Broccoli Salad Recipe
A Fresh and Flavorful Salad for Any Occasion
Broccoli salad is a delicious, crunchy, and refreshing dish that’s perfect for any time of the year. Whether you need a quick side for a summer barbecue, a healthy lunch, or a dish to bring to a potluck, this salad is always a hit. It combines fresh broccoli florets with crispy bacon, shredded cheese, red onions, and a creamy, slightly sweet dressing that ties everything together.
What makes this recipe special is its balance of flavors and textures. The crispiness of the broccoli, the saltiness of the bacon, the sharpness of the red onion, and the creaminess of the dressing create the perfect bite. Plus, it’s easy to make and requires only a few simple ingredients, making it both budget-friendly and beginner-friendly.
This salad is a great way to get more vegetables into my diet without feeling like I’m eating something boring. It’s full of flavor, and since it can be made ahead of time, it’s perfect for busy days when I need something quick and delicious. Whether I’m making it for myself or serving it to guests, it always gets compliments!
About Broccoli Salad
Broccoli salad is a cold, crunchy, and flavorful dish that brings together fresh ingredients in a way that’s both satisfying and nutritious. Unlike traditional leafy green salads, this one uses raw broccoli as the base, giving it a heartier texture and a slightly sweet, earthy taste.
What makes it stand out from other vegetable salads is the combination of flavors and the creamy dressing. While some salads rely on lettuce or spinach, broccoli salad holds up well over time, making it perfect for meal prep. Unlike coleslaw, which is often mayo-heavy, or potato salad, which can be carb-heavy, broccoli salad is a lighter yet still satisfying option.
Why You’ll Love It
- Crunchy and Satisfying – The raw broccoli gives this salad a fresh crunch that pairs perfectly with the crispy bacon and shredded cheese. Every bite is packed with texture!
- Easy to Make – With just a few simple ingredients and no cooking required (except for the bacon), this recipe comes together in minutes.
- Perfect for Meal Prep – Since the ingredients hold up well, you can make this salad ahead of time and store it in the fridge without it getting soggy.
- A Crowd-Pleaser – Even people who don’t usually love broccoli enjoy this salad! The creamy, slightly sweet dressing makes it irresistible.
- Customizable – You can easily swap out ingredients to fit your taste, like using turkey bacon instead of regular bacon, adding nuts for extra crunch, or using a lighter dressing.
Ingredients
- For the Salad:
- 4 cups fresh broccoli florets (chopped into bite-sized pieces)
- ½ cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup red onion, finely chopped
- ¼ cup sunflower seeds (or chopped almonds for extra crunch)
- ½ cup dried cranberries or raisins (optional for a touch of sweetness)
- For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons of Greek yogurt (or more mayo for extra creaminess)
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon honey (or maple syrup for a different twist)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ingredient Notes
- Fresh Broccoli is Best! – Raw broccoli gives this salad its signature crunch. If you prefer a slightly softer texture, blanch the florets in boiling water for 30 seconds, then rinse with cold water.
- Bacon Adds a Smoky Kick – I recommend using crispy bacon for the best texture. If you want a healthier option, turkey bacon works too!
- Cheese Options – Cheddar is classic, but you can try feta or Parmesan for a different flavor profile.
- Sweetness Factor – Dried cranberries or raisins add a little sweetness, but if you prefer a more savory salad, feel free to skip them.
- The Dressing is Key – The combination of mayo, yogurt, and honey creates a creamy and tangy dressing. If you like it tangier, add more vinegar; for extra sweetness, add more honey.
Kitchen Tools Needed
- Cutting board and sharp knife – For chopping the broccoli into bite-sized pieces and dicing the onion. A sharp knife makes the process much easier!
- Mixing bowls (small & large) – A large bowl for tossing the salad and a small one for whisking the dressing. I love using glass mixing bowls because they’re sturdy and easy to clean.
- Whisk or fork – For mixing the dressing until smooth and well combined. A small whisk works best, but a fork will do the job too.
- Measuring cups and spoons – For getting the right amounts of mayo, vinegar, and honey in the dressing. I always recommend stainless steel measuring spoons for durability.
- Spatula or large spoon – To gently mix everything together without crushing the ingredients. A silicone spatula is great because it scrapes the sides of the bowl clean.
If you love meal prepping, consider getting a salad spinner to dry broccoli quickly after rinsing. It helps keep the salad crisp and fresh!
Instructions
- Prepare the Ingredients (5 minutes)
- Wash and thoroughly dry the broccoli. Chop it into small, bite-sized florets.
- Dice the red onion finely. If you want a milder onion flavor, soak the chopped onion in cold water for a few minutes and then drain.
- Cook the bacon until crispy, then crumble it into small pieces.
- Make the Dressing (2 minutes)
- In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper.
- Pro Tip: Taste the dressing and adjust if needed—add more honey for sweetness or vinegar for tanginess.
- Assemble the Salad (3 minutes)
- In a large mixing bowl, combine the chopped broccoli, shredded cheddar, crumbled bacon, diced red onion, sunflower seeds, and dried cranberries.
- Pour the dressing over the ingredients.
- Mix and Chill (5–10 minutes, optional but recommended)
- Gently toss everything together until well coated.
- If time allows, let the salad sit in the fridge for 10 minutes before serving. This helps the flavors meld together for an even tastier salad!
- Serve and Enjoy!
- Give the salad a final stir and serve it chilled. It pairs well with grilled chicken, burgers or as a stand-alone meal for a light lunch.
Pro Tip: This salad tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. If making ahead, add the bacon just before serving to keep it crispy.
Tips and Tricks for Success
- Chop the broccoli small – Smaller florets make the salad easier to eat and help the dressing coat every bite evenly. If the pieces are too big, they can be tough to chew.
- Let it sit for extra flavor – While you can eat the salad right away, letting it chill for at least 10 minutes (or even a few hours) makes the flavors blend beautifully.
- Keep the bacon crispy – If making ahead, store the bacon separately and sprinkle it on just before serving to keep it from getting soggy.
- Balance the flavors – If your dressing tastes too tangy, add a little more honey. If it’s too sweet, add a touch more vinegar. Adjusting to your preference makes all the difference!
- Make it a meal – Add grilled chicken, shrimp, or even chickpeas to turn this side dish into a satisfying main meal.
Ingredient Substitutions and Variations
- Swap the mayo – If you’re not a fan of mayonnaise, use all Greek yogurt for a lighter, tangier dressing. Sour cream works well too!
- Use a different cheese – Cheddar is classic, but feta, Parmesan, or even blue cheese can add a unique twist.
- Go nutty – Instead of sunflower seeds, try chopped almonds, walnuts, or pecans for extra crunch.
- Sweeten it your way – Honey and maple syrup both work, but you can also use a little sugar or skip the sweetness altogether if you prefer a more savory salad.
- Try a new protein – Not a bacon fan? Use turkey bacon, ham, or even grilled tofu for a vegetarian version.
Serving Suggestions
- As a Side Dish – This salad pairs beautifully with grilled meats like chicken, steak, or pork chops for a fresh and crunchy contrast.
- At a Potluck or BBQ – Bring it to gatherings—it’s always a crowd favorite and holds up well without getting soggy.
- With a Sandwich or Wrap – Serve it alongside a turkey or ham sandwich for a satisfying lunch. I love having it with a simple grilled cheese!
- Topped with Protein – Add grilled chicken, shrimp, or tofu to turn it into a hearty main meal.
- With Soup – Pair it with a bowl of tomato soup or chicken noodle soup for a light yet comforting meal.
Storage and Reheating Instructions
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get better as they sit!
- Keep Ingredients Fresh – If making ahead, store the bacon and sunflower seeds separately and mix them in just before serving to keep them crisp.
- Refreshing the Salad – If the dressing thickens too much after sitting, stir in a teaspoon of vinegar or a little more mayo to bring back the creaminess.
- Not Freezer-Friendly – This salad is best enjoyed fresh. Freezing will change the texture of the broccoli, making it mushy.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Fresh broccoli is best for this salad because it stays crisp. If you only have frozen, thaw it completely and pat it dry, but keep in mind that it will have a softer texture.
How do I make this salad healthier?
Swap the mayo for all Greek yogurt, use turkey bacon instead of regular bacon, and cut back on the cheese, or use a reduced-fat version.
Can I make this ahead of time?
Yes! This salad tastes better after a few hours in the fridge. Just wait to add the bacon and sunflower seeds until right before serving to keep them crunchy.
What if I don’t like raw broccoli?
Blanching the broccoli for 30 seconds in boiling water and then rinsing with cold water will slightly soften it while keeping the crunch.
Can I make this dairy-free?
Absolutely! Just leave out the cheese or use a dairy-free alternative. You can also replace the mayo with a vegan version.
How long does broccoli salad last in the fridge?
It stays fresh for up to 3 days in an airtight container. If the dressing thickens, just stir in a splash of vinegar or a little more mayo before serving.
I’d love to hear how this turns out for you! Did you add any fun twists or make it just as written? Let me know in the comments! If you loved this recipe, share it with friends or pin it for later. Happy cooking!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!
Broccoli Salad Recipe
Equipment
- Cutting Board and Sharp Knife
- Mixing bowls (small & large)
- Whisk or fork
- Measuring cups and spoons
- Spatula or large spoon
Ingredients
For the Salad:
- 4 cups fresh broccoli florets chopped into bite-sized pieces
- ½ cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup red onion finely chopped
- ¼ cup sunflower seeds or chopped almonds for extra crunch
- ½ cup dried cranberries or raisins optional for a touch of sweetness
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt or more mayo for extra creaminess
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon honey or maple syrup for a different twist
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the Ingredients (5 minutes)
- Wash and thoroughly dry the broccoli. Chop it into small, bite-sized florets.
- Dice the red onion finely. If you want a milder onion flavor, soak the chopped onion in cold water for a few minutes, then drain.
- Cook the bacon until crispy, then crumble it into small pieces.
Make the Dressing (2 minutes)
- In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper.
- Pro Tip: Taste the dressing and adjust if needed—add more honey for sweetness or vinegar for tanginess.
Assemble the Salad (3 minutes)
- In a large mixing bowl, combine the chopped broccoli, shredded cheddar, crumbled bacon, diced red onion, sunflower seeds, and dried cranberries.
- Pour the dressing over the ingredients.
Mix and Chill (5–10 minutes, optional but recommended)
- Gently toss everything together until well coated.
- If time allows, let the salad sit in the fridge for 10 minutes before serving. This helps the flavors meld together for an even tastier salad!
Serve and Enjoy!
- Give the salad a final stir and serve chilled. It pairs well with grilled chicken, burgers, or as a stand-alone meal for a light lunch.
- Pro Tip: This salad tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. If making ahead, add the bacon just before serving to keep it crispy.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~250–300 kcal
- Protein: ~7g
- Carbohydrates: ~15g
- Fat: ~20g
- Fiber: ~3g
- Sugar: ~6g
- Sodium: ~350mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.