Broccoli salad recipe

I still remember the first potluck I brought this broccoli salad recipe to. It was a rooftop party here in Manhattan, and I honestly thought I'd be bringing most of it home. Nope. The bowl came back scraped clean, and three people asked me for the recipe before I even left the building.

Jump to:

• Why You Will Like This Broccoli Salad
• Ingredients For This Broccoli Salad Recipe
• Broccoli Salad Recipe
• How To Make This Broccoli Salad
• Storage And Make Ahead Tips
• Tips And Variations For Broccoli Salad
• Frequently Asked Questions About Broccoli Salad
• Recipes You May Like
• Final Thoughts On This Broccoli Salad

That's the thing about this salad. It looks simple on paper, broccoli, bacon, a creamy dressing, but something about the mix of sweet and salty and crunchy just works. Alex, who claims he "doesn't really do vegetables," goes back for seconds every single time. If you love a good crunchy side dish, you'll want to try my crunchy bacon broccoli salad next, it's a cousin to this one with its own fun twist.

This recipe is a no cook, make ahead salad, which means it's perfect for busy weeknights, backyard barbecues, or those days when you need one less thing to think about for dinner.

Why You Will Like This Broccoli Salad

Here's the thing about this salad. It checks every box.

• No cooking required, other than crisping up a little bacon
• Comes together in about 20 minutes, start to finish
• Sweet dried cranberries balance the salty bacon perfectly
• Sunflower seeds add crunch in every single bite
• Tastes even better the next day, so it's great for meal prep
• Easy to make ahead for parties, potlucks, or Sunday dinners

Honestly, I've found that salads like this one are what get picky eaters like Alex to actually eat their vegetables without a fight. Sarah loves picking out the cranberries, so I always toss in a little extra just for her.

Ingredients For This Broccoli Salad Recipe

For the salad:

• 5 cups broccoli florets, cut into small pieces
• 1 ½ cups sliced carrots
• 1 cup chopped celery
• ½ cup sharp cheddar cheese, cut into small cubes
• 3 strips bacon, cooked and crumbled
• 1 cup sunflower seeds, divided
• ½ cup dried sweetened cranberries

For the dressing:

• ½ cup mayonnaise
• ½ cup plain non fat Greek yogurt
• 2 to 4 tablespoons granulated sugar, depending on how sweet you like it (I use 3)
• ¼ cup apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

A quick note on substitutions. If you're out of Greek yogurt, plain sour cream works just fine in the dressing. And if Alex is around, I usually swap in golden raisins instead of cranberries because that's what he prefers.

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How To Make This Broccoli Salad

This part is honestly the easiest step in the whole recipe. Grab a big bowl and let's go.

Mixing The Salad

In a large bowl, stir together the broccoli, carrots, celery, cheddar cheese, bacon, ¾ cup of the sunflower seeds, and the cranberries. Save the rest of the sunflower seeds for later, you'll want them for topping the salad right before serving.

Making The Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, sugar, apple cider vinegar, salt, and pepper. Whisk until it's smooth and creamy, with no lumps left. This only takes a minute or two.

Bringing It All Together

Pour the dressing over the salad, and toss everything together until every piece of broccoli is coated. Cover the bowl, and pop it in the refrigerator until it's fully chilled. I usually let mine sit for at least an hour, though overnight is even better if you have the time.

Right before you serve it, sprinkle on the remaining ¼ cup of sunflower seeds. This keeps them crunchy instead of soft from sitting in the dressing too long.

Storage And Make Ahead Tips

This broccoli salad keeps well in the refrigerator for up to 4 days when stored in an airtight container. Just remember to hold off on adding that last bit of sunflower seeds until you're ready to eat, so they stay crisp.

I don't recommend freezing this one. The mayonnaise based dressing tends to separate once thawed, and the broccoli loses its crunch. This is really a fridge only kind of dish, and honestly, it's one of those recipes that tastes even better the next day once the flavors have had time to blend.

Tips And Variations For Broccoli Salad

Here's what I've learned after making this more times than I can count. Want to know the secret to keeping it from getting watery? Cut your broccoli into small, bite sized pieces so it soaks up the dressing evenly instead of pooling liquid at the bottom of the bowl.

• Swap dried cranberries for raisins or dried cherries if that's what you have on hand
• Add chopped red onion for a little extra bite
• Use turkey bacon if you want a lighter version
• Toast the sunflower seeds for a few minutes for even more flavor
• Try smoked cheddar instead of sharp cheddar for something different

One thing I'd avoid is adding the dressing too far in advance if you're not planning to eat the salad for a day or two. It can get a little soggy over time, so if you're prepping way ahead, keep the dressing separate until the day you plan to serve it.

Frequently Asked Questions About Broccoli Salad

Can I make broccoli salad ahead of time?

Yes, and honestly, I recommend it. This salad tastes even better after it sits in the refrigerator for a few hours, or even overnight. The flavors have time to blend, and the broccoli softens just slightly, which makes it easier to eat. Just save the final sprinkle of sunflower seeds for right before serving.

How long does broccoli salad last in the refrigerator?

Stored in an airtight container, this salad stays good for up to 4 days. I've tested this plenty of times in my own kitchen, and it holds up well, though the sunflower seeds do soften a bit by day three or four.

Do I need to cook the broccoli for broccoli salad?

Nope, not at all. This recipe uses raw broccoli florets, which is what gives the salad its signature crunch. Just make sure you cut the pieces small so they're easy to eat and coat well with the dressing.

What can I substitute for mayonnaise in broccoli salad?

Plain Greek yogurt or sour cream both work well if you want to cut back on the mayonnaise, or replace it entirely. I've made this with a half and half mix of yogurt and mayonnaise plenty of times, and it still turns out creamy and delicious.

Recipes You May Like

• Creamy Macaroni Salad For Your Next BBQ, another potluck favorite that comes together just as fast
• Creamy Potato Salad With Miracle Whip, perfect if you love a classic creamy side dish
• Homemade Waldorf Salad With Creamy Dressing, a sweet and crunchy option that's great for family dinners

Final Thoughts On This Broccoli Salad

This broccoli salad has earned a permanent spot in my recipe rotation, and I have a feeling it'll do the same for you. It's simple, it's make ahead friendly, and it somehow makes broccoli the star of the table instead of the vegetable everyone pushes to the side of their plate.

Give it a try at your next family dinner or backyard get together. I'd love to know how it turns out for you. And don't forget to save this one to Pinterest so you can find it again the next time you need a easy, crowd pleasing side dish.