Creamy Broccoli Ranch Salad Recipe | Crunchy Side Dish with Bacon & Cheddar
This Creamy Broccoli Ranch Salad is a fresh, flavorful side dish that’s perfect for potlucks, picnics, or easy weeknight dinners. Crisp broccoli florets are tossed with shredded cheddar, crispy bacon, red onion, and sunflower seeds, all coated in a creamy homemade ranch dressing. It’s crunchy, savory, and just the right amount of tangy—an irresistible way to enjoy your greens. Make it ahead for even better flavor and texture!
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Knife and cutting board
- Measuring Cups and Spoons
- Skillet (if cooking bacon)
- Airtight container (for storage)
Ingredients
Core:
- 4 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup finely diced red onion
- ½ cup ranch dressing (store-bought or homemade)
- ¼ cup sunflower seeds or sliced almonds (optional)
Optional Add-ins:
- ¼ cup dried cranberries
- 1 cup chopped cauliflower
- ½ cup halved cherry tomatoes
- 2 tbsp Greek yogurt or sour cream (for tang)
Instructions
- Prep broccoli: Wash and chop into bite-sized florets.
- Cook bacon: Fry until crispy, then crumble. Let cool.
- Mix dressing: In a small bowl, stir ranch with yogurt or sour cream if using.
- Combine ingredients: In a large bowl, add broccoli, cheese, bacon, onion, and seeds.
- Toss with dressing: Pour dressing over salad and mix until evenly coated.
- Chill: Cover and refrigerate for 30 minutes before serving.
Notes
- Use pre-chopped broccoli or broccoli slaw to save time.
- For vegetarian version, skip bacon and add roasted chickpeas or nuts.
- Add a splash of lemon juice or apple cider vinegar for brightness.
- Store in an airtight container for up to 3 days. Add crunchy toppings just before serving.
- Avoid freezing—texture will suffer.