This Broccoli Salad is the perfect combination of crunchy, creamy, sweet, and savory—all tossed in a tangy dressing that brings everything together. Packed with fresh broccoli, crunchy seeds, juicy raisins, and a creamy dressing, it’s a classic potluck favorite that I love making for barbecues, holiday spreads, or an easy make-ahead lunch.
Why You’ll Love This Recipe
I love this broccoli salad because it’s incredibly versatile, easy to prep ahead, and even better the next day. The raw broccoli stays crisp, the sweet and tangy dressing adds flavor without being heavy, and every bite has a satisfying mix of texture. It’s light, fresh, and a little addicting—perfect for any time of year.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the salad:
fresh broccoli florets (cut into small bite-sized pieces)
red onion, finely diced
dried cranberries or raisins
sunflower seeds or sliced almonds
shredded cheddar cheese (optional for extra richness)
for the dressing:
mayonnaise (or a mix of mayo and Greek yogurt)
apple cider vinegar
honey or sugar
salt and pepper to taste
directions
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I cut the broccoli into small, bite-sized pieces and place them in a large bowl.
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I add the red onion, dried cranberries (or raisins), seeds, and cheese if using.
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In a separate small bowl, I whisk together the mayonnaise, vinegar, honey (or sugar), salt, and pepper until smooth.
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I pour the dressing over the broccoli mixture and toss everything together until evenly coated.
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I cover and refrigerate the salad for at least 1 hour to let the flavors meld. It’s even better after a few hours or overnight.
Servings and timing
This recipe makes about 6–8 servings. Prep time is 15 minutes, plus at least 1 hour of chill time for best flavor.
Variations
Sometimes I add cooked and crumbled turkey sausage or roasted chickpeas for protein. I’ve swapped the dried fruit for chopped fresh apples or used pecans instead of sunflower seeds. When I want a lighter version, I use half mayonnaise and half plain Greek yogurt in the dressing.
storage/reheating
I store this salad in an airtight container in the fridge for up to 3 days. It doesn’t need reheating—just a quick toss before serving. I avoid freezing it, as the texture of the broccoli and dressing can change.
FAQs
Can I use frozen broccoli?
No, I stick with fresh broccoli for the best texture. Frozen broccoli becomes too soft and watery once thawed.
Is the broccoli raw?
Yes, and that’s part of what makes this salad so crisp and refreshing. If I prefer a slightly softer texture, I blanch the broccoli briefly and cool it before using.
Can I make this dairy-free?
Yes, I skip the cheese and use a dairy-free mayo. It still tastes delicious and creamy.
What can I use instead of mayo?
I’ve used Greek yogurt or a mix of yogurt and avocado mayo for a lighter, tangier dressing.
How far ahead can I make it?
I usually make it the day before and refrigerate overnight. It holds up really well and the flavors deepen as it chills.
Conclusion
This Broccoli Salad is my go-to side dish when I want something crunchy, creamy, and full of flavor. It’s easy to throw together, endlessly customizable, and perfect for picnics, potlucks, or weekday lunches. Whether I make it classic or add my own twist, it always disappears fast.
Print
Best Broccoli Salad Recipe
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Broccoli Salad is the ultimate crunchy, creamy, and tangy side dish—perfect for potlucks, barbecues, and make-ahead lunches. Made with fresh broccoli, dried cranberries, crunchy seeds, and a light, sweet-and-savory dressing, this easy broccoli salad recipe is refreshing, versatile, and totally crowd-pleasing.
Ingredients
- For the salad:
- Fresh broccoli florets (cut into small bite-sized pieces)
- Red onion, finely diced
- Dried cranberries or raisins
- Sunflower seeds or sliced almonds
- Shredded cheddar cheese (optional)
- For the dressing:
- Mayonnaise (or half mayo, half Greek yogurt)
- Apple cider vinegar
- Honey or sugar
- Salt and pepper, to taste
- Instructions:
- Cut broccoli into small florets and place in a large bowl.
- Add diced red onion, dried cranberries (or raisins), seeds or nuts, and cheese if using.
- In a small bowl, whisk together mayonnaise, vinegar, honey (or sugar), salt, and pepper until smooth.
- Pour dressing over the broccoli mixture and toss to coat evenly.
- Cover and refrigerate for at least 1 hour (or overnight) to let flavors meld.
Instructions
-
Cut broccoli into small florets and place in a large bowl.
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Add diced red onion, dried cranberries (or raisins), seeds or nuts, and cheese if using.
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In a small bowl, whisk together mayonnaise, vinegar, honey (or sugar), salt, and pepper until smooth.
-
Pour dressing over the broccoli mixture and toss to coat evenly.
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Cover and refrigerate for at least 1 hour (or overnight) to let flavors meld.
Notes
- Add crumbled roasted chickpeas, or chopped apples for variety.
- Swap sunflower seeds for pecans or walnuts.
- For a lighter version, use half mayo and half Greek yogurt.
- Best served cold.
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