Name: Broccoli Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets; ½ cup red onion (finely chopped); ½ cup dried cranberries; ½ cup sunflower seeds or chopped almonds; ½ cup cooked and crumbled bacon; 1 cup shredded cheddar cheese; ¾ cup mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp honey; Salt and black pepper to taste

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If you’re looking for a show-stopping side dish that brings freshness, crunch, and vibrant flavor to the table, Broccoli Salad is your new go-to winner. This dish perfectly balances the natural crunch of tender broccoli florets with the creamy tang of its dressing, bursts of sweetness from cranberries, and the irresistible savoriness of bacon and cheddar. Whether you’re prepping for a picnic, potluck, or just livening up a weekday meal, Broccoli Salad always disappears quickly and leaves everyone wanting just one more scoop!

Ingredients You’ll Need

This Broccoli Salad relies on some classic ingredients, each adding its own flair. From the rich, salty notes of bacon to the creamy dressing’s gentle bite, every item plays a star role—no ingredient is just an extra. Let’s make sure your salad is packed with color and the right blend of textures!

Broccoli florets: The crisp, fresh foundation – cut them small for the perfect crunch and even coating in the dressing.
Red onion: Provides a pop of color and a sharp, zesty bite that cuts through the creamy dressing.
Dried cranberries: Sweet, chewy bursts that add a fruity layer and wonderful contrast to the savory elements.
Sunflower seeds or chopped almonds: These bring nutty crunch; choose whichever you have on hand for added texture and nutrition.
Cooked and crumbled bacon: Salty, smoky, and utterly irresistible—bacon turns this salad into a crowd-pleaser.
Shredded cheddar cheese: Adds creamy, tangy richness and a lovely orange hue; sharp cheddar is especially scrumptious here.
Mayonnaise: The creamy base for your dressing; opt for high-quality mayo or try Greek yogurt for a lighter twist.
Apple cider vinegar: Brings the bright, tangy note that wakes up the other flavors.
Honey: Just a touch to balance the zing of the vinegar and the salt of the bacon and cheese.
Salt and black pepper: Essential for seasoning—tune these to your taste to make every bite sing.

How to Make Broccoli Salad

Step 1: Prep the Fresh Ingredients

Start by chopping your broccoli into small, bite-sized florets. This gives every forkful that delicious crunch and helps the dressing coat each piece evenly. Next, finely chop the red onion—too large and the flavor could be overwhelming, but tiny pieces pack a perfect punch. Gather your dried cranberries, and if using whole almonds, give them a rough chop as well.

Step 2: Mix the Salad Base

In your biggest mixing bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds or almonds, crisp crumbled bacon, and shredded cheddar cheese. This layer-by-layer assembly ensures the goodies are distributed evenly, setting up the best Broccoli Salad texture and taste in every scoop.

Step 3: Whisk Up the Creamy Dressing

Grab a small bowl and a whisk. Combine the mayonnaise, apple cider vinegar, honey, a generous pinch of salt, and a good crack of black pepper. Whisk until the mix is completely smooth—a few extra seconds here makes a big difference in how the dressing hugs your salad.

Step 4: Toss Everything Together

Pour your creamy dressing over the broccoli mixture. Using big salad tongs or clean hands, toss gently but thoroughly. You want each piece of broccoli and every crunchy mix-in to get an even coating of that irresistible dressing.

Step 5: Chill and Meld the Flavors

Cover your salad and refrigerate for at least 30 minutes before serving. This resting time lets the broccoli slightly tenderize and all those bold flavors mix and mingle for the best Broccoli Salad experience. If you can make it the day before, even better—the flavor gets deeper overnight!

How to Serve Broccoli Salad

Garnishes

A final flourish of garnishes brings a wow-factor to your Broccoli Salad. Sprinkle a little extra crumbled bacon, a handful of sunflower seeds, or a light shower of cheddar on top just before serving for a professional, inviting look and an extra burst of flavor.

Side Dishes

This salad is the ultimate team player! It makes a fabulous companion for grilled chicken, burgers, or even a big slice of quiche. For vegetarian meals, pair Broccoli Salad with a hearty soup or a simple baked potato for a satisfying combination.

Creative Ways to Present

Bring some fun to your table by serving this salad in individual mason jars for a picnic, or scoop it into lettuce cups for a light lunch plate. Layering the salad in a large, clear trifle dish also puts all those beautiful colors on display—the more visible, the more irresistible!

Make Ahead and Storage

Storing Leftovers

Store any leftover Broccoli Salad in an airtight container in the refrigerator. It keeps wonderfully for up to three days, and you may even find the flavors get even better with a little time to meld. Give it a quick toss before serving again to redistribute the dressing.

Freezing

Broccoli Salad doesn’t freeze well, as the fresh veggies can become watery and lose their inviting crunch once thawed. For best results, enjoy this dish fresh or cold from the fridge, not from the freezer.

Reheating

There’s no need to reheat Broccoli Salad—it’s meant to be served chilled or at room temperature. If you’ve just pulled it from the refrigerator and prefer it less cold, let it sit on the counter for 15 minutes before serving.

FAQs

Can I make Broccoli Salad vegan?

Absolutely! Simply swap the mayo for a plant-based version, use vegan cheese, and skip the bacon or use plant-based bacon bits to create a delicious vegan Broccoli Salad.

How far ahead can I make Broccoli Salad?

This salad is even better when made ahead! Prepare it up to 24 hours in advance and keep it covered in the refrigerator until you’re ready to serve—it will taste fresh and flavorful.

What can I use instead of mayonnaise?

For a lighter or tangier salad, substitute Greek yogurt for some or all of the mayo, or try a combination of half mayo, half sour cream for extra richness and tang.

Do I have to cook the broccoli?

No need! This Broccoli Salad uses raw broccoli for a fabulous crunch. If you prefer it a little softer, blanch the florets in boiling water for 30 seconds, then plunge into an ice bath before assembling the salad.

Can I add other mix-ins to Broccoli Salad?

Certainly—Broccoli Salad is wonderfully customizable. Try adding sliced grapes, chopped apples, pumpkin seeds, or a sprinkle of chopped herbs for your own twist on this classic.

Final Thoughts

I can’t recommend Broccoli Salad enough—it’s the kind of dish that turns an ordinary meal into something special, every single time. Give it a go the next time you want a quick, crowd-pleasing side. Your taste buds (and your guests) will thank you!

Broccoli Salad Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This delightful Broccoli Salad is a perfect blend of fresh broccoli florets, savory bacon, sweet cranberries, and crunchy sunflower seeds, all tossed in a creamy dressing. It’s a must-try for any gathering or as a side dish!

Ingredients

Scale

Broccoli Salad:

4 cups fresh broccoli florets
½ cup red onion (finely chopped)
½ cup dried cranberries
½ cup sunflower seeds or chopped almonds
½ cup cooked and crumbled bacon
1 cup shredded cheddar cheese

Dressing:

¾ cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
Salt and black pepper to taste

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Instructions

Prepare the Salad: In a large bowl, combine broccoli, red onion, cranberries, sunflower seeds, bacon, and cheddar cheese.
Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Combine: Pour the dressing over the salad and toss to coat evenly.
Chill: Refrigerate for at least 30 minutes before serving.
Serve: Enjoy chilled or at room temperature.