Best Broccoli Bacon Salad with Cheese and Red Onions

If you ask me, broccoli salad is one of those dishes that never goes out of style.

This creamy, crunchy side salad brings together raw broccoli florets with crispy bacon and sharp cheddar cheese. The sweet and tangy dressing coats everything just right, while sliced almonds add an extra crunch.

Red onions give it a little bite, and the bacon makes it feel like a treat. The honey and cider vinegar in the dressing balance each other out perfectly.

It’s a crowd-pleasing side dish that works for potlucks, barbecues, or weeknight dinners when you want something easy and satisfying.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the dressing. You can buy pre-cut broccoli florets from the produce section to save time, or grab a few whole heads and cut them yourself. If you’re cutting your own, aim for bite-sized pieces that are roughly the same size so everything gets coated evenly with the dressing. Make sure to trim off any tough, woody stems and stick with the tender florets and upper stem parts for the best texture in your salad.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Bacon: Turkey bacon works great if you’re looking for a lighter option. You can also use cooked ham or even skip the meat entirely and add extra nuts for crunch.
• Mayonnaise: Greek yogurt or sour cream can replace half or all of the mayo for a tangier, lighter dressing. You might want to add a touch more honey to balance the tartness.
• Cider vinegar: White wine vinegar or rice vinegar both work well here. In a pinch, lemon juice gives a nice fresh twist to the dressing.
• Cheddar cheese: Feel free to use whatever cheese you have on hand – Swiss, Colby, or even feta add nice flavor. Just keep the amount the same.
• Almonds: Sunflower seeds, pecans, or walnuts are all good substitutes. If you have nut allergies, roasted pumpkin seeds give you that same satisfying crunch.
• Red onion: Yellow or white onion works fine, though red gives the prettiest color. If raw onion is too strong for you, soak the chopped pieces in cold water for 10 minutes before adding to mellow the bite.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Another common error is adding the bacon and almonds too early, which causes them to lose their crunch as they sit in the dressing, so always toss them in right before serving to keep that satisfying texture.

Don’t skip soaking the red onions in cold water, as this step removes their harsh bite and makes them much more pleasant to eat raw in the salad.

If you’re making this ahead of time, keep the dressing separate and toss everything together within an hour of serving to prevent the broccoli from getting soggy and the cheese from clumping together.

What to Serve With Broccoli Bacon Salad?

This broccoli bacon salad is hearty enough to be a meal on its own, but it also makes a great side dish for summer cookouts and potlucks. I love serving it alongside grilled chicken breasts or pork chops since the creamy, tangy dressing complements smoky grilled meats really well. It’s also perfect next to pulled pork sandwiches or burgers at a backyard barbecue. If you’re looking for a lighter pairing, try it with some grilled fish or shrimp skewers for a nice balance of flavors.

Storage Instructions

Store: This salad keeps really well in the fridge for about 3-4 days in an airtight container. The broccoli actually softens a bit and soaks up all that creamy dressing, which makes it even better the next day. Just give it a good stir before serving since the dressing tends to settle at the bottom.

Make Ahead: You can prep the components separately up to 2 days ahead to keep everything crisp. Store the dressed broccoli in one container and keep the bacon and almonds separate in another. Mix everything together right before serving so the bacon stays crispy and the almonds don’t get soggy.

Serve: This salad is best served cold straight from the fridge. If you’ve stored the components separately, just toss everything together and let it sit for about 5 minutes so the flavors can mingle before digging in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 55-65 g
• Fat: 135-150 g
• Carbohydrates: 90-105 g

Ingredients

For the dressing:

• 1.25 cups mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 2 tbsp cider vinegar
• 2.5 tbsp honey (I like Nature Nate’s for a smooth consistency)
• 0.5 tsp salt
• 0.25 tsp pepper
• 0.25 tsp garlic powder

For the salad:

• 9 cups broccoli (cut into very small bite-sized florets)
• 6 slices bacon (cooked until crisp and crumbled into 1/2-inch pieces)
• 1.25 cups shredded cheddar
• 1/2 cup sliced almonds
• 1/3 cup thinly sliced red onion

Step 1: Prepare the Ingredients

• 9 cups broccoli
• 1/3 cup red onion, thinly sliced
• 6 slices bacon

Start by cutting the broccoli into very small, bite-sized florets—this is important because smaller pieces will absorb the dressing better and create a more cohesive salad.

Slice the red onion thinly, then soak it in cold water for about 10 minutes to mellow its sharp bite and make it more pleasant to eat raw.

While the onion soaks, cook the bacon in a skillet over medium heat for about 8 minutes until it’s crisp and golden.

Once cooked, transfer the bacon to a paper towel to cool and drain, then crumble it into roughly 1/2-inch pieces.

Pat the soaked onion dry with paper towels before using.

Step 2: Make the Dressing

• 1.25 cups mayonnaise
• 2 tbsp cider vinegar
• 2.5 tbsp honey
• 0.5 tsp salt
• 0.25 tsp pepper
• 0.25 tsp garlic powder

In a large mixing bowl, whisk together the mayonnaise, cider vinegar, honey, salt, pepper, and garlic powder until smooth and well combined.

I like to use Hellmann’s mayo because it creates the creamiest, most luxurious texture, and I find that Nature Nate’s honey blends in more smoothly than other brands.

The acidity from the vinegar and sweetness from the honey will balance the richness of the mayo and create a dressing that coats every bite.

Step 3: Combine and Toss the Salad

• dressing mixture from Step 2
• prepared broccoli from Step 1
• 1.25 cups shredded cheddar
• dried red onion from Step 1
• crumbled bacon from Step 1
• 0.5 cup sliced almonds

Add the broccoli florets from Step 1, the shredded cheddar, and the dried red onion to the dressing bowl.

Toss everything together until the broccoli is evenly coated—this is when I like to taste and adjust the seasoning if needed.

Then add the crumbled bacon and sliced almonds, tossing gently one more time to distribute them throughout without crushing the almonds.

Transfer the salad to a serving bowl and serve immediately, or chill until ready to serve.

Best Broccoli Bacon Salad with Cheese and Red Onions

Delicious Best Broccoli Bacon Salad with Cheese and Red Onions recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 10 servings

Calories 1850 kcal

Ingredients

  

For the dressing

• 1.25 cups mayonnaise (I prefer Hellmann's for the creamiest texture)
• 2 tbsp cider vinegar
• 2.5 tbsp honey (I like Nature Nate's for a smooth consistency)
• 0.5 tsp salt
• 0.25 tsp pepper
• 0.25 tsp garlic powder

For the salad

• 9 cups broccoli (cut into very small bite-sized florets)
• 6 slices bacon (cooked until crisp and crumbled into 1/2-inch pieces)
• 1.25 cups shredded cheddar
• 1/2 cup sliced almonds
• 1/3 cup thinly sliced red onion

Instructions

 

• Start by cutting the broccoli into very small, bite-sized florets—this is important because smaller pieces will absorb the dressing better and create a more cohesive salad. Slice the red onion thinly, then soak it in cold water for about 10 minutes to mellow its sharp bite and make it more pleasant to eat raw. While the onion soaks, cook the bacon in a skillet over medium heat for about 8 minutes until it's crisp and golden. Once cooked, transfer the bacon to a paper towel to cool and drain, then crumble it into roughly 1/2-inch pieces. Pat the soaked onion dry with paper towels before using.
• In a large mixing bowl, whisk together the mayonnaise, cider vinegar, honey, salt, pepper, and garlic powder until smooth and well combined. I like to use Hellmann's mayo because it creates the creamiest, most luxurious texture, and I find that Nature Nate's honey blends in more smoothly than other brands. The acidity from the vinegar and sweetness from the honey will balance the richness of the mayo and create a dressing that coats every bite.
• Add the broccoli florets from Step 1, the shredded cheddar, and the dried red onion to the dressing bowl. Toss everything together until the broccoli is evenly coated—this is when I like to taste and adjust the seasoning if needed. Then add the crumbled bacon and sliced almonds, tossing gently one more time to distribute them throughout without crushing the almonds. Transfer the salad to a serving bowl and serve immediately, or chill until ready to serve.