Broccoli salad is always a huge hit in my house. I’m not sure if it’s the crispy bacon, the sweet cranberries, or the creamy dressing, but it’s definitely a veggie dish my whole family loves.
The best part? It’s even better the next day after chilling in the fridge, making it perfect for making ahead for potlucks or busy nights. It’s sweet, salty, crunchy, and loaded with simple ingredients that come together in minutes.
It might not be the healthiest salad out there, but hey – everything in moderation, right?
Check out my easy peasy (no pun intended) Pea Salad too!
Loyal reader
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Why you’ll love this recipe
- Very quick to make. Make ahead and let it hang in the fridge overnight.
- Easy! No culinary degree required.
- Family friendly. Even the kids love this one.
- Simple ingredients. All available at your local grocery store.
More summer salads to love! If you love this one, you’ll also enjoy my Southwest Pasta Salad, Easy Homemade Coleslaw, or my Caprese Orzo Salad.
Should you cook/blanch the broccoli?
I say no – the raw broccoli is going to be softened by the dressing (that contains vinegar). If you prefer to, of course you can. Simply bring a large pot of salted water to a boil, then drop your broccoli in for 30 seconds, but no more than a minute.
Immediately remove from the boiling water and rinse in cold water to stop the broccoli from overcooking.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Broccoli florets. Raw broccoli, cut into small and even bite-sized pieces.
- Red onions. Dice these up very small.
- Dried cranberries. These add a yummy chewy texture. Raisins can also be used.
- Sunflower seeds. You can use roasted or raw sunflower seeds. These add crunch. You could use chopped pecans or almonds. Any kind of nuts that you like will work!
- Bacon. I use bacon that I cook and crumble myself, usually. If I’m low on time I will cheerfully grab some bacon crumbles (not the fake stuff). Turkey bacon can also be used.
- Mayonnaise. You can sub plain greek yogurt if you prefer it over mayo.
- Apple cider vinegar. Red wine vinegar can be used here. A small amount of fresh lemon juice also works to add acidity.
- Sugar. This help balance the flavors in the salad.
How to make Broccoli Salad at home
The full list of ingredients and quantities is found in the printable recipe card below.
STEP 1: Cut broccoli into florets, dice the onions and gather the toppings.
STEP 2: Whisk together the dressing ingredients in a small bowl.
STEP 3: Combine salad ingredients in a large bowl
STEP 4: Add the dressing and toss to combine thoroughly. Test for seasoning, and add extra salt and pepper if needed. Garnish with extra toppings.
Kylee’s Notes
Broccoli salad calls for broccoli florets. This just means broccoli that has been cut into bite sized pieces. You can cheat and buy them already cut, but it’s not hard to do this yourself.
You’ll need about 2-3 heads of broccoli, depending on size. We use 8 cups of broccoli in the recipe, so just eyeball it.
I prefer to cook and crumble my own bacon, but you can buy it precooked. Just avoid the “bacon bits” that are not really bacon. I grab mine at Costco very cheaply.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Mix well before serving.
Substitutions/Additions
- You can use Greek yogurt in place of some or all of the mayonnaise if you prefer.
- I like apple cider vinegar, but red wine vinegar or white wine vinegar will both work if that’s what you have.
- Add a little freshly shredded cheddar cheese for an extra hit of flavor.
Some of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this one is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Arugula Salad (with Lemon Vinaigrette). Peppery arugula mixed with bright tomatoes, parmesan, and dressed with fresh lemon vinaigrette. Perfection!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Update: This recipe was originally published in May of 2021. It was updated in May of 2025.
Broccoli Salad
Ingredients
SALAD
- 8 cups raw broccoli florets (cut into small and even pieces)
- ½ cup red onion (diced)
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ½ cup bacon bits
DRESSING
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons white sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Optional
- extra onions, sunflower seeds, cranberries and bacon bits (for garnish)
Directions
- In a large bowl, combine the 8 cups raw broccoli florets, ½ cup red onion, ½ cup dried cranberries, ½ cup sunflower seeds, ½ cup bacon bits, and toss until evenly mixed.
- In a small bowl, whisk together the 1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons white sugar, ½ teaspoon salt, and ¼ teaspoon pepper
- Pour dressing over salad ingredients.
- Toss lightly until the broccoli is evenly coated.
- Serve immediately, garnished with extra onions, sunflower seeds, cranberries and bacon bits if desired.
Would you like to save this recipe?
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply