Broccoli Salad Recipe

This broccoli salad recipe is a fresh, crunchy, and flavorful side that’s perfect for family meals, busy weeknights, or casual gatherings. The mix of crisp broccoli, sweet cranberries, and creamy dressing makes it a crowd-pleaser every time. I like to toss the salad gently before serving to keep the broccoli crisp and the flavors well blended.

Why You Will Love This Recipe

You’ll love this broccoli salad because it’s easy, versatile, and packed with texture and flavor. It comes together quickly, uses simple ingredients, and is budget-friendly. Leftovers stay fresh in the fridge, making it ideal for meal prep or a make-ahead dish. Cozy enough for family dinners yet crowd-pleasing for guests, it’s a Pinterest-worthy salad you’ll return to again and again.

Ingredients

Tip: Use fresh, firm broccoli florets for the best crunch.

4 cups broccoli florets
1/2 cup shredded carrots
1/2 cup red onion, finely chopped
1/3 cup dried cranberries
1/3 cup sunflower seeds
1/4 cup cooked bacon pieces (optional)
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper, to taste

Instructions

Step 1: Preparation
Wash and chop broccoli into bite-sized florets. Shred the carrots, finely chop the onion, and measure the cranberries, sunflower seeds, and bacon if using. Set aside for easy assembly.

Step 2: Main Cooking Process
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Taste and adjust sweetness or tanginess to preference.

Step 3: Combining Ingredients
In a large mixing bowl, combine broccoli, carrots, red onion, cranberries, sunflower seeds, and bacon. Pour the dressing over the vegetables and toss gently until everything is coated evenly.

Why This Recipe Works for Busy Days

This broccoli salad is fast, easy, and prep-friendly. You can chop ingredients ahead of time and mix with dressing just before serving. Leftovers store well for a day or two, making it convenient for meal prep, quick side dishes, or last-minute family meals without extra stress.

Tips & Tricks

Keep Broccoli Crisp: Blanching lightly in hot water for 1–2 minutes keeps the broccoli vibrant and crunchy. Skipping this may make it slightly tougher to chew.
Balance Sweet and Tangy: Adjust honey and vinegar in the dressing to taste. Too much vinegar can overpower the salad.
Even Flavor Distribution: Toss gently but thoroughly to coat all vegetables without bruising them. Heavy mixing can break the florets.
Add Nuts or Seeds Last: Include sunflower seeds or nuts just before serving to keep them crunchy. Adding too early may make them soft.

Variations

Meaty Version: Add diced cooked chicken or turkey for a protein-packed salad. Mix with dressing at the end to maintain crispness.
Vegetarian Option: Skip bacon and add extra seeds, nuts, or roasted chickpeas for crunch while keeping it fully plant-based.
Ingredient Swap: Swap cranberries with raisins or dried cherries. You can also use slivered almonds instead of sunflower seeds for a different texture.
Flavor or Herb Boost: Add fresh parsley, dill, or chives to the salad for extra freshness. A sprinkle of smoked paprika in the dressing adds subtle depth.

Serving Suggestions

Family Dinner Side: Serve alongside roasted chicken, grilled fish, or pasta for a balanced meal.
Potluck Favorite: Place in a large bowl for sharing at parties or casual gatherings.
Picnic or Lunchbox: Keep chilled in individual containers for easy take-to-go lunches.
Casual Weekend Meal: Pair with sandwiches or wraps for a simple, cozy meal at home.

Storage Instructions

Fridge Storage: Store in an airtight container in the fridge for up to 2 days. Keep dressing separate if you prefer extra crisp broccoli.
Reheating: Best served cold; do not heat. Gently stir before serving to redistribute dressing.
Freezing: Not recommended as fresh vegetables will lose texture when frozen.
Make-ahead Tips: Chop all vegetables and store separately. Combine with dressing just before serving for maximum freshness.

Recipe Timing

Prep Time: 15 minutes
Cook Time: 0 minutes
Rest Time: 30 minutes
Total Time: 45 minutes

Nutrition Information (Approximate)

Calories: 180–220 per serving
Protein: 4–6 g per serving
Key nutrients: Vitamin C from broccoli, healthy fats from sunflower seeds
Values may vary depending on portion size and ingredient brands.

FAQs

Yes, prep vegetables in advance and add dressing just before serving.

Use firm florets and avoid over-blanching to keep them crisp.

Yes, Greek yogurt or a mix of yogurt and mayo works well.

Toss lightly; excess moisture from chopped broccoli or carrots can dilute dressing.

Store in an airtight container in the fridge for up to 2 days.

Conclusion

This broccoli salad recipe is fresh, crunchy, and easy to make anytime you want a flavorful side. It’s versatile, customizable, and perfect for family meals, casual dinners, or meal prep. The mix of textures and sweet-tangy dressing makes it a crowd-pleaser. Keep ingredients handy, toss gently, and enjoy a refreshing, cozy salad that’s simple yet satisfying.

Broccoli Salad Recipe

Recipe by Tasty VaultCourse: Salad Recipes

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

300

kcal

A fresh, crunchy salad with broccoli, cranberries, carrots, and a sweet-tangy dressing. Perfect for family meals, potlucks, or quick weeknight sides.

Ingredients

4 cups broccoli florets
1/2 cup shredded carrots
1/2 cup red onion, finely chopped
1/3 cup dried cranberries
1/3 cup sunflower seeds
1/4 cup cooked bacon pieces (optional)
1/2 cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper, to taste

Directions

Wash and chop broccoli. Shred carrots and chop onion. Set aside cranberries, seeds, and bacon.
Whisk mayonnaise, vinegar, honey, salt, and pepper until smooth. Adjust seasoning to taste.
Combine broccoli, carrots, onion, cranberries, seeds, and bacon in a bowl. Toss with dressing until coated.
Refrigerate at least 30 minutes. Stir gently before serving and adjust seasoning if needed.