The Best Broccoli Salad

Broccoli Salad is my go-to side dish whenever I need something that’s both impressive and easy to make. I love how it combines crunchy fresh broccoli with sweet cranberries, savory bacon, and a creamy tangy dressing that ties everything together perfectly. This colorful salad always disappears quickly at potlucks and family gatherings! It’s a crowd-pleaser that even converts broccoli skeptics into fans.

What Makes This The Best Broccoli Salad

What I’ve found really special about this Broccoli Salad is its perfect balance of flavors and textures. The crisp broccoli provides a refreshing crunch, while the dried cranberries add bursts of sweetness that contrast beautifully with the savory bacon bits. I particularly love how the red onions give just enough bite without overpowering the other ingredients.

Another thing that makes this salad stand out is its versatility. I’ve made it for summer barbecues, holiday dinners, and quick weeknight meals. The ingredients are simple but create something truly magical when combined. Plus, the vibrant green broccoli with flecks of red cranberries and purple onion makes for a gorgeous presentation that always earns compliments before anyone even takes a bite!

Ingredients For Broccoli Salad

For the Salad:

• 8 cups broccoli florets cut into bite-sized pieces
• ⅓ cup diced red onion
• ½ cup dried cranberries
• ¼ cup sunflower seeds
• ½ cup bacon bits

For the Dressing:

• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• Salt and black pepper to taste

How to Make Broccoli Salad

Making this Broccoli Salad couldn’t be simpler, which is why I turn to it again and again. Here’s my process:

1. First, I prepare the broccoli by cutting it into bite-sized florets. I like them small enough to easily eat but not so tiny that they get lost among the other ingredients.
2. In a large bowl, I combine the broccoli florets, diced red onion, dried cranberries, sunflower seeds, and bacon bits. The colors alone at this stage make me happy!
3. After mixing the salad ingredients, I set them aside while I prepare the dressing.
4. Once the dressing is ready (see below), I pour it over the broccoli mixture and toss everything until all pieces are well coated.
5. Then I cover the bowl and refrigerate the salad for at least one hour before serving. This waiting time is crucial—I’ve found it allows the flavors to meld together and the broccoli to slightly soften from the dressing.

Broccoli Salad Dressing

The dressing is where this Broccoli Salad really shines! To make it:

1. I grab a medium bowl and add the mayonnaise, apple cider vinegar, and sugar.
2. Using a whisk, I blend these ingredients until the mixture is smooth and the sugar has dissolved.
3. Then I season with salt and black pepper to taste. I usually start with just a pinch of each and adjust according to my preference.
4. The dressing should have a perfect balance of creaminess from the mayo, tanginess from the vinegar, and sweetness from the sugar. When I nail this balance, the salad goes from good to absolutely fantastic!

EXPERT TIPS

1. I always cut my broccoli into smaller florets than I initially think I should—it makes the salad easier to eat and helps the dressing coat every piece.
2. For the best texture contrast, I make sure to use fresh, crisp broccoli. When I’m in a hurry, I sometimes buy pre-cut florets, but I still give them an extra chop.
3. If you’re not a fan of raw red onion’s intensity (like some of my family members), I’ve found that soaking the diced onion in cold water for 10 minutes then draining well helps mellow the flavor.
4. For an extra flavor boost, I sometimes toast the sunflower seeds in a dry pan for a couple of minutes until fragrant.
5. While I often use pre-packaged bacon bits for convenience, the salad is even more amazing when I cook and crumble fresh bacon. The difference in taste is noticeable!

Make Ahead & Leftovers

This Broccoli Salad is perfect for making ahead of time. In fact, I think it actually tastes better after sitting in the refrigerator for a while! I often prepare it the night before a gathering, which not only saves me time but results in a more flavorful salad.

For leftovers, I store them in an airtight container in the refrigerator for up to 3 days. The salad maintains its crunch surprisingly well, though the bacon bits may soften a bit. Before serving leftovers, I give everything a good stir and sometimes add a fresh sprinkle of sunflower seeds for renewed crunch.

FAQ

Can I use frozen broccoli for this salad?
I wouldn’t recommend it. I tried once and found that frozen broccoli becomes too soft after thawing and doesn’t provide the satisfying crunch that makes this salad special.

How can I make this Broccoli Salad healthier?
I’ve successfully made lighter versions by using light mayonnaise or substituting half the mayo with plain Greek yogurt. You can also reduce the sugar or use a natural sweetener like honey.

Can I add cheese to this salad?
Absolutely! I sometimes add ½ cup of shredded sharp cheddar or small cubes of cheese when I’m in the mood for extra richness.

Is there a substitute for sunflower seeds?
Yes! I’ve used chopped walnuts, sliced almonds, or pepitas with great results when I didn’t have sunflower seeds on hand.

Can this salad be made vegan?
I’ve made vegan versions by using vegan mayonnaise and omitting the bacon bits (or using plant-based bacon alternatives). It’s different but still delicious!

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