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+ servings

Broccoli Salad

This crunchy, creamy, delicious broccoli salad recipe has crisp bacon, cheddar, onion, toasted pumpkin seeds and a tangy dressing you'll love.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 people
Calories 273kcal


  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • pinch salt
  • 2 lbs broccoli
  • 7 slices bacon
  • 1 cup sharp cheddar
  • 1 cup toasted pumpkin seeds
  • 1/2 red onion small


  • Place the bacon on a wire rack over a baking sheet lined with foil and bake at 400F for about 15 minutes or until golden and crispy.
  • Toast the pumpkin seeds on a baking sheet at 350F for about 10 minutes.
  • Add the mayonnaise, sour cream, apple cider vinegar, salt and honey to a medium bowl then whisk together until combined and set aside.
  • Wash the broccoli and cut the florets from the stem then break into small pieces then transfer to a large bowl.
  • Shred the cheddar and cut the red onion Into small pieces then place both in the bowl with the broccoli
  • Add in the toasted pumpkin seeds then crumble the bacon into the bowl as well.
  • Spoon the dressing onto the salad and toss to mix.


  • Get that bacon nice and CRISP and don't forget to toast the pumpkin seeds. 
  • You can sub in sunflower seeds or almond slivers if preferred or easier to find. 
  • If you're making this in advance dress the salad as you go for best results.
  • Dried cranberries or raisins add a nice touch of sweetness.
  • For those who are not so into the crunch you can blanche the florets in boiling water for 30-60 seconds, then plunge in ice water.


Serving: 1bowl | Calories: 273kcal | Carbohydrates: 10g | Protein: 10g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 279mg | Potassium: 396mg | Fiber: 3g | Sugar: 4g | Vitamin A: 727IU | Vitamin C: 81mg | Calcium: 135mg | Iron: 1mg