Broccoli Salad Recipe

This crisp Broccoli Salad Recipe is a healthy, easy, and refreshing side dish that’s perfect for summer potlucks and backyard barbecues.

I first fell for this homemade broccoli salad years ago at my neighbor’s Fourth of July cookout. Since then, it’s become my go-to summer staple—light enough to balance a plate of grilled goodies, yet hearty and crunchy enough to satisfy. What makes it special? Fresh broccoli delivers a vitamin C and fiber boost (over 80% of your daily vitamin C in a single cup!), while a tangy, creamy dressing brings everything together without weighing you down. My grandkids adore the pop of sweet cranberries and the nutty bite of sunflower seeds, and honestly, who can blame them?

Why You’ll Love This Recipe

• No oven needed—just chop, whisk, and chill.
• Ready in under 30 minutes—perfect for last-minute side dishes.
• Vegetarian-friendly but easy to add bacon bits if you crave extra savory crunch.
• Naturally gluten-free and packed with vitamins (hello, healthy!).
• Creamy dressing made with Greek yogurt cuts down on mayo without skimping on flavor.
• Crunch factor is through the roof, thanks to tender broccoli and toasty seeds.
• Simple pantry staples—you probably have everything on hand.
• Ideal for summer gatherings, BBQs, or a quick lunch at home.

Ingredients

• 4 cups broccoli florets (about 1 large head), trimmed into bite-size pieces (tip: use a salad spinner to remove excess moisture)
• ½ cup shredded carrots (freshly grated yields the best color)
• ½ red onion, finely diced (mild sweet onion works too)
• ¾ cup dried cranberries or golden raisins (for a sweeter twist)
• ¼ cup roasted sunflower seeds or slivered almonds (unsalted preferred)
• ½ cup cooked bacon bits (optional; swap for extra seeds in a vegetarian version)
• 1 cup plain Greek yogurt (whole-milk Greek yogurt gives a richer mouthfeel)
• ¼ cup light mayonnaise (sub vegan mayo for a dairy-free salad)
• 2 tablespoons apple cider vinegar (adds tang and brightness)
• 1 tablespoon honey or pure maple syrup (adjust to taste)
• ½ teaspoon sea salt (or kosher salt)
• ¼ teaspoon freshly ground black pepper

Directions

1. Prep the broccoli: Rinse florets under cold water and spin dry—this keeps your salad crisp, not soggy.
2. Whisk the dressing: In a medium bowl, combine Greek yogurt, mayo, apple cider vinegar, honey, salt, and pepper; whisk until smooth and creamy.
3. Chop and measure: Finely dice the red onion, shred carrots, and set out dried fruit, seeds, and bacon bits.
4. Toss it all: In a large bowl, gently stir broccoli, carrots, onion, cranberries, seeds, and bacon. Pour dressing over the top and toss until everything’s evenly coated.
5. Chill for flavor: Cover the bowl and refrigerate for at least 20–30 minutes so the dressing seeps into each broccoli floret. It’s tempting to dive in immediately, but patience pays off—trust me.
6. Give it one last toss: Right before serving, stir gently to redistribute any dressing that’s settled at the bottom. Taste and adjust salt or sweetener if needed.

Servings & Timing

Yield: 6–8 servings (as a side dish)
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes

Variations

• Fruity Upgrade – Swap dried cranberries for chopped apple and toss in fresh mint.
• Vegan Twist – Replace yogurt and mayo with vegan mayonnaise and coconut yogurt.
• Protein Power – Stir in cooked quinoa or chickpeas for extra heft.
• Tex-Mex Style – Add black beans, corn kernels, and a squeeze of lime.
• Sweet & Spicy – Drizzle in sriracha-honey sauce and use chili-roasted nuts.
• Mediterranean Flair – Mix in feta cheese, olives, and sun-dried tomatoes.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 3 days. There’s no reheating—this Broccoli Salad is best served chilled. For make-ahead ease, prep the dressing separately and toss it with the veggies just before serving; this prevents any early wilting and keeps things super fresh.

Notes

• I learned that cutting broccoli into consistently small pieces helps each bite get coated with dressing—no lonely florets here!
• If the dressing seems too thick, stir in a teaspoon of milk or water until it reaches your desired drizzle.
• For a sharper flavor, let the salad rest overnight; the tangy dressing mellows and the veggies soften just a touch—yet still stay delightfully crisp.
• Swap sunflower seeds for pepitas or chopped pistachios for a different crunch profile.

FAQs

Q: Can I use frozen broccoli?
A: You can, but thaw and pat it very dry first—freeze-thaw cycles can leave it mushy unless well drained.

Q: How do I make this nut-free?
A: Simply skip the nuts/seeds or use roasted chickpeas for crunch.

Q: Will the dressing separate?
A: If it does, a quick stir or whisk brings it back together—Greek yogurt holds emulsions nicely.

Q: Can I double the recipe for a crowd?
A: Absolutely—just mix in a bowl big enough to toss everything comfortably.

Q: Is this salad gluten-free?
A: Yes, all ingredients here are naturally gluten-free.

Q: How can I reduce the sugar?
A: Use less honey/maple or swap dried fruit for fresh apple slices to keep sweetness in check.

Q: What pairs well with broccoli salad?
A: Grilled chicken, burgers, veggie burgers, baked tofu skewers, or a simple pasta salad.

Q: Can I make it spicy?
A: For a kick, stir in a pinch of cayenne or top with chopped jalapeños.

Conclusion

This Broccoli Salad Recipe is a simple, tasty way to brighten any meal—whether it’s a casual weeknight dinner or a festive summer spread. With fresh veggies, a creamy dressing, and endless variations, it’s your new go-to side dish. Give it a whirl, leave a comment below with your favorite twists, and don’t forget to explore more fresh-and-fast recipes like my Creamy Coleslaw Recipe or Classic Potato Salad. Happy cooking!