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Jalapeño Cheddar Broccoli Salad Recipe

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4.2 from 2 reviews

A flavorful and crunchy Jalapeño Cheddar Broccoli Salad featuring fresh broccoli florets tossed with a creamy jalapeño ranch dressing, crispy bacon, sharp cheddar cheese, pickled jalapeños, and roasted pepitas. Perfect as a zesty side dish or light lunch, this salad balances heat, creaminess, and crunch in every bite.

Ingredients

Jalapeño Ranch Dressing

  • 1 to 2 jalapeño peppers, seeded and diced (adjust to taste)
  • 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

Salad

  • 8 slices 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

  1. Prepare the Jalapeño Ranch Dressing: Add all dressing ingredients including the jalapeño peppers, Greek yogurt or sour cream, mayonnaise, milk, fresh or dried herbs, lemon juice, and spices into a blender or food processor. Blend until smooth and well combined. Store in a sealed container in the refrigerator. This dressing can be made ahead and will keep for several days.
  2. Cook the Bacon: Preheat your oven to 400°F (200°C). Lay the bacon slices on a baking sheet and bake for about 20 minutes or until crispy, checking to avoid burning. Once cooked, transfer the bacon to paper towels to drain excess grease and cool, then crumble into bite-sized pieces. Cooking bacon ahead of time is recommended.
  3. Assemble the Broccoli and Onion: In a large mixing bowl, combine the broccoli florets and diced red onion. Drizzle about ⅓ cup of the prepared jalapeño ranch dressing over the vegetables. Toss thoroughly to ensure every piece is evenly coated. Add more dressing if needed to moisten the mixture well.
  4. Add Remaining Ingredients: Fold in the crumbled bacon, freshly grated cheddar cheese, chopped pickled jalapeños, and roasted pepitas. Drizzle an additional ⅓ cup of the dressing over the mix and toss again until all ingredients are well incorporated.
  5. Chill and Serve: Cover the salad and refrigerate for at least 60 minutes to allow flavors to meld. Before serving, taste and adjust seasoning with salt and pepper if needed. Additional dressing can be added at this point according to preference.

Notes

  • You can adjust the amount of jalapeños in both the dressing and the salad according to your preferred spice level.
  • Baking bacon is a hands-off method that produces crispy strips with less mess compared to frying.
  • Making the dressing and bacon ahead saves time on the day you plan to serve the salad.
  • For a lighter version, substitute mayonnaise with extra Greek yogurt to reduce fat content.
  • Pickled jalapeños add a tangy heat, but fresh jalapeños can be used if preferred.
  • Refrigerating the salad ensures the broccoli softens slightly while still maintaining a good crunch.

Find it online: https://marthatasty.com/jalapeno-cheddar-broccoli-salad-recipe/