Broccoli Salad

Broccoli Salad is the ultimate make-ahead side dish that gets better as it sits—perfect for potlucks, picnics, and busy weeknight dinners! This classic recipe combines crisp broccoli florets with salty bacon, sweet dried cranberries, and crunchy sunflower seeds, all tossed in a creamy, tangy dressing that’ll have everyone asking for the recipe.

Whether you’re bringing a dish to a summer barbecue or meal prepping for the week ahead, this colorful, crunchy salad delivers fresh flavors and satisfying textures in every bite. I love that it’s one of those rare salads that actually improves overnight in the fridge—the flavors meld together beautifully, making it the perfect make-ahead option for stress-free entertaining.

Why You’ll Love This Recipe

• Gets better with time—perfect make-ahead salad
• Crunchy, fresh, and full of textures
• Sweet and savory flavor combination
• Ready in just 25 minutes
• Perfect for potlucks—everyone loves it!

Equipment Needed

• Large mixing bowl
• Small bowl for dressing
• Whisk
• Sharp knife and cutting board
• Paper towels (for cooking bacon)

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Ingredients You’ll Need

• 6 cups broccoli florets, chopped small
• ½ cup red onion, finely diced
• ½ cup dried cranberries
• ½ cup sunflower seeds (or sliced almonds)
• 6 slices bacon, cooked crispy and crumbled
• ⅔ cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• Salt and pepper to taste

Ingredient Notes

Broccoli: Use fresh broccoli florets, chopped into small, bite-sized pieces. Small pieces soften better and are easier to eat. Include some of the tender stems too—just peel them first!

Bacon: Provides salty, smoky flavor that contrasts perfectly with the sweet cranberries. Cook until crispy for best texture.

Dried Cranberries: Add pops of sweetness throughout. Raisins or dried cherries work as substitutes.

Dressing: The combination of mayo, vinegar, and honey creates a creamy-tangy coating that softens the raw broccoli slightly without making it soggy.

Step-by-Step Instructions

Step 1: Chop the Broccoli

Cut the broccoli florets into small, bite-sized pieces—about ½ to 1 inch each. Small pieces are key! They soften better in the dressing and are much easier to eat than large chunks.

Step 2: Cook the Bacon

Cook bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels, then crumble into small bits once cooled. Save yourself time by cooking bacon in the oven or using pre-cooked bacon!

Step 3: Combine Salad Ingredients

In a large mixing bowl, combine the chopped broccoli, diced red onion, dried cranberries, and sunflower seeds. Toss to distribute evenly.

Step 4: Make the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.

Step 5: Toss Everything Together

Pour the dressing over the broccoli mixture and toss well to coat every piece. The dressing should coat everything evenly but not be swimming in liquid.

Step 6: Add Bacon and Chill

Add the crumbled bacon and toss one final time. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. The salad gets even better after sitting overnight!

Step 7: Toss Before Serving

Give the salad a good toss right before serving. The dressing may settle at the bottom, so mixing ensures every bite is perfectly coated.

Pro Tips & Cooking Hacks

• Chop broccoli small for best texture and easier eating
• Let salad sit 1-2 hours before serving—the flavors improve dramatically
• If making more than a day ahead, add bacon just before serving to keep it crispy
• Cook bacon in the oven at 400°F for 15-18 minutes for hands-off, crispy results
• Taste and adjust seasonings after chilling—you may want more salt or vinegar

Tips & Variations

Storage: Store in an airtight container in the refrigerator for up to 3 days. The salad actually gets better on day 2! For longer storage, add bacon just before serving.

Make-Ahead: This salad is perfect for making 1-2 days ahead. The broccoli softens slightly but stays crunchy. Add nuts and bacon right before serving if making more than a day ahead.

Variations: Add diced apple for extra crunch, swap cranberries for raisins, use chopped pecans instead of sunflower seeds, or add shredded cheddar cheese for a richer salad.

Serving Suggestions

Serve this salad alongside grilled chicken, pulled pork sandwiches, or burgers at your next cookout. It’s also fantastic with fried chicken, baked ham, or as part of a buffet spread. For a complete meal, add grilled chicken or hard-boiled eggs directly to the salad.

Common Mistakes

• Cutting broccoli too large—results in tough, hard-to-eat pieces
• Not letting it chill—the flavors need time to develop
• Adding bacon too early if making ahead—it gets soggy
• Using too much dressing—salad should be coated, not drowning

What to Serve With Broccoli Salad

This salad is a summer barbecue staple. Serve it alongside grilled meats, corn on the cob, and potato salad for a classic cookout spread. It’s also perfect for potlucks, picnics, and holiday gatherings—pair it with roasted turkey, ham, or your favorite casseroles.

Frequently Asked Questions

Can I use frozen broccoli?

Fresh broccoli is best for this salad. Frozen broccoli becomes mushy and doesn’t have the right crunchy texture.

How long does broccoli salad last?

It keeps well for 3 days in the refrigerator. The broccoli stays surprisingly crunchy, and the flavors get even better!

Can I make this dairy-free?

Yes! Just use dairy-free mayo or vegan mayo. The salad is already dairy-free unless you add cheese.

Why is my salad watery?

Make sure broccoli is completely dry before adding dressing. Also, don’t add too much dressing—you can always add more but can’t take it away!

Can I add other vegetables?

Absolutely! Shredded carrots, diced bell peppers, or cauliflower florets are all great additions.

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