Broccoli Salad Recipe

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.

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!

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.

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.

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. 

More Easy & Delicious Potluck Salads 

• Mexican Pasta Salad ready in 25 minutes
• Macaroni Coleslaw Salad summer potluck mash-up salad
• Grape Salad dessert “salad” with creamy grapes and pecans
• Ranch Potato Salad with a 2-ingredient dressing
• 20-minute Pasta Salad Recipe

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5 from 6 votes

Broccoli Salad

By Chelsea Lords

Broccoli Salad is packed with crunchy broccoli, cheese, bacon, sunflower seeds, and dried cranberries, all tossed in a creamy mayo dressing. It’s the perfect addition to any party or potluck!

Prep Time: 25 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 as a side

Equipment

• Large bowl

Ingredients 

USMetric

 

1x2x3x

• ▢ 6 cups broccoli florets coarsely chopped
• ▢ 1 cup sharp Cheddar cheese cut into small cubes
• ▢ 1/2 cup + 2 tablespoons dried cranberries
• ▢ 8 to 10 slices center-cut bacon cooked and crumbled/diced
• ▢ 1/2 cup shelled salted sunflower seeds
• ▢ 1/3 cup diced red onion see note 1

Dressing

• ▢ 3/4 cup mayo
• ▢ 1/4 cup sour cream
• ▢ 1 teaspoon Dijon-style mustard
• ▢ 1-1/2 tablespoon red wine vinegar
• ▢ 3 tablespoons honey
• ▢ 1 tablespoon freshly squeezed lemon juice optional
• ▢ Salt and pepper

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 “bite” 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.

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