Here is my favorite goat cheese broccoli salad recipe, with crispy bacon, crunchy sunflower seeds, sweet dried cranberries, and a creamy mayo-yogurt dressing that brings everything together.
This broccoli salad is my go-to for potlucks and family gatherings. I love that it’s packed with fresh broccoli but still feels like a treat with the bacon and tangy goat cheese. Plus, you can make it ahead of time, which is always a win in my book!
Why You’ll Love This Broccoli Salad
- Quick and easy – This salad comes together in under 30 minutes, making it perfect for busy weeknights or last-minute potluck invitations.
- Perfect balance of flavors and textures – The crispy bacon, crunchy sunflower seeds, sweet cranberries, and tangy goat cheese create a satisfying bite every time.
- Great for meal prep – This salad holds up well in the fridge for a few days, so you can make it ahead for easy lunches throughout the week.
- Crowd-pleaser – Even people who claim they don’t like broccoli tend to love this salad at barbecues and family gatherings.
What Kind of Goat Cheese Should I Use?
For this broccoli salad, you’ll want to use fresh goat cheese (also called chèvre) that comes in a log, not the aged or crumbly varieties. The soft, creamy texture of fresh goat cheese works perfectly because it blends easily into the dressing and adds a tangy flavor that pairs well with the sweet cranberries. If you find goat cheese a bit too strong for your taste, you can mix it half-and-half with cream cheese to mellow out the flavor. Look for goat cheese that’s bright white in color and feels soft when you press on the package – this means it’s fresh and will be easier to work with in your salad.
Options for Substitutions
This salad is pretty forgiving, so feel free to make these swaps based on what you have:
- Bacon: Turkey bacon works great if you want a leaner option, or you can skip the meat entirely and add extra sunflower seeds for crunch.
- Goat cheese: Not a fan of goat cheese’s tangy taste? Crumbled feta or blue cheese give similar results. For something milder, try cubed cheddar or even shredded parmesan.
- Dried cranberries: Raisins, dried cherries, or chopped dried apricots all bring that sweet touch. You can also use fresh grapes cut in half for a juicier bite.
- Sunflower seeds: Sliced almonds, chopped pecans, or walnuts work just as well for that nutty crunch.
- Yogurt: Plain Greek yogurt is ideal here, but sour cream makes a good substitute. If you don’t have either, just use a full cup of mayonnaise instead.
- Red onion: Yellow or white onion can step in, though they’re a bit sharper. For a milder flavor, try thinly sliced green onions or shallots.
Watch Out for These Mistakes While Cooking
The biggest mistake with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.
Another common error is adding the dressing too early, as the acid in the yogurt and mayo can make the broccoli wilt and turn an unappealing color, so dress the salad no more than 30 minutes before serving for the best texture.
Don’t skip letting your bacon cool completely before crumbling it into the salad, because warm bacon will cause the goat cheese to melt and the dressing to separate.
For extra flavor, toast your sunflower seeds in a dry pan for 2-3 minutes until golden – this simple step adds a nice crunch and brings out their nutty taste.
What to Serve With Goat Cheese Broccoli Salad?
This broccoli salad is hearty enough to work as a main dish for lunch, but it also makes a great side for grilled chicken or pork chops. I love serving it at summer cookouts alongside burgers or hot dogs since it’s a nice change from the usual coleslaw or potato salad. The bacon and goat cheese make it filling, so you could also pair it with some crusty bread and call it dinner. If you’re looking for something lighter to go with it, grilled salmon or shrimp would be perfect since the creamy dressing complements seafood really well.
Storage Instructions
Store: This salad keeps well in the fridge for about 3 days in an airtight container. If you want it to last a bit longer, store the dressing separately and toss it together right before serving. The broccoli will stay crunchier that way, and the bacon won’t get soggy.
Make Ahead: You can prep all the components ahead of time to save yourself some work. Cook the bacon and chop the broccoli and onion up to 2 days in advance, keeping everything in separate containers. Mix the dressing and assemble the salad just before you’re ready to eat for the best texture and flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1550
- Protein: 40-50 g
- Fat: 105-120 g
- Carbohydrates: 75-90 g
Ingredients
For the salad:
- 9 slices bacon (I use Applegate Naturals for a cleaner flavor)
- 6 cups broccoli (cut into small 1/2-inch florets)
- 1/3 cup red onion
- 1/4 cup dried cranberries (I prefer Ocean Spray for the perfect tartness)
- 1/2 cup sunflower seeds
- 1/3 cup goat cheese (crumbled while cold for better texture)
For the dressing:
- 1/2 cup mayonnaise (I prefer Hellmann’s for the creamiest consistency)
- 1/4 cup yogurt
- 1/8 teaspoon black pepper
Step 1: Prepare the Bacon and Mise en Place
- 9 slices bacon
- 6 cups broccoli
- 1/3 cup red onion
- 1/4 cup dried cranberries
- 1/2 cup sunflower seeds
Preheat your oven to 400°F and arrange bacon slices on a rimmed baking sheet in a single layer.
While the bacon bakes for 15-18 minutes, prepare your vegetables: cut broccoli into small, bite-sized 1/2-inch florets, finely dice the red onion, and measure out the dried cranberries and sunflower seeds.
This parallel prep work means everything is ready when the bacon finishes.
Once the bacon is crispy and golden, transfer it to a paper towel to cool for a few minutes, then crumble it into bite-sized pieces.
Step 2: Prepare the Dressing
- 1/2 cup mayonnaise
- 1/4 cup yogurt
While the bacon is cooling, whisk together the mayonnaise and yogurt in a small bowl until smooth and well combined.
This simple dressing base will coat the salad evenly.
I find that mixing these two components ahead of time helps the flavors meld together, creating a more cohesive dressing than if you add them separately.
Step 3: Assemble and Dress the Salad
- broccoli, red onion, cranberries, and sunflower seeds from Step 1
- crumbled bacon from Step 1
- 1/3 cup goat cheese
- dressing mixture from Step 2
- 1/8 teaspoon black pepper
Crumble the goat cheese while it’s still cold—this prevents it from becoming greasy and helps it maintain a better texture throughout the salad.
Add the broccoli florets, diced red onion, dried cranberries, sunflower seeds, crumbled bacon, and cold goat cheese to a large bowl.
Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all the vegetables and cheese are evenly coated.
Season with black pepper to taste.
Mouthwatering Goat Cheese Broccoli Salad
Ingredients
For the salad::
- 9 slices bacon (I use Applegate Naturals for a cleaner flavor)
- 6 cups broccoli (cut into small 1/2-inch florets)
- 1/3 cup red onion
- 1/4 cup dried cranberries (I prefer Ocean Spray for the perfect tartness)
- 1/2 cup sunflower seeds
- 1/3 cup goat cheese (crumbled while cold for better texture)
For the dressing::
- 1/2 cup mayonnaise (I prefer Hellmann's for the creamiest consistency)
- 1/4 cup yogurt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F and arrange bacon slices on a rimmed baking sheet in a single layer. While the bacon bakes for 15-18 minutes, prepare your vegetables: cut broccoli into small, bite-sized 1/2-inch florets, finely dice the red onion, and measure out the dried cranberries and sunflower seeds. This parallel prep work means everything is ready when the bacon finishes. Once the bacon is crispy and golden, transfer it to a paper towel to cool for a few minutes, then crumble it into bite-sized pieces.
- While the bacon is cooling, whisk together the mayonnaise and yogurt in a small bowl until smooth and well combined. This simple dressing base will coat the salad evenly. I find that mixing these two components ahead of time helps the flavors meld together, creating a more cohesive dressing than if you add them separately.
- Crumble the goat cheese while it's still cold—this prevents it from becoming greasy and helps it maintain a better texture throughout the salad. Add the broccoli florets, diced red onion, dried cranberries, sunflower seeds, crumbled bacon, and cold goat cheese to a large bowl. Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all the vegetables and cheese are evenly coated. Season with black pepper to taste.
