Broccoli Salad
This vibrant, crunchy broccoli salad combines fresh broccoli florets with crispy bacon, sharp cheddar, sweet cranberries, and a creamy homemade dressing. Ready in just 20 minutes, it’s the perfect make-ahead side dish for potlucks, barbecues, or weeknight dinners.
Easy Broccoli Salad Recipe
There’s something truly magnificent about a well-made broccoli salad – that perfect balance of textures and flavors that transforms a humble vegetable into something everyone at the table reaches for. This classic broccoli salad recipe has been a staple at summer gatherings and family dinners for generations, and for good reason. The combination of crunchy fresh broccoli, savory bacon, tangy red onion, sweet dried cranberries, and sharp cheddar creates an irresistible medley that even vegetable skeptics can’t resist.
Traditionally served during the warmer months alongside grilled meats and potluck favorites, this versatile salad is actually perfect year-round. Broccoli is available in most markets throughout all seasons, making this recipe a reliable go-to whenever you need a crowd-pleasing side dish that offers both nutrition and incredible flavor.
THIS RECIPE:
- Requires zero cooking (except for the bacon)
- Features a perfect balance of sweet, savory, tangy, and crunchy elements
- Can be prepared up to 24 hours in advance
- Stays fresh and delicious for several days in the refrigerator
| Recipe Details | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 5 minutes (bacon only) |
| Total Time | 20 minutes |
| Servings | 8 side portions |
| Yield | Approximately 6 cups |
This homemade broccoli salad comes together in minutes but tastes like it took hours to prepare. The magic happens when the creamy, slightly sweet dressing coats every nook and cranny of the broccoli florets, creating little pockets of flavor that burst with each bite. Best of all, this recipe is incredibly forgiving and adaptable – perfect for both novice cooks and experienced chefs looking for a reliable crowd-pleaser.
Ingredients for Broccoli Salad
The quality of ingredients makes all the difference in this simple broccoli salad recipe. Fresh, crisp broccoli forms the foundation, while each additional element adds a specific flavor note that contributes to the overall harmony of the dish.
For the Salad:
- 2 pounds fresh broccoli (about 2 large heads), cut into small florets
- 8 slices bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, cut into small cubes
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds (unsalted)
For the Dressing:
- 1 cup mayonnaise (full-fat provides the best flavor)
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Ingredient Quality Guide:
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Broccoli | 2 pounds | Choose heads with tight, dark green florets and firm stalks. Look for a vibrant color with no yellowing. |
| Bacon | 8 slices | Thick-cut bacon provides better texture and flavor. Avoid bacon with excessive fat. |
| Cheese | 1 cup | Sharp or extra-sharp cheddar provides the best flavor contrast. Freshly grated cheese is superior to pre-shredded. |
| Dried Fruit | 1/2 cup | Look for dried cranberries without added oils. Raisins or dried cherries can be substituted. |
| Seeds/Nuts | 1/2 cup | Toast sunflower seeds lightly before adding for enhanced flavor. Sliced almonds or chopped walnuts are excellent alternatives. |
| Mayonnaise | 1 cup | Use high-quality, full-fat mayonnaise for the creamiest dressing. Consider olive oil-based versions for a different flavor profile. |
How to Make Broccoli Salad
Creating the perfect broccoli salad is all about proper preparation and allowing time for the flavors to meld together. The process is straightforward, but a few key techniques will elevate your salad from good to exceptional.
Prepare the broccoli: Wash broccoli heads thoroughly and pat dry with paper towels. Cut into small, bite-sized florets (about 1-inch pieces). For extra tenderness, blanch the broccoli by dropping it into boiling water for 30 seconds, then immediately plunging into ice water. Drain thoroughly and pat dry.
Cook the bacon: Place bacon strips on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-18 minutes until crispy. Transfer to paper towels to drain, then crumble into bite-sized pieces when cool.
Prepare remaining salad ingredients: Dice the red onion finely (about 1/4-inch pieces). Cut the cheddar cheese into small cubes (1/4-inch). Measure out the dried cranberries and sunflower seeds.
Make the dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well combined. For a sweeter dressing, add an additional tablespoon of sugar.
Assemble the salad: In a large mixing bowl, combine the broccoli florets, crumbled bacon, diced red onion, cheese cubes, dried cranberries, and sunflower seeds.
Dress the salad: Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated. Be thorough but gentle to avoid breaking up the broccoli florets.
Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (preferably 2-3 hours) before serving to allow the flavors to develop and the broccoli to slightly soften.
Tips for Making Broccoli Salad
Pro tip: Cut your broccoli florets smaller than you might initially think – bite-sized pieces ensure you get a perfect balance of ingredients in each forkful and make the salad easier to eat.
- For the crispest broccoli texture, make sure to thoroughly dry the florets after washing to prevent the dressing from becoming diluted
- To reduce the bite of raw red onion, soak diced onions in cold water for 10 minutes, then drain and pat dry before adding to the salad
- For maximum flavor development, prepare this salad at least 2 hours before serving
- Taste the dressing before adding it to the salad and adjust sweetness or acidity to your preference
| Technique | Recommendation |
|---|---|
| Broccoli Preparation | Cut florets to uniform size (about 1-inch pieces) for even coating with dressing |
| Bacon Cooking | Bake rather than fry for evenly crisp pieces with less mess |
| Dressing Consistency | Whisk thoroughly until sugar is completely dissolved to avoid graininess |
| Flavor Development | Refrigerate at least 1 hour before serving; the flavor improves over time |
When selecting broccoli, look for heads with tightly clustered florets that are deep green with no yellowing. The stalks should feel firm and fresh. Don’t discard the stems – they’re delicious when peeled and diced into the salad for added crunch and nutrition.
Make-Ahead Instructions
One of the greatest virtues of this classic broccoli salad recipe is how well it can be prepared in advance, making it perfect for busy weeknights or entertaining. In fact, the flavors actually develop and improve with time.
For the best make-ahead approach, you can prepare all components of the salad separately up to 2 days in advance:
- Bacon: Cook, crumble, and store in an airtight container in the refrigerator for up to 2 days.
- Broccoli: Cut into florets and store in an airtight container with a paper towel to absorb excess moisture for up to 2 days.
- Dressing: Prepare and store in a jar or sealed container in the refrigerator for up to 3 days.
- Cheese: Cube and store in an airtight container for up to 3 days.
- Onions, cranberries, and sunflower seeds: Measure and store together or separately in the refrigerator.
To assemble the salad in advance, you have two options:
Partial assembly (recommended): Combine all solid ingredients except for the sunflower seeds up to 24 hours in advance. Store in an airtight container in the refrigerator. Add the dressing and sunflower seeds 1-2 hours before serving.
Complete assembly: For maximum convenience, assemble the entire salad including dressing up to 8 hours before serving. The broccoli will soften slightly more but will still maintain good texture.
Storing Leftovers
Properly stored broccoli salad keeps remarkably well, actually improving in flavor over the first 24-48 hours as the ingredients marinate in the dressing. Follow these guidelines to maintain optimal taste and texture:
- Store leftover broccoli salad in an airtight container in the refrigerator for up to 4 days.
- Before storing, give the salad a good stir to redistribute the dressing that may have settled at the bottom of the bowl.
- Do not freeze this salad – the mayonnaise-based dressing will separate and the vegetables will become mushy when thawed.
- If you’re planning to keep the salad for the maximum storage time, consider holding back half the bacon and sunflower seeds, adding them fresh just before serving the leftovers to maintain their crunch.
For food safety, never leave broccoli salad at room temperature for more than 2 hours (1 hour if the ambient temperature is above 90°F/32°C). Always use clean utensils when serving to prevent cross-contamination.
Freezing Broccoli Salad
While the fully prepared broccoli salad with dressing doesn’t freeze well due to the mayonnaise base, you can freeze certain components separately if you want to prep further in advance:
Blanched broccoli florets: Blanch for 1 minute, then immediately plunge into ice water. Drain thoroughly, pat completely dry, and freeze in a single layer on a baking sheet before transferring to freezer bags. Frozen blanched broccoli can be stored for up to 9 months.
Cooked bacon: Freeze cooked, crumbled bacon in an airtight container or freezer bag for up to 1 month.
When you’re ready to make the salad, thaw the frozen components in the refrigerator overnight. The thawed broccoli will be slightly softer than fresh, so it works best in applications where the broccoli will be fully dressed and allowed to marinate.
Serving Suggestions
This versatile broccoli salad pairs beautifully with a wide range of main dishes, making it perfect for everything from casual weeknight dinners to holiday feasts:
Perfect Pairings:
- Grilled or roasted meats, especially BBQ chicken, ribs, or grilled steaks
- Fried chicken or Southern-style comfort foods
- Sandwiches and burgers (particularly pulled pork sandwiches)
- Holiday turkey or ham dinners
- Summer picnic fare like fried chicken or cold sandwiches
For a complete potluck or backyard barbecue spread, serve alongside:
- Baked beans
- Cornbread or dinner rolls
- Macaroni and cheese
- Potato salad or coleslaw
Beverage Pairings:
The tanginess of the dressing and richness of the bacon and cheese pair wonderfully with:
- Crisp lagers or wheat beers
- Lemonade or sweet tea
- Pinot Grigio or Sauvignon Blanc
- Sparkling water with lemon
For serving, present the broccoli salad in a wide, shallow bowl that shows off all the colorful ingredients. A wooden serving spoon and fork work well for both serving and tossing just before presenting.
FAQ
Can I make broccoli salad healthier?
Absolutely! Try these modifications for a lighter version: substitute Greek yogurt for half or all of the mayonnaise, reduce the sugar or use a natural sweetener like honey, use turkey bacon instead of pork bacon, and increase the ratio of broccoli to other ingredients.
What can I substitute for dried cranberries in broccoli salad?
Dried cranberries can be replaced with raisins, golden raisins, dried cherries, dried blueberries, or even chopped dried apricots. For a fresh alternative, try pomegranate arils or halved red grapes.
Why is my broccoli salad watery?
Excess moisture usually comes from not thoroughly drying the broccoli after washing or from the dressing separating. Make sure to pat broccoli completely dry before mixing, and if making ahead, give the salad a good stir before serving to recombine any separated dressing.
Can I use frozen broccoli for this salad?
Fresh broccoli is strongly recommended for the best texture and flavor. Frozen broccoli, even when properly thawed, tends to be softer and waterier which affects both the texture of the salad and how well the dressing adheres.
How do I prevent the red onions from overpowering the salad?
If you find raw red onions too strong, soak the diced onions in cold water for 10-15 minutes, then drain and pat dry before adding them to the salad. This mellows their sharpness while maintaining their crisp texture and flavor contribution.
