Broccoli Salad Recipe

Simple Broccoli Salad is tasty and hearty topped with a delicious homemade dressing. It’s perfect for BBQs and get-togethers.

This summery salad is a classic side dish – especially for any summer BBQ. I can never decide between taking this version, Broccoli Cauliflower Salad, or Broccoli Strawberry Salad to potlucks, because all are equally delicious!

Broccoli + Bacon = DELISH

We have enjoyed broccoli bacon salad for as long as I can remember. I think we first had it at a BBQ restaurant years ago and have tried numerous recipes since then.

I’ve posted a few broccoli salads here on the site (Strawberry Broccoli Salad and this Broccoli Slaw), and both are delicious, but this broccoli salad is my all-time favorite. It comes from my sister-in-law (on the hubby’s side).

As mentioned, we have tried lots of versions of this recipe, but today’s version has all the ingredients that I love. The combination of broccoli, sunflower seeds, bacon, and craisins is absolutely amazing.

With summer get-togethers and BBQs every week, you need a good salad recipe on hand, and this one is a winner!

How to Make Broccoli Salad

This simple recipe of broccoli salad is quick, easy, and SO tasty.

DRESSING. In a large bowl, combine mayonnaise, sugar, and vinegar and mix well.

COMBINE. Add broccoli and Craisins and stir to coat.

CHILL + SERVE. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds and crisp bacon.

Variations

Customize this best broccoli salad recipe by either swapping or adding ingredients. Here are some ideas for ways to tailor this recipe:

• Swap out the sunflower seeds for pine nuts, chopped pecans, cashews, or almonds.
• Add cubed or shredded sharp cheddar cheese.
• Use raisins or fresh red grapes instead of dried cranberries.
• Add other fruits and veggies: cauliflower florets, chopped kale, shredded carrots, chopped celery, apple chunks, or chopped red onion.
• Use lemon juice in place of the vinegar.

Recipe Tips

Broccoli Salad Dressing. This super simple dressing is just the right amount of creamy without being too heavy. It consists of only three ingredients: mayo, vinegar, and sugar.

• For a punch of flavor, add 1-2 tablespoons of Creole or other coarse-grain mustard (2 tablespoons is strong, so for a more mild flavor, stick with 1 tablespoon).
• Make it a little bit “healthier” by using miracle whip (dairy-free), or plain greek yogurt (less fat), but it will change the flavor slightly.
• Use honey or an alternative sweetener in place of the sugar. 

Prepare the broccoli. Buy a bag of broccoli florets or cut your own. Wash the broccoli under running water and then pat dry. Remove the leaves, if any.

Use a paring knife to cut the crown from the larger stalk. Finally, cut each floret off the crown, leaving about an inch of the stem. If the florets are larger, cut them in half. Do not cook the broccoli, it’s used raw!

Vinegar. I usually use white wine vinegar, but apple cider vinegar or red wine vinegar works great too!

Making Ahead and Serving

Make ahead of time. Broccoli salad can be prepared a day ahead of time without losing its texture. Leave out the bacon and nuts until ready to serve or they might get a little soggy.

If preparing it 2-3 days in advance, combine all of the salad ingredients and leave the dressing out until ready to serve. Once the dressing has been added to the broccoli salad with bacon, it will only last 1-2 more days in the fridge.

Serving outdoors. Since this broccoli salad recipe contains mayo I recommend adding ice to a bowl and then nestling the bowl of broccoli salad inside. The ice will help in keeping the salad cool.

Still be cautious about leaving it out for longer than a couple of hours, or less if the temperature is on the higher side. 

Recipe FAQ

For more salad recipes, try:

• Summer Corn Salad
• Greek Pasta Salad
• Quick Caprese Salad
• Easy Coleslaw
• Broccoli Strawberry Salad
• Pea Salad