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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 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.
Broccoli Salad
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
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.
Always a crowd pleasure, yum!
It is! Thank you for stopping by!
I love this broccoli salad recipe! So many of these similar recipes call for a much higher sugar usage and I love that yours is only 3T. Also, I substitute lemon juice instead of the entire amount of vinegar that you call for. I do a splash of white vinegar and just under 2T for my lemon juice ! I can’t wait to follow you on Pinterest!
Thank you 🙂 I can’t wait for you to follow me, either!! I hope you find some good stuff to try 🙂
Thank you for posting a broccoli salad recipe that’s not weird. Why does everyone put cheese in it? Or mustard? Blech. This is to the point and delicious. I use pine nuts, sunflower seeds and pumpkin seeds, and add red onion to mine. This is the best summer salad, and EVERYONE asks me to bring it to BBQs.
I agree about it being the best!! Thank you for sharing 🙂
Do you steam the broccoli first for a minute or so?
Nope, but I guess you could, if you wanted to. I just added fresh, chopped, cold broccoli. It has a nice crunch & the dressing softens them up a little.
How long would this stay good for in the fridge?
I would say a few days. It could be a little longer. We don’t usually have much left to save, so I can’t honestly say, but I’d say 3-5 days. Hope that helps!
Happy Memorial Day! I LOVE this salad!!!!!
Have made at least 20 times and it is always gobbled up even by non broccoli lovers! One of the few salads I put bacon in. I feel it makes the dish. Thanks for a great salad that doesn’t make me chop a dozen items! Very easy!
You are so welcome!! And, I agree! Thank you for sharing 🙂
I like the addition of craisins sunflower seeds. Will definitely try.
Then you will love it! Let me know what you think 🙂
I make this too, except instead of seeds I use diced apples. I think using both together would be good.
It would be! Thank you for sharing that! I will have to try 🙂
Do you think this would be OK in a backpack for a few days hiking along the west coast? Good fast energy!
I’m not sure! I’d think it needs to stay cold, but honestly haven’t tried! Sounds fun!
It was a favorite at Thanksgiving. My new go-to recipe for potlucks.
Woohoo! Thank you for sharing it!
I am making this salad for thanksgiving instead of traditional broccoli. What type of vinegar do you use?
I’m going to make it for Thanksgiving also, and am wondering if people have tried different vinegars? Like Red wine vinegar or apple cider vinegar? I’m guessing you just use white vinegar?
I always use apple cider vinegar
Thank you, I think I’ll try the apple cider vinegar. Happy Thanksgiving!
I did use the white, but the apple cider would be great!
You could totally use the apple cider one 🙂 I just used white distilled, but I’m sure that will work just fine.
I used white, distilled, but you could use apple cider vinegar 🙂