Home > Salads > Broccoli Salad Recipe Broccoli Salad Recipe May 27, 2024 | 14 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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. How To Make Broccoli Salad Prep Broccoli: Chop fresh broccoli florets into small, bite-sized pieces. Use a sharp knife and sturdy cutting board to make cutting easier. Cook Bacon: Cook bacon until crisp, then crumble or dice. Bake bacon in the oven for even cooking and easy cleanup. Mix Salad: In a bowl, combine the chopped broccoli, diced cheddar cheese, dried cranberries, diced red onion, diced bacon, and sunflower seeds. Make Dressing: Whisk together all the dressing ingredients in a small bowl. Taste and adjust seasoning before adding to the salad. 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. 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! 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. 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 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Broccoli Salad 5 from 6 votes - Review this recipe Broccoli Salad is a simple, classic side dish packed with broccoli, cheese, bacon, sunflower seeds, and dried cranberries, all dressed in a creamy, tangy mayo-based dressing. Perfect for any party or potluck! SAVE TO RECIPE BOX Print Recipe Broccoli Salad 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Broccoli Salad is a simple, classic side dish packed with broccoli, cheese, bacon, sunflower seeds, and dried cranberries, all dressed in a creamy, tangy mayo-based dressing. Perfect for any party or potluck! Course Salad, Side Dish Cuisine American Keyword broccoli salad Prep Time 25 minutes minutes Chilling Time 30 minutes minutes Total Time 55 minutes minutes Servings 6 -8 as a side Chelsea Lords Calories 513kcal Author Chelsea Lords Cost $5.45 Ingredients▢ 6 cups broccoli florets, coarsely chopped▢ 1 cup sharp Cheddar cheese, cut into small cubes▢ 1/2 cup + 2 tablespoons dried cranberries▢ 8-10 slices center-cut bacon, cooked & crumbled/diced▢ 1/2 cup shelled salted sunflower seeds▢ 1/3 cup diced red onion (Note 1)Dressing▢ 3/4 cup full-fat mayonnaise▢ 1/4 cup sour cream▢ 1 teaspoon Dijon mustard▢ 1-1/2 tablespoon red wine vinegar▢ 3 tablespoons honey▢ 1 tablespoon freshly squeezed lemon juice, optional▢ Salt & pepperUS - Metric USMetric InstructionsBROCCOLI: Remove stems from broccoli and finely chop into small pieces.SALAD: In a large bowl, combine chopped broccoli, Cheddar cheese, dried cranberries, and diced red onion.DRESSING: In a small bowl, whisk together the dressing ingredients. Season to taste with salt & pepper (I add 1/2 tsp each).DRESS SALAD: 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.FINISHING: Just before serving, add cooked and crumbled bacon and sunflower seeds. Toss and serve immediately.STORAGE: Salad is best eaten the same day it is made. Video Recipe NotesNote 1: To remove the "bite" of the 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. Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I’ve never had broccoli salad, but with these awesome ingredients I’m sure I’ll be trying this version soon! Reply
Love the salad, and all the bright colors, the dressing its the winner for me, so easy, creamy and delicious! Reply
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! Reply
Hey Cat – you are so sweet! Thanks for your kind comment 🙂 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! 🙂 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 🙂 Reply
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 Reply
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! Reply
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! 🙂 Reply
It was a very simple recipes to make. It didn’t take long to do and everyone loved it. Thank you Reply
