Name: Broccoli Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb Broccoli florets; 0.5 cup Dried cranberries; 0.5 cup Chopped red onion; 1 cup Sunflower seeds

Okay, friends, let’s talk Broccoli Salad. This isn’t your grandma’s sad, mayonnaise-drenched broccoli salad. This is the *good* stuff. The kind that disappears at potlucks, the one people actually fight over. I remember my Aunt Carol always brought a similar salad to our family barbecues, but it was always a bit too sweet for me. So, I’ve tinkered, tweaked, and perfected it over the years, and now? It’s the absolute star of any gathering. If you love a good potato salad, but want something a little lighter and with a satisfying crunch, you absolutely HAVE to try this broccoli Salad Recipe. It’s a flavor explosion that will leave you wanting more! Trust me on this one – you’ll be making it all summer long.

What is broccoli salad?

Broccoli Salad, at its heart, is a vibrant and refreshing side dish. It’s essentially a mix of raw broccoli florets, typically combined with some sort of creamy, tangy dressing and a mix of other delicious ingredients for texture and flavor. Think of it as a slaw, but instead of cabbage, the star is crunchy, healthy broccoli! It’s incredibly versatile; you can add bacon, nuts, dried cranberries, cheese… the possibilities are endless! The key is finding the right balance of sweet, savory, and tangy to create a symphony of flavors that will have everyone coming back for seconds. It’s definitely not just for summer anymore, I make this year round, even though it is more popular during those summer cookouts!

Why you’ll love this recipe?

Seriously, where do I even begin? What I love most about this broccoli Salad Recipe is that it’s not just delicious, it’s also incredibly easy to throw together. It’s one of those recipes where you can kind of eyeball things and it still turns out amazing!

The Flavor: We’re talking a perfect balance of sweet, salty, and tangy. The sweetness from the cranberries and a touch of honey (or maple syrup if you’re feeling fancy) is balanced by the salty bacon and the tangy dressing. It’s an explosion of flavor in every bite. I even tried adding a touch of hot sauce one time for an extra kick! It was actually pretty good!
The Simplicity: You literally chop, mix, and chill. That’s it! There’s no cooking involved (aside from the bacon, of course), so it’s perfect for those hot summer days when you don’t want to turn on the oven. Seriously, it takes maybe 15 minutes to prepare.
Cost-Efficiency Broccoli is surprisingly affordable, especially when it’s in season. The other ingredients are pantry staples that you probably already have on hand. Plus, it makes a big batch, so it’s perfect for feeding a crowd.
The Versatility: You can customize this recipe to your heart’s content. Add different nuts, cheeses, or even veggies. I’ve even seen people add sunflower seeds to it, which is amazing. Use your imagination and make it your own! It goes great with so many things, like grilled chicken, burgers, or even just on its own as a light lunch. This recipe outshines others because of the perfect dressing to broccoli ratio. Some broccoli salad recipes are too dry or too wet, but this one is just right!

Honestly, this Broccoli salad recipe is a winner. I’ve brought it to countless gatherings, and it’s always the first thing to disappear. It’s simple, delicious, and always a crowd-pleaser.

How do I make a Broccoli Salad?

Quick Overview

Making this broccoli salad is ridiculously easy. You’ll start by prepping your broccoli and other ingredients. Then, you’ll whip up a super simple dressing. Finally, you just toss everything together and let it chill in the fridge for a bit to let the flavors meld. The beauty of this recipe is in its simplicity and the way the flavors come together with a little time. Even the next day it will taste better!

Ingredients

For the Salad:

1 large head of broccoli, cut into small florets (about 6 cups) – Make sure to wash your broccoli well! I sometimes soak it in saltwater for a few minutes to get rid of any little bugs.
1/2 cup red onion, finely chopped – Red onion adds a nice bite, but you can use sweet onion if you prefer a milder flavor.
1 cup cooked bacon, crumbled – I prefer thick-cut bacon for this recipe. Cook it until it’s nice and crispy! You can also use bacon bits in a pinch, but fresh bacon is definitely better.
1 cup dried cranberries – These add a touch of sweetness and chewiness that I absolutely love.
1/2 cup shredded cheddar cheese – Sharp cheddar adds a nice flavor contrast, but you can use any cheese you like.
1/4 cup sunflower seeds – These aren’t essential, but they add a nice crunch and nutty flavor.

For the Dressing:

I prefer full-fat mayonnaise for the best flavor and texture. 1 cup mayo
2 tablespoons apple cider vinegar – This adds a nice tang to the dressing. If you don’t have apple cider vinegar on hand, you can use white vinegar instead.
2 tablespoons honey (or maple syrup) – This adds a touch of sweetness to balance the tanginess of the honey.
1 tablespoon Dijon mustard – This adds a nice depth of flavor to the dressing.
Salt and pepper to taste.

What are the steps to

Step 1: Prep the Broccoli

Wash broccoli thoroughly and cut it into small, bite-sized florets. Why are large florets hard to eat and don’t absorb dressing as well? I like to cut mine pretty small so that every bite is packed with flavor. I always use a sharp knife. It’s much easier and safer than trying to force one.

Step 2: Cook the Bacon

Cook the bacon until it’s nice and crispy. I prefer to cook mine in a skillet over medium heat, but you can also bake it in the oven or both. If you have a short time to microwave it, why don’t you do it? Once the bacon is cooked, let it cool slightly and then crumble it into small pieces. What is the smell of bacon cooking?

Step 3: Make the Dressing

In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, and salt. Set aside. What are the basics of mustard, salt, pepper and Taste and adjust the seasonings as needed. I like my dressing to be sweeter. I usually add a little extra honey. What is the best way to whisk it until smooth and creamy.

Step 4: Combine Everything

In a large bowl, combine the broccoli florets, red onion, crumbled bacon, dried cranberries, cheddar cheese, and salt. Serve immediately. What are the ingredients for making cheese, and sunflower seeds (if using). How do I spread dressing over salad? If you overmix broccoli, it will start to break down. Be careful not to over mix.

Step 5: Chill

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. I find that it tastes even better if you let it chill for a few hours or even overnight. This step is crucial for allowing the flavors to come together and for the broccoli to soften. What is chilling?

Step 6: Serve

Before serving, give the salad another gentle toss. Taste and adjust the seasonings as needed. Serve cold and enjoy!

What is the best way to serve it?

What is a good salad for broccoli?

For a BBQ:What is the perfect side dish for grilled burgers, hot dogs, ribs or chicken? It adds a nice crunch and freshness to balance out the smoky flavors of the grill.

For a Picnic:What is a good salad for picnics? What are some great Side Dishes to serve with a salad?

As a Light Lunch:Serve broccoli salad with grilled chicken or fish for a healthy and satisfying meal.

With a Sandwich: What isWhat are some good side dishes to serve with a ham sandwich? It adds a nice texture and flavor contrast that elevates the entire meal.

I’ve been known to eat it straight out of the bowl as a snack! Don’t judge! Is it that good?

What are some tips for perfecting Broccoli Salad?

What are some of the best ways to make broccoli salad? What are some of the best tips for a beginner?

Broccoli Prep: Make sure to cut the broccoli into small, even florets. This will ensure that every bite is packed with flavor and that the broccoli is easy to eat. I also like to blanch the broccoli for a minute or two to soften it slightly, but this is optional. If you do blanch it, be sure to shock it in ice water afterwards to stop the cooking process and keep it nice and crisp.

Bacon Perfection: Cook the bacon until it’s nice and crispy. Nobody likes soggy bacon! I find that baking the bacon in the oven is the easiest way to get it perfectly crispy. Just line a baking sheet with parchment paper and bake at 400 degrees for about 15-20 minutes, or until the bacon is crispy.

Dressing Adjustments: Don’t be afraid to adjust the dressing to your liking. If you prefer a sweeter salad, add a little more honey or maple syrup. If you prefer a tangier salad, add a little more apple cider vinegar. Taste and adjust as needed!

Ingredient Swaps: Feel free to experiment with different ingredients. You can add different nuts, cheeses, or even veggies. Some of my favorite additions include chopped almonds, walnuts, pecans, grapes, raisins, bell peppers, and celery.

Chilling Time: Don’t skip the chilling time! This is crucial for allowing the flavors to meld and for the broccoli to soften slightly. I find that it tastes even better if you let it chill for a few hours, or even overnight.

Freshness is Key: Use the freshest ingredients possible for the best flavor. Fresh broccoli, crispy bacon, and high-quality mayonnaise will make a world of difference in the final product.

These tips are all based on years of making and perfecting this salad! Every time I’ve made this I’ve learned something new.

Storing and Reheating Tips

This broccoli salad is best served cold. Here’s how to store it:

Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3-5 days. The broccoli may soften slightly over time, but it will still taste delicious.

Room Temperature: I don’t recommend leaving it at room temperature for more than two hours. Since it contains mayonnaise, it needs to be kept cold to prevent spoilage.

Freezer Instructions: I don’t recommend freezing this salad. The mayonnaise will separate and the broccoli will become mushy when thawed.

Dressing Timing Advice: If you’re making the salad ahead of time, you can store the dressing separately and add it just before serving. This will help prevent the broccoli from becoming soggy.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I recommend making it at least 30 minutes ahead of time to allow the flavors to meld. It tastes even better if you make it a day in advance. Just be sure to store it in the refrigerator in an airtight container.

Can I use frozen broccoli?

I don’t recommend using frozen broccoli for this salad. Frozen broccoli tends to be mushy and won’t have the same crunch as fresh broccoli. If you absolutely have to use frozen broccoli, be sure to thaw it completely and drain it well before adding it to the salad.

Can I make this vegan?

Yes! To make this salad vegan, simply substitute vegan mayonnaise for the regular mayonnaise and use vegan bacon bits or tempeh bacon instead of real bacon. You can also use a vegan cheese alternative. The rest of the ingredients are already vegan!

Can I add nuts?

Absolutely! Nuts add a nice crunch and nutty flavor to the salad. Some of my favorite nuts to add include chopped almonds, walnuts, and pecans. Just be sure to chop them into small pieces so they’re easy to eat.

What can I use instead of apple cider vinegar?

If you don’t have apple cider vinegar on hand, you can use white vinegar or lemon juice instead. Just be sure to adjust the amount to taste, as these substitutes may be more acidic than apple cider vinegar.

Final Thoughts

So, there you have it! My go-to, crowd-pleasing Broccoli Salad recipe. It’s the perfect balance of sweet, salty, and tangy, and it’s so easy to make. I guarantee it will be a hit at your next potluck or barbecue! If you’re looking for another simple and delicious summer salad, you should try my Classic Macaroni Salad, you won’t regret it! Now get in the kitchen and give it a try! And don’t forget to leave a comment below and let me know how yours turns out! I can’t wait to hear what you think. Happy cooking!