Broccoli Salad is a simple side dish packed with broccoli, cheese, bacon, sunflower seeds, and dried cranberries, all dressed in a creamy, tangy mayo-based dressing.

Broccoli Salad Recipe in a bowl ready to be enjoyed.

The Best Broccoli Salad Recipe

I’m a sucker for a good potluck salad. I live for potlucks and BBQs mainly to try all the different sides and salads! You can guarantee my plate will be piled high, but if there’s broccoli salad or macaroni salad, I’m saving extra space for that. It’s high time I shared my favorite version of this simple and classic broccoli salad

And I’ve found the secret is all in the dressing. Most broccoli salad dressings are a simple combination of mayo and white sugar. While mine does contain mayo, it’s naturally sweetened with honey and then a whole lot of other ingredients that bring so much dimension!

Red wine vinegar and fresh lemon juice add freshness and acidity, while sour cream and Dijon mustard give it tang and depth. Finally, salt and pepper bring out and balance the flavors. This dressing will have you craving Broccoli Salad all year round!

All the ingredients for prepped out for easy assembly.

Ingredients In Broccoli Salad

  • Broccoli: Use fresh, not frozen, broccoli florets. No need to cook it beforehand. The key is chopping them into small, bite-sized pieces.
  • Cheddar Cheese: Cut into small cubes. I love sharp cheddar, but you can use mild cheddar, Colby Jack, Monterey Jack, or feta—whatever you prefer.
  • Dried Cranberries: Gives a sweet-tart bite and chewy texture. Raisins work great here as well.
  • Bacon: Follow this recipe to make a big batch of bacon and crumble or dice it, or grab a bag of real bacon crumbles at the store.
  • Sunflower Seeds: If possible use dry roasted, salted sunflower seeds– they add so much extra flavor. 
  • Red Onion: If raw red onion is too strong for you, soak diced onions in ice-cold salted water for 10 minutes, then drain. 
  • Dressing: A creamy blend of mayonnaise, sour cream, Dijon mustard, red wine vinegar, honey, and lemon juice, seasoned with salt and pepper. Adjust sweetness and seasonings to your preference.

Quick Tip

No need to cook your broccoli beforehand, the raw broccoli is what gives this salad it’s delicious crunch and flavor. The dressing and chilling time tones down the “rawness” of the broccoli.

Dressing being whisked together for this broccoli salad.

How To Make Broccoli Salad

  1. Prep Broccoli: Chop fresh broccoli florets into small, bite-sized pieces. Use a sharp knife and sturdy cutting board to make cutting easier.
  2. Cook Bacon: Cook bacon until crisp, then crumble or dice. Bake bacon in the oven for even cooking and easy cleanup.
  3. Mix Salad: In a bowl, combine the chopped broccoli, diced cheddar cheese, dried cranberries, diced red onion, diced bacon, and sunflower seeds.
  4. Make Dressing: Whisk together all the dressing ingredients in a small bowl. Taste and adjust seasoning before adding to the salad.
  5. Dress Salad: Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. Chilling helps the flavors come together.

Assembling all the ingredients in a bowl and dressing it with the dressing.

Variations

Broccoli Salad Variation Ideas

  • Make It Vegetarian: Simply leave out the bacon for an absolutely delicious vegetarian option.
  • Fruit and Nuts: Add diced apples, grapes, or pears along with walnuts or pecans for extra sweetness and crunch.
  • Serve With Protein: Add grilled chicken, steak, or some chickpeas to your salad or on the side for extra protein to make it a meal.
  • Blanch The Broccoli: If you’re unsure about using raw broccoli, you can boil it for a few minutes before adding it to the salad. Just make sure to dry it well before mixing it in. Wet broccoli is no good in this salad!

The broccoli salad in a bowl ready to be tossed together.

Tips For Success

  • Choose Fresh Broccoli: Look for bright green, firm stalks with tightly packed florets and a fresh smell. Avoid yellowing, loose pieces, and any extra moisture or sliminess.
  • Evenly Sized Pieces: Chop everything into similar, bite-sized pieces for the best texture.
  • Balance Flavors: Taste the dressing and adjust sweetness and seasoning before mixing with the salad. Add a little more honey if the dressing is too tangy, or more vinegar if it needs more bite.
  • Serve Chilled: This salad is best after at least 30 minutes in the fridge. This time allows the flavors to really come together. 

The potluck favorite in a bowl ready to be enjoyed.

Storage

Make Ahead and Storage Tips

Make Ahead: Prepare the salad components and dressing up to a day in advance. Store everything separately then combine the day of.

Storage: Store in an airtight container in the fridge. Once dressed, the salad will stay fresh for up to 2 days, but it’s best eaten the same day.

More Easy & Delicious Potluck Salads 

5 from 6 votes

Broccoli Salad

Broccoli Salad is packed with crunchy broccoli, cheese, bacon, sunflower seeds, and dried cranberries, all tossed in a creamy mayo dressing. Itโ€™s the perfect addition to any party or potluck!
Prep Time: 25 minutes
Chilling Time: 30 minutes
Total Time: 55 minutes
Servings: 6 as a side

Equipment

  • Large bowl

Ingredients 
 

Dressing

Instructions 

  • Remove stems from broccoli and finely chop into small pieces.
  • In a large bowl, combine chopped broccoli, Cheddar cheese, dried cranberries, and diced red onion.
  • In a small bowl, whisk together all dressing ingredients. Season to taste with salt and pepper (I add 1/2 teaspoon each).
  • Pour dressing over salad ingredients and toss to combine. Cover and chill for 30 minutes to 1 hour. After chilling, toss again and adjust seasoning if needed.
  • Just before serving, add cooked and crumbled bacon and sunflower seeds. Toss and serve immediately.

Video

Recipe Notes

Note 1: To remove the โ€œbiteโ€ of red onion, peel and dice it, then submerge the pieces in a bowl of cold or ice water. Let sit for at least 10 minutes, stirring once or twice, before draining and using in this salad.
Storage: Salad is best eaten the same day it is made.

Nutrition

Serving: 8as a side | Calories: 513kcal | Carbohydrates: 24.6g | Protein: 12.5g | Fat: 42.2g | Cholesterol: 46mg | Sodium: 502.1mg | Fiber: 3.1g | Sugar: 17.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

More Recipes You'll Love

5 from 6 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. catkins16 says:

    5 stars
    The onion in water trick was amazing. None the family likes onions but this one is a Keeper.

    1. Chelsea says:

      Yay! So happy to hear this! Thanks so much! ๐Ÿ™‚

  2. Alex says:

    5 stars
    It was a very simple recipes to make. It didnโ€™t take long to do and everyone loved it. Thank you

    1. Chelsea Lords says:

      Glad to hear it! ๐Ÿ™‚

  3. Maddi says:

    This looks like a delicious recipe! I am going to take it a family picnic. I just have a couple of questions. Will the avocado turn brown if this sits in a cooler for a few hours? Also, can I mix/whisk the dressings together at home and pour it on before we eat?

    Thank you for sharing!

    1. chelseamessyapron says:

      Thanks so much Maddi! The avocado will turn brown so I would try and add that just before enjoying the salad if possible. The dressings can be added together in advance and then added right before enjoying. I hope you love this salad! ๐Ÿ™‚

  4. Tami says:

    5 stars
    Hi Chelsea, this recipe sounds so yummy! I am going to make it this weekend for a family bbq. Being from Canada I will have to use different brands of dressing, hoping it tastes as good as yours looks!

    Question: Do you blanch the broccoli first or just put it in raw? Would you allow the dressing to “sit” on the salad for a bit to soften the broccoli first or just serve immediately?

    Thank you,
    Tami

  5. Cat says:

    Hi Chelsea! It’s been awhile that I’m following you. I love your recipes and I’ve made several of theme, but sometimes I had to improvise because here in Italy, happens that e don’t have all the ingredients that you have. Anyways, It has always been a success. You’re great!
    I have a question, tha It might sound weird to you: Are the broccoli raw? I mean, you didn’t cook them first? I’ve never eat raw broccoli, we usually cook them in a way or anothe… I’ll give them a try, but what do you think if I steam them and then put them in the salad?
    Thank you for sharing all these awesome recipes!

    1. chelseamessyapron says:

      Hey Cat – you are so sweet! Thanks for your kind comment ๐Ÿ™‚ I’m glad you’ve enjoyed recipes and been able to substitute things and still have them work out – you are awesome! The broccoli in this salad is raw (not cooked first) and it gives it a great crunch – it makes for a different kind of salad! ๐Ÿ™‚ If you did steam them, I would recommend letting them cool all the way before adding the other ingredients so it’s still a cold salad. Hope that helps! Thanks again ๐Ÿ™‚

  6. Laura says:

    Yum! I’m usually not as excited about salads as I am about this one! Looks delicious!

  7. Katalina says:

    5 stars
    Love the salad, and all the bright colors, the dressing its the winner for me, so easy, creamy and delicious!

  8. Megan says:

    I’ve never had broccoli salad, but with these awesome ingredients I’m sure I’ll be trying this version soon!

  9. Anna says:

    This salad looks SO YUMMY!! I love that the dressing is so easy to make…it looks delish! ๐Ÿ™‚

  10. Arman says:

    That dressing….I’d eat it with a spoon! Looks so good, Chelsea!