Broccoli Salad Recipe

Name: Broccoli Salad
Prep time: 10 min
Total time: 130 min
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)

Broccoli Salad Ingredients and Substitutions
How to Make Broccoli Salad
Broccoli Salad Recipe
Recipe FAQ
Complete the Meal

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.

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 – perfect for making ahead and storing in the fridge to enjoy throughout the week.

With its bright colors and refreshing taste, this broccoli salad recipe is a crowd-pleaser that’s sure to be a hit at your next gathering.

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, mayo, craisins, sunflower seeds, and other ingredients on a kitchen counter.

Broccoli Salad Ingredients and Substitutions

1 cup reduced-fat mayonnaise – or Miracle Whip (dairy-free), or plain Greek yogurt (less fat) – the flavor will change slightly
3 tablespoons granulated sugar – or an alternative sweetener
2 tablespoons white wine vinegar – We usually use white wine vinegar, but apple cider vinegar, red wine vinegar, or lemon juice will work as well.
7 cups chopped broccoli florets – 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.
½ cup Craisins – or raisins or sliced fresh red grapes
½ cup shelled sunflower seeds – or pine nuts, chopped pecans, cashews, or almonds
8 slices bacon cooked and crumbled – see 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.

Top view of a bowl of broccoli salad recipe.

4.98 from 82 votes

Broccoli Salad

By: Kristyn Merkley

Simple broccoli salad recipe delivers a hearty and satisfying crunch with a vibrant mix of fresh ingredients smothered in a creamy dressing.

Servings: 9

Prep: 10

Chill Time: 2

Total: 2 10

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.

Video

Notes

Make Ahead. Broccoli salad can be prepared a day ahead of time without losing it’s texture. Just be sure to leave out the bacon and sunflower seeds until you are ready to serve, or they might get a little soggy. If you need to preapre it 2-3 days in advance, combine all the salad ingredients except the dressing: wait to add the dressing until you are ready to serve. Once the dressing has been added to the salad, it will only last 1-2 more days in the refrigerator.

Additions. Add cubed cheddar cheese of other fruits and veggies, like cauliflower florets, chopped kale, shredded carrots, chopped celery or apple chunks.

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1g, Calories: 245kcal, Carbohydrates: 18g, Protein: 6g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 17mg, Sodium: 360mg, Potassium: 323mg, Fiber: 3g, Sugar: 11g, Vitamin A: 469IU, Vitamin C: 63mg, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Make ahead of time?

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.

How to store?

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.