Broccoli Salad Recipe
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This Broccoli Salad Recipe is an easy classic, crunchy side dish with fresh broccoli, crispy bacon, sweet cranberries, cheddar cheese, and sunflower seeds tossed in a quick homemade dressing. Ready in just 15 minutes (plus time for chilling), it’s the perfect make-ahead salad for picnics, BBQs, holiday meals, and summer gatherings.
The perfect combination of crisp broccoli, bacon, sweet cranberries, and a tangy dressing makes this broccoli salad a savory-sweet must-make. This easy recipe has been a reader and family favorite for many years because it’s quick to make and tastes even better after it sits. Whether you’re serving it at Easter, Mother’s Day, summer cookouts, or as a side with supper, this broccoli salad disappears quickly.
Why You’ll Love This Broccoli Salad Recipe
- Quick to Make: Only 15 minutes of prep time.
- Crowd Hit: Sweet, savory, crunchy, and creamy — loved by both kids and adults.
- Make-Ahead Easy: Tastes even better the longer it sits — great for holidays.
- Versatile: Perfect for picnics, potlucks, cookouts, holiday dinners, or sides with suppers.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Fresh broccoli: Use fresh broccoli florets, cut into bite-sized pieces.
- Bacon: Cooked and crumbled; see my tips for baking bacon in the oven.
- Dried Cranberries: Add a slight tartness and sweetness to this salad.
- Cheese: Grated cheddar cheese; can also use cubes.
- Sunflower Seeds: Add a bit of crunch.
- Onion: Diced red onion; or substitute with sliced green onions (optional)
Broccoli Salad Dressing
- Mayonnaise
- Maple Syrup: Adds a touch of sweetness; can substitute with honey.
- Apple Cider Vinegar
Ingredient Swaps
- Lighter Version: Replace half or all of the mayonnaise with Greek yogurt.
- No Bacon: Leave out for a vegetarian version. Can add more sunflower seeds for extra crunch.
- Gluten-Free: Naturally gluten-free.
How to Make Classic Broccoli Salad
This easy no-cook salad is quick and simple to prepare.
Step by Step Instructions
- Prep and Assemble Ingredients: Add the broccoli, cut into bite-size florets; cooked and crumbled bacon; cranberries; grated cheddar cheese; sunflower seeds; and onion (if using) to a large mixing or salad bowl.
- Make the Dressing: Whisk together the ingredients for the homemade dressing.
- Toss Salad with Dressing: Pour dressing over the salad ingredients and toss to combine.
- Chill Salad: Chill salad for at least 30 minutes after mixing and before serving.
- Serve: Stir gently and serve.
Recipe Variations
- Cheesy Broccoli Salad: Use more grated cheddar, or use cubed cheddar.
- Lighter Broccoli Salad: Use Greek yogurt instead of mayo and reduce maple syrup.
- Nutty Broccoli Salad: Add chopped pecans or sliced almonds in addition to sunflower seeds.
Recipe Success Tips
- Bite-Sized Broccoli: Cut broccoli into bite-sized pieces to make it easier to eat.
- Fresh Ingredients: Use crisp, bright-green broccoli for the best texture.
- Drain Bacon Well: Drain and pat cooked bacon dry to avoid a greasy salad.
- Make Sure to Chill: Let the flavors meld for even better taste.
- Make Ahead: Great made a couple of hours ahead or the night before.
Storage Instructions
- Store: Refrigerate in an airtight container up to 4 days.
- Do Not Freeze: Broccoli becomes watery when frozen.
- Make-Ahead Tip: Prepare up to 24 hours in advance for the best taste.
Frequently Asked Questions
Up to 4 days when stored in an airtight container in the refrigerator.
Yes. The flavors actually improve after sitting and chilling for a few hours to overnight.
Yes. This broccoli salad recipe is naturally gluten-free.
More Favorite Salads and Sides
Why This Broccoli Salad is a Potluck and Holiday Favorite
Crunchy, creamy, sweet, and savory — this broccoli salad is a treat for the taste buds. Easy to make, make-ahead-friendly, and always a crowd-favorite, it’s a perfect side dish for any occasion.
Broccoli Salad Recipe
Equipment
Ingredients
- 3 cups fresh broccoli florets, cut into bite-sized pieces
- 4 slices bacon, cooked, cooled, and crumbled
- 1/2 cup dried cranberries
- 1/2 cup grated cheddar cheese, or cubed
- 1/2 cup salted sunflower seeds
- 1/4 medium red onion, optional
Broccoli Salad Dressing
- 1/2 cup mayonnaise
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- Make the salad. Add the broccoli, crumbled bacon, cranberries, cheddar cheese, sunflower seeds, and onion (if using) to a large mixing bowl.
- Make the dressing. Whisk together the mayonnaise, maple syrup, and apple cider vinegar. Pour over the salad and toss to coat.
- Rest. Cover the salad and refrigerate at least 30 minutes before serving.
Notes
- Store: Refrigerate in an airtight container up to 4 days.
- Do Not Freeze: Broccoli becomes watery when frozen.
- Make-Ahead Tip: Prepare up to 24 hours in advance for the best taste.
- Bite-Sized Broccoli: Cut broccoli into bite-sized pieces to make it easier to eat.
- Fresh Ingredients: Use crisp, bright-green broccoli for the best texture.
- Drain Bacon Well: Drain and pat cooked bacon dry to avoid a greasy salad.
- Make Sure to Chill: Let the flavors meld for even better taste.
- Make Ahead: Great made a couple of hours ahead or the night before.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Robyn, this broccoli salad was a hit at my family gathering today. Thank you for sharing this one.
Thanks, Cathy. I’m so glad you and your family enjoyed this salad.