Amish Broccoli Salad With Bacon, Cheddar, and Sweet Creamy Dressing

Name: Amish Broccoli Salad with Bacon and Cheddar
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 8 side-dish servings
Cuisine: Greek
Ingredients: 6 cups fresh broccoli florets (450 g): Cut into pieces about 1/2 to 3/4 inch wide; measure after trimming.; 8 slices regular-cut bacon (about 8 oz / 225 g uncooked): Cooked until crisp, cooled, and crumbled; reserve 2 tablespoons for finishing.; 1 cup shredded sharp cheddar cheese (113 g): Freshly shredded gives the best texture.; 1/3 cup roasted unsalted sunflower kernels (45 g): Reserve 1 tablespoon for finishing. Use shelled kernels, not seeds in their shells.; 1/3 cup finely diced red onion (50 g): Cut into approximately 1/8-inch pieces so it blends evenly throughout the salad.; 3/4 cup full-fat mayonnaise (170 g); 2 tablespoons apple cider vinegar (30 ml); 2 tablespoons granulated sugar (25 g); 1/4 teaspoon freshly ground black pepper

Imperial October 16, 2026October 16, 2026

Quick Recipe Version (TL;DR)

Yield: 8 side-dish servings
Prep Time: 25 minutes, including cooling the bacon
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes

Quick Ingredients

6 cups small fresh broccoli florets (450 g)
8 slices regular-cut bacon (about 8 oz / 225 g before cooking), cooked and crumbled
1 cup shredded sharp cheddar cheese (113 g)
1/3 cup roasted unsalted sunflower kernels (45 g), divided
1/3 cup finely diced red onion (50 g)
3/4 cup full-fat mayonnaise (170 g)
2 tablespoons apple cider vinegar (30 ml)
2 tablespoons granulated sugar (25 g)
1/4 teaspoon freshly ground black pepper

Do This

1. Heat the oven to 400°F (200°C). Arrange bacon on a foil-lined rimmed baking sheet and bake for about 20 minutes, until crisp. Drain, cool for 10 minutes, and crumble.
2. Wash the broccoli, dry thoroughly, and cut into small, bite-size florets. Finely dice the onion and shred the cheddar.
3. Whisk the mayonnaise, apple cider vinegar, sugar, and pepper until smooth.
4. Reserve 2 tablespoons crumbled bacon and 1 tablespoon sunflower kernels. Toss the remaining bacon and kernels with the broccoli, cheddar, onion, and dressing.
5. Cover and refrigerate at 40°F (4°C) or below for 1 hour.
6. Stir, sprinkle with the reserved bacon and sunflower kernels, and serve cold.

Why You’ll Love This Recipe

Crunch in every bite: Fresh broccoli, crisp bacon, and roasted sunflower kernels give this salad plenty of texture.
Just the right savory-sweet balance: Sharp cheddar and smoky bacon balance a creamy dressing sweetened with only 2 tablespoons of sugar.
Easy to make ahead: A short rest in the refrigerator brings the flavors together while you finish the rest of the meal.
Made for sharing: This Amish-style broccoli salad is a welcome side for cookouts, potlucks, picnics, and family dinners.

Grocery List

Produce: Fresh broccoli, enough for 6 cups trimmed florets; 1 small red onion.
Meat: 8 slices regular-cut bacon, about 8 oz.
Dairy: 4 oz sharp cheddar cheese.
Pantry: Full-fat mayonnaise, apple cider vinegar, granulated sugar, roasted unsalted sunflower kernels, and black pepper.

Full Ingredients

For the Salad

6 cups fresh broccoli florets (450 g): Cut into pieces about 1/2 to 3/4 inch wide; measure after trimming.
8 slices regular-cut bacon (about 8 oz / 225 g uncooked): Cooked until crisp, cooled, and crumbled; reserve 2 tablespoons for finishing.
1 cup shredded sharp cheddar cheese (113 g): Freshly shredded gives the best texture.
1/3 cup roasted unsalted sunflower kernels (45 g): Reserve 1 tablespoon for finishing. Use shelled kernels, not seeds in their shells.
1/3 cup finely diced red onion (50 g): Cut into approximately 1/8-inch pieces so it blends evenly throughout the salad.

For the Sweet Creamy Dressing

3/4 cup full-fat mayonnaise (170 g)
2 tablespoons apple cider vinegar (30 ml)
2 tablespoons granulated sugar (25 g)
1/4 teaspoon freshly ground black pepper

Amish Broccoli Salad With Bacon, Cheddar, and Sweet Creamy Dressing – Closeup

Step-by-Step Instructions

Step 1: Cook and cool the bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and arrange the bacon in a single layer without overlapping. Bake for about 20 minutes, checking at 16 minutes because bacon thickness and ovens vary. The bacon should be browned and crisp, not dark or brittle.

Transfer the bacon to a paper towel-lined plate and let it cool for 10 minutes. Crumble into small pieces, then set aside 2 tablespoons for the topping. Let the bacon cool completely before adding it to the salad.

Step 2: Prepare the broccoli, onion, and cheese

Rinse the broccoli under cool running water and dry it thoroughly with clean towels or a salad spinner. Cut the florets into 1/2- to 3/4-inch pieces, then measure 6 cups. Small florets are easier to eat and hold the thick dressing better than large pieces.

Finely dice the red onion and shred the cheddar. This recipe uses raw broccoli; there is no need to blanch it. If you like using the stems, peel away their tough outer layer, dice the tender centers, and include them within the measured 6 cups.

Step 3: Whisk the creamy dressing

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and black pepper for 30 seconds. Let stand for 5 minutes, then whisk again to help dissolve the sugar.

The dressing should be thick, smooth, and spoonable, with a gently sweet flavor and a little tang. There is no added salt in the base recipe because the bacon, cheddar, and mayonnaise already provide plenty of seasoning.

Step 4: Toss everything together

Place the broccoli, cheddar, and red onion in a large mixing bowl. Reserve 1 tablespoon sunflower kernels, then add the remaining kernels and all but the reserved 2 tablespoons of bacon.

Pour the dressing over the salad. Use a large spoon or flexible spatula to fold everything together for 1 to 2 minutes, scraping along the bottom of the bowl until the broccoli is evenly coated. The dressing should cling to the florets rather than collect in a thin puddle.

Step 5: Chill until the flavors blend

Cover the bowl and refrigerate at 40°F (4°C) or below for at least 1 hour. This resting time lets the sweet-tangy dressing mingle with the broccoli and onion while keeping the salad pleasantly crunchy.

Keep the reserved bacon and sunflower kernels separate and dry. Refrigerate the bacon in a small covered container; store the kernels in an airtight container until serving.

Step 6: Finish and serve cold

Give the chilled salad a thorough stir, lifting any dressing from the bottom of the bowl back through the broccoli. Transfer to a serving bowl and scatter the reserved bacon and sunflower kernels over the top.

Serve cold alongside grilled chicken, burgers, pulled pork, sandwiches, or other picnic favorites. For a gathering, keep the serving bowl nestled in a larger bowl of ice so the salad stays properly chilled.

Pro Tips

Dry broccoli makes a better salad: Water trapped in the florets will thin the dressing. Pat the broccoli dry even if it looks fairly well drained.
Keep the pieces small: Bite-size florets give you broccoli, bacon, cheese, and dressing together in each forkful.
Tame a strong onion: Soak the diced onion in cold water for 10 minutes, then drain and dry thoroughly before adding.
Save some crunch for the finish: The reserved bacon and sunflower kernels give the chilled salad a freshly made feel.
Use regular mayonnaise for the thickest coating: Reduced-fat mayonnaise and salad dressing spreads can make the finished salad sweeter or thinner.

Variations

Add a little fruit: Fold in 1/3 cup raisins or dried cranberries with the broccoli. For a less-sweet dressing, reduce the sugar to 1 tablespoon.
Try a tangier dressing: Replace 1/4 cup of the mayonnaise with 1/4 cup plain Greek yogurt. The dressing will taste brighter and may be slightly less thick.
Make it vegetarian: Omit the bacon and increase the sunflower kernels to 1/2 cup. Add 1/4 teaspoon smoked paprika to the dressing for a gentle smoky note.

Storage & Make-Ahead

Refrigerate leftovers: Store in an airtight container at 40°F (4°C) or below for up to 3 days. Stir before serving. The broccoli will gradually soften, and the bacon and kernels will lose some crispness, but the salad is usually at its best during the first 24 hours. Freezing is not recommended because the dressing can separate and the broccoli loses its crunch.

Prepare ahead: Up to 24 hours in advance, wash, cut, and thoroughly dry the broccoli; cook and crumble the bacon; shred the cheese; dice the onion; and whisk the dressing. Refrigerate these components separately, keeping the sunflower kernels dry in an airtight container. Assemble at least 1 hour before serving. Alternatively, assemble the salad up to 24 hours ahead and hold back all the bacon and sunflower kernels until just before serving for maximum crunch.

Picnic safety: Transport the salad in an insulated cooler with ice packs. Do not leave it unrefrigerated for more than 2 hours total, or more than 1 hour when the outdoor temperature is above 90°F (32°C).

Nutrition (per serving)

Nutrition is estimated for one-eighth of the recipe and will vary with the brands of mayonnaise, bacon, and cheddar used. Optional variations are not included.