Classic Broccoli Salad Recipe: A Year-Round American Favorite
There’s something incredibly nostalgic about a good broccoli salad. I still remember my grandmother whipping this up for Sunday potlucks and holiday dinners. Whether it was served next to a roasted turkey in the winter or alongside a BBQ spread in the summer, it was always the dish that disappeared first. This Broccoli Salad recipe blends crunchy textures with a creamy, tangy dressing, making it a staple in my kitchen—and soon, yours too.
Why You’ll Love This Broccoli Salad
This salad is more than just a healthy side—it’s a vibrant, satisfying mix of crisp veggies, smoky bacon, and a lightly sweet dressing that complements everything from grilled meats to sandwiches. It’s easy to make, can be prepared in advance, and keeps well in the fridge. Ideal for busy weeknights, family gatherings, or your next potluck.
Ingredients You’ll Need (Serves 4)
For the Salad:
• 4 cups fresh broccoli florets (about 1 medium head)
• ½ cup red onion, finely chopped
• ½ cup shredded sharp cheddar cheese
• ¼ cup sunflower seeds (or chopped almonds for variation)
• ½ cup raisins or dried cranberries
• 4 slices cooked bacon, crumbled
For the Dressing:
• ½ cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
Prep Time and Cook Time
• Prep Time: 15 minutes
• Cook Time: 5 minutes (for bacon)
• Total Time: 20 minutes
Step-by-Step Instructions
1. Prepare the Broccoli
Wash and thoroughly dry your broccoli. Cut it into small, bite-sized florets. If you prefer a slightly softer texture, you can blanch the florets in boiling water for 30 seconds and then shock them in ice water. Otherwise, keep them raw for maximum crunch.
Need help perfecting your broccoli prep? Check out this guide on how to chop broccoli for salad from Bon Appétit for expert tips.
2. Mix the Salad Ingredients
In a large bowl, combine the broccoli florets, chopped red onion, shredded cheese, sunflower seeds, raisins (or cranberries), and crumbled bacon.
3. Make the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Add salt and pepper to taste.
4. Combine and Chill
Pour the dressing over the broccoli mixture and toss until everything is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step makes all the difference!
5. Serve
Give the salad a final toss before serving. Add a sprinkle of extra sunflower seeds or a few bacon crumbles on top for presentation.
Tips for the Best Broccoli Salad
• Crunch Factor: Keep the broccoli raw or just lightly blanched. It should retain its bright color and crunch.
• Customization: Swap out bacon for turkey bacon or omit it for a vegetarian version. Add apples for extra sweetness or a splash of lemon juice for more zing.
• Make Ahead: This salad gets even better after a few hours in the fridge, making it perfect for meal prep or next-day lunches.
Nutritional Snapshot (Per Serving)
• Calories: ~290
• Protein: 8g
• Carbohydrates: 18g
• Fat: 21g
• Fiber: 4g
Pairing Suggestions
Broccoli salad pairs wonderfully with:
• Grilled meats like this Garlic Chicken Broccoli Spinach Recipe
• Light mains such as a Grilled Chicken Avocado Salad Bowl
• Hearty soups in winter or BBQ ribs in summer
Seasonal Adaptability
This broccoli salad is incredibly versatile. In summer, it’s refreshing and crisp. In winter, it adds a burst of color and crunch to heavier meals. You can even add roasted butternut squash or dried cranberries for a fall twist!
Make It a Meal
Add some cooked quinoa or shredded rotisserie chicken to turn this side into a hearty main course. You could also wrap it in a tortilla with grilled tofu or shrimp for a fun lunch wrap.
How to Store Broccoli Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. Avoid freezing, as it can ruin the salad’s texture.
FAQs About Broccoli Salad
Q: Can I make broccoli salad vegan?
A: Absolutely! Use vegan mayo, omit the bacon, and substitute cheese with your favorite plant-based version.
Q: Is this salad keto-friendly?
A: Yes! Just skip the raisins or cranberries and honey/maple syrup to lower the carbs.
Q: Can I use frozen broccoli?
A: Fresh is best for texture, but in a pinch, you can steam frozen broccoli, cool it completely, and use it.
Reader Favorite Variations
• Asian-Inspired: Swap vinegar for rice vinegar, add toasted sesame oil, edamame, and slivered almonds.
• Mediterranean Style: Add olives, feta, and cherry tomatoes.
• Tex-Mex Twist: Toss in corn, black beans, and a bit of chipotle in the dressing.
Final Thoughts
Broccoli Salad is one of those timeless dishes that’s loved by adults and kids alike. It’s simple yet packed with flavor, and it brings a bit of crunch and freshness to any meal. Whether you’re prepping for a picnic, planning your weekly lunches, or just want something vibrant and healthy, this recipe is your go-to. Trust me—once you’ve made it, it’ll be in regular rotation.
Try It and Share!
Have you made this broccoli salad? I’d love to hear how it turned out! Did you add your own twist or stick to the classic? leave your creations in comment below. Cooking is always more fun when it’s shared!