Fresh and vibrant salads are our FAVORITE! So, naturally, when we want something fresh and a bit of crunch, this broccoli salad recipe is our go-to (especially for potlucks, showers and parties)!
The combination of crisp broccoli florets, sweet dried cranberries, crunchy bacon, and a creamy dressing creates a delightful balance of flavors and textures. The best part? Even our kids will eat their broccoli!
It is filling enough to be enjoyed as a light lunch. The flavors only improve as it sits, making it perfect for storing in the fridge to enjoy throughout the week.
For similar tasty variations try our Broccoli Strawberry Salad and Broccoli Cauliflower Salad.
Why we think you’ll love it:
- Fresh and healthy. This refreshing and satisfying easy salad recipe is packed with nutrients and a delightful crunch.
- Quick and easy. No cooking is required! This salad comes together quickly, making it perfect for busy weeknights or sharing.
- Perfect for prepping. This summer salad is a crowd-pleaser that can be prepared in advance, making it a convenient and delicious option for parties and picnics.
Broccoli Salad Ingredients
- Reduced-fat mayonnaise (1 cup)- Mayo creates the creamy base that coats every bite and carries the tangy, sweet flavors. Miracle Whip (dairy-free), or plain Greek yogurt (less fat) can be used instead, but note that the flavor will change slightly.
- Sugar (3 tablespoons)- The sweetness of the sugar softens the vinegar and balances the natural bitterness of raw broccoli.
- White wine vinegar (2 tablespoons)- The vinegar adds bright tang so the salad tastes fresh, not heavy. We usually use white wine vinegar, but apple cider vinegar, red wine vinegar, or lemon juice will work as well.
- Chopped broccoli florets (7 cups)- The broccoli is the crunchy star, sturdy enough to stay crisp even after chilling. Buy a bag of fresh broccoli florets or cut bite-sized pieces. Wash the raw broccoli under running water and then pat dry. Remove the leaves, if any. When in a pinch, thaw frozen broccoli.
- Craisins (½ cup)- Craisins provide chewy, fruity sweetness that contrasts the savory bacon and creamy dressing. Raisins or sliced fresh red grapes can be used instead.
- Shelled sunflower seeds, raw or roasted (½ cup)- The seeds add a nutty crunch that makes every forkful more interesting. Other nuts that can be used include pine nuts, chopped pecans, cashews, or almonds.
- Bacon, cooked and crumbled (8 slices)- Bacon gives salty, smoky bits that turn a simple salad into an instant favorite.- Make Bacon in the Oven or use bacon bits.
- optional – season with salt or black pepper
How to Make Broccoli Salad
COMBINE. In a large bowl, combine mayonnaise, sugar, and vinegar and mix well.
- Add chopped broccoli and Craisins and stir to coat.
CHILL. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
SERVE. Before serving, stir in sunflower seeds and crumbled bacon.
Kristyn’s Recipe Tips
- Cook the Bacon in the Oven or use store-bought bacon bits.
- We love the crunch of fresh raw broccoli best, but thawed frozen broccoli can be used.
- Give the salad ample time to chill in the dressing, which makes it a perfect make-ahead salad.
- Feel free to add cubed cheddar cheese, cauliflower florets, chopped kale, shredded carrots, chopped celery, or apple chunks.
Broccoli Salad
Video
Ingredients
- 1 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 7 cups chopped broccoli florets
- ½ cup Craisins
- ½ cup shelled sunflower seeds, raw or roasted
- 8 slices bacon, cooked and crumbled
Instructions
- In a large bowl, combine mayonnaise, sugar, and vinegar and mix well.
- Add broccoli and Craisins and stir to coat.
- Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
- Before serving, stir in sunflower seeds and bacon.
Notes
- Cook the Bacon in the Oven or use store-bought bacon bits.
- We love the crunch of fresh raw broccoli best, but thawed frozen broccoli can be used.
- Give the salad ample time to chill in the dressing, which makes it a perfect make-ahead salad.
- Feel free to add cubed cheddar cheese, cauliflower florets, chopped kale, shredded carrots, chopped celery, or apple chunks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the different ingredients 2-3 days ahead and store them in separate containers in the fridge. Then, toss the salad with the dressing up to 12 hours ahead of time, and finally, add the seeds and bacon before serving.
Store in an airtight container in the refrigerator for 3-4 days.
This salad must stay cool. We like to serve the salad in a bowl nestled into a larger bowl of ice. Be cautious about leaving it out for longer than a couple of hours, or less if the temperature is on the higher side.
Complete the Meal
Main Dishes
Best Hamburger Recipe
20 mins
Dr. Pepper Ribs
3 hrs 15 mins
Pulled Pork Recipe
8 hrs 5 mins
Flat Iron Steak Recipe
2 hrs 35 mins
Desserts
Summer Salads
Collections
This recipe was originally published June 2017.
If using bacon bits, how much should you use?
To substitute the 8 slices of cooked bacon, add about 1/3 to 1/2 cup of bacon bits. You can also adjust the amount according to your personal preferences.
What substitute can you use for the white vinegar
You can try lemon juice, rice vinegar, or apple cider vinegar.
Can I thaw and use frozen broccoli?