12 Broccoli & Cheddar Salads You'll Love
Broccoli and cheddar cheese are a match made in culinary heaven, blending the crunch of fresh greens with the creamy, sharp profile of premium cheese. Whether you are prepping for a summer barbecue or a quick weeknight dinner, these recipes offer a variety of textures and flavors to satisfy every palate. From smoky bacon additions to sweet fruity twists, this collection explores the best ways to celebrate this classic ingredient duo.
Classic Broccoli Cheddar Salad
The quintessential potluck staple featuring crisp broccoli, sharp cheddar, and a creamy, tangy dressing that everyone recognizes and loves.
Ingredients
- •4 cups fresh broccoli florets
- •1 cup shredded sharp cheddar cheese
- •1/2 cup red onion, finely diced
- •1/2 cup sunflower seeds
- •1 cup mayonnaise
- •2 tablespoons white sugar
- •2 tablespoons apple cider vinegar
Method
- 1
1. Begin by washing the broccoli thoroughly and cutting the heads into small, bite-sized florets, ensuring they are completely dry before proceeding to keep the dressing creamy.
- 2
2. In a small mixing bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until the sugar has fully dissolved and the mixture is smooth and uniform.
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3. In a large serving bowl, combine the prepared broccoli florets, shredded cheddar cheese, diced red onion, and crunchy sunflower seeds.
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4. Pour the prepared dressing over the broccoli mixture and toss thoroughly with a large spatula until every piece is evenly coated.
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5. Cover the bowl and refrigerate for at least two hours before serving to allow the flavors to meld and the broccoli to soften slightly.
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Smoky Bacon Broccoli Salad
A savory version of the classic salad that incorporates crispy bacon bits for an irresistible smoky depth and added crunch.
Ingredients
- •5 cups broccoli florets
- •1.5 cups shredded cheddar cheese
- •8 slices of bacon, cooked and crumbled
- •1/4 cup red onion, minced
- •3/4 cup mayonnaise
- •1 tablespoon Dijon mustard
- •1 tablespoon honey
Method
- 1
1. Cook the bacon slices in a skillet over medium heat until they are perfectly crispy, then drain them on paper towels and crumble them into small pieces once cooled.
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2. Prepare the broccoli by trimming the stems and cutting the florets into very small pieces to ensure a bit of bacon and cheese in every single bite.
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3. Whisk together the mayonnaise, Dijon mustard, and honey in a separate container until you achieve a smooth, slightly zesty dressing consistency.
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4. Combine the broccoli, cheddar, onion, and bacon in a large bowl, then drizzle the dressing over the top and stir gently to combine all ingredients.
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5. Let the salad rest in the refrigerator for one hour, giving the smoky bacon flavor time to permeate the rest of the ingredients.
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Light Greek Yogurt Broccoli Salad
A healthier alternative that swaps traditional mayonnaise for protein-rich Greek yogurt while maintaining the creamy texture you crave.
Ingredients
- •4 cups broccoli florets
- •1 cup low-fat shredded cheddar
- •1/2 cup dried cranberries
- •1 cup plain Greek yogurt
- •1 tablespoon lemon juice
- •1 tablespoon maple syrup
- •1/2 teaspoon black pepper
Method
- 1
1. Chop the broccoli florets into uniform pieces and place them into a large mixing bowl along with the shredded cheddar and dried cranberries.
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2. Create the light dressing by combining the Greek yogurt, fresh lemon juice, maple syrup, and black pepper in a small bowl, whisking until light and airy.
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3. Pour the yogurt mixture over the broccoli and use a large spoon to fold the ingredients together until the dressing is distributed evenly.
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4. Taste the salad and add a pinch of salt if necessary, though the cheddar usually provides enough saltiness on its own.
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5. Chill for at least thirty minutes to allow the Greek yogurt to set and the cranberries to plump up slightly from the moisture.
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Crunchy Sunflower & Onion Salad
This salad emphasizes texture with an abundance of roasted sunflower seeds and sharp red onions for a bold flavor profile.
Ingredients
- •4 cups broccoli
- •1 cup extra sharp cheddar cubes
- •3/4 cup roasted sunflower seeds
- •1 whole red onion, thinly sliced
- •1 cup mayonnaise
- •2 tablespoons rice vinegar
Method
- 1
1. Cut the broccoli into medium florets and cube the sharp cheddar cheese into half-inch squares to match the size of the vegetables.
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2. Slice the red onion into very thin half-moons and soak them in cold water for ten minutes to take away some of the harsh bite before draining.
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3. Blend the mayonnaise and rice vinegar together to create a simple yet effective dressing that won't overpower the taste of the seeds.
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4. Toss the broccoli, cheese cubes, onion slices, and roasted sunflower seeds together in a large decorative glass bowl.
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5. Incorporate the dressing right before serving to ensure that the sunflower seeds remain as crunchy as possible for the best eating experience.
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Honey Mustard Broccoli Salad
A vibrant and sweet salad featuring a homemade honey mustard dressing that perfectly complements the salty cheddar cheese.
Ingredients
- •5 cups broccoli florets
- •1 cup white cheddar cheese, shredded
- •1/2 cup sliced almonds
- •1/2 cup mayonnaise
- •2 tablespoons honey
- •1 tablespoon yellow mustard
- •1/2 teaspoon garlic powder
Method
- 1
1. Prepare the broccoli by blanching it in boiling water for exactly sixty seconds, then immediately plunging it into an ice bath to keep it bright green and crisp.
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2. In a small jar, combine the mayonnaise, honey, yellow mustard, and garlic powder, then shake vigorously until the dressing is completely emulsified.
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3. Dry the blanched broccoli thoroughly using a salad spinner or paper towels to ensure the dressing adheres properly to the florets.
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4. Place the broccoli in a bowl with the white cheddar and almonds, then pour the honey mustard dressing over the top and stir well.
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5. Allow the salad to sit at room temperature for fifteen minutes before moving it to the fridge, which helps the flavors develop more quickly.
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Spicy Jalapeño Broccoli Salad
A fiery twist on the traditional recipe that adds fresh jalapeños and a hint of lime for those who enjoy a bit of heat.
Ingredients
- •4 cups broccoli florets
- •1 cup pepper jack cheddar blend
- •2 jalapeños, seeded and minced
- •1/4 cup cilantro, chopped
- •3/4 cup mayonnaise
- •1 tablespoon lime juice
- •1 teaspoon chili powder
Method
- 1
1. Carefully mince the jalapeños, removing the seeds if you prefer a milder heat, or keeping them if you want the salad to be extra spicy.
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2. Combine the broccoli florets with the pepper jack cheese blend, minced jalapeños, and freshly chopped cilantro in a large bowl.
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3. Prepare the spicy dressing by whisking together the mayonnaise, lime juice, and chili powder until it turns a light orange hue.
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4. Pour the dressing over the vegetables and cheese, tossing thoroughly to ensure the spicy elements are distributed throughout the salad.
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5. Refrigerate for at least one hour to allow the heat from the peppers to infuse into the creamy dressing and the broccoli.
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Sweet Apple & Cheddar Salad
The combination of crisp apples and cheddar cheese is a classic pairing that works wonderfully in this refreshing broccoli-based salad.
Ingredients
- •4 cups broccoli florets
- •1 cup sharp cheddar cheese, cubed
- •2 Gala apples, diced
- •1/2 cup chopped walnuts
- •1/2 cup mayonnaise
- •1/2 cup sour cream
- •1 teaspoon lemon zest
Method
- 1
1. Core and dice the Gala apples into small chunks, leaving the skin on for a pop of color and extra fiber in the salad.
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2. Combine the diced apples with the broccoli florets and cheddar cubes in a large bowl, tossing them immediately to prevent the apples from browning.
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3. In a separate bowl, mix the mayonnaise, sour cream, and lemon zest to create a thick and bright dressing that balances the sweetness of the fruit.
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4. Fold the dressing into the broccoli and apple mixture, then sprinkle the chopped walnuts on top for an added earthy crunch.
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5. Serve immediately or chill for up to two hours; the apples stay crispest when eaten the same day the salad is prepared.
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Cranberry Almond Broccoli Salad
A festive salad that combines the tartness of dried cranberries with the nuttiness of toasted almonds and creamy cheddar.
Ingredients
- •5 cups broccoli florets
- •1 cup shredded cheddar cheese
- •3/4 cup dried cranberries
- •1/2 cup sliced almonds, toasted
- •1 cup mayonnaise
- •3 tablespoons sugar
- •2 tablespoons red wine vinegar
Method
- 1
1. Toast the sliced almonds in a dry pan over medium heat for 3 to 5 minutes until they are golden brown and fragrant, then let them cool.
- 2
2. In a large bowl, toss together the broccoli florets, shredded cheddar cheese, and the sweet dried cranberries.
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3. Whisk the mayonnaise, sugar, and red wine vinegar together in a small bowl until the sugar is fully incorporated into the liquid.
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4. Pour the dressing over the broccoli mixture and stir until everything is well-coated, then fold in the toasted almonds at the very end.
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5. This salad is best served after being chilled for two hours, as the cranberries absorb some of the dressing and become tender.
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Creamy Ranch Broccoli Salad
This recipe uses store-bought or homemade ranch dressing for a familiar and comforting flavor that pairs perfectly with cheddar.
Ingredients
- •4 cups broccoli florets
- •1 cup cheddar cheese, shredded
- •1/2 cup cooked bacon bits
- •1/4 cup green onions, sliced
- •1 cup bottled ranch dressing
- •1/2 teaspoon cracked black pepper
Method
- 1
1. Chop the broccoli into very fine, bite-sized pieces so that the ranch dressing can easily coat all the nooks and crannies of the florets.
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2. In a large bowl, combine the broccoli, shredded cheddar, bacon bits, and the thinly sliced green onions for a savory base.
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3. Drizzle the ranch dressing over the ingredients and sprinkle with plenty of cracked black pepper to enhance the savory notes.
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4. Use a large spoon to stir the salad until every ingredient is completely submerged in the creamy ranch dressing.
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5. Let the salad sit in the refrigerator for at least thirty minutes so the ranch can slightly soften the raw broccoli texture.
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Zesty Lemon Garlic Broccoli Salad
A light and refreshing salad that skips the heavy mayo in favor of a bright lemon and garlic vinaigrette paired with cheddar cubes.
Ingredients
- •4 cups broccoli florets
- •1 cup sharp cheddar cubes
- •2 cloves garlic, minced
- •1/4 cup olive oil
- •3 tablespoons fresh lemon juice
- •1/2 teaspoon salt
- •1/2 teaspoon red pepper flakes
Method
- 1
1. Steam the broccoli florets for just two minutes until they are tender-crisp, then immediately transfer them to a bowl of ice water to stop the cooking.
- 2
2. In a small jar, combine the olive oil, lemon juice, minced garlic, salt, and red pepper flakes, then shake until the oil and juice are emulsified.
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3. Drain the broccoli well and pat it dry, then place it in a bowl with the cheddar cubes and pour the vinaigrette over the top.
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4. Toss the salad gently so the cheddar cubes don't break, ensuring the garlic and lemon coat every piece of broccoli.
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5. This salad can be served warm or cold, making it a versatile side dish for grilled meats or summer picnics.
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Smoked Paprika Broccoli Salad
Infuse your salad with a deep, earthy flavor using smoked paprika in the dressing to complement the sharp cheddar cheese.
Ingredients
- •5 cups broccoli florets
- •1 cup extra sharp cheddar, shredded
- •1/2 cup red onion, diced
- •3/4 cup mayonnaise
- •1 tablespoon smoked paprika
- •1 teaspoon honey
- •1 tablespoon apple cider vinegar
Method
- 1
1. Combine the broccoli florets, shredded extra sharp cheddar, and diced red onion in a large bowl and set aside.
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2. In a separate small bowl, whisk together the mayonnaise, smoked paprika, honey, and apple cider vinegar until the dressing is a beautiful deep orange color.
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3. Taste the dressing to ensure the balance of smoke and sweetness is to your liking, adding more paprika if you prefer a bolder flavor.
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4. Pour the paprika dressing over the broccoli mixture and toss until all the ingredients are evenly coated in the smoky sauce.
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5. Allow the salad to marinate in the refrigerator for at least two hours to let the smoky notes fully develop and penetrate the broccoli.
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Grape & Walnut Broccoli Salad
The addition of juicy red grapes and earthy walnuts creates a sophisticated flavor profile that balances the saltiness of the cheddar.
Ingredients
- •4 cups broccoli florets
- •1 cup white cheddar cheese, cubed
- •1.5 cups red grapes, halved
- •1/2 cup walnut halves
- •1/2 cup mayonnaise
- •1/4 cup Greek yogurt
- •1 tablespoon sugar
Method
- 1
1. Slice the red grapes in half lengthwise and chop the walnut halves into smaller pieces to ensure they are easy to eat within the salad.
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2. Combine the broccoli, grape halves, walnut pieces, and white cheddar cubes in a large bowl, tossing them together to mix.
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3. Whisk the mayonnaise, Greek yogurt, and sugar in a small bowl until the dressing is creamy and slightly sweet.
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4. Pour the dressing over the fruit and vegetable mixture, stirring gently to avoid smashing the grapes or crumbling the cheese.
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5. Refrigerate for one hour before serving, which allows the grapes to chill and the dressing to thicken slightly around the walnuts.
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Wrapping Up
We hope you enjoy these delicious and nutritious broccoli and cheddar salad variations. Each one brings something unique to the table, proving just how versatile these simple ingredients can be. Don't forget to chill your salads before serving to allow the flavors to meld perfectly!