The Best Broccoli Salad Recipe

Broccoli salad is one of those side dishes that sneaks up on you. At first glance, it might not seem all that exciting—but one bite and you’re hooked. The creamy dressing, the crunch of the almonds, and the sweet-tart zing from cranberries make this dish absolutely irresistible. It’s the kind of recipe that’s just as at home on a casual weeknight dinner table as it is at a holiday potluck. Plus, it’s the perfect way to make broccoli shine (and yes, even non-broccoli lovers might be convinced after trying it).

this RECIPE

I’ll never forget the first time I had broccoli salad. It was at a backyard barbecue at my aunt’s house, where the table was covered in everything from grilled ribs to deviled eggs. I remember being mildly skeptical as I loaded a small spoonful onto my plate. But the combination of flavors—the smoky bacon, the tangy dressing, and the slight chew of the cranberries—had me going back for seconds (and maybe thirds). To this day, it’s one of those recipes I turn to when I need a side dish that’s simple, flavorful, and universally loved.

Broccoli salad has an interesting history. While many think of it as a Southern classic, it actually became widely popular in the 1960s and 70s as a way to reinvent the humble broccoli. The addition of mayonnaise-based dressing and mix-ins like bacon and nuts gave it a modern, crave-worthy twist. Over the years, the salad has seen countless adaptations, but the core elements remain the same: fresh broccoli, a creamy dressing, and a mix of salty and sweet flavors.

Let’s talk ingredients: simple but oh-so-important

Every ingredient in this salad has a job to do, and together, they create magic.

• Broccoli florets: The star of the show! You’ll want to chop them finely into bite-sized pieces so they’re easy to eat and coated evenly in the dressing. Fresh, firm broccoli is key—look for bright green heads with no yellowing. If you’re in a pinch, you can use pre-chopped florets, but freshly chopped gives the best texture.
• Crispy bacon: The smoky saltiness of bacon is what takes this salad from good to great. You can cook it on the stove, bake it in the oven, or even use pre-cooked bacon to save time. Turkey bacon works too, but let’s be honest—regular bacon is hard to beat.
• Red onion: Adds a sharp bite and a pop of color. If you find raw onion too intense, try soaking it in cold water for 10 minutes to mellow the flavor.
• Sweetened dried cranberries: These provide that chewy, tangy-sweet balance that pairs perfectly with the salty bacon. Raisins or chopped dried cherries make great substitutes.
• Sliced almonds: For crunch! You can toast them for extra nuttiness, or swap them out for sunflower seeds or pecans if that’s what you have on hand.

And then there’s the dressing:

• Mayonnaise: This is what makes the salad creamy and decadent. For a lighter version, try mixing half mayo with plain Greek yogurt.
• Granulated sugar: Just enough sweetness to balance the tang. Feel free to use honey or maple syrup instead.
• Apple cider vinegar: The tangy base of the dressing that ties everything together. White vinegar works in a pinch, but apple cider vinegar adds a subtle fruity note.
• Fresh ground black pepper: A little spice rounds out the flavor. If you’re a fan of heat, you could add a pinch of cayenne.

Kitchen gear: what you’ll need

This recipe doesn’t require anything fancy—just the basics. A good chef’s knife is essential for chopping the broccoli into small, even pieces. A large mixing bowl is perfect for tossing everything together, and a smaller bowl works for whisking the dressing. If you have a salad spinner, it’s great for drying your broccoli after rinsing (nobody likes watery salad). Finally, a cutting board and a skillet for cooking the bacon round out the list.

If you don’t have a whisk, a fork works fine for mixing the dressing. And if you’re short on bowls, you can mix the dressing directly in the salad bowl before adding the other ingredients. I’ve done it plenty of times when I didn’t feel like washing extra dishes.

Step-by-step: here’s how to make it

1. Start with the dressing. In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, and black pepper. It should be smooth, creamy, and slightly tangy. Taste it—if you like it sweeter, add a pinch more sugar; if you like it tangier, a splash more vinegar will do the trick.
2. Prep the broccoli. Rinse the florets thoroughly and pat them dry. Chop them into bite-sized pieces—think small enough to scoop up with a fork but big enough to retain some crunch. Place them in a large bowl.
3. Cook the bacon. If you haven’t already cooked it, fry or bake your bacon until it’s nice and crispy. Let it cool slightly, then chop it into small pieces. Toss it in with the broccoli.
4. Add the mix-ins. Stir in the red onion, dried cranberries, and almonds. Make sure everything is evenly distributed before adding the dressing.
5. Dress the salad. Drizzle the dressing over the broccoli mixture and toss gently to coat. You want every piece of broccoli to get a little love from the dressing without being overly soggy.
6. Chill and serve. Cover the bowl with plastic wrap or a lid and pop it in the fridge for 1-2 hours. This lets the flavors meld together beautifully. Right before serving, give it another toss to make sure everything is evenly coated.

Variations you’ve got to try

There’s so much room to play with this recipe, and I’ve experimented with quite a few versions.

• Vegan broccoli salad: Swap the mayonnaise for a vegan version or use a combination of cashew cream and lemon juice. Replace the bacon with crispy smoked tempeh or coconut bacon.
• Gluten-free: This recipe is naturally gluten-free, but double-check your bacon and dried cranberries to make sure they’re certified.
• Low-carb: Use a sugar-free sweetener in the dressing and skip the cranberries.
• Seasonal twists: In the fall, try adding pomegranate seeds for a juicy pop. In the summer, swap the cranberries for fresh blueberries.
• Regional flavors: Add a handful of shredded cheddar cheese for a more classic Midwestern vibe. Or, mix in some chopped jalapeño for a Tex-Mex twist.

Serving and presentation ideas

For a casual gathering, I like to serve this salad in a simple, white bowl that lets the colors pop. You can sprinkle a few extra cranberries and almonds on top as a garnish—it makes the salad look extra inviting. If I’m hosting, I’ll often pair this with grilled chicken or pork chops. It’s also fantastic alongside burgers or as part of a picnic spread.

What to drink with broccoli salad?

I love serving this with something light and refreshing. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy dressing. If you’re more of a beer person, go for a light lager or a fruity wheat beer. And for a non-alcoholic option, a glass of iced tea with a squeeze of lemon hits the spot.

Storage and reheating tips

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the broccoli will soften slightly as it sits, but the flavors only get better. If you’re making it ahead of time, you can mix the dressing and keep it separate, tossing it with the salad just before serving.

Scaling the recipe for a crowd

If you’re feeding a crowd, this recipe doubles or even triples easily. Just make sure you have a big enough bowl for mixing—it fills up quickly! When scaling, you might want to adjust the dressing proportions to taste. I’ve found that a slightly lighter hand with the dressing works better for larger batches.

Common issues and how to avoid them

• Watery salad: Make sure your broccoli is completely dry before mixing, and don’t skip chilling it in the fridge—it helps the dressing thicken up.
• Overpowering onion: If you’re sensitive to raw onion, soak it in cold water before adding it to the salad.
• Bland flavor: Don’t be afraid to adjust the dressing. A pinch more sugar, salt, or vinegar can make a big difference.

Give it a try!

This broccoli salad is a total crowd-pleaser, and it’s so easy to make that you’ll find yourself whipping it up for everything from weeknight dinners to special occasions. I’d love to hear how it turns out for you—feel free to tweak the recipe and make it your own. Once you’ve tried it, I guarantee it’ll become a go-to in your kitchen, just like it has in mine!

FAQs

1. Can I make this salad ahead of time?
   Yes! It actually tastes better after chilling for a few hours. Just give it a good toss before serving.
2. Can I use frozen broccoli?
   I wouldn’t recommend it. Fresh broccoli has the perfect crunch for this salad, while frozen broccoli tends to be too soft.
3. What can I use instead of mayonnaise?
   You can try Greek yogurt, sour cream, or a mix of yogurt and mayo for a lighter option.
4. How do I toast the almonds?
   Simply toss them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant.
5. What if I don’t like cranberries?
   No problem! Raisins, dried cherries, or even diced fresh apple make great substitutes.

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