Bright and colorful, sweet and savory, this Broccoli Salad is a feast for the senses.
What do you get when you combine fresh veggies, dried fruit, bacon, and sunflower seeds in a sweet and tangy mayo & vinegar dressing? Crispy, smoky, sweet and savory, creamy, dreamy Broccoli Salad.
Maybe the first time you had it was at a potluck? Or a picnic? At a luncheon. On a holiday buffet? A game day party? Or maybe you’ve never had it at all? If that’s the case, then you’re bound to do what many people do after their very first bite of Broccoli Salad: demand the recipe! Why? Because it is such a unique blend of tastes and textures—nothing else is quite like it—and every bite brings freshness and a harmonious balance of flavors that you just know you’re going to want to have again and again.
So, it’s a good thing this Broccoli Salad could not be easier to make, right? There’s very little prep beyond cutting your broccoli into florets, slicing the red onion, and then crumbling your cooked bacon. Then, you put all of those into a bowl with the dried cranberries, shredded cheese, and sunflower seeds, whisk your 3-ingredient dressing together (plus some salt and pepper), and toss it all together. Lastly, into the fridge it goes for at least an hour so all of those wonderful flavors can meld. I’m telling you: even the pickiest eaters I know—the ones who turn their noses up when a green vegetable appears on their dinner plate—fall in love with Broccoli Salad…somehow the combination of ingredients magically turns the broccoli into something that inspires second helpings for everyone.
Since fresh broccoli is available all year round, you can make this salad whenever you want. But it also transforms beautifully into a seasonal dish; for example, add some cubes of Roasted Kabocha Squash when autumn rolls around or some sliced Grilled Asparagus to welcome Spring.
The Many Beauties of Broccoli Salad
In addition to all of Broccoli Salad’s praises I’ve just sung, there are some other things that make this dish so wonderful. First, it’s low-carb and gluten-free, which is going to please lots of people. Next, the star of the show is powerhouse superfood broccoli! Packed with fiber, antioxidants, and tons of minerals and vitamins (including 80% of our daily requirement of Vitamin C in half a cup!), broccoli is also low in calories, has virtually no fat, and has no cholesterol.
But wait, there’s more! You can customize Broccoli Salad to meet other dietary preferences. Use plant-based mayo, non-dairy cheese shreds, and soy or tofu-based bacon bits to turn this into a vegan dish. Blanch your broccoli florets (60 seconds in salted boiling water and then immediately rinse with cold water to stop the cooking process) for people who don’t love raw broccoli. Omit the cranberries and the sugar from the dressing for those who don’t prefer their salads to be sweet.
How to Make Ahead and Store?
Broccoli Salad can be made up to 4 days in advance and stored in the refrigerator in an airtight container. The dressing, stored in an airtight container, can be made ahead of time and will last for 2 weeks in the fridge. Freezing is not recommended for this salad, as it can alter the taste and texture of many of the ingredients.
Serving Suggestions
The flavor profile of Broccoli Salad makes it a great side for sweet and savory mains like Barbecue Chicken or this Sweet Slow Cooked Pork (and both of these meals are made even better with a side of Corn Salad and some Buttermilk Biscuits with Whipped Butter). But Broccoli Salad also pairs beautifully with other cold dishes like Tuna Salad and some Garlic Rolls.
Like all good salads, Broccoli Salad goes really well with soup, particularly this Broccoli Cheddar Soup, since it’s made with two of the salad’s ingredients (and maybe served with Grilled Cheese cut up into triangles for dipping). It’s also a fine match with Pesto Pasta Salad and these Mini Broccoli Quiches for a light dinner or when you have guests over for lunch.
Broccoli Salad
Ingredients
- 8 cups broccoli florets about 3 heads of broccoli, cut into bite-sized pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup dried cranberries
- 1/2 cup crumbled bacon about 6 slices, cooked and crumbled
- 1/2 cup sunflower seeds
- 1/3 cup red onion diced
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and red onion.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour the dressing over the broccoli mixture and toss well to coat all the ingredients.
- Refrigerate the salad for at least one hour before serving to allow the flavors to meld. Toss again before serving.
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