Broccoli Salad is the best way to boost your vitamins, minerals, and essential nutrients because it’s an easy side dish that’s undeniably delicious! Full of fresh broccoli florets, dried cranberries, sunflower seeds, and bacon bits, all coated in a rich and creamy dressing.
Our homemade Broccoli Salad recipe combines nutrient-dense ingredients with a creamy, tangy dressing for the perfect summer side dish. It’s versatile to dietary needs: make it vegetarian by skipping bacon, keto-friendly with a low-carb sweetener, or stick to the original for a perfect blend of crunchy, chewy, and crispy textures. This ready-in 10-minute recipe is the perfect side dish for potlucks, barbecues, summer get-togethers, picnics, and casual dinner parties.
Broccoli Salad Ingredients
- Broccoli: Use raw broccoli florets for this recipe. You can buy them pre-cut from the grocery store to save time, or you can chop a head of broccoli yourself. Try adding some cauliflower to shake things up.
- Sharp Cheddar Cheese: For a different taste, try using feta or goat cheese.
- Dried Cranberries: Swap or add raisins, dried dates, or even diced apples.
- Red Onion: Shallots or green onions can be used for a milder taste.
- Bacon: You can cook and crumble your own bacon or use store-bought bacon bits. Make sure you’re using real bacon pieces and not imitation flavored “bits”. These are usually found in the salad dressing aisle. For a vegetarian option, omit or use crispy fried onions for crunch.
- Sunflower Seeds: Pumpkin seeds, chopped walnuts, pecans, or slivered almonds are great alternatives.
- Mayonnaise: Greek yogurt can be used for a lighter version.
- Sour Cream: Plain yogurt or Greek yogurt is a suitable substitute for a similar tang.
- Apple Cider Vinegar: You can use red wine vinegar for a more robust and tangy taste or white wine vinegar for a relatively neutral flavor in your dressing.
- Granulated Sugar: Sweetens the dressing, cutting down the vinegar’s acidity. Honey or maple syrup can be used for natural sweetness. You can also swap it with Ranch seasoning or a low-carb sweetener to make this a keto-friendly recipe.
- Kosher Salt: Sea salt is a good alternative, but adjust quantities as it can be finer.
- Fresh Cracked Black Pepper: Ground white pepper could be used for a milder flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Broccoli Salad
- Make The Broccoli Mixture: Add the broccoli, cheese, craisins, onion, bacon and sunflower seeds to a large bowl.
- Make The Dressing: Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper until smooth.
- Toss: Toss the dressing with the broccoli mixture until completely coated.
- Chill: Cover and chill in the refrigerator for 1 hour.
- Serve: Serve and enjoy!
Tips For Making The Best Broccoli Salad
- Refrigeration is key for this salad. I recommend leaving it in the fridge for at least an hour, but a longer chill time will allow all of the ingredients to meld together and makes the salad even tastier!
- I recommend storing your broccoli salad in a bowl with a lid instead of covering it with plastic wrap. This will keep the broccoli from getting soggy and help contain the smell.
How to Store Broccoli Salad
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Blanch Or Not To Blanch Broccoli?
Some people like to blanch the broccoli for this recipe. I never blanch the broccoli and I haven’t received any complaints. So, personally, I think it is an unnecessary step. But if you prefer to blanch your broccoli, you can definitely do it.
If you choose to do so, bring a pot of water to a boil and blanch the broccoli for about 60 seconds. Remove from heat and drain the broccoli. Then, rinse it with cold water and dry it off before using it in the salad.
What To Serve With Broccoli Salad
This broccoli salad pairs perfectly with your favorite meats, fish, poultry, and other proteins. Get grilling this summer and serve your salad alongside burgers, hotdogs, Grilled Chicken Breast, Grilled Salmon, and Grilled Rib Eye Steak with Ginger Teriyaki Sauce.
Other Easy Side Salad Recipes
- Lemon Parmesan Salad
- Salad Supreme Pasta Salad
- Apple Salad
- Chicken Caesar Pasta Salad
- Street Corn Pasta Salad
If you tried this Broccoli Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Broccoli Salad
Ingredients
Salad
- 6 cups broccoli florets broken into bite size pieces
- 1½ cups shredded sharp cheddar cheese
- ⅔ cup chopped craisins (dried cranberries)
- ⅔ cup diced red onion
- ⅔ cup cooked and crumbled bacon
- ½ cup sunflower kernels
Dressing
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Using an extra large mixing bowl, combine the broccoli, shredded cheese, craisins, red onion, crumbled bacon and sunflower kernels.6 cups broccoli florets, 1½ cups shredded sharp cheddar cheese, ⅔ cup chopped craisins, ⅔ cup diced red onion, ⅔ cup cooked and crumbled bacon, ½ cup sunflower kernels
- Using a medium size mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt and pepper until smooth.1¼ cup mayonnaise, ½ cup sour cream, 4 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
- Pour the dressing over the broccoli mixture and stir to completely coat the salad ingredients.
- Cover tightly and chill in the refrigerator for 1 hour.
This recipe is easily prepared and delicious. I will be making this again soon