The Best Broccoli Salad Recipe

When it comes to potluck favorites or quick side dishes that never fail to impress, this broccoli salad holds a special spot in my heart. It’s one of those recipes that’s ridiculously easy to throw together yet manages to steal the show. Between the crunch of fresh broccoli, the smoky bits of bacon, and the sweet chewiness of cranberries, every bite is a perfect balance of flavors and textures. This dish isn’t just a salad; it’s a conversation starter, a “can I get the recipe?” kind of moment at the table. And the best part? You don’t have to spend hours in the kitchen to pull it off.

The Best Broccoli Salad Recipe

I still remember the first time I made this broccoli salad—it was for a summer barbecue at my friend’s house. I wanted to bring something fresh and different but didn’t have a ton of time to prep. When I showed up with a big bowl of this vibrant salad, everyone was intrigued (and slightly skeptical, I’ll admit—broccoli isn’t everyone’s favorite green!). By the end of the evening, the bowl was scraped clean, and even the “I’m not into broccoli” folks were asking for seconds. That’s when I knew this recipe was a keeper.

A little background on broccoli salad

Broccoli salad as we know it today has its roots in American potluck culture, where convenience meets creativity. While the traditional version often features raisins and sunflower seeds, this recipe swaps in sweetened dried cranberries and sliced almonds for an updated twist. The creamy mayonnaise-based dressing is a classic nod to Southern-style salads, but the apple cider vinegar adds just enough tang to keep it fresh and vibrant. Over the years, variations of broccoli salad have popped up with different mix-ins, but the heart of the dish—raw broccoli paired with something crunchy, sweet, and smoky—remains the same.

Let’s talk ingredients: the real MVPs of this salad

Each ingredient in this salad plays an important role, and I’ve learned a few tricks along the way for making it even better.

  • Broccoli: This is the star of the show. You’ll want to chop the florets into small, bite-sized pieces so they’re easy to eat. If raw broccoli feels a bit too crunchy for your taste, blanch it quickly in boiling water for about 30 seconds, then plunge it into ice water to keep it crisp and bright green.
  • Mayonnaise: The base of the dressing, it brings a creamy richness that ties everything together. If you prefer a lighter option, you can use half mayo and half plain Greek yogurt—it still tastes amazing.
  • Apple cider vinegar: This adds a zippy tang that balances out the richness of the mayo. If you don’t have apple cider vinegar on hand, white wine vinegar works in a pinch.
  • Granulated sugar: Just a touch of sweetness rounds out the flavors. You could use honey or maple syrup instead for a natural sweetener.
  • Bacon: Smoky, salty, and crispy—bacon is what elevates this salad from good to incredible. Turkey bacon is a decent substitute if you’re looking for a lighter option.
  • Red onion: A pop of sharpness and color. If raw onions feel a bit too harsh, soak them in cold water for 10 minutes to mellow the flavor.
  • Sweetened dried cranberries: These chewy little gems add sweetness and contrast to the crunchy broccoli. Raisins or chopped dates could work if that’s what you have on hand.
  • Sliced almonds: The perfect crunchy complement. You can swap these out for sunflower seeds or chopped walnuts for a slightly different texture.
The Best Broccoli Salad Recipe

What you need in your kitchen

The beauty of this salad is that it doesn’t require any fancy equipment. Here’s what you’ll need:

  • A sharp knife for chopping broccoli, onions, and bacon. A good knife makes prep so much easier.
  • A mixing bowl big enough to toss all the ingredients without making a mess. Trust me, the bigger, the better.
  • A whisk to mix the dressing. If you don’t have one, a fork will do the job in a pinch.
  • A small bowl for the dressing—it’s nice to keep it separate until you’re ready to toss everything together.

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

Alright, let’s make some magic in the kitchen!

  1. Whip up the dressing: In a small bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, and black pepper until smooth. Set it aside to let the flavors meld while you prep the rest of the salad.
  2. Chop the broccoli: Cut the broccoli florets into small, bite-sized pieces. Don’t toss the stems just yet—they can be peeled and chopped for added crunch if you like.
  3. Prep the mix-ins: Cook your bacon until it’s crispy (oven-baking works great for even cooking), then chop it into small bits. Dice the red onion, measure out the cranberries and almonds, and have everything ready to go.
  4. Combine everything: In a large mixing bowl, toss together the chopped broccoli, bacon, red onion, cranberries, and almonds. Pour the dressing over the top and give it a good mix until everything is coated evenly.
  5. Chill and serve: Cover the salad and let it chill in the fridge for 1-2 hours. This gives the flavors a chance to meld together beautifully. Toss again right before serving to redistribute the dressing.
The Best Broccoli Salad Recipe

Variations to make it your own

This broccoli salad is super adaptable, so don’t be afraid to put your own spin on it!

  • Vegan version: Swap the mayonnaise for a vegan alternative and use coconut bacon or smoked almonds instead of bacon.
  • Gluten-free: This recipe is naturally gluten-free, but double-check your bacon and mayonnaise labels to be sure.
  • Low-carb: Use a sugar substitute like erythritol or monk fruit in place of the granulated sugar.
  • Seasonal twists: In the fall, try adding diced apples or pears for an autumnal vibe. In the summer, swap the cranberries for fresh berries like blueberries or chopped strawberries.
  • International flair: Add a handful of shredded cheddar cheese for a classic American touch, or toss in toasted sesame seeds and a drizzle of sesame oil for an Asian-inspired twist.

How to serve this salad with flair

For a casual presentation, serve this salad in a big bowl with a pair of tongs for easy self-serving. If you’re hosting, plate it in a shallow dish and garnish with a few extra cranberries and almonds for color. This salad pairs beautifully with grilled chicken, steak, or fish and works equally well alongside veggie burgers for a meatless meal.

What to drink with broccoli salad

A chilled glass of Sauvignon Blanc or Pinot Grigio pairs wonderfully with this salad, thanks to their crisp, citrusy notes. If you’re in the mood for something non-alcoholic, try a sparkling water with a splash of lime or a lightly sweetened iced tea.

Storing and reheating tips

This salad stores well for up to three days in an airtight container in the fridge. The broccoli will stay crisp, but the bacon might lose a bit of its crunch over time. To revive it, toss in a handful of freshly cooked bacon bits just before serving. Keep in mind that the dressing can make the salad a bit soggy after a few days, so it’s best enjoyed fresh.

Scaling the recipe up or down

This recipe is super flexible when it comes to servings. If you’re cooking for a crowd, just double or triple the ingredients—though you may want to make extra dressing to ensure everything is well-coated. For a smaller batch, cut the ingredients in half but keep the dressing proportions the same (you can always save extra dressing for later).

A few friendly tips for success

  • If your salad seems a little dry, don’t panic—just whisk up a bit more dressing and toss it in.
  • On the flip side, if it’s too heavy on the dressing, add a handful of chopped broccoli to balance things out.
  • Taste as you go! A little extra vinegar or a pinch of salt can make all the difference.

Ready to give this broccoli salad a try?

This recipe is a total crowd-pleaser, and I guarantee it’ll become a staple in your kitchen. It’s quick, easy, and endlessly adaptable—perfect for everything from weeknight dinners to holiday gatherings. Don’t forget to let me know how you make it your own!

The Best Broccoli Salad Recipe

FAQs

1. Can I make this salad ahead of time?
Absolutely! In fact, it tastes even better after a few hours in the fridge, so the flavors have time to meld.

2. Can I use frozen broccoli?
Fresh is best for this recipe since it keeps its crisp texture. Frozen broccoli can get mushy once thawed.

3. What can I use instead of bacon?
Crispy pancetta, turkey bacon, or even smoked almonds make great substitutes.

4. Can I skip the sugar in the dressing?
Yes! Try a natural sweetener like honey, or leave it out altogether for a tangier dressing.

5. How long will this salad last in the fridge?
Stored in an airtight container, it’ll stay fresh for up to three days.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Broccoli Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Try this quick and easy broccoli salad with bacon, cranberries, and almonds! Perfect for potlucks and weeknight dinners.

  • Total Time: 25 minutes
  • Yield: 6 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: In a small bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, and black pepper until smooth. Set it aside to let the flavors meld while you prep the rest of the salad.
  • Chop the broccoli: Cut the broccoli florets into small, bite-sized pieces. Don’t toss the stems just yet—they can be peeled and chopped for added crunch if you like.
  • Prep the mix-ins: Cook your bacon until it’s crispy (oven-baking works great for even cooking), then chop it into small bits. Dice the red onion, measure out the cranberries and almonds, and have everything ready to go.
  • Combine everything: In a large mixing bowl, toss together the chopped broccoli, bacon, red onion, cranberries, and almonds. Pour the dressing over the top and give it a good mix until everything is coated evenly.
  • Chill and serve: Cover the salad and let it chill in the fridge for 1-2 hours. This gives the flavors a chance to meld together beautifully. Toss again right before serving to redistribute the dressing.

Notes

How to serve this salad with flair

For a casual presentation, serve this salad in a big bowl with a pair of tongs for easy self-serving. If you’re hosting, plate it in a shallow dish and garnish with a few extra cranberries and almonds for color. This salad pairs beautifully with grilled chicken, steak, or fish and works equally well alongside veggie burgers for a meatless meal.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: dinner

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star