Best Broccoli Salad Recipe

This Broccoli Salad is my favorite way to enjoy fresh, crunchy broccoli in a flavorful, satisfying side dish. With a creamy dressing, crispy chicken, sharp red onion, and a touch of sweetness from dried cranberries, it checks all the boxes for texture and flavor. It’s the kind of salad that disappears fast at potlucks, barbecues, or family dinners.

Why You’ll Love This Recipe

I love how this salad is both fresh and indulgent. The raw broccoli stays crisp, while the creamy dressing pulls everything together without being too heavy. It’s make-ahead friendly, which means I can toss it together earlier in the day and just pull it out when I’m ready to serve. And the combination of salty bacon, tangy vinegar, sweet cranberries, and crunchy seeds makes every bite interesting and addictive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets

• Red onion, finely chopped

• Bacon, cooked and crumbled

• Dried cranberries

• Sunflower seeds or sliced almonds

• Shredded cheddar cheese (optional)

For the dressing:

• Mayonnaise

• Greek yogurt or sour cream

• Apple cider vinegar

• Honey or sugar

• Salt

• Black pepper

directions

1. I start by chopping the broccoli into small florets and placing them in a large mixing bowl.

2. I add the finely chopped red onion, crumbled bacon, dried cranberries, and sunflower seeds. If I’m using cheese, I toss that in now too.

3. In a separate bowl, I whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth and creamy.

4. I pour the dressing over the salad ingredients and toss everything together until the broccoli is well coated.

5. I cover and refrigerate the salad for at least 1 hour before serving. This helps the flavors blend and slightly softens the broccoli while keeping its crunch.

6. Just before serving, I give it another quick toss and adjust the seasoning if needed.

Servings and timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prep, plus at least 1 hour of chilling time for the best flavor.

Variations

When I want to lighten things up, I use all Greek yogurt instead of mayonnaise. I’ve also swapped out the cranberries for raisins or chopped apples, and used pumpkin seeds in place of sunflower seeds. If I’m avoiding pork, I use turkey bacon or leave it out entirely and add extra seeds for crunch. And for a vegan version, I use plant-based mayo and skip the cheese and bacon.

storage/reheating

This salad stores well in the fridge for up to 3 days in an airtight container. I don’t reheat it—this is meant to be enjoyed chilled or at room temperature. If it seems a bit dry after sitting, I just stir in a spoonful of extra dressing or a splash of vinegar before serving.

FAQs

Can I make this salad ahead of time?

Yes, I often make it the night before. The flavors develop nicely as it chills, and the broccoli keeps its crunch.

Can I use frozen broccoli?

I don’t recommend it. Fresh broccoli gives this salad its signature texture, while frozen tends to turn mushy once thawed.

What’s the best way to cook the bacon?

I usually bake it in the oven for less mess and evenly crispy results. Then I let it cool and crumble it right in.

Can I leave out the sugar in the dressing?

Yes, I’ve made it without sweetener or used just a small drizzle of honey. It’s all about balancing the tang from the vinegar and the creaminess of the dressing.

How do I keep the salad from getting watery?

I make sure the broccoli is completely dry before mixing. I also add the dressing right before chilling instead of letting it sit too long with the raw veggies.

Conclusion

This Broccoli Salad has become a staple in my kitchen for good reason—it’s easy, flavorful, and versatile. I love how it comes together quickly with ingredients I often have on hand, and how it holds up so well in the fridge. Whether I’m making it for a party or just meal-prepping for the week, it’s a fresh and satisfying side that never gets boring.