Sweet and savory, creamy and crunchy—this salad might just be the best way to serve broccoli.
If you’re looking for a way to prepare broccoli so that everyone will love this nutritional powerhouse, look no further. The flavors in this broccoli raisin salad are so delicious, and the texture is so satisfying that even the most die-hard broccoli resisters will happily dig in.
This may seem like a bold promise, but it is absolutely true. Broccoli could be considered an acquired taste— whether raw or cooked, it brings its own distinctive taste, and you don’t find a lot of people indifferent about it: you’re either Team Broccoli or Team Anything-But-Broccoli. I think it’s delicious, but I also love to serve it because it’s so good for you. It is full of fiber, antioxidants, and essential vitamins and minerals, including calcium, vitamin C, and vitamin K. This cruciferous superfood is also low in calories, fat, carbs, and cholesterol (as in zero cholesterol!). But, alas, people (especially children) who think they don’t or won’t like broccoli are not swayed by the way these little “trees” contribute to good health.
Enter broccoli raisin salad—a perfect way to serve broccoli to anyone. The small bites of raw broccoli mesh with, rather than overpower, the other ingredients. Plus, those florets bring a wonderful crunch. The toasty sunflower seeds and crispy bacon add to the great texture and rich, wonderful flavor. It’s true what they say—bacon makes everything better, and the smoky, salty bacon brings so much pizazz to this salad, especially in the way it pairs with the sweet, plump raisins. Then there’s the dressing—the tangy mayo and sharp vinegar are balanced by the bit of sugar. This salad is really a celebration of flavors: if you can get doubters to take just one bite, you’ll get some broccoli converts for sure.
The sweet & tangy flavors in broccoli raisin salad make it a great side for this Sweet Slow-Cooked Pork, and I like a creamy element to this meal, so I always make some Mac and Cheese, too.
Tips for the Perfect Broccoli Raisin Salad
Start with very fresh broccoli florets, and make sure to cut them all the same size: bite-size is best. Next, if you have time, you can plump your raisins: this entails covering them with boiling water and letting them sit for 15 minutes, then draining the water and patting them dry—plumping raisins fully brings out their natural sweetness. Crisp up your bacon (here’s a technique for perfectly crispy bacon) and chop it into small, even crumbles (so there’s bacon in every bite!). I like to use roasted, salted sunflower seeds for this salad for the added flavor and textural crunch. And then make sure you use a good quality mayo to mix with the sugar and vinegar. Then, whisk these ingredients together until you achieve a nice, smooth texture. Toss until you’re sure everything is coated with the creamy dressing. Finally, make sure to chill the mixed salad for at least 1 hour in the fridge: the longer those flavors have a chance to meld and marry, the tastier the broccoli raisin salad will be.
FAQs & Tips
How to Make Ahead and Store
Because broccoli raisin salad needs to chill for at least 1 hour before serving it, it can be made ahead of time. The salad should be stored in an airtight container and will last for up to 4 days in the refrigerator. We don’t recommend freezing it as the taste and texture can change—and not in a good way!—after thawing.
Do Other Vegetables Work Instead of Broccoli In This Salad?
Some do, particularly ones with similar textures to broccoli, such as cauliflower florets or Brussels sprouts (thinly sliced).
Any Good Ideas For Ingredient Swaps for This Recipe?
Many! You can use dried cranberries or chopped-up dried apricots instead of raisins; any kind of salty nut you like will work instead of the sunflower seeds; red wine vinegar is a good swap for white, or if you like the salad even sweeter, use balsamic. You can also add lots of different things to broccoli raisin salad, like minced red onion, shredded carrots, chopped bell peppers, or crumbled tangy cheese. Make this dish your own!
Serving Suggestions
Because of its mix of flavors and textures, broccoli raisin salad goes really well with a variety of other dishes. It pairs beautifully with all sorts of grilled foods, such as Grilled BBQ Chicken or Grilled Pork Loin (and, hey, as long as you’re already at the grill, add this Grilled Corn in the Husk to round out the meal!). Its crunchiness makes it a wonderful side with soft pasta, like Artichoke Pasta, or pick up one of the salad’s big flavors and serve it with Bacon Pasta.
Broccoli raisin salad is also the perfect mate to sandwiches. It’s delicious with this Chicken Bacon Cheddar Sandwich, but I also love it with a Philly Cheesesteak Wrap. For vegetarians, omit the bacon in the salad and then serve it with this Vegetarian Feta Burger. In the warm weather, if you’re looking to put together a meal made up of salads that is still hearty and filling, I suggest serving broccoli raisin salad alongside Tuna Salad and Lentil Salad, with a basket of Garlic Rolls! And, if you have leftover broccoli raisin salad, add some protein by topping it with Marinated Feta Cheese or Marinated Mozzarella for a quick and delicious lunch.
Broccoli Raisin Salad
Ingredients
- 4 cups fresh broccoli florets
- 3/4 cup raisins
- 4 slices bacon cooked and crumbled
- 1/4 cup sunflower seeds
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 3 tablespoons white vinegar
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the broccoli florets, raisins, crumbled bacon, and sunflower seeds.
- In a separate bowl, whisk together the mayonnaise, sugar, white vinegar, and black pepper until well combined.
- Pour the dressing over the broccoli mixture and stir well to coat all the ingredients evenly.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
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