Amish Broccoli Salad

Close up of the broccoli salad inside a serving bowl with a wooden spoon.

Amish Broccoli Salad is a classic side dish recipe with fresh broccoli, bacon, cheese, sunflower seeds, and dried cranberries tossed in a creamy, tangy, and sweet dressing. This salad is full of creamy flavor, crunch, and texture.

Course Salad, Side Dish

Cuisine American

Keyword amish broccoli salad

Prep Time 25

Chill Time 1

Total Time 1 25

Servings

Calories 390kcal

Author Jessica - Together as Family

Equipment

Cheese Grater

Ingredients

Broccoli Salad

6 cups chopped fresh broccoli florets (about 2 large broccoli heads)
1 cup shredded cheddar cheese
1/2 cup finely diced red onion
1/2 cup crumbled cooked bacon (about 6-7 bacon slices, cooked)
1/2 cup sunflower seeds
1/2 cup dried cranberries

Creamy Dressing

3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

In a large mixing bowl, combine the chopped broccoli florets, shredded cheddar cheese, diced red onion, crumbled bacon, sunflower seeds, and dried cranberries.
6 cups chopped fresh broccoli florets, 1 cup shredded cheddar cheese, 1/2 cup finely diced red onion, 1/2 cup crumbled cooked bacon, 1/2 cup sunflower seeds, 1/2 cup dried cranberries
In a separate small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper until smooth and well combined.
3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
Pour the dressing over the broccoli salad mixture and stir gently until all the ingredients are evenly coated in the creamy dressing.
Cover the bowl with a lid or plastic wrap, and refrigerate for at least 1 hour or up to 6 hours, to allow the flavors to blend and the broccoli to soften slightly.
^{*I prefer the taste and texture of the salad after it has refrigerated for a longer time, about 4-6 hours.}
Before serving, give the salad a quick stir to redistribute the dressing, taste and add additional salt and pepper if needed. Serve & enjoy!

Notes

Broccoli : You can also use a mix of fresh broccoli + fresh cauliflower florets for added color and texture. Still use 6 cups total, but instead of all broccoli use half and half. I recommend only chopping the leafy green broccoli parts (the tree part) and not the thick stems. You just want the green broccoli floret trees in the salad. Chop them into small bite-sized pieces.
Bacon : Turkey bacon, diced ham, or even chopped prosciutto can al be used in place of regular bacon. You could also use bacon bits if you are in a hurry or just don't have fresh bacon slices available. I like to use the Costco Kirkland Signature bacon slices that cook in the microwave, but you can also cook bacon slices your preferred way (skillet pan, oven, air fryer, etc).
Cheddar Cheese : Mild, medium, or sharp cheddar cheese can all be used. You could also use Pepper Jack, Monterey Jack, Swiss, or Colby Jack cheese.
Sunflower Seeds : Use chopped toasted almonds, pecans, or pumpkin seeds for a different nutty flavor.
Dried Cranberries : Swap with raisins, golden raisins, dried cherries, or diced fresh apples for a different sweetness.
Mayo & Sour Cream : For the best texture and rich & creamy taste, I recommend using full-fat mayonnaise and sour cream. However, if you prefer a lighter dressing use plain Greek yogurt in place of some or all of the mayo + sour cream. The final taste of the salad will be different of you use Greek yogurt. You can also try using lite mayonnaise, olive oil mayo, or avocado oil mayo.

Nutrition