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 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.