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
Creamy, crunchy, and always a hit—this broccoli salad holds up beautifully and disappears fast.
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
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- 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.
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This is my go-to salad for pot luck dinners. Keeps well and travels easily. Always a crowd pleaser.
Hi Jenn..I have a question,and I hope this reaches you in time to answer before tonight’s dinner 😬
The broccoli I have on hand is from COSTCO-and it’s FROZEN. If I thaw it, will that work for this recipe? I’m worried about it possibly being too watery….. I reread the recipe to see if using frozen broccoli was addressed so if you did talk about it and I overlooked it,I apologize ahead of time😊
Thanks Jenn!
BTW,I’ve made this a lot during spring & summer and it’s OUTSTANDING (as usual!!!💕).
Thank you again for all your inspiration!
Lisa
Hi Lisa! I agree that frozen broccoli will be too watery – sorry!!
Thank you
Thank you 💕!!!
I’ve said this before,but it’s true…have no idea how you manage all you do (answering all of our questions for ex.), but I’m grateful you do😊!!!
Thanks again …I opted for your Wedge tonight instead ❤️❤️❤️ Broccoli salad tomorrow night 😊
Lisa
We don’t eat pork. Can we substitute turkey bacon?
Sure!
Once again, you’re a life saver! I made a different broccoli salad that sounded good on paper, but was unbalanced and blech. Panicking (the day before Thanksgiving!), I went to my go-to site, Once Upon a Chef, rebought the ingredients, and made this instead for my cold veggie contribution for the holiday. Delicious as written. Whew, thanks for sharing your expertise!
Hi Jenn,
Want to make this for a bbq on Saturday….. can I make it a day ahead of time, or should I just make the dressing and keep it refrigerated and toss everything together day of? PS I have made many, many of your recipes and have not had a miss yet!! Brava.
Hi Alison, So glad you’re enjoying the recipes! You can make it ahead up to the point of adding the broccoli, Cheddar, and red onions to the dressing. Cover and refrigerate and then proceed with the recipe before serving (just keep the bacon separate in the fridge). Hope that helps!
Absolutely delicious!!
Thank you for this amazing recipe. My broccoli hating family has been converted!
I made this for a Fourth of July get-together. Followed the recipe. I got many complemints! It was delicious.
I have been making this salad for 35 years and thought I’d give your recipe a try. It was fabulous…better than mine. The amount of onion is perfect and not overpowering. The dressing recipe is a keeper. As always thanks for sharing your expertise.
Jenn – I’m not one to give reviews, but I’ve made so many of your recipes, and I believe it’s time to own up. This broccoli salad is fabulous. It was made for Father’s Day to rave reviews. Even my son, who doesn’t like broccoli, loved it. If anyone is having doubts about trying it, just do it. We had the leftovers the next day and it was still fabulous. I followed your recipe to a T, but also threw in a handful of dried cranberries for color. You are my go-to for everything, and I’d like to thank you for sharing your knowledge, and for making all of us look good. Thank you.
Jenn, You keep doing it, another fab salad. I made a half recipe since only I will eat raw broccoli. It was easy to do and I will certainly make it again. Absolutely delicious.