The Best Broccoli Salad Recipe

There’s something irresistible about a good broccoli salad—it’s crunchy, creamy, tangy, and just the right mix of sweet and savory. I’ve made my fair share of variations over the years, but this recipe is my absolute go-to for potlucks, family dinners, or just when I want something quick and satisfying. Trust me, even the broccoli skeptics in your life will ask for seconds!

The Best Broccoli Salad Recipe

This salad has become a bit of a tradition in my family. I remember the first time I made it; it was for a backyard barbecue at my sister’s house. The kids ran around the yard while the grown-ups piled their plates with all the usual suspects—burgers, baked beans, potato chips—and this broccoli salad. I wasn’t sure how it would go over, but when I saw my uncle (a self-proclaimed broccoli hater) sneak back for another helping, I knew it was a hit. Now, whenever I bring it to a gathering, I make a double batch because it vanishes so fast.

Broccoli salad is believed to have Southern roots, though variations of it have popped up across the country. The creamy dressing is the star, tying together the crunchy, sweet, and smoky elements. It’s a dish that has evolved from its humble beginnings to one that now welcomes all sorts of fun additions, like cheese, sunflower seeds, or even fresh grapes. But the classic version, like this one, remains timeless.

What makes these ingredients work together?

Let’s break down the magic of the ingredients in this broccoli salad.

  • Broccoli florets: The backbone of this dish, broccoli brings the crunch and a fresh, slightly earthy flavor. I prefer chopping the florets into small, bite-sized pieces—it makes the salad easier to eat and ensures every bite gets coated in the dressing. If you’re out of fresh broccoli, blanching frozen florets for just a minute or two works in a pinch.
  • Mayonnaise: The creamy element that pulls everything together. I’ve also used Greek yogurt or a mix of yogurt and mayo for a lighter twist, and it’s equally delicious.
  • Granulated sugar: Just a touch of sweetness to balance the tangy apple cider vinegar. If you want a sugar-free option, honey or a stevia-based sweetener works well too.
  • Apple cider vinegar: This adds the tang that makes the dressing so addictive. You can swap it for white wine vinegar or even lemon juice if needed.
  • Bacon: Smoky, crispy, and downright irresistible. I’ve tried turkey bacon before, and while it’s not quite the same, it’s a good alternative if you’re looking to reduce the fat content.
  • Red onion: These bring a sharp bite and a pop of color. Soaking the chopped onion in cold water for a few minutes can help tone down the pungency if you’re not a fan of raw onion.
  • Sweetened dried cranberries: These little gems add a chewy sweetness that balances out the savory and tangy flavors. Raisins work in a pinch, but cranberries really shine here.
  • Sliced almonds: For that nutty crunch. You can use sunflower seeds, walnuts, or pecans as alternatives, depending on what you have on hand.
The Best Broccoli Salad Recipe

Must-have tools for this salad

You don’t need anything fancy to whip up this broccoli salad, but a few tools will make things easier:

  • A sharp chef’s knife: For chopping those broccoli florets and onions with ease.
  • Large mixing bowl: Big enough to toss everything together without making a mess.
  • Whisk: For blending the dressing until it’s smooth and creamy. If you don’t have one, a fork works in a pinch.
  • Cutting board: Preferably one that doesn’t slip—nobody needs a broccoli accident in their kitchen!
  • Crisper or salad spinner: If you’re washing the broccoli right before making this, a salad spinner ensures it’s dry and ready to soak up the dressing.

Step-by-step: How to make this broccoli salad

  1. Whip up the dressing: Grab a small bowl and whisk together the mayonnaise, sugar, apple cider vinegar, and black pepper. I like to taste-test the dressing here to make sure the balance is just right—add a little more vinegar if you like it tangier or a touch more sugar if you prefer it sweeter.
  2. Chop your veggies and bacon: Finely chop the broccoli into bite-sized florets. Dice up your red onion and crispy bacon. A tip for perfectly crispy bacon: bake it in the oven on a wire rack—it’s less messy and the bacon cooks evenly.
  3. Mix it all up: In a large mixing bowl, combine the chopped broccoli, bacon, onions, cranberries, and almonds. It already looks gorgeous, doesn’t it?
  4. Add the dressing: Drizzle the creamy dressing over the top and toss everything together until it’s well-coated. You’ll start to see the magic happening as the dressing clings to every nook and cranny.
  5. Chill and serve: Cover the bowl and let the salad chill in the fridge for 1-2 hours. This step lets the flavors meld together beautifully. Just before serving, give it one more toss to redistribute the dressing.
The Best Broccoli Salad Recipe

Variations to try out

  • Make it vegetarian: Skip the bacon altogether or swap it for crispy chickpeas or roasted nuts for a smoky crunch.
  • Vegan version: Use a plant-based mayo and replace the sugar with maple syrup or agave.
  • Keto-friendly: Substitute the cranberries with unsweetened dried berries or skip them entirely, and reduce the sugar in the dressing.
  • Add cheese: Cubed cheddar or crumbled feta takes this salad to the next level.
  • Seasonal twists: In the summer, fresh grapes make a fantastic addition, while pomegranate seeds are perfect for the holidays.

How to serve and enjoy

For a casual lunch, I love serving this salad in a big bowl alongside some crusty bread. At dinner parties, I arrange it on a platter with extra cranberries and almonds sprinkled on top—it looks elegant and inviting. It pairs beautifully with grilled chicken, steak, or even a light quiche. For a pop of freshness, a sprinkle of chopped parsley or chives makes a great garnish.

Drinks to pair with broccoli salad

This broccoli salad plays well with a wide range of drinks. A crisp white wine like Sauvignon Blanc or a dry rosé is perfect if you’re going the wine route. If you’re more of a beer person, a light lager or wheat beer works wonderfully. And for a non-alcoholic option, a sparkling lemonade or an iced herbal tea keeps things light and refreshing.

Storage tips for leftovers

If you somehow end up with leftovers (rare in my house!), store the salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit, though the almonds might lose some of their crunch. To revive them, sprinkle a few fresh almonds on top before serving. I wouldn’t recommend freezing this salad—the creamy dressing doesn’t hold up well to freezing and thawing.

Scaling the recipe

This recipe is easy to adjust for smaller or larger groups. If you’re halving it, keep the dressing measurements precise—too much dressing can overwhelm the smaller portion. For a bigger batch, you can double or triple the ingredients, but make sure you’re working with a large enough mixing bowl to toss everything properly. One thing I’ve noticed: the bacon tends to get lost in a larger batch, so add an extra slice or two for good measure.

Wrapping it up

I hope this broccoli salad finds its way to your table soon. It’s one of those recipes that’s as simple as it is satisfying, and it’s endlessly adaptable to suit your tastes. Whether you’re serving it at a summer barbecue, a holiday gathering, or just a regular Tuesday night dinner, it’s sure to be a crowd-pleaser. Don’t forget to share your own variations—I’d love to hear how you make it your own!

The Best Broccoli Salad Recipe

FAQs

1. Can I make this salad ahead of time?
Absolutely! You can make it up to a day in advance. Just store it in the fridge and toss it again before serving.

2. Can I use a different type of vinegar?
Yes, white wine vinegar or even rice vinegar works well. Each will slightly alter the flavor, but it’ll still be delicious.

3. What’s the best way to cook bacon for this recipe?
I recommend baking it in the oven at 400°F for 15-20 minutes on a wire rack over a baking sheet. It’s less greasy and cooks evenly.

4. Can I add other veggies to this salad?
Of course! Chopped cauliflower, shredded carrots, or diced bell peppers would all be great additions.

5. How do I keep the broccoli from being too hard?
If you prefer softer broccoli, you can blanch the florets in boiling water for 1-2 minutes and then shock them in an ice bath before using.

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The Best Broccoli Salad Recipe

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This broccoli salad recipe is packed with crunch, flavor, and creamy dressing. Perfect for any gathering, it’s a crowd-pleaser!

  • Total Time: 25 minutes (plus chilling time)
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 cup mayonnaise
  •  tablespoons granulated sugar
  • 3 tablespoons apple cider vinegar
  • ¼ teaspoon fresh ground black pepper
  • 1⅓ lbs broccoli florets finely chopped into bite-size pieces
  • 8 slices crispy cooked bacon chopped
  •  cup chopped red onion
  • ½ cup sweetened dried cranberries
  •  cup sliced almonds

Instructions

  • Whip up the dressing: Grab a small bowl and whisk together the mayonnaise, sugar, apple cider vinegar, and black pepper. I like to taste-test the dressing here to make sure the balance is just right—add a little more vinegar if you like it tangier or a touch more sugar if you prefer it sweeter.
  • Chop your veggies and bacon: Finely chop the broccoli into bite-sized florets. Dice up your red onion and crispy bacon. A tip for perfectly crispy bacon: bake it in the oven on a wire rack—it’s less messy and the bacon cooks evenly.
  • Mix it all up: In a large mixing bowl, combine the chopped broccoli, bacon, onions, cranberries, and almonds. It already looks gorgeous, doesn’t it?
  • Add the dressing: Drizzle the creamy dressing over the top and toss everything together until it’s well-coated. You’ll start to see the magic happening as the dressing clings to every nook and cranny.
  • Chill and serve: Cover the bowl and let the salad chill in the fridge for 1-2 hours. This step lets the flavors meld together beautifully. Just before serving, give it one more toss to redistribute the dressing.

Notes

How to serve and enjoy

For a casual lunch, I love serving this salad in a big bowl alongside some crusty bread. At dinner parties, I arrange it on a platter with extra cranberries and almonds sprinkled on top—it looks elegant and inviting. It pairs beautifully with grilled chicken, steak, or even a light quiche. For a pop of freshness, a sprinkle of chopped parsley or chives makes a great garnish.

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (for bacon)
  • Category: dinner

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