If you’ve never tasted the bright, creamy, and just-a-little-sweet magic of Broccoli Salad, get ready to fall in love with a new staple for your gatherings, lunchboxes, and even quick weeknight sides. This crowd-pleaser is loaded with fresh crunch from broccoli florets and carrots, pops of sweet-tangy dried fruit, nutty seeds or nuts, cheddar’s salty richness, and a silky, tangy-sweet dressing that ties everything together. Even the most committed salad skeptics (looking at you, picky eaters) find themselves going back for seconds!
Ingredients You’ll Need
Let’s talk about the dream team behind this colorful Broccoli Salad. Each ingredient does its own little happy dance in the mix, so don’t skimp—these are what make the dish irresistible, both visually and flavor-wise.
- Broccoli florets (4 cups): The cornerstone—fresh, crunchy, and perfect for soaking up that tasty dressing.
- Shredded carrots (1/2 cup): Adds a cheerful pop of orange and gentle sweetness that balances out the zing.
- Red onion, finely diced (1/2 cup): A sharp bite that perks up every forkful; dice it super fine for the best flavor bursts.
- Dried cranberries or raisins (1/2 cup): For those sweet, chewy pops—choose your favorite or mix both for fun.
- Sunflower seeds or chopped almonds (1/2 cup): The crunch factor! These add a toasty, nutty rhythm to every bite.
- Cooked and crumbled bacon (1/2 cup, optional): Smoky, savory, and totally optional, but it truly takes things over the top.
- Shredded sharp cheddar cheese (1 cup): For creamy, salty goodness that melds perfectly with the dressing.
- Mayonnaise (1 cup): The creamy backbone of the dressing. Use good-quality mayo for the silkiest texture.
- Apple cider vinegar (2 tablespoons): Brightens up the whole salad and keeps it from feeling heavy.
- Honey or sugar (2 tablespoons): Lends irresistible sweetness and brings balance to the tanginess.
- Salt and pepper to taste: Essential for rounding out the flavors—season as generously as you like!
How to Make Broccoli Salad
Step 1: Prep the Fresh Ingredients
Start by chopping your broccoli into bite-sized florets—no need for perfection, just make sure the pieces are small enough to grab easily with a fork. Shred your carrots (a box grater or food processor makes this quicker) and finely dice that red onion. All your veggies should be crisp and cool for the best crunch.
Step 2: Mix the Salad Base
In your largest salad bowl, combine the broccoli, shredded carrots, diced red onion, dried cranberries or raisins, your seed or nut of choice, and the shredded cheddar. If you’re using bacon, crumble it in at this point. You’ll already notice how colorful and textured it looks—this is what makes Broccoli Salad such a visual showstopper.
Step 3: Whisk the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey or sugar, and a generous sprinkle of salt and pepper. Keep whisking until you get a creamy, smooth, and glossy dressing—don’t rush this step, since a well-blended dressing clings to every ingredient.
Step 4: Combine Everything
Pour the dressing over your salad base and gently toss everything to coat. Every piece should be glossy, with the dressing hugging the edges of those broccoli florets. This is the moment when even skeptical taste buds start to get curious.
Step 5: Chill and Let the Flavors Marry
Cover the bowl and pop it in the fridge for at least 30 minutes. This little pause allows the flavors to mingle, the cranberries or raisins to plump up, and the broccoli to tenderize just the right amount while staying vibrant and crisp. Don’t skip it—the anticipation is worth it!
How to Serve Broccoli Salad
Garnishes
Right before serving, consider sprinkling a few extra sunflower seeds or chopped almonds and maybe an additional handful of bright dried cranberries right on top. A few twists of freshly cracked black pepper or even a little extra shredded cheddar take this Broccoli Salad from “yum” to “wow, who made this?”
Side Dishes
This salad is made for potlucks, barbecues, and big family dinners. It pairs beautifully with grilled chicken, burgers, roasted salmon, or just about any picnic main. For a vegetarian meal, serve it alongside quinoa or a hearty grain bowl for a satisfying (and colorful) combo.
Creative Ways to Present
If you want to surprise your guests, think beyond the bowl! Serve Broccoli Salad spooned into halved avocado boats, layered in mason jars for easy picnics, or as part of a vibrant salad platter with other seasonal favorites. Mini lettuce cups or endive leaves also make a fun handheld version, perfect for parties or buffets.
Make Ahead and Storage
Storing Leftovers
Broccoli Salad actually tastes even better the next day. Store leftovers in a tightly sealed container in the fridge for up to 3 days. The flavors deepen, and the dressing helps keep everything crisp—no sad, soggy salad here!
Freezing
While this salad is a pro at holding up in the fridge, it’s not a great candidate for freezing. The fresh vegetables lose their lovely texture and the creamy dressing changes consistency. For best results, enjoy your Broccoli Salad fresh or within a few days of making.
Reheating
Broccoli Salad is most delicious served cold or at room temperature! There’s no need to reheat—just give it a toss before serving, and it will be perfectly bright and crisp. If making ahead, allow it to sit out for 10–15 minutes before serving for the best flavor.
FAQs
Can I use frozen broccoli for Broccoli Salad?
It’s best to stick with fresh broccoli for the crunch and vibrant color that make this salad irresistible. Frozen broccoli tends to be softer and can make the salad watery. If you must use frozen, thaw and pat it very dry—but for top results, fresh is the way to go!
What can I substitute for mayo in the dressing?
For a lighter version, use plain Greek yogurt in place of some or all of the mayonnaise. It adds a tangy bite and creamy texture, and it works especially well if you want to cut down on calories while keeping the salad rich and satisfying.
Does Broccoli Salad need to be blanched?
No blanching required! Fresh, raw broccoli keeps its crunch and holds up to the creamy dressing without getting soggy. If you’re really not a fan of raw broccoli, you can give it a super quick blanch in boiling water (just 30 seconds), then drain and cool it completely before assembling the salad.
How long does Broccoli Salad last in the refrigerator?
This salad is ideal for making ahead—it will stay crisp and delicious for up to 3 days in a sealed container in the refrigerator. In fact, it often tastes even better on day two as the flavors meld together!
Can I make Broccoli Salad nut-free?
Absolutely. Swap out the sunflower seeds or almonds for roasted pumpkin seeds, or simply leave them out altogether if allergies are a concern. You’ll still have plenty of crunch from the raw vegetables and bacon (if using).
Final Thoughts
If you’re looking to shake up your salad routine, Broccoli Salad is the bright, craveable classic you never knew you needed. There’s a reason it disappears first from every potluck table! Grab your veggies, assemble your favorite mix-ins, and don’t be surprised when you find yourself dreaming up new excuses to make it again. Give this colorful, flavor-packed favorite a try—you just might find your new top-requested side.
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Broccoli Salad Recipe
- Total Time: 15 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Broccoli Salad is a delightful mix of fresh broccoli, sweet dried cranberries, crunchy sunflower seeds, and tangy cheddar cheese, all tossed in a creamy dressing. Perfect for picnics, barbecues, or as a make-ahead side dish.
Ingredients
Fresh Broccoli Salad:
- 4 cups fresh broccoli florets (bite-sized)
- 1/2 cup shredded carrots
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries or raisins
- 1/2 cup sunflower seeds or chopped almonds
- 1/2 cup cooked and crumbled bacon (optional)
- 1 cup shredded sharp cheddar cheese
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or sugar
- Salt and pepper to taste
Instructions
- Prepare Salad: In a large bowl, combine broccoli, carrots, red onion, dried cranberries, sunflower seeds, bacon, and cheddar cheese.
- Make Dressing: Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine: Pour dressing over the salad and toss to coat evenly.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Toss again before serving.
Notes
- This salad tastes even better the next day.
- For a lighter version, use plain Greek yogurt instead of mayo.
- Enhance with diced apples or a splash of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 9g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
