Jalapeño Cheddar Broccoli Salad
This jalapeno cheddar broccoli salad is my favorite twist on the classic! Crispy bacon, sharp cheddar, pickled jalapenos, roasted pepitas and a jalapeno ranch dressing make this extra delicious. It's amazing at summer BBQs and parties!
Ingredients
jalapeño ranch
- 1 to 2 jalapeño peppers, seeded and diced (depends on how much you love them)
- 1 cup plain greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- pinch kosher salt and pepper
broccoli salad
- 8 slice bacon, cooked and crumbled
- 8 cups broccoli florets, cut into bite size pieces
- ½ cup diced red onion
- 8 ounces sharp cheddar cheese, freshly grated
- ½ cup pickled jalapeños, coarsely chopped
- ⅓ cup roasted, salted pepitas
Instructions
jalapeño ranch
- Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. It may make more than needed! This lasts for a few days int the fridge and you can make it ahead of time.
broccoli salad
- Cook and crumble the bacon. This can be done ahead of time too! I like to bake my bacon. I put it on a baking sheet and bake at 400 degrees for around 20 minutes - be sure to check it. Then place it on a paper towel to drain excess grease until cool!
- Place the broccoli and diced onion in a large bowl. Drizzle on about ⅓ cup of the dressing and toss well - until every single piece it coated. You can add more dressing if needed!
- Add in the bacon, cheddar, jalapeños and pepitas. Add on more dressing - about another ⅓ cup - and toss until everything is combined well.
- Refrigerate for at least 60 minutes before serving. Taste and season with salt and pepper if/as needed. You can add more dressing as you desire!
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