If you’re searching for the ultimate crowd-pleasing side, look no further than Broccoli Salad! This dish brings together crispy fresh broccoli, smoky bacon, sweet dried cranberries, and a creamy, tangy dressing that ties everything together perfectly. It’s the kind of simple, crave-worthy recipe you’ll want to bring to every gathering, or just enjoy for a tasty weekday lunch. The mix of textures and flavors in Broccoli Salad is pure magic—it’s vibrant, crunchy, and always disappears fast. Let me show you why this classic deserves a permanent spot on your table!
Ingredients You’ll Need
Every ingredient in this Broccoli Salad is thoughtfully chosen for its taste, color, or crunch. When you combine these, they truly make the salad pop, both in flavor and presentation. Here’s what you’ll need, and why each one matters:
- Fresh broccoli florets: The star of the show—vivid green, crisp, and loaded with crunch! Cut them into bite-sized pieces for the best texture in every bite.
- Cooked and crumbled bacon: This adds smoky, savory goodness and irresistible crunch. Make sure your bacon is nice and crispy for maximum flavor.
- Red onion (finely diced): A little goes a long way—just enough for that punchy flavor and beautiful pop of color.
- Shredded cheddar cheese: Creamy and sharp, cheddar gives the salad richness and boldness that plays so well with the other ingredients.
- Sunflower seeds: These pack a nutty, toasty crunch that keeps things exciting and makes every forkful interesting.
- Dried cranberries: Adds a chewy sweetness and gorgeous red accents that keep this salad anything but ordinary.
- Mayonnaise: The creamy foundation for the dressing—feel free to sub Greek yogurt if you want a lighter twist.
- Apple cider vinegar: Brightens up everything with a gentle tang, waking up all the other flavors.
- Honey: Just a spoonful balances out the tang and salt, giving the dressing a mellow sweetness.
- Salt and black pepper: Essential for finishing—season to taste and really let every flavor shine!
How to Make Broccoli Salad
Step 1: Chop and Prep
Begin by chopping your fresh broccoli into small, bite-sized florets. Finely dice the red onion so you don’t get any overpowering bites, and make sure your bacon is cooked up crispy, then crumbled. If your cheddar cheese isn’t pre-shredded, take a moment to grate it fresh—it makes a difference in flavor and melt-in-the-mouth texture.
Step 2: Combine All the Goodies
In a large mixing bowl, add the broccoli florets, crumbled bacon, diced red onion, shredded cheddar, sunflower seeds, and dried cranberries. This is where all your salad’s texture and color come together, looking beautiful even before the dressing goes on!
Step 3: Whisk Up the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and a pinch of salt and pepper until totally smooth. This creamy, tangy-sweet dressing is what’s going to tie the whole Broccoli Salad together, so give it a good whisk for an ultra-silky finish.
Step 4: Toss and Chill
Pour the dressing evenly over the bowl of veggies and mix-ins. Toss everything really well so every bit of broccoli gets a generous coating of that delicious dressing. Once it’s all combined, cover the bowl and refrigerate for at least 30 minutes. This lets all the flavors mingle and the veggies soak up every drop of goodness.
Step 5: Stir and Serve
Just before you’re ready to serve, give your Broccoli Salad one final toss to redistribute the dressing. Taste and adjust seasoning if needed—sometimes a little extra pinch of salt or pepper before serving is all it needs!
How to Serve Broccoli Salad
Garnishes
For a festive touch, sprinkle a few extra sunflower seeds, a handful of dried cranberries, or even a bit more shredded cheddar on top just before serving. These final garnishes add color, crunch, and a little “wow” factor to your Broccoli Salad platter, making it as beautiful as it is flavorful.
Side Dishes
This salad is incredibly versatile. It’s fantastic alongside grilled chicken, burgers, or pulled pork for a classic backyard barbecue feel. For lighter meals, Broccoli Salad pairs wonderfully with quiche or a simple roasted salmon fillet. The robust, fresh flavors work with almost anything you put on the table.
Creative Ways to Present
Try scooping Broccoli Salad into individual mason jars for portable picnics or lunchboxes—super cute and practical! Or, if you’re hosting, serve it piled onto a bed of leafy greens for extra color, or even tucked into lettuce wraps for a fun, finger-food twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Broccoli Salad actually gets even better as it sits! Store any leftovers in an airtight container in the fridge for up to three days. The broccoli soaks up even more of the tangy dressing, making it even more flavorful the next day—talk about a win for meal prep!
Freezing
Freezing isn’t ideal for Broccoli Salad, since the creamy dressing can separate and the veggies can lose their lovely crunch when thawed. For best results, stick to refrigerating and enjoy this recipe fresh or within a couple of days.
Reheating
This is a cold salad, so there’s no need to reheat. In fact, letting it come to room temperature for about 10 minutes before serving brings out all the flavors and textures without sacrificing crunch or freshness.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh broccoli is best for this salad, as it’s much crunchier and holds up under the creamy dressing. Frozen broccoli tends to be softer and may release extra water, which can make the salad mushy.
Is there a lighter alternative to mayonnaise for the dressing?
Absolutely! You can swap out half or all of the mayo for plain Greek yogurt. It brings a tangy, creamy texture while trimming the fat and calories, plus a little protein boost.
How far in advance can I make Broccoli Salad?
You can make this Broccoli Salad up to a day ahead. In fact, letting it chill overnight helps the flavors develop, making it even more delicious when served the next day!
What can I substitute for bacon to make it vegetarian?
If you want a vegetarian version, try adding roasted chickpeas or crispy smoked tempeh strips for a bit of protein and crunch instead of bacon. You’ll still get great flavor and texture!
Do I need to blanch the broccoli first?
No blanching required! Using raw, fresh broccoli keeps the salad crisp and refreshing. If you prefer a slightly softer texture, you can briefly blanch the florets, but don’t overdo it—the crunch is what makes Broccoli Salad special.
Final Thoughts
I hope you fall in love with this Broccoli Salad as much as I do! With its playful crunch, perfect balance of sweet and savory, and vibrant appearance, it’s a true celebration of fresh flavors. Whether you’re making it for a party, a picnic, or just a weekday treat, this salad brings smiles every time. Give it a try—you just might find yourself making it on repeat!
Print
Broccoli Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Broccoli Salad is a delightful mix of fresh broccoli florets, crispy bacon, cheddar cheese, and sweet cranberries, all tossed in a creamy dressing. It’s the perfect side dish for any gathering!
Ingredients
Fresh Broccoli Salad:
- 4 cups fresh broccoli florets
- ½ cup cooked and crumbled bacon
- ⅓ cup red onion (finely diced)
- ½ cup shredded cheddar cheese
- ¼ cup sunflower seeds
- ½ cup dried cranberries
Dressing:
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix broccoli, bacon, red onion, cheddar cheese, sunflower seeds, and cranberries.
- Prepare Dressing: Whisk together mayo, vinegar, honey, salt, and pepper until smooth.
- Toss and Chill: Pour dressing over the salad, toss well, refrigerate for 30 minutes.
- Serve: Stir and serve cold.
Notes
- You can use Greek yogurt for a lighter version.
- The salad can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 9g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
