Broccoli Salad with Bacon, Cheddar & Almonds
This post may contain affiliate links. Read my full disclosure policy.
This crunchy broccoli salad recipe, loaded with smoky bacon, Cheddar, and almonds in a creamy dressing, is perfect for potlucks and BBQs—and you can make it ahead for stress-free prep!
This easy broccoli salad recipe was shared with me by one of my oldest and dearest friends, Kelly Santoro. I’ll admit, I’m not usually a fan of raw broccoli, but Kelly insisted it was delicious—and she was right! The raw broccoli florets soften just enough in the creamy mayo, vinegar, and honey dressing, while still keeping that perfect crunch. Smoky bacon, sharp Cheddar, and sliced almonds add layers of texture and flavor that take the salad to a whole new level. One reviewer even called it “one big bowl of crunchy yumminess.” It’s the ideal make-ahead dish for a potluck or BBQ—pair it with steakhouse burgers or BBQ chicken—and it holds up beautifully for hours, so you can prep it in advance and check it off your list.
“This is my go-to salad for pot luck dinners. Keeps well and travels easily. Always a crowd pleaser.”
What You’ll Need To Make Broccoli Salad With Bacon, Cheddar & Almonds
- Thick-Cut Bacon: Adds smoky, savory flavor and a crisp texture that balances the freshness of the broccoli. I prefer thick-cut bacon here because it holds up better in the dressing.
- Chopped Red Onion: Provides a mild, sweet bite that contrasts nicely with the creamy dressing.
- Mayonnaise: Creates a rich, creamy base for the dressing, tying all the flavors together. Make sure to use a high-quality brand, such as Hellmann’s or Duke’s.
- Apple Cider Vinegar: Adds brightness and tang to balance the richness of the mayo and bacon.
- Honey Or Sugar: Provides a touch of sweetness to complement the vinegar.
- Broccoli Florets: The crisp, nutritious base, adding freshness and crunch. Look for broccoli crowns at your store; if you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk. After washing the broccoli, dry it thoroughly so it doesn’t water down the dressing.
- Shredded Sharp Cheddar Cheese: Adds sharp, tangy flavor and a bit of creaminess. I recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese is treated with an anti-caking agent and is not as high quality. In a salad, this makes a big difference.
- Sliced Almonds: Lends a crunchy texture and nutty flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cook the Bacon
In a medium nonstick skillet over medium-high heat, fry the bacon until crisp, about 8 minutes.
Drain on paper towels.
Step 2: Temper the Red Onion
To temper the bite of the raw onion, soak it in very cold water for 10 minutes, then drain. This step is optional, but if you’re a raw onion-phobe like me, I recommend it.
Step 3: Make the Dressing
In a large bowl (big enough to hold all of the broccoli salad ingredients), combine the mayonnaise, honey, cider vinegar, salt, and pepper.
Whisk well to combine.
Step 4: Toss the Salad
Add the broccoli florets, Cheddar, and red onions to the dressing.
Mix well. This can be done up to 3 hours ahead of time (in fact, all the better to allow the broccoli to soak up the flavor).
Right before serving, add the bacon and almonds.
Toss well, then taste and adjust seasoning with salt and pepper, if necessary.
Transfer the salad to a serving platter or bowl and enjoy. Leftover broccoli salad can be stored in an airtight container in the refrigerator for up to 3 days.
You May Also Like
Broccoli Salad with Bacon, Cheddar & Almonds
This crunchy broccoli salad recipe, loaded with smoky bacon, Cheddar, and almonds in a creamy dressing, is perfect for potlucks and BBQs—and you can make it ahead for stress-free prep!
Ingredients
- 6 slices thick-cut bacon, cut into ½-in pieces
- ⅓ cup chopped red onion
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 tablespoons cider vinegar
- 3 tablespoons honey or sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds of broccoli crowns)
- 1 cup lightly packed shredded sharp cheddar cheese, best quality
- ½ cup sliced almonds
Instructions
- Set a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside.
- Place the onions in a small bowl of very cold water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside.
- In a large bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper.
- Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point up to 3 hours ahead of time.)
- Before serving, set aside some of the bacon and almonds to use as a garnish for the salad. Add the remaining bacon and almonds to the salad and toss to combine. Taste and adjust seasoning with salt and pepper, if necessary. Transfer the salad to a bowl or serving platter and garnish with the reserved bacon and almonds. Serve cold or room temperature. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Note: Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 444
- Fat: 39 g
- Saturated fat: 9 g
- Carbohydrates: 16 g
- Sugar: 9 g
- Fiber: 4 g
- Protein: 10 g
- Sodium: 445 mg
- Cholesterol: 40 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This continues to be my go-to for BBQ potluck events! So tasty, really quick to put together and holds really well!
After I made this for my 8 year old daughter she went online and ordered a book called “My Family Recipes” and asked that I put this recipe in it so she would have it for her family someday. Fast forward to her birthday this past weekend. When I asked her what she would like for her birthday dinner she asked for this broccoli salad. I of course was happy to hear it, and knowing it makes a lot I said “You can even take leftovers to school.” She said okay, but can you put it in a container that isn’t see thru? I looked at her confused. She said she would love to take it to school but will need to find a secret place to eat it so the other kids don’t make fun of her for eating broccoli. lol. So we are dubbing this double secret birthday broccoli salad. Our daughter started eating your recipes from a very young age and I believe it has shaped her into a really open eater. She shies away from nothing and I think it is because your recipes established trust in me as a cook. Most other kids her age only eat kid food and not much of it. When the topic of how to get our kids to eat better comes up with other moms I just feel so fortunate I’ve never had to think about it thanks to the work you put into your craft. Thank you and I’ll be sure to give you a shout out in my daughter’s recipe book for this double secret birthday broccoli salad.
Lol — that is SO cute! Glad the double secret birthday broccoli salad is a keeper for your daughter! 💜
Perfect, and not too sweet!
Hi Jenn,
If I leave out the bacon, will it be bland? We don’t eat pork. Add something in its place?
As always, so appreciate your expertise!
Hi Sandra, I’d use turkey bacon in place of the pork bacon. It will still be good. 😊
I made this for Easter to go with brisket and it was delicious. Everyone raved. Had a tiny bit left-over for lunch today and was even better. I think I will make day before from now on! I made as written except I rough chopped almonds because I had a big bag from Sam’s Club and didn’t want to buy more just to have sliced. It worked fine.
Everyone love the Broccoli salad. Great flavor and crunch. I brought it to an Easter buffet lunch and it went well with ham and so many other heavy dishes. Your instructions and tips, as with the onions are so helpful. This is a keeper.
I first go to your site first when I need a good recipe.
Thanks ,
Mary
Hi Sarah I follow all the time ,I just made this delicious salad to bring to a potluck tonight,but I’ve taste this before my daughter and daughter in law makes it often and i find it very good ,so I’ve decided to make yours I’m sure it will be delicious 😋 thank you ♥️☀️
Great Salad! My husband loves the ones in the grocery store so I decided to make my own (yours) Lol
I added Craisons and Roasted Sunflower Seeds
Another hit from you 😉
Thanks
I have made this salad in the past but with a different recipe and wanted to try this recipe instead and I am glad I did because the ratios are perfect, thank you!
This is a delicious salad that makes broccoli haters, or avoiders, love broccoli.
Hi Jenn, not a huge chedar cheese fan. Which of these do you think would work best with this delicious looking salad… Gruyere or Jarlsberg?
Thanks, Ally in NJ
Either would work, but I’d probably go with Gruyere. Hope you enjoy!