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Creamy Bacon Ranch Broccoli Salad

Fresh broccoli, crispy bacon, sharp cheddar cheese, and crunchy red onion come together in this creamy Bacon Ranch Broccoli Salad. Tossed in a rich ranch-mayo dressing, this simple salad has the perfect balance of crisp vegetables, salty bacon, creamy dressing, and cheesy flavor.

It is especially delicious served chilled, making it an easy choice for summer gatherings, potlucks, barbecues, family dinners, and holiday tables. If you prefer a warm side dish, the same combination can also be lightly baked until hot and bubbly.

Why You’ll Love This Broccoli Salad

This recipe is incredibly simple, but every ingredient brings something important to the finished dish. The broccoli provides a fresh crunch, while cheddar adds a rich, savory bite. Crispy bacon brings smoky and salty flavor, and red onion adds a little sharpness to keep the creamy dressing from feeling too heavy.

The ranch seasoning gives everything a familiar herby flavor, while mayonnaise creates a smooth dressing that coats every piece of broccoli.

Best of all, the salad can be prepared ahead of time, which allows the flavors to blend together in the refrigerator.

Ingredients

For the Salad

5 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
6 slices bacon
1/3 cup finely diced red onion

For the Creamy Ranch Dressing

3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons ranch seasoning mix
1 tablespoon apple cider vinegar
1 teaspoon sugar or honey
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

For a thinner dressing, add 1–2 tablespoons of milk. If you prefer a stronger ranch flavor, you can add a little extra ranch seasoning.

Step 1: Prepare the Broccoli

Begin by washing the broccoli thoroughly under cold running water. Cut the broccoli into small, bite-sized florets.

Try to keep the pieces relatively similar in size so that every forkful has a good balance of broccoli, cheese, bacon, onion, and dressing.

For the freshest and crunchiest salad, use raw broccoli. If you prefer slightly softer broccoli, blanch the florets briefly in boiling water for about 30–60 seconds, then immediately transfer them to a bowl of ice water. Drain very well before continuing.

Step 2: Cook the Bacon

Place the bacon in a skillet over medium heat and cook until it becomes deeply golden and crisp.

Transfer the cooked bacon to a paper towel-lined plate to remove excess grease. Allow it to cool completely before crumbling it into small pieces.

For the best texture, don’t crumble the bacon while it is still hot. Letting it cool first helps it stay crisp instead of becoming soft when mixed into the dressing.

You can also prepare the bacon in the oven if you prefer a hands-off method.

Step 3: Prepare the Red Onion and Cheese

Finely dice the red onion. Keeping the pieces small prevents the onion from overpowering the salad.

Shred the cheddar cheese rather than using very large chunks. Freshly shredded cheese mixes more naturally throughout the salad and gives you a little cheese in almost every bite.

Sharp cheddar works particularly well because its stronger flavor stands up to the creamy ranch dressing and bacon.