Broccoli Salad with Bacon, Cheddar & Almonds
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“One big bowl of crunchy yumminess”—this crowd-favorite broccoli salad is perfect for potlucks, BBQs, or any warm-weather gathering.
This broccoli salad recipe comes from one of my oldest and dearest friends, Kelly Santoro. When she first told me about it, I was skeptical—raw broccoli in a salad doesn’t always work. But Kelly convinced me to give it a try, and I’m so glad she did. The creamy mayo, vinegar, and honey dressing softens the broccoli just enough while still keeping that great crunch. Smoky bacon, sharp Cheddar, and sliced almonds add tons of flavor and texture. It never fails to get recipe requests.
This broccoli salad the ideal make-ahead dish for a potluck or cookout—pair it with steakhouse burgers or BBQ chicken—and it holds up beautifully for hours, so you can prep it early 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 because it holds up better in the dressing.
- Chopped Red Onion: Offers a mild, sweet bite that contrasts nicely with the creamy dressing.
- Mayonnaise, Apple Cider Vinegar & Honey (or Sugar): These make up the dressing—creamy, tangy, and just slightly sweet. Use a good-quality mayo like Hellmann’s or Duke’s.
- Broccoli Florets: The crisp, nutritious base, adding freshness and crunch. Look for broccoli crowns if possible. If you buy full bunches, grab a bit extra to account for the stalk weight. Be sure to dry the broccoli thoroughly after washing so it doesn’t water down the dressing.
- Shredded Sharp Cheddar Cheese: Adds tangy flavor and a bit of creaminess. I recommend buying a block and shredding it yourself—pre-shredded cheese is coated in anti-caking agents. In a salad like this, it makes a big difference.
- Sliced Almonds: Lend a crunchy texture and subtle nuttiness.
- 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. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels—this allows the excess grease to drain off.
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 highly 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 and 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).
Step 5: Finish the salad. Right before serving, toss in the bacon and almonds. These ingredients are added just before serving so they stay crisp. If they sit in the dressing too long, they’ll soften and lose their crunch—which is part of what makes this salad so good.
Step 6: Serve. Transfer the salad to a serving platter or bowl and enjoy. If you have any leftover broccoli salad, it can be stored in an airtight container in the fridge for up to 3 days.
More Summer Salads You May Like
Broccoli Salad with Bacon, Cheddar & Almonds
Ingredients
- 6 slices thick-cut bacon, cut into ½-in (2.5-cm) pieces
- ⅓ cup red onion, diced, from one 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 freshly ground black pepper
- 9 cups broccoli florets, cut into small, bite-sized pieces (you'll need about 2 pounds/908 g 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.
Notes
Nutrition Information
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.
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This is a holiday favorite. It adds a bright light to our traditional Thanksgiving dinner. We add a cup or raisins or dried cranberries. Thanks, Jen.
This is a family favorite and a Thanksgiving dinner staple. I always add a cup of raisins or dried cranberries for a festive look.
Great recipe using ingredients on hand! Got broccoli in my local veg delivery. My son loves raw broccoli, but I’m not much of a fan. He kept begging me to taste this broccoli and he was right! It had much less bitterness than expected. I decided to make this salad as it looked like something we’d all like and I already had all the ingredients on hand. It did not disappoint!
Stunning salad!
I’m British but my Mother remarried and lived in TX, now in TB- this salad takes me back to bbq sides & buffet salads of the South!
My gf & her bro never had raw broccoli before! They are utterly converted…
I love all of your recipes!!!!! Raw broccoli usually doesn’t suit my stomach. Do you think this recipe could work if I steamed the broccoli?
Thank you so much. Happy Holidays!!
Sure, I think that would work. Please LMK how it turns out!
Perfection! I make it all the time now and it’s a great hit !
All your recipes are fabulous !
Always a hit when I serve it!
This salad has become a staple in our household. Easy and delicious! I substitute turkey bacon for pork but otherwise make as directed. Perfect! Thank you!
I have made this salad several times now. It is amazing!! Each time I have made it and tell my husband what we are having he says eww broccoli- and I have to remind him that he loves it!! He doesn’t like cooked broccoli but loves it raw. I made this for July 4 picnic and it was devoured!!
Jen I’ve made dozens of your recipes and they are always a hit. Tried this bacon salad for the first time for a group dinner last night. Always a little nerve wracking to try a new recipe for friends… but as usual it was just awesome and I got multiple requests for the recipe afterwards. I absolutely LOVE your cooking style, approach, and recipes. Even the way you lay things out in your blog is super user friendly and you don’t over do it on ads. GREAT JOB and keep it up! THANK YOU!!!!
So glad you like the recipes and the blog — thanks for the kind words! 🙂
Hi Jenn – If I omit the bacon to be vegetarian friendly, do you have a substitute recommendation? Or will this still be just as tasty?
Hi Kelli, the bacon does add a lot of flavor, but I think you could add more cheese for more flavor and saltiness. Please LMK how it turns out!
I have alpha gal (cannot eat any mammal), so no pork bacon. Also, we have a vegetarian daughter-in-law. I am making this with a good portion of smoked cheddar cheese (about half smoked and half not). We’ll see how it goes! Hoping it will be a nice sub for the bacon.