Charred Broccoli Cheddar Salad

A quick smoky char on broccoli and plenty of freshly shredded cheddar transform this creamy broccoli cheddar salad into a side dish that’s always the first to disappear!

We’re taking broccoli salad over to the dark side today! Quite literally actually, since we’re giving it a lovely little char and then sending it along to do its salad business.

With a whole lot of cheddar + creamy dressing of course because ya gotta do this summer salad classic up the right way.

This salad would be a dreamy addition to any last-minute salad spots you have open on your 4th of July menu this upcoming weekend! No one will mind all the green between all that cheddar goodness, trust me.

This Broccoli Salad Features…

• Smoky grilled broccoli florets
• Sharp cheddar cheese, crunchy sesame seeds, and sweet cranberries
• A creamy herbed Greek yogurt dressing

Making the Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Greek yogurt
• Mayonnaise
• Lemon juice
• Chives
• Parsley
• Garlic
• Broccoli
• Shallot
• Vegetable oil
• Cheddar cheese
• Sunflower seeds
• Dried cranberries

Grill Alternatives

You can still make this recipe even if you don’t have a grill! You can skip the vegetable oil + grilling step entirely and instead toss broccoli into salad raw (decrease the amount of broccoli down to 1-1/2 lbs to make up for the volume lost during cooking)

Alternatively, you can also roast the broccoli at 400F 10-15 minutes until broccoli is crisp-tender.

Tips for Perfect Broccoli Salad

1. Cut broccoli in uniform size – aim for small 1/2-inch florets so the broccoli cooks evenly.
2. Grill broccoli at 400F – make sure your grill is preheated fully before adding the broccoli. We want to quickly char the outside of the broccoli and for this you need a high temperature.
3. Cook broccoli in a single layer – you can use a grill pan or a strip of aluminum foil for this part. Toss the broccoli in a single layer so you get a nice char on every piece.
4. Allow broccoli to cool slightly before dressing – this cool time will keep the cheddar and dressing from melting off.
5. Use freshly-shredded cheddar – probably goes without saying but freshly shredded cheddar has the best texture and flavor here.

Recipe Variations

Try these ideas for a different twist on this salad.

• Add more veggies – try a chopped sweet pepper, shredded carrot, baby spinach, or sweet corn.
• Use a bottled dressing – to speed prep along use 1/2 cup bottled dressing such as ranch.
• Try another cheese – try a sharp cheddar, shaved Parmesan, asiago, or pepper jack.

Make Ahead Instructions

• Make the dressing – the dressing stores well in refrigerator up to 1 week.
• Prep salad components – chop the broccoli and shred the cheese and store these ingredients in refrigerator.
• Assembly – when ready to assemble, grill the broccoli and toss with dressing and other ingredients. You can store this salad for up to about 2 hours in refrigerator but I do recommend serving as soon as possible for the best texture.

It’s the quick smoky char on the broccoli that really kicks all the flavors up a notch in this beautiful salad! Dressed in all that creamy, herby dressing with thick shreds of cheddar and it quickly approaches “star side dish” territory.

Believe me, I’d fully ignore the meat just for another bowl of this.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More summer salads you’ll love.

• Mediterranean Lentil Salad
• Texas Potato Salad
• Greek Avocado Pasta Salad