Broccoli Salad

Alright, this broccoli salad? It’s crunchy, creamy, and loaded with sweet, salty, and tangy flavor in every bite. A little fresh, a little indulgent—and always a hit at cookouts and potlucks.

I threw it together one afternoon with chopped broccoli, crispy bacon, red onion, dried cranberries, and sunflower seeds. Tossed it all in a quick tangy dressing made with mayo, vinegar, and a touch of sugar. Let it chill, and boom—flavor explosion.

It’s fresh enough to feel light but bold enough to be totally satisfying. Perfect as a side or even lunch on its own. Let’s mix it up—you’re gonna want seconds.

Why You’ll Love This Recipe

• Great for All Occasions: Whether it’s a potluck, picnic, lunch, or quick dinner side, Broccoli Salad is versatile and appealing to kids and adults alike.
• Fresh and Satisfying: Raw broccoli brings a crisp crunch that’s different from most leafy salads, while the nuts and seeds provide even more texture.
• Simple Ingredients, Big Flavor: You don’t need fancy items—just fresh broccoli, pantry staples, and a few flavorful add-ins to build layers of taste.
• Meal Prep Star: This salad holds up well in the fridge. The flavors blend and deepen as it sits, so leftovers taste even better the next day.
• Customizable: Adjust the sweetness, switch out nuts and seeds, or even add protein—Broccoli Salad is easy to make your own.
• Nutritious Choice: Packed with fiber, vitamins (especially C and K), plant-based protein from nuts and seeds, and healthy fats from olive oil and almonds, it’s a wholesome side you’ll feel good about serving.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20–25 minutes
  Most of your time will go to chopping broccoli and preparing the add-ins.
• Cook Time: 10 minutes (optional, for toasting the nuts and seeds)
  Toasting adds a richer flavor and makes the salad more interesting, but you can skip this if you’re in a hurry.
• Total Time: 30–35 minutes from start to finish.

Servings

• Yield: Serves 6 as a side dish.
  For a larger group or as a meal prep for the week, simply double all ingredients.

Difficulty

• Level: Very easy.
  There’s no cooking required except for optional toasting, and all steps are straightforward. This recipe is approachable for beginners but satisfying for experienced cooks.

Special Tips Before You Begin

• Broccoli Prep: For best texture, cut broccoli into small, bite-size florets. The smaller you cut them, the easier they’ll absorb the dressing.
• Onion Soak: If raw red onion tastes too sharp, soak chopped pieces in cold water for 5–10 minutes, then drain. This mellows the flavor while keeping the crunch.
• Chill for Flavor: If you have time, let the salad rest in the fridge for at least 30 minutes before serving. This lets the broccoli soften slightly and the flavors blend together.

Required Kitchen Tools

• Large Mixing Bowl: For tossing the salad and combining all ingredients.
• Small Bowl or Jar: To mix up the dressing. A jar with a lid works great if you want to shake the dressing together.
• Sharp Knife and Cutting Board: For cutting broccoli and chopping nuts, onions, and other add-ins.
• Measuring Cups and Spoons: For accuracy, especially with dressing ingredients.
• Small Skillet (Optional): If you want to toast the nuts and seeds.
• Whisk or Fork: For blending the dressing.
• Spatula or Salad Tongs: For mixing everything together.

Ingredients for Broccoli Salad

Below are the main components you’ll need. Each brings something different—texture, flavor, or nutrition. (Exact amounts will be in the recipe card.)

For the Salad Base

• Broccoli Crowns: Look for firm, dark green crowns without yellowing. You’ll need to trim and cut them into very small florets. Some people like to peel and slice the stems to reduce waste and add extra crunch.
• Red Onion: Use half of a small red onion, finely diced. The onion adds color and a gentle bite.
• Dried Cranberries: These offer sweet-tart chewiness and a pop of color. You can use golden or regular dried cranberries.
• Toasted Almonds: Roughly chopped, they give a nutty crunch. Toasting deepens their flavor.
• Pepitas (Pumpkin Seeds): Mild and slightly sweet, pepitas add variety and pair well with the other crunchy elements.

For the Creamy Dressing

• Extra-Virgin Olive Oil: The healthy fat that forms the base of the dressing.
• Mayonnaise: For creaminess. You can use regular or vegan mayo based on your needs.
• Apple Cider Vinegar: Offers a bright, tangy contrast to the creamy elements.
• Dijon Mustard: Gives a gentle spice and sharpness, balancing out the sweet and rich parts.
• Maple Syrup or Honey: Adds just enough sweetness to round out the vinegar and mustard.
• Garlic: One small clove, finely minced or pressed for best distribution.
• Sea Salt: To season and bring out the flavors.

For the Smoky Tamari Almonds and Pepitas

• Tamari: A gluten-free alternative to soy sauce. Adds a deep, umami note to the nuts and seeds.
• Smoked Paprika: Gives a subtle smoky flavor and a little color.
• Almonds and Pepitas: As above, for extra crunch.

Variations for Broccoli Salad

• Add Cheese: Sprinkle in some crumbled feta or shredded cheddar for extra richness.
• Add Bacon: Mix in a handful of cooked, crumbled bacon for smoky flavor.
• Change Up the Nuts: Sunflower seeds, walnuts, or pecans work well in place of (or with) almonds and pepitas.
• Use Greek Yogurt: Replace part or all of the mayo with plain Greek yogurt for a lighter, tangier dressing.
• Fruit Swaps: Try raisins, dried cherries, or fresh halved grapes instead of cranberries for different flavors.
• Make It Vegan: Choose vegan mayo and maple syrup instead of honey.

How to Make Broccoli Salad – Step-by-Step Instructions

This Broccoli Salad is built in layers. First, you’ll prep the ingredients, then whisk the dressing, toast the nuts and seeds (if desired), and finally toss everything together. Here’s how:

1. Prep the Broccoli

• Rinse and dry two large broccoli crowns under cold water. Shake or pat dry with a clean towel.
• Use a sharp knife to remove the thick stems and cut the crowns into small, bite-size florets. The smaller they are, the easier they’ll be to coat with dressing and eat with a fork.
• If you’d like, peel the stalks, slice them thinly, and add them to the salad—they’re tender and tasty when sliced thin.

2. Chop Add-Ins

• Red onion: Peel and finely dice about ⅓ cup of red onion. If the flavor is too sharp for you, soak the chopped onion in cold water for 5–10 minutes, then drain and pat dry.
• Dried cranberries: Measure out about ⅓ cup. No prep needed unless they’re stuck together—then just separate with your fingers.
• Set all prepped ingredients aside in a large bowl.

3. Make the Dressing

In a small bowl or mason jar, combine:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayonnaise (regular or vegan)
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• 1 small garlic clove, finely minced
• ¼ teaspoon sea salt (more to taste)

Mix or whisk until smooth and fully blended. If using a jar, seal with a lid and shake vigorously. Taste and adjust seasoning if needed: add more vinegar for tang, maple syrup for sweetness, or salt to round it out.

4. Toast Almonds and Pepitas (Optional but Recommended)

To bring more depth and crunch:

• Heat a small skillet over medium-low heat. Add:
  • ½ cup almonds, roughly chopped
  • ½ cup pepitas (pumpkin seeds)
• Stir frequently for 3–5 minutes until lightly golden and fragrant.
• Add seasoning: Splash in 1 tablespoon tamari, ½ teaspoon maple syrup, and a pinch (about ¼ teaspoon) smoked paprika.
• Stir quickly to coat. Remove from heat and let cool fully before adding to the salad. The coating will firm up slightly as it cools.

5. Assemble the Salad

In your large mixing bowl:

• Add prepped broccoli florets, red onion, and dried cranberries.
• Pour the dressing over the top.
• Toss well to coat every piece of broccoli thoroughly with dressing.
• Finally, sprinkle in the toasted almonds and pepitas. Toss again gently.

6. Chill (Optional)

While you can serve the salad immediately, it improves with a bit of rest.

• Cover and refrigerate for at least 30 minutes to allow flavors to meld.
• Before serving, give it one last stir and taste for seasoning—you may want to add an extra pinch of salt or a drizzle of olive oil if it feels dry.

Serving and Decoration

Broccoli Salad is a versatile dish that fits easily into many meals. Here are a few ideas for how to enjoy and present it:

• As a Side Dish: Serve alongside grilled chicken, salmon, or sandwiches for a balanced plate.
• In Lunchboxes: Pack into containers for work or school lunches—it’s sturdy and holds well without wilting.
• With Other Salads: Pair with grain salads, pasta salads, or greens for a colorful buffet.
• Topped with Extras: Garnish with a few extra cranberries, toasted nuts, or a drizzle of dressing just before serving for added visual appeal.

To serve, use a large spoon or tongs and gently toss just before plating to refresh the salad after chilling.

Storing Broccoli Salad

This salad keeps well and even improves in flavor after resting in the fridge.

• Refrigerator: Store in an airtight container for up to 4 days. It’s best within the first 48 hours when the broccoli is still firm.
• Freezing: Not recommended. The texture of raw broccoli and the creamy dressing do not freeze well.
• Make-Ahead Tip: You can prep the broccoli, dressing, and nuts separately up to a day ahead and toss them together before serving.

Tips and Tricks for Success

• Chop Small: Smaller florets hold dressing better and are easier to eat.
• Use Fresh Ingredients: Fresh broccoli and quality olive oil make a difference in flavor and texture.
• Balance Flavors: Don’t skip the maple syrup or honey—it helps round out the tangy dressing.
• Add Just Before Serving: If using bacon or cheese, add it just before serving to keep it crisp and bright.
• Tweak the Texture: Prefer softer broccoli? Blanch florets in boiling water for 30 seconds, then shock in ice water. Drain and dry before using.

Nutrition

Nutrient	Per Serving (1 of 6)
Calories	230
Total Fat	17g
Saturated Fat	2.5g
Carbohydrates	15g
Fiber	4g
Sugars	8g
Protein	5g
Sodium	210mg
Cholesterol	5mg

Note: Nutrition may vary slightly depending on brand of ingredients used.

Broccoli Salad FAQs

Can I make this salad the night before?
Yes. It actually tastes better after a few hours of chilling.

What can I use instead of mayo?
Plain Greek yogurt or a blend of yogurt and olive oil will work as a substitute.

Do I need to cook the broccoli?
No, this recipe is made with raw broccoli. If you prefer a softer texture, blanch for 30 seconds then chill.

Can I add protein?
Absolutely—grilled chicken, shredded rotisserie chicken, or canned chickpeas make great additions.

Conclusion

This Broccoli Salad brings together fresh vegetables, rich textures, and a balanced homemade dressing for a side dish that works in every season. It’s quick to prep, easy to customize, and offers a nourishing way to enjoy your greens with a little sweetness and crunch. Whether you’re serving it for a gathering or meal prepping for the week, this salad holds up beautifully.