Recipe
Let me tell you, this broccoli salad is the kind of dish that transforms skeptics into believers. Packed with crisp broccoli florets, creamy dressing, and a satisfying crunch from bacon and sunflower seeds, it’s a flavor and texture combo that’s downright addictive.
What makes it special? A tangy-sweet dressing made with mayo, vinegar, and just a hint of sugar—simple but *so* good.
I’ve been making this salad for years, and it’s always the first thing to disappear at potlucks or family dinners. The cool, fresh crunch paired with those savory, smoky bacon bits? Absolute perfection.
Whether you’re a veggie lover or just looking for a side that steals the show, this recipe is a total crowd-pleaser you can whip up in no time. Trust me, it’s a keeper!
Ingredients
A standout broccoli salad relies on fresh, crisp ingredients and a balance of textures and flavors. Here’s what you’ll need to make it shine:
For the Salad:
- Broccoli crowns (cut into small florets for maximum bite-sized appeal)
- Red onion (thinly sliced for a sharp, tangy kick)
- Bacon (cooked until crispy and crumbled—this is non-negotiable for that smoky depth!)
- Dried cranberries (or raisins for a touch of sweetness)
- Sunflower seeds (or slivered almonds for crunch—don’t skip the nutty element!)
For the Dressing:
- Mayonnaise (the creamy base—full-fat works best for richness)
- Apple cider vinegar (or white vinegar for tanginess)
- Honey (or maple syrup for a natural sweetness that balances the acidity)
- Dijon mustard (a dash adds complexity—mustard lovers, go bold!)
- Salt and pepper (to taste—season generously!)
Pro Tips:
- Use freshly cut broccoli for maximum crunch—pre-cut florets can be too limp.
- For a lighter version, swap mayo with Greek yogurt or a mayo-Yogurt blend.
Freshly cooked bacon is worth the effort—pre-packaged bits lack that smoky depth.
Little Wins:
- Add shredded cheddar cheese for extra indulgence.
- Garnish with extra sunflower seeds and cranberries for a visually stunning finish.
How to Make the Best Broccoli Salad Recipe Details
- Prepare the add-ins, like chopping bacon, shredding cheese, or slicing red onion. These extras add layers of texture and flavor. Pro tip: Cook the bacon until crisp for maximum crunch.
- Toast the sunflower seeds in a dry skillet for 2-3 minutes until golden. This enhances their nutty flavor and adds a delightful contrast to the salad’s creamy dressing.
- Whisk together the dressing—mayonnaise, vinegar, sugar, and a pinch of salt. Taste and adjust to your preference. For a lighter option, you can substitute Greek yogurt for half of the mayo.
- Combine the broccoli, add-ins, and dressing in a large bowl. Gently toss to coat everything evenly. Be careful not to overmix, as this can soften the broccoli.
- Chill the salad for at least 30 minutes before serving. This allows the flavors to meld and the broccoli to absorb some of the dressing, enhancing the overall taste.
- Give it a final toss before serving to redistribute the dressing and guarantee every bite is delicious. Sprinkle extra sunflower seeds or bacon on top for a finishing touch.
- Serve cold as a side dish or a light main course. This salad holds up well in the fridge for up to 2 days, making it perfect for meal prep or leftovers.
Nutrition
This broccoli salad is packed with nutrients, offering a healthy mix of vitamins and minerals. Below is the nutritional breakdown per serving (approximately 1 cup).
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 200 mg |
| Total Carbohydrate | 12 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 50 mg |
| Iron | 1 mg |
| Potassium | 300 mg |
Chef Tips
When preparing this broccoli salad, I recommend blanching the broccoli briefly to maintain its vibrant color and crisp texture without overcooking it.
Chill it in ice water immediately after to stop the cooking process.
For the dressing, balance tangy mayo with a hint of sweetness and acidity.
Toast nuts or seeds for added crunch, and toss everything together gently just before serving to keep it fresh.
Frequently Asked Questions
Can I Use Frozen Broccoli Instead of Fresh?
I can use frozen broccoli, but I’ll need to thaw it first and pat it dry to avoid excess moisture. However, fresh broccoli gives a better crunch, so I’d recommend opting for that if I have it.
How Long Does Broccoli Salad Stay Fresh in the Fridge?
I keep my broccoli salad fresh for up to three days in the fridge, but it’s best eaten within two for peak flavor. If it smells off or looks soggy, I toss it out—better safe than sorry.
Can I Substitute the Mayonnaise With Yogurt?
Yes, I can substitute mayonnaise with yogurt in broccoli salad. Greek yogurt works best as it’s thick and tangy, similar to mayo. I’ll adjust the amount to match the creaminess and might add a squeeze of lemon for brightness.
Is Broccoli Salad Suitable for a Vegan Diet?
I’d say it depends on the recipe. Traditional broccoli salad isn’t vegan because of mayo, but you can make it vegan by swapping mayo for plant-based yogurt or dressing. Just check the other ingredients too.
Can I Add Other Vegetables to the Salad?
Yes, I can add other vegetables to the salad to make it more vibrant and nutritious. I’d toss in shredded carrots, diced bell peppers, or cherry tomatoes for extra crunch and flavor while keeping it healthy and fresh.
