Broccoli Salad with Bacon, Cheddar & Almonds
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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.
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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
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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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I made this yesterday. Really good! I will make this again!
So good!
All I could find was raw slivered almond. Should I roast them? I plan on making tomorrow. Thank you, love your recipes!!!!
Hi Joan, you certainly don’t need to toast them, but you can if you’d like. Hope you enjoy!
This is the best.. I will make this over and over again. I did cook my onions, not a fan of raw, just chucked them in with the bacon and I steamed the broccoli. This melted the dressing as I didnt let it cool long enough. Lessons learned. Thank you
Awesome broccoli salad. Followed the recipe almost exactly as written Ended up making a little more dressing bc I wanted mine to be a touch creamier, and also added dried cranberries. In the dressing I cut back on the honey a tiny bit bc of the added cranberries. Everyone loved it! Thanks Jen!
Could the bacon be replaced with fried tofu?
Sure, Yael, that should work!
Hi Jenn, with most recipes I find, the quantities are too much for 2 people. In the past, I have tried to reduce all the ingredients by 1/2 but most of the time it does work out quite right.
How would you suggest adjusting the quantities on the ingredients in recipes and this one in particular?
We love your website and all of your recipes. So easy to follow, simple, and tasty.
Thank you.
Hi LaDonna, I know what you mean but for salads like this one, it should work to just cut all of the ingredients in half. The only thing you may need to adjust is the cooking time for the bacon; it won’t take as long. Hope that helps!
This is my go-to salad recipe. I literally make this for lunch every weekend. I’m trying to eat low carb/Keto and on a budget so I modified the recipe just slightly. I use one cup sour cream instead of mayo (because high quality mayo made with avocado oil can get pricey) and I use monk fruit sweetener instead of honey (to keep things Keto friendly). Note: I found a 2 lb bag of broccoli florets is only a few bucks at Sam’s club. Enjoy!!!
Really good, love the bacon & cheddar, I wouldn’t leave it out. I didn’t have almond slices so I added pumpkin seeds. I found the taste of the red onion a bit sharp, I might add less next time or soak them in cold water first. The salads are really really good on this site! It’s so wonderful to have so many options to choose from so you don’t get into a rut.
All hail queen Jenn!!! I made this today and can’t wait to eat what’s left of it tomorrow. I can’t believe it took me this long to find an amazing broccoli recipe, considering that I eat it almost every day. I skipped the almonds and onions (not of either food in their raw form) but it still turned out great. Thanks Jenn, for another winner.
Can you make the dressing ahead of time?
Sure, I think it would refrigerate nicely for a few days.