Best Broccoli Salad Recipe
Broccoli salad was one of those dishes that always showed up at family get-togethers—and it was always the first bowl to disappear.
It’s crunchy, creamy, sweet, salty, and just plain addictive.
What I love most is how simple it is: no cooking, just a quick chop and stir.
The tangy homemade dressing brings everything together, and the mix of crisp broccoli, chewy cranberries, and smoky turkey bacon bits? Total flavor magic.
Whether you’re headed to a potluck or just need a fresh side to go with dinner, this easy broccoli salad is a go-to favorite that never lets me down.
For the Broccoli Salad
- Broccoli Florets – About 8 cups, chopped into bite-sized pieces for the perfect crunch.
- Red Onion – Adds a sharp bite and a pop of color.
- Dried Cranberries – For a touch of sweetness and chewy texture.
- Sunflower Seeds – These give a salty, nutty crunch.
- Turkey Bacon Bits – Smoky and savory, they round out all the flavors.
For the Creamy Dressing
- Mayonnaise – The creamy base that holds everything together.
- Apple Cider Vinegar – Adds tang and brightness to the salad.
- Granulated Sugar – Balances out the vinegar with a little sweetness.
- Salt & Black Pepper – Season to taste and bring out all the flavors.
Creamy Broccoli Salad
Notes
Ingredients
Salad:
- 8 cups broccoli florets, cut into bite-sized pieces
- 1/3 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/2 cup turkey bacon bits
Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- Salt and black pepper, to taste
Instructions
- Make the Dressing:
In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth. Set aside. - Assemble the Salad:
In a large bowl, combine the broccoli, red onion, cranberries, sunflower seeds, and turkey bacon bits. - Mix & Chill:
Pour the dressing over the salad and toss well to coat all the ingredients. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- For the best texture, make sure the broccoli is very dry before mixing.
- No need to cook the broccoli—it’s served raw for crunch.
- Salad can be made a day ahead and kept chilled until ready to serve.
- Leftovers keep well in the fridge for 4–5 days.
- You can swap in store-bought coleslaw dressing if you're short on time.
- For a bit of extra flair, sprinkle crispy turkey bacon bits on top just before serving.
Nutrition
Calories: 317kcal | Carbohydrates: 17g | Protein: 6g | Fat: 26g | Saturated Fat: 4g
Cholesterol: 18mg | Sodium: 330mg | Potassium: 365mg | Fiber: 3g | Sugar: 10g
Vitamin A: 585IU | Vitamin C: 81.7mg | Calcium: 50mg | Iron: 1mg
1. Can I make broccoli salad ahead of time?
Yes! In fact, making broccoli salad at least an hour in advance helps the flavors blend together nicely. You can refrigerate it for up to 24 hours before serving for best results.
2. Should I cook the broccoli before adding it to the salad?
It’s optional. Blanching the broccoli for 1–2 minutes gives it a vibrant color and slightly softer texture while maintaining crunch. However, raw broccoli is also commonly used for a crispier bite.
3. How should I store leftover broccoli salad?
Store leftovers in an airtight container in the refrigerator. It will stay fresh for about 4–5 days. Stir before serving to redistribute the dressing.
4. Can I substitute ingredients in the dressing for a healthier option?
Absolutely. You can swap out half (or all) of the mayonnaise with plain Greek yogurt to reduce fat while keeping it creamy and flavorful.
5. What can I add to enhance the flavor of my broccoli salad?
Boost flavor and texture by adding toasted nuts like almonds or walnuts, dried fruits such as cranberries or raisins, or even crumbled turkey bacon or cheese. A tangy vinaigrette or a squeeze of lemon juice can also brighten it up.
