Easy Broccoli Salad Recipe

There’s something undeniably refreshing about a chilled broccoli salad on a warm afternoon. The crisp crunch of fresh broccoli, the tang of the dressing, and the sweet-salty mix of chewy cranberries and smoky bacon come together in one irresistible bite.

this Recipe

I first discovered this easy broccoli salad at a summer potluck, tucked between a bowl of pasta salad and a tray of deviled eggs. One bite, and I was hooked. Since then, it’s become my go-to for cookouts, lunches, and even quick weeknight sides. It’s fast, foolproof, and always a crowd favorite.

Whether you're feeding a hungry family or meal-prepping for the week, this salad delivers big flavor with minimal effort. Let’s talk about why you’ll want to make this again and again.

Why You’ll Love This Easy Broccoli Salad

Get ready to meet your new favorite side dish. This easy broccoli salad is more than just a colorful addition to your plate—it's a crave-worthy combo of texture, flavor, and convenience.

First of all, it’s truly quick and easy. You don’t even have to cook the broccoli! Just chop, mix, and chill. It comes together in about 15 minutes, and the fridge does the rest of the work.

It’s also budget-friendly. Most of the ingredients—like broccoli, red onion, and sunflower seeds—are pantry or fridge staples. You can throw this salad together without making a special grocery run.

Another reason to love it? It’s make-ahead magic. In fact, it tastes even better after a few hours in the fridge. That means less stress when hosting or prepping lunches for the week.

And lastly, this salad is incredibly versatile. Don’t have bacon? Skip it. Want to swap the dressing or add cheese? Go for it. It’s a recipe you can truly make your own.

Once you try it, you’ll understand why it’s a potluck and picnic classic. Now let’s break down what goes into making the perfect broccoli salad.

Ingredients Notes

The magic of this broccoli salad lies in its balance—crisp veggies, creamy dressing, and just enough sweetness to tie everything together. Each ingredient plays a key role in creating that satisfying bite.

Fresh broccoli is the star here. You’ll want to use raw broccoli florets, chopped small for the best texture. Don’t worry about blanching—raw works perfectly and holds its crunch, even after soaking up the dressing.

Red onion adds sharpness and color. Slice it thin so it doesn’t overpower each bite. If you find raw onion too strong, you can soak the slices in cold water for 10 minutes before adding them to the mix.

Bacon brings a smoky, salty depth that contrasts beautifully with the creamy dressing and sweet elements. Cook it until crisp and crumble it up. It’s fine to use store-bought bacon bits in a pinch, but fresh is always better.

Dried cranberries add a touch of sweetness and chewiness that balances the crunch of the broccoli and seeds. Raisins can work too, but cranberries bring that subtle tartness that really pops.

Sunflower seeds give a toasty crunch and a nutty layer that rounds out the salad. You can swap them for chopped almonds or pepitas if that’s what you have on hand.

For the dressing, a simple mix of mayonnaise, apple cider vinegar, and a bit of sugar creates a creamy, tangy base that ties everything together. It’s rich without being heavy and complements every bite.

As for special equipment, you won’t need much—just a sharp knife, a big bowl, and a spoon. This salad is all about simplicity.

How To Make This Easy Broccoli Salad

Making this salad couldn’t be easier, and it comes together in just a few simple steps. No stove, no stress—just a bit of chopping and mixing.

Start by prepping your broccoli. Cut it into small, bite-sized florets. The smaller, the better—it helps the dressing coat every piece evenly. Discard the thick stalks or save them for another use like slaw or soup.

Next, dice the red onion finely. A little goes a long way here, so aim for small pieces that distribute easily through the salad. If you want a milder flavor, remember to soak the chopped onion in cold water for a few minutes, then drain and pat dry.

Cook your bacon until it's perfectly crispy. Once cooled, crumble it into bits. I like to cook mine in the oven for less mess, but stovetop works great too. If you’re short on time, store-bought bacon bits can be a solid stand-in.

In a small bowl, whisk together the dressing ingredients—mayonnaise, apple cider vinegar, and sugar. Stir until smooth and creamy. Taste it and adjust the vinegar or sugar depending on how tangy or sweet you like it.

Now it’s time to assemble. In a large bowl, combine the chopped broccoli, red onion, crumbled bacon, dried cranberries, and sunflower seeds. Pour the dressing over the top and toss until everything is evenly coated.

For best flavor, chill the salad for at least an hour before serving. This gives the dressing time to soak into the broccoli and lets the flavors meld beautifully. You’ll be rewarded with a salad that’s creamy, crunchy, and bursting with bold flavor in every bite.

Storage Options

One of the best things about this broccoli salad is how well it holds up in the fridge. In fact, it might even taste better the next day!

To store, transfer the salad to an airtight container and keep it refrigerated. It will stay fresh and crisp for up to 3-4 days. Just give it a quick stir before serving, especially if the dressing has settled at the bottom.

If you want to make it ahead of time, you can prep all the components—broccoli, onion, bacon, cranberries, seeds, and dressing—up to 2 days in advance. Store each element separately and mix everything together the day you plan to serve.

Leftovers make a great addition to lunches. Spoon some into a container alongside grilled chicken or a sandwich for a balanced midday meal.

To reheat, well—don’t! This salad is meant to be served cold or at room temperature. Heating it will wilt the broccoli and change the texture of the dressing. Just let it sit out for 10 minutes before serving if it's too cold from the fridge.

Variations and Substitutions

This easy broccoli salad is a blank canvas just waiting for your personal twist. Whether you’re working with dietary restrictions or just want to mix things up, here are some fun ways to make it your own.

For a healthier dressing, swap the mayo for Greek yogurt or use half-and-half for a lighter but still creamy texture. You can also cut the sugar in half if you prefer things less sweet.

Add some extra color and crunch with shredded carrots or chopped bell peppers. They blend right in and add more veggie goodness to the mix.

Want a bit more protein? Stir in some cubed cheddar cheese or even chickpeas for a vegetarian-friendly boost that makes this salad feel more like a full meal.

If you’re avoiding pork, skip the bacon or substitute it with smoked turkey bacon or vegetarian bacon crumbles. You’ll still get that savory kick without compromising flavor.

You can also turn this into a keto-friendly version by using a sugar substitute and skipping the dried cranberries. Try chopped nuts or seeds instead to keep the crunch.

No matter how you make it, this salad adapts to your needs and still delivers on flavor. Don’t be afraid to experiment—you might just discover your new favorite version.

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