’s a guaranteed hit at any table. Whether you’re meal prepping, hosting a BBQ, or just need a quick veggie-packed option, this salad is a vibrant and tasty solution.

Loaded Broccoli Salad

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Loaded Broccoli Salad is a crunchy, colorful, and flavor-packed dish featuring broccoli, bacon, cheese, and a creamy dressing, perfect for potlucks, lunches, or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes (including chilling)
• Yield: 6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

4 cups fresh broccoli florets

1/4 cup red onion, thinly sliced

1/2 cup shredded cheddar cheese

1/4 cup sunflower seeds or chopped nuts

1/4 cup dried cranberries or raisins (optional)

1/3 cup mayonnaise

1/3 cup Greek yogurt or sour cream

1 tablespoon apple cider vinegar

1 tablespoon sugar or honey

Salt, to taste

Black pepper, to taste

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Instructions

1. Wash and chop the broccoli into bite-sized florets. Slice the red onion thinly.
2. In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, apple cider vinegar, sugar or honey, salt, and pepper.
3. In a large mixing bowl, combine broccoli, red onion, , cheddar cheese, sunflower seeds, and dried cranberries (if using).
4. Pour the dressing over the broccoli mixture and toss well to coat evenly.
5. Chill for at least 30 minutes before serving to enhance the flavors.

Notes

• Use plant-based mayo and cheese for a vegan version.
• Blanch the broccoli briefly if you prefer a softer texture.
• For extra crunch, add diced apples or water chestnuts.
• Adjust sweetness by skipping or reducing the sugar/honey.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 450mg
• Fat: 23g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 30mg