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 very similar to a salad I used to get in the supermarket. Loved it until it became unaffordable. I’ve been wanting to try making it myself, but till now, haven’t found a recipe that would inspire me. This sounds like a good way to try.
I would leave out the cheddar cheese and the almonds, though. I don’t think this is a good venue for cheese, and I’m not crazy about it anyway. I don’t like nuts at all, and that goes for all kinds, so those would definitely get left out. IMHO, Jenn uses nuts in way too many things. That may not bother some, but it aggravates me no end.
But I digress…………As someone else mentioned, I would add raisins, in addition to dried cranberries — this is the way the supermarkets make it, and I absolutely love raisins, so when I can find a way to use them, I will. The raisins and cranberries give it a sweet/tart flavor that mixes well with the veggies and tames down the bite of the onions a little. The supermarket version also has pepitas (a type of pumpkin seed) in it. I’m not a big fan of seeds, either, but I was able to tolerate those because they’re so hidden among the veggies. I might even add some to this version in place of the almonds.
Everything is better with bacon, so that’s a good addition. I believe the supermarket version also has shaved brussel sprouts and some sort of cabbage. I would use these as well, just to get more veggies in.
Instead of the dresssing recommended here, I would use poppyseed dressing.
So I guess my version would be much different than this one, but this is definitely a good jumping off point, as other of Jenn’s recipes have been.
Made as written except I missed the note on buying more if the stalks are attached. This is such a keeper! I was nervous about honey working but it was great and I feel less guilty feeding it to my daughter than I would if I used refined sugar. My 8 year old pushed it away at first but then gave it a try and asked for seconds. She got up early the next morning and packed the leftovers for lunch (she never packs her own lunch- so I’m dubbing this lunch box broccoli)! It really does hold up well, so I bought 3 lbs of bunches and am washing my extra large Pyrex bowl so we can nosh on this through the weekend. Thank you Jenn!
Hi Jenn,
I’ve been making a variation of this recipe for many years and it’s always a winner! Curious as to the purpose of soaking the onions prior to mixing? I’ve never seen that before.’
Thanks for all of your amazing recipes. You are my “go to” for recipes!
Beth P.
So glad you like the recipes! 🙂
Soaking the onions for a bit just tames their bite a little. You can skip it if you don’t mind raw onions.
I never heard this either. Are you soaking them before or after chopping?
After 🙂
I just made this a couple days ago and it’s now one of my favorite meals. I added brown rice tonight and it was delicious!!! Can this recipe be frozen? I will have no waste if it can be!
So glad you’ve enjoyed it. Unfortunately, I don’t think it would be the best candidate for freezing — sorry!
Hi Jen. Do you think substituting plain fat free Greek yogurt for the mayo would work for a lighter version of this salad?
Hi Karen, Sure, but I’d suggest using whole-milk Greek yogurt. Also, cut back on the vinegar since the yogurt is already tangy. You can add more if necessary.
Hi Jenn,
Not a broccoli fan (especially raw broccoli) but love your recipes so want to try this. I’m wondering if it would be okay to blanch the broccoli–in and out of the boiling water as fast as I possibly can.
Many thanks for all you do!
Sure, Leslie, that should be fine. Please LMK how it turns out!
I didn’t have bacon or slivered almonds and used crushed Smokehouse Almonds instead. It was a crowd pleaser with absolutely no leftovers. A definite addition to my recipe collection. Thanks, Jenn
I’ve made this before, and fantastic. Could it be made the night before? Trying to destress a very busy Easter morning. Thank you!
Yes, it can be made the night before (and so glad you like it)!
This salad is so good. I have made it many times!! I added golden raisins to it and it was delish.
Hi Jenn,
I made your broccoli salad with bacon and sharp cheddar today. It’s chilling in the
fridge. Instead of using honey in the dressing, I substituted Stonewall Kitchens’
pure maple syrup from Maine. I’m looking forward to having a serving for dinner tonight. Thank you for all of your wonderful recipes. You’re fantastic!
Hi!
I absolutely love your recipes! I’ve made dozens of your recipes and have absolutely loved everything. Always delicious, well balanced, and so flavorful. So thank you! random question, would you consider this broccoli salad to be keto friendly? I’m new to the diet and trying to learn 🙂
Thanks
Hi Sarah, Thanks for your very kind words about the recipes — so glad you like them! I don’t know enough about the requirements of a keto diet to say confidently whether or not this would be keto-friendly. Hopefully someone else can weigh in with an answer.🤞🏻
Not keto friendly with the honey. I found this site for a keto version, but a search on “keto broccoli salad” will reveal many more.
https://paleoleap.com/broccoli-salad/
Hi Sarah – Keto fan here. Try powdered Allulose instead of the honey, but start with 1-2 TBSP and mix it with the mayonnaise first. (I have very sensitive taste buds, and I find that Allulose is the only non-sugar sweetener that does not leave behind an aftertaste. It’s far better than monk fruit, and a bit better than erythritol.) If you need another TBSP once you mix the salad, you can add it then, just sprinkle it evenly over and stir to combine. I do modified Keto and will usually use allulose in combination with a small amount of regular sweetener (just not enough to spike blood sugar.). Allulose enhances the sweetness of regular sweetener, so you can use less. So I would use 1 TBSP Allulose and 2 tsp honey, say, for this recipe.
Hey Jen:
Absolutely loved this salad, even tasted better the 2nd and 3rd day as there was a little more dressing at the bottom to moisten the salad. I toasted the almonds and used beef bacon bought it at Farmboy (as I don’t eat pork) this made it crunchy and nutty which I love.
Perfection:)
Cynthia