Broccoli salad is the ultimate combination of fresh, crunchy, creamy, and tangy. It’s the kind of side dish that shows up at potlucks, picnics, and family dinners, and always disappears first. With crisp broccoli florets, sweet dried cranberries, smoky bacon, crunchy sunflower seeds, and a creamy dressing, this salad hits every flavor and texture note in a single bite.
This Broccoli Salad is such a GOOD recipe to pull up last minute. It’s so tasty–even for broccoli haters, we guarantee that! We love it especially this time of year when falls starts to come around, it’s super satisfying.
The best part? It’s make-ahead friendly, gets even better as it chills, and balances indulgence with freshness. Whether you’re serving it next to a protein, adding it to a holiday table, or packing it for lunch, broccoli salad is a classic that never goes out of style.
Our super popular broccoli staples include Broccoli Rabe, which is as simple as 3 ingredients! Broccoli Cheddar Soup is another classic. And this Healthy Pasta Recipe made with broccoli pesto. Similar to Basil Pesto but using broccoli, which likewise even the haters will LOVE!
For now, let’s go back to broccoli salad.
What Is a Broccoli Salad?
Broccoli salad is a classic cold side dish made with raw broccoli florets, tossed in a creamy dressing and mixed with crunchy, savory, and sweet add-ins. Unlike leafy green salads, it has a hearty crunch thanks to the raw broccoli, which holds up well even after sitting in the fridge.
The traditional version usually includes bacon for smokiness, dried fruit like raisins or cranberries for sweetness, sunflower seeds or nuts for crunch. The dressing is classically a blend of mayonnaise balanced with vinegar and a touch of sugar. Some lighter versions of the dressing involve using yogurt.
This salad first became popular at potlucks and picnics in North America in the 1960s and 70s, when raw vegetable salads with creamy dressings gained traction. Today, it’s a staple at gatherings because it’s easy to prepare ahead, travels well, and appeals to both kids and adults. And here’s why you’ll love it too!
Why You’ll Love This Broccoli Salad
- It’s super tasty, and NO it doesn’t taste like broccoli! It tastes like a blend of sweet and crisp something in a creamy sweet something 🙂 If that makes sense.
- Perfect texture blend. It has a balanced texture of crunchy and creamy, combined with a fresh crisp and a sweet chew. It’s a blend of ingredients that shape the plate so well.
- Flavor-packed! There’s sweet, smoky, tangy, and savory all at once.
- Make ahead friendly. The best part about this broccoli salad recipe is making it advance. It actually tastes better after resting in the fridge!
- So versatile! You can swap ingredients or skip some, we skipped the bacon today to make it entirely vegetarian.
- Endless uses! It’s a perfect salad to any main dish, a great lunch salad on its own. You’ll find it also great for BBQs, potlucks, or picnics.
Ingredients You’ll Need
- Broccoli florets. Fresh, crisp, and chopped with no stem into small bite-sized pieces for easy bites.
- Red onion. Finely diced.
- Dried cranberries or raisins – a touch of sweetness.
- Sunflower seeds. for crunch too.
- Nuts. or almonds . For the best crunch.
- Cheddar cheese. Optional, you can add shredded sharp cheddar cheese for richness.
Broccoli Salad Dressing
- Mayonnaise. You can also use Greek yogurt or sour cream to cut down the richness.
- Mustard. Dijon mustard is best.
- Apple cider vinegar. You can use any sweet white vinegar.
- Honey or sugar. We used sugar but maple syrup or agave would work too.
- Salt & pepper. For seasoning only.
How to Make Broccoli Salad
- Prepare the dressing. In a small bowl, mix in all the ingredients.
- Whisk well until smooth and creamy. Feel free to adjust seasoning.
- For the broccoli, wash, dry, and chop the head into small, bite-sized florets.
- Dice the red onions as small as you can, it should spread among the broccoli without being prominent.
- You can toast the nuts and seeds, or you can use them raw.
- Add all ingredients into the serving plate.
- Drizzle the dressing over the ingredients and toss well.
- Keep tossing until the salad is all coated in the creamy dressing.
- It’s best to chill at least 30 minutes before serving.
Pro Tips for Broccoli Salad
- Chop the broccoli into small bite sized pieces to make the salad easier to eat.
- Always balance the dressing, so taste and adjust for sweetness or tanginess.
- Always let the salad sit in the fridge to enhances the flavors.
- If you want to lighten it up, swap more yogurt for mayo to cut calories.
- Swap things up by adding roasted nuts, pomegranate seeds, or a sprinkle of feta.
- Don’t overdress the salad! Wait to add dressing until just before serving for potlucks.
- Use fresh lemon juice for a balance, it’s brighter than bottled vinegar alone.
- If par cooking the broccoli, soak broccoli in ice water 5- 7 minutes before draining.
- Adds seeds and dried fruit last to preserve crunch.
What to Serve with Broccoli Salad?
- Hot honey chicken, steak bites, or fish
- Mushroom Swiss Burger , Salmon Burgers or any sandwiches
- Holiday favorites like Roasted Butternut Squash, Turkey Sliders, Roast Boneless Leg of Lamb
Broccoli Salad Variations
- Classic Bacon & Cranberry: Crunchy bacon, dried cranberries, sunflower seeds, mild onion.
- Honey Mustard Broccoli Salad: Add Dijon and sweeten with honey for tang with sweet balance.
- Asian Broccoli Salad: Soy sauce, rice vinegar, sesame oil, ginger, roasted peanuts. For a creamy Asian variation, use Spicy Mayo.
- Mediterranean: Feta, olives and lemon zest
- Avocado Lime: Add diced avocado and lime juice for freshness.
- Tropical: Pineapple chunks, coconut flakes, macadamia nuts.
- Apple Cheddar: Thin apple slices and sharp cheddar for sweet savory contrast.
- Broccoli Cauliflower Salad: Add cauliflower, candied walnuts and apples!
Can I make broccoli salad ahead of time?
Yes!! It actually tastes better after chilling in the refrigerator for a few hours. Just give it a stir before serving.
Do I have to cook the broccoli?
Not at all. This broccoli salad recipe uses raw broccoli for maximum crunch. If you prefer, blanch briefly in boiling water for a softer bite.
How long does broccoli salad last?
Stored in an airtight container, you can leave it in the fridge for 4-5 days.
Can I make it vegetarian?
Absolutely! Just as we did here, leave out the bacon entirely. You can replace it with smoked almonds or chickpeas, or just leave it out.
Does broccoli salad get better over time?
Yes, if dressed shortly before serving and chilled. It’s one of our favorite side dishes because it tastes better!
Can broccoli salad be made dairy‑free?
Yes! Just use nondairy or vegan mayo.
Can I freeze broccoli salad?
Mayo based dressings and raw broccoli don’t freeze well in general, so we don’t recommend that.
Is broccoli salad healthy?
Yes!! Since broccoli is high in fiber, vitamin C, and antioxidants. To lighten the dressing, swap half or all of the mayonnaise for Greek yogurt. Adding more nuts or seeds also boosts protein and healthy fats.
Can I make broccoli salad without mayo?
Totally YES! For a mayo free version, use plain Greek yogurt, sour cream. Make it similar to our popular Creamy Cucumber Salad with dill and lemon juice.
In some cases you can try a light vinaigrette with olive oil and lemon juice. In that case, you will loose the creaminess of the salad, and will most likely taste the broccoli more. It’s still delicious, but it’s not the same as this one however.
Can I make broccoli salad vegan?
YES! Replace the mayo with vegan mayonnaise or cashew cream. Then skip the bacon, and use roasted nuts or smoked almonds for that savory crunch.
What can I add for extra flavor?
Some of our favorite toppings are feta cheese or goat cheese for creaminess. Also some fresh pomegranate arils for freshness, and crispy chickpeas for added protein and crunch.
Why is my broccoli soggy?
Too much dressing too soon OR you may have opted to steam (or parboil) the broccoli, and it did not drain well.
Why is it bitter?
Use younger florets and a balanced salad dressing.
Why does the dressing separate?
You would nee to whisk it longer OR add a small pinch of mustard to help it emulsify.
Why do seeds or nuts get soggy?
They soak up too much moisture if added early on, so add them right before serving.
Why is it too sweet?
Reduce sweetener or add extra acid.
Fall Salad Recipes
Sweet Potato Salad
Fig Salad
Panzanella Salad
Wedge Salad
Quinoa Autumn Harvest Salad
Buckwheat Persimmon Salad
Bread Feta Salad with Figs
Broccoli Salad
Ingredients
Broccoli Salad
- 2 heads broccoli cut into small florets, about 5 cups
- 3 Tabelspoons red onions finely diced
- 1/2 cup Cranberries dried
- 1/3 cup pepitas pumpkin seeds or sunflower seeds
- 1/3 cup almonds smoky or regular, toasted or not
Broccoli Salad Dressing
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 1 teaspoon mustard
- 1 1/2 Tablespoons Apple Cider Vinegar
- 2 1/2 tabelspoons sugar or honey
- 1/8 teaspoons salt and pepper
- 2 tablespoons olive oil
Instructions
-
Prepare the dressing. In a small bowl, mix in all the ingredients.
-
Whisk well until smooth and creamy. Feel free to adjust seasoning.
-
For the broccoli, wash, dry, and chop the head into small, bite-sized florets.
-
Dice the red onions as small as you can, it should spread among the broccoli without being prominent.
-
You can toast the nuts and seeds, or you can use them raw.
-
Add all ingredients into the serving plate.
-
Drizzle the dressing over the ingredients and toss well.
-
Keep tossing until the salad is all coated in the creamy dressing.
-
It's best to chill at least 30 minutes before serving.
Recipe Video
Recipe Notes
Pro Tips for Broccoli Salad
- Chop the broccoli into small bite sized pieces to make the salad easier to eat.
- Always balance the dressing, so taste and adjust for sweetness or tanginess.
- Always let the salad sit in the fridge to enhances the flavors.
- If you want to lighten it up, swap more yogurt for mayo to cut calories.
- Swap things up by adding roasted nuts, pomegranate seeds, or a sprinkle of feta.
- Don’t overdress the salad! Wait to add dressing until just before serving for potlucks.
- Use fresh lemon juice for a balance, it's brighter than bottled vinegar alone.
- If par cooking the broccoli, soak broccoli in ice water 5- 7 minutes before draining.
- Adds seeds and dried fruit last to preserve crunch.
What to Serve with Broccoli Salad?
- Hot honey chicken, steak bites, or fish
- Mushroom Swiss Burger , Salmon Burgers or any sandwiches
- Holiday favorites like Roasted Butternut Squash, Turkey Sliders, Roast Boneless Leg of Lamb
Broccoli Salad Variations
- Classic Bacon & Cranberry: Crunchy bacon, dried cranberries, sunflower seeds, mild onion.
- Honey Mustard Broccoli Salad: Add Dijon and sweeten with honey for tang with sweet balance.
- Asian Broccoli Salad: Soy sauce, rice vinegar, sesame oil, ginger, roasted peanuts. For a creamy Asian variation, use Spicy Mayo.
- Mediterranean: Feta, olives and lemon zest
- Avocado Lime: Add diced avocado and lime juice for freshness.
- Tropical: Pineapple chunks, coconut flakes, macadamia nuts.
- Apple Cheddar: Thin apple slices and sharp cheddar for sweet savory contrast.
- Broccoli Cauliflower Salad: Add cauliflower, candied walnuts and apples!
Can I make broccoli salad ahead of time?
Yes!! It actually tastes better after chilling in the refrigerator for a few hours. Just give it a stir before serving.
Do I have to cook the broccoli?
Not at all. This broccoli salad recipe uses raw broccoli for maximum crunch. If you prefer, blanch briefly in boiling water for a softer bite.
How long does broccoli salad last?
Stored in an airtight container, you can leave it in the fridge for 4-5 days.
Can I make it vegetarian?
Absolutely! Just as we did here, leave out the bacon entirely. You can replace it with smoked almonds or chickpeas, or just leave it out.
Does broccoli salad get better over time?
Yes, if dressed shortly before serving and chilled. It's one of our favorite side dishes because it tastes better!
Can broccoli salad be made dairy‑free?
Yes! Just use nondairy or vegan mayo.
Can I freeze broccoli salad?
Mayo based dressings and raw broccoli don’t freeze well in general, so we don't recommend that.
Is broccoli salad healthy?
Yes!! Since broccoli is high in fiber, vitamin C, and antioxidants. To lighten the dressing, swap half or all of the mayonnaise for Greek yogurt. Adding more nuts or seeds also boosts protein and healthy fats.
Can I make broccoli salad without mayo?
Totally YES! For a mayo free version, use plain Greek yogurt, sour cream. Make it similar to our popular Creamy Cucumber Salad with dill and lemon juice.
In some cases you can try a light vinaigrette with olive oil and lemon juice. In that case, you will loose the creaminess of the salad, and will most likely taste the broccoli more. It's still delicious, but it's not the same as this one however.
Can I make broccoli salad vegan?
YES! Replace the mayo with vegan mayonnaise or cashew cream. Then skip the bacon, and use roasted nuts or smoked almonds for that savory crunch.
What can I add for extra flavor?
Some of our favorite toppings are feta cheese or goat cheese for creaminess. Also some fresh pomegranate arils for freshness, and crispy chickpeas for added protein and crunch.
Why is my broccoli soggy?
Too much dressing too soon OR you may have opted to steam (or parboil) the broccoli, and it did not drain well.
Why is it bitter?
Use younger florets and a balanced salad dressing.
Why does the dressing separate?
You would nee to whisk it longer OR add a small pinch of mustard to help it emulsify.
Why do seeds or nuts get soggy?
They soak up too much moisture if added early on, so add them right before serving.
Why is it too sweet?
Reduce sweetener or add extra acid.
I love broccoli salad and this recipe is a total winner! The tips provided are super helpful too!
I made this for a cookout and it was a big hit. Fresh, crunchy, and full of flavor!
This was so good! It was so fresh and crisp. It was perfect with my grilled chicken.
I love that this used cranberries instead of raisins. Nice tart flavor!
I loved this broccoli salad! It had fresh flavors and was easy to make ahead.