Say hello to your new obsession: Broccoli Salad. This vibrant, crunchy, and irresistibly creamy dish is the kind of recipe that wins crowds at potlucks and becomes your go-to for easy, make-ahead lunches. With pops of sweet cranberry, salty bacon, nutty sunflower seeds, and a zippy, luscious dressing, this salad isn’t just about healthy eating—it’s about loving every bite. Best of all, it comes together with just a handful of fresh, simple ingredients and a few minutes of prep.

Ingredients You’ll Need

It always amazes me how a handful of humble ingredients can come together to make something so crave-worthy. Each component in this Broccoli Salad brings something special: crunch, color, savory depth, or a touch of sweetness. The real fun is in mixing textures and flavors; it’s what makes every forkful totally addictive!

Broccoli florets: Fresh and crisp, they’re the heart of this salad, lending that signature bite and gorgeous green color.
Red onion: Finely chopped for zingy flavor and a pop of color; soak briefly in cold water to mellow the bite if you prefer.
Dried cranberries: These add unexpected sweetness and chewy texture—perfect for balancing the savory notes.
Bacon: Cooked and crumbled, this brings smoky, salty depth to every mouthful; use thick-cut for extra crunch.
Cheddar cheese: Shredded cheddar loves broccoli, adding richness, creaminess, and a punch of color.
Sunflower seeds: For a nutty crunch; toasted seeds add even more flavor.
Mayonnaise: The foundation of the creamy dressing; swap for Greek yogurt if you’d like a lighter touch.
Apple cider vinegar: Brightens everything up with gentle tanginess; it’s the secret to a well-balanced salad.
Honey: Just a hint lends mellow sweetness and keeps the dressing from being too sharp.
Salt and freshly ground black pepper: Essential for rounding out and waking up all the flavors.

How to Make Broccoli Salad

Step 1: Prep the Broccoli

Start by washing and thoroughly drying your broccoli florets. If they’re a bit large, cut them into bite-sized pieces so every forkful is easy to eat and gets coated in that creamy dressing. Dry broccoli really helps the dressing cling, so give it an extra spin in the salad spinner if needed.

Step 2: Combine the Salad Ingredients

Grab a big mixing bowl and toss in the chopped broccoli, red onion, dried cranberries, crumbled bacon, shredded cheddar cheese, and sunflower seeds. Give it a gentle toss so everything’s nicely mingled. The vibrant colors alone will get you excited for this dish!

Step 3: Whisk the Dressing

In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, a pinch of salt, and a good grind of black pepper. Keep whisking until the dressing is velvety smooth and glossy—this is the silky cloak that ties the whole salad together.

Step 4: Dress the Broccoli Salad

Pour the dressing over your broccoli mixture and toss everything gently but thoroughly, ensuring every piece is lushly coated. This is where the salad transforms, as all those flavors start to come alive together.

Step 5: Chill and Meld the Flavors

Transfer your Broccoli Salad to the fridge for at least an hour before serving. This waiting period allows the flavors to meld and the broccoli to soften just a hint—trust me, it’s worth the wait for the perfect texture and taste!

How to Serve Broccoli Salad

Garnishes

A quick sprinkle of extra sunflower seeds or a few extra bacon crumbles on top just before serving adds instant crunch and fresh appeal. You can also scatter some chopped fresh parsley for a touch of color and brightness.

Side Dishes

Broccoli Salad is fabulously versatile. It’s right at home alongside grilled chicken, burgers at a summer cookout, roast turkey, or even alongside a comforting bowl of soup in cooler months. Its crunchy texture and creamy dressing bring contrast to both hearty and light main dishes.

Creative Ways to Present

For a party-perfect twist, try serving individual portions in small mason jars or clear cups—it looks adorable and makes serving a breeze. You can also mound Broccoli Salad atop leafy greens or stuff it into pita pockets for a fun lunch. For potlucks, a large platter scattered with extra colorful toppings is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Broccoli Salad keeps beautifully in the fridge for up to three days. Store it in an airtight container, and you’ll have a ready-made lunch or snack on hand. The flavors deepen overnight, often making it even tastier the next day!

Freezing

While this salad is a champ in the refrigerator, it’s not suited for freezing—the dressing can separate, and the vegetables will lose their lovely crunch. For best results, enjoy Broccoli Salad fresh or within a few days of assembly.

Reheating

Broccoli Salad is best enjoyed cold or cool, so there’s no need to reheat. In fact, pulling it from the fridge and serving chilled is part of its refreshing appeal. If you’ve added extra cheese or bacon, you can warm those separately to sprinkle on top if you like!

FAQs

Can I make Broccoli Salad vegan?

Absolutely! Swap the bacon for coconut bacon or smoked tempeh strips, use vegan cheese or simply leave it out, and choose a vegan mayonnaise for the dressing. The salad will still have plenty of flavor and crunch.

Is it necessary to blanch the broccoli?

Not at all—this Broccoli Salad uses raw broccoli, which gives it a fantastic crunchy bite. If you prefer a slightly softer texture, you can blanch the florets for one minute in boiling water, then plunge them in ice water before making the salad.

Can I substitute other dried fruits or nuts?

Definitely! Try swapping the cranberries for raisins, chopped dried cherries, or apricots. Nuts like almonds, walnuts, or pecans are delicious instead of sunflower seeds (or try a mix for extra crunch).

How far in advance can I make it?

You can assemble Broccoli Salad up to a day in advance; in fact, a few hours in the fridge helps the flavors blend. For the best texture, add the bacon and sunflower seeds right before serving if you want them extra crisp.

What kind of cheddar works best?

Both mild and sharp cheddar taste great here—sharp cheddar will have more tang and a punchier flavor, while mild cheddar is creamier and subtle. Pre-shredded or freshly grated both work, so use your favorite!

Final Thoughts

This Broccoli Salad is the kind of dish that makes people ask for the recipe after just one bite. With bright colors, big flavors, and a satisfyingly creamy finish, it’s bound to become a staple at your table too. Give it a try, share it with friends, and watch it disappear!

Broccoli Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: Emma
Total Time: 1 hour 15 minutes including chilling
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Broccoli Salad is a delicious and nutritious side dish that is perfect for potlucks or as a healthy lunch option. It features a mix of fresh broccoli, red onion, dried cranberries, bacon, cheddar cheese, and sunflower seeds, all tossed in a creamy dressing.

Ingredients

Scale

Broccoli Salad:

4 cups fresh broccoli florets
1/2 cup red onion, finely chopped
1/2 cup dried cranberries
1/2 cup cooked and crumbled bacon
1/2 cup shredded cheddar cheese
1/4 cup sunflower seeds

Dressing:

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and freshly ground black pepper to taste

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Instructions

In a large bowl, combine broccoli florets, red onion, dried cranberries, crumbled bacon, cheddar cheese, and sunflower seeds.
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the broccoli mixture and toss gently to coat evenly.
Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled.