I never thought I’d be the person raving about a broccoli salad recipe, but here we are. Growing up, I was convinced that broccoli belonged strictly in stir-fries or smothered in cheese sauce.
Then I went to a summer potluck at my neighbor’s house, and everything changed. She brought this vibrant, crunchy salad loaded with crisp broccoli, crispy bacon, sweet dried cranberries, and the most incredible creamy dressing. I went back for thirds (yes, thirds) and practically begged her for the recipe on the spot.
That was five years ago, and I’ve been making my own version ever since. This broccoli salad has become my go-to contribution for every gathering, and I’ve lost count of how many times people have asked me to bring “that salad” to their events.
What makes this recipe special is the perfect balance of textures and flavors: the crunch of fresh broccoli and sunflower seeds, the chewiness of dried cranberries, the savory richness of bacon, and that tangy-sweet dressing that ties it all together.
The best part? You can make this ahead of time. Actually, it tastes even better after sitting in the fridge for a few hours, which makes it perfect for meal prep or party planning.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes (plus chilling time) |
| Servings | 8-10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Broccoli Salad Recipe
This salad is proof that healthy eating doesn’t have to be boring. I’ve served this at backyard barbecues, holiday dinners, and even packed it in my lunch for work meetings where I needed to impress.
The combination of sweet and savory is addictive. My kids, who normally pick at vegetables, actually request this salad for dinner. That alone tells you something.
Here’s what makes this broccoli salad so special:
- Perfect texture contrast: Crispy bacon, crunchy broccoli, chewy cranberries, and toasted sunflower seeds create an incredibly satisfying bite every single time
- Make-ahead friendly: This salad actually improves as it sits, making it ideal for busy schedules and party planning without any last-minute stress
- Crowd-pleaser guaranteed: I’ve served this to vegetable skeptics and picky eaters, and they always come back for seconds
- Customizable: You can easily swap ingredients based on what you have on hand or dietary preferences without sacrificing flavor
- No cooking skills required: If you can chop vegetables and mix ingredients in a bowl, you can make this salad perfectly
- Budget-friendly: Most ingredients are pantry staples or inexpensive fresh produce that won’t break the bank
For another crowd-pleasing salad option, try my Potato Salad Recipe.
Ingredients
This broccoli salad comes together with simple, fresh ingredients you can find at any grocery store. I’ve learned over the years that the quality of your ingredients really does matter here, especially the broccoli and bacon.
For the Salad:
- 6 cups fresh broccoli florets, chopped into bite-sized pieces (about 2 large heads or 680g)
- 8 slices thick-cut bacon (about 8 oz or 225g), cooked crispy and crumbled
- 1 cup dried cranberries (150g)
- 1/2 cup sunflower seeds (70g), raw or roasted
- 1/2 medium red onion (about 1/2 cup or 80g), finely diced
- 1 cup sharp cheddar cheese (115g), shredded or cubed
For the Dressing:
- 1 cup mayonnaise (240ml)
- 3 tablespoons apple cider vinegar (45ml)
- 2 tablespoons honey (30ml) or granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Kitchen Equipment Needed
Having the right tools makes preparing this salad so much easier. I learned this the hard way after struggling with a dull knife and a flimsy bowl during my first attempt.
- Large mixing bowl (at least 4-quart capacity)
- Sharp chef’s knife for chopping broccoli and onions
- Cutting board
- Medium bowl for mixing the dressing
- Whisk for combining dressing ingredients
- Skillet or griddle for cooking bacon
- Paper towels for draining bacon
- Measuring cups and spoons
- Rubber spatula for mixing
- Airtight container for storage
Recommended Products for This Recipe
After making this salad countless times for parties and gatherings, I’ve found a few products that really elevate the final result and make the prep work easier.
1. OXO Good Grips Salad Spinner
Fresh broccoli needs to be completely dry before you add the dressing, or you’ll end up with a watery mess. This salad spinner gets the job done quickly and efficiently. I wash and spin my broccoli florets in batches, and they come out perfectly dry every time.
2. Nueske’s Applewood Smoked Bacon
The bacon is a star ingredient in this salad, so using high-quality, thick-cut bacon makes a noticeable difference. I switched to applewood smoked bacon a couple years ago, and the smoky flavor adds incredible depth. It’s worth the splurge for special occasions.
3. Microplane Premium Classic Zester
When I want to add an extra layer of flavor to the dressing, I’ll grate in a tiny bit of fresh lemon zest. This microplane zester makes it effortless and creates the perfect fine zest that dissolves right into the dressing without any bitter pith.
4. Duke’s Real Mayonnaise
The mayonnaise forms the base of your dressing, and I’ve tested many brands over the years. Duke’s mayonnaise is tangier and creamier than most store brands, which creates a more flavorful dressing. It’s a Southern staple for good reason.
Another favorite salad in my rotation is this Coleslaw Recipe.
Step-by-Step Instructions: How to Make Broccoli Salad
I’ve broken this down into detailed steps so you can’t go wrong, even if you’re new to making salads from scratch. Take your time with the prep work, and the assembly will be quick and easy.
1. Prepare the Broccoli
- Start by rinsing 2 large heads of broccoli under cold running water to remove any dirt or debris
- Pat the broccoli completely dry with clean kitchen towels or paper towels (excess moisture will dilute your dressing)
- Cut off the tough stems and discard them, then separate the broccoli into individual florets
- Chop the florets into bite-sized pieces, about 1 inch (2.5 cm) in diameter, so they’re easy to eat with a fork
- Transfer the chopped broccoli to your large mixing bowl and set aside while you prepare the other ingredients
2. Cook the Bacon
- Heat a large skillet over medium heat (no need to add oil, the bacon will render its own fat)
- Lay the bacon strips in a single layer in the pan, working in batches if necessary to avoid overcrowding
- Cook for 4-5 minutes without moving the bacon, allowing it to brown and crisp on the bottom
- Flip each strip using tongs and cook for another 3-4 minutes until crispy and golden brown on both sides
- Transfer the cooked bacon to a plate lined with paper towels to drain and cool for about 5 minutes
- Once cooled, crumble or chop the bacon into small, bite-sized pieces
3. Prepare the Other Salad Ingredients
- Peel the red onion and dice it finely into small pieces (about 1/4 inch or 0.6 cm cubes) so you get a little onion flavor in every bite without overwhelming chunks
- If using block cheese, cut the sharp cheddar into small cubes (about 1/2 inch or 1.3 cm), or shred it using a box grater
- Measure out 1 cup of dried cranberries (150g) and have them ready
- Measure out 1/2 cup of sunflower seeds (70g), and if you want extra flavor, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden
4. Make the Creamy Dressing
- In a medium bowl, combine 1 cup mayonnaise (240ml), 3 tablespoons apple cider vinegar (45ml), and 2 tablespoons honey (30ml)
- Add 1/4 teaspoon salt and 1/4 teaspoon black pepper to the bowl
- Whisk everything together vigorously for about 30 seconds until the dressing is smooth, creamy, and well combined
- Taste the dressing and adjust seasoning if needed (add more honey for sweetness, more vinegar for tanginess, or more salt for flavor)
- Set the dressing aside while you assemble the salad
5. Combine All Ingredients
- Add the crumbled bacon, dried cranberries, sunflower seeds, diced red onion, and cheese cubes to the bowl with the chopped broccoli
- Toss everything together gently with your hands or a large spoon to distribute the ingredients evenly throughout
- Pour the prepared dressing over the broccoli mixture
- Using a rubber spatula or large spoon, fold and toss the salad until every piece of broccoli is coated with the creamy dressing
- Make sure to scrape down the sides of the bowl to incorporate all the dressing
6. Chill and Serve
- Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld together and the broccoli to soften slightly
- Before serving, give the salad a good stir to redistribute the dressing that may have settled to the bottom
- Taste and adjust seasoning if needed with additional salt, pepper, or a splash of vinegar
- Serve cold directly from the refrigerator
You might also enjoy: Mexican Street Corn Recipe
Tips for The Best Broccoli Salad
I’ve made this salad dozens of times, and I’ve learned a few tricks along the way that make all the difference in the final result.
- Don’t skip the resting time: The salad needs at least 2 hours in the fridge for the flavors to develop properly. I’ve rushed it before, and the difference is noticeable.
- Keep the broccoli raw: Some people blanch their broccoli first, but I find that raw broccoli stays crunchier and holds up better over time, especially if you’re making this a day ahead
- Use thick-cut bacon: Regular bacon works fine, but thick-cut bacon provides better texture and doesn’t get lost among the other ingredients
- Adjust the sweetness: Start with the recommended amount of honey, then taste the dressing and add more if you prefer a sweeter salad (I sometimes add an extra tablespoon)
- Toast those sunflower seeds: This extra step takes only 3 minutes but adds a wonderful nutty flavor that really enhances the overall taste
- Cut everything uniformly: When your broccoli pieces are roughly the same size, you get better flavor distribution and a more professional presentation
- Reserve some bacon: I like to save a tablespoon or two of crumbled bacon to sprinkle on top right before serving for visual appeal
- Don’t overdress: You can always add more dressing, but you can’t take it away. Start with 3/4 of the dressing, toss, then add more if needed
- Make it ahead: This salad tastes better the next day after the flavors have had time to marry, making it perfect for potlucks and meal prep
- Fresh is best: Use the freshest broccoli you can find with tight, dark green florets and firm stems for the best flavor and texture
Serving Suggestions
This broccoli salad is incredibly versatile and pairs beautifully with so many different meals. I’ve served it at casual weeknight dinners and fancy holiday spreads, and it always fits right in.
The creamy, crunchy texture makes it a perfect side dish for grilled meats and barbecue favorites. I love serving it alongside my BBQ Pulled Pork Sandwiches at summer cookouts.
Here’s how I like to serve this salad:
- With grilled proteins: Serve it next to grilled chicken, steak, or burgers for a complete summer meal
- At potlucks and picnics: This salad travels well and doesn’t wilt like lettuce-based salads, making it perfect for outdoor gatherings
- With comfort food classics: Pair it with meatloaf, fried chicken, or Mashed Potatoes for a traditional Sunday dinner
- For meal prep: Portion it into individual containers for easy grab-and-go lunches throughout the week
- At holiday gatherings: Add it to your Thanksgiving or Christmas spread as a refreshing contrast to heavier dishes
- With sandwiches: Serve a scoop alongside deli sandwiches or wraps for a satisfying lunch
- As a main dish: Add grilled chicken or hard-boiled eggs to turn this side into a complete meal
Variations of Broccoli Salad
One of my favorite things about this recipe is how easily you can customize it to suit your taste preferences or use what you have on hand. I’ve made countless variations over the years.
- Bacon-free version: Substitute crispy chickpeas or chopped pecans for the bacon to keep the crunch while making it vegetarian-friendly
- Raisin swap: Use raisins instead of cranberries for a more traditional take (golden raisins work especially well)
- Add apples: Dice 1 large Granny Smith apple and toss it in for extra crunch and a tart flavor that complements the sweet dressing beautifully
- Cauliflower addition: Replace half the broccoli with bite-sized cauliflower florets for a milder flavor and lovely color contrast
- Greek yogurt dressing: Swap half or all of the mayonnaise with plain Greek yogurt for a lighter, tangier version with added protein
- Different nuts: Try sliced almonds, chopped walnuts, or roasted pumpkin seeds instead of sunflower seeds for variety
- Cheese alternatives: Use feta cheese crumbles, blue cheese, or pepper jack for a different flavor profile
- Add-ins: Throw in chopped hard-boiled eggs, diced celery, or grape tomatoes for extra texture and nutrition
- Spicy kick: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the dressing for those who like heat
- Maple version: Replace the honey with pure maple syrup for a deeper, more complex sweetness
For a different take on salads, check out my BLT Pasta Salad Recipe.
Storage and Reheating
Proper storage is key to keeping this broccoli salad fresh and delicious. I’ve learned through trial and error exactly how to store it for maximum freshness.
Storage instructions:
- Transfer the salad to an airtight container with a tight-fitting lid to prevent it from absorbing other refrigerator odors
- Store in the refrigerator for up to 3-4 days (the broccoli will soften slightly over time but still tastes great)
- Keep the salad chilled at all times, as the mayonnaise-based dressing needs to stay cold for food safety
- If you know you won’t finish it all, consider storing the dressing separately and adding it to portions as needed to keep the broccoli crispier
- For best results, add fresh toppings like extra bacon or sunflower seeds right before serving to maintain their crunch
Important notes:
- This salad is meant to be served cold, so no reheating is necessary
- The flavors continue to develop and improve during the first 24 hours of storage
- If the salad seems dry after a day or two, stir in a tablespoon of mayonnaise or a splash of milk to refresh the dressing
- Don’t freeze this salad, as the mayonnaise and fresh vegetables don’t freeze and thaw well
- Drain any excess liquid that may accumulate at the bottom before serving leftovers
Another favorite make-ahead dish in my house is Scalloped Potatoes.
Nutritional Facts
Here’s the approximate nutritional breakdown per serving (based on 10 servings):
- Calories: 285 kcal
- Total Fat: 22g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 380mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 7g
- Vitamin A: 15% DV
- Vitamin C: 85% DV
- Calcium: 10% DV
- Iron: 6% DV
Note: Nutritional values are approximate and will vary based on specific brands and ingredient substitutions. This salad is relatively high in healthy fats from the mayonnaise and cheese, and provides an excellent source of vitamin C from the fresh broccoli.
Health Benefits of Key Ingredients
While this broccoli salad is indulgent and delicious, it also packs some impressive nutritional benefits. I love that I can serve something that tastes this good while still getting vegetables into my family’s diet.
Broccoli is the star ingredient here, and it’s one of the most nutrient-dense vegetables you can eat. It’s loaded with vitamin C, vitamin K, folate, and potassium.
Here are the health benefits you’re getting in every bite:
- Broccoli: Rich in antioxidants and fiber, broccoli supports immune function, promotes healthy digestion, and may help reduce inflammation. It’s also packed with sulforaphane, a compound that’s been studied for its potential cancer-fighting properties.
- Cranberries: These dried fruits are full of antioxidants and vitamin C, supporting urinary tract health and providing anti-inflammatory benefits. They add natural sweetness while contributing important phytonutrients.
- Sunflower seeds: An excellent source of vitamin E, selenium, and healthy fats that support heart health and provide sustained energy. They also contain magnesium, which is important for bone health.
- Red onion: Contains quercetin and other flavonoids that have anti-inflammatory properties and may support heart health. Onions also provide vitamin C and beneficial sulfur compounds.
- Bacon: While high in fat and sodium, bacon provides protein and B vitamins. I use thick-cut bacon in moderation to add flavor without overdoing it.
- Cheddar cheese: Provides calcium for strong bones and teeth, plus protein to keep you satisfied. Choose sharp cheddar for maximum flavor with smaller portions.
You might also like: Healthy Coleslaw Recipe
FAQs About Broccoli Salad
1. Can I make this salad ahead of time?
Absolutely, and I actually recommend it! This broccoli salad tastes better after sitting in the refrigerator for at least 2 hours, or ideally overnight. The flavors meld together beautifully, and the broccoli softens just slightly while still maintaining its crunch. I typically make mine the night before any gathering, which also helps reduce day-of stress.
2. Can I use frozen broccoli instead of fresh?
I don’t recommend using frozen broccoli for this salad. Frozen broccoli releases too much moisture as it thaws, which will make your salad watery and soggy. Fresh, raw broccoli provides the crisp texture that makes this salad so satisfying. If you absolutely must use frozen, thaw it completely, squeeze out all excess moisture with paper towels, and expect a softer texture.
3. How do I keep the broccoli from turning brown?
The key is to make sure your broccoli is completely dry before mixing it with the dressing. Any excess water can cause oxidation and browning. Also, the acid in the apple cider vinegar actually helps prevent browning. If you’re concerned, you can add an extra tablespoon of vinegar to the dressing. I’ve stored this salad for up to 4 days without any browning issues.
4. Can I make this salad dairy-free?
Yes, it’s easy to adapt! Simply omit the cheddar cheese or replace it with a dairy-free cheese alternative. The salad will still be delicious without the cheese, as the bacon, cranberries, and sunflower seeds provide plenty of flavor and texture. You can also add extra sunflower seeds or chopped nuts to make up for the missing cheese.
5. Why is my salad watery?
A watery salad usually means your broccoli wasn’t completely dry before you added the dressing, or you may have used too much dressing. Always pat your broccoli completely dry with paper towels or use a salad spinner. If your salad does become watery, drain off the excess liquid and stir in a tablespoon or two of mayonnaise to thicken the dressing back up.
Final Thoughts
This broccoli salad recipe has earned a permanent spot in my recipe rotation, and I have a feeling it’ll become one of your favorites too. It’s the perfect combination of simple and impressive, healthy and indulgent.
I love that I can throw it together in less than 30 minutes, yet it tastes like I spent hours in the kitchen. The sweet and savory flavors, combined with all those incredible textures, make this salad completely irresistible.
Give this recipe a try for your next potluck, barbecue, or weeknight dinner. I’d love to hear how it turns out for you! Drop a comment below and let me know if you tried any variations or added your own special twist. And if you loved it as much as my family does, share it with your friends so they can enjoy it too.
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