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This classic Broccoli Salad recipe has all the hallmarks of yum. It’s crunchy, sweet and creamy and is always a family favorite!
It is perfect for making ahead, and is always the first to go any time I bring this salad to a party.
Step-by-step photos and instructions are below!
Everyone loves broccoli bacon salad in my house. Maybe it’s the bacon, maybe it’s the cranberries. I’m not concerned with the why, I’m just happy that I’m getting my family to eat vegetables willingly.
This broccoli salad recipe is always the first to go whenever I bring it somewhere. It’s actually improved by spending time in the fridge overnight before serving the next day. Since it is best served cold, the overnight chilling (the salad AND you) is ideal.
We start this recipe with some really simple ingredients. Mix them together, whisk up the dressing of mayonnaise, sugar and vinegar and that’s it!
Mix it together and top with some sweet, salty, and crunchy toppings and we have a winner on our hands!
It does have some extra “stuff” in it that makes it not exactly health food. At the end of the day, I’m going with the “everything in moderation” ideal.
More summer salads to love! If you love this one, you’ll also enjoy my Southwest Pasta Salad, Easy Homemade Coleslaw, or my Caprese Orzo Salad.
Should you cook/blanch the broccoli?
I say no – the raw broccoli is going to be softened by the dressing (that contains vinegar). If you prefer to, of course you can. Simply bring a large pot of salted water to a boil, then drop your broccoli in for 30 seconds, but no more than a minute.
Immediately remove from the boiling water and rinse in cold water to stop the broccoli from overcooking.
Why you’ll love this recipe
- Very quick to make. Make ahead and let it hang in the fridge overnight.
- Easy! No culinary degree required.
- Family friendly. Even the kids love this one.
- Simple ingredients. All available at your local grocery store.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Broccoli salad calls for broccoli florets. This just means broccoli that has been cut into bite sized pieces. You can cheat and buy them already cut, but it’s not hard to do this yourself.
You’ll need about 2-3 heads of broccoli, depending on size. We use 8 cups of broccoli in the recipe, so just eyeball it.
I prefer to cook and crumble my own bacon, but you can buy it precooked. Just avoid the “bacon bits” that are not really bacon. I grab mine at Costco very cheaply.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Mix well before serving.
Substitutions/Additions
- You can use Greek yogurt in place of some or all of the mayonnaise if you prefer.
- I like apple cider vinegar, but red wine vinegar or white wine vinegar will both work if that’s what you have.
- Add a little freshly shredded cheddar cheese for an extra hit of flavor.
Freezing instructions
This recipe is not suitable for freezing.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Broccoli florets. Raw broccoli, cut into small and even pieces.
- Red onions. Dice these up very small.
- Dried cranberries. These add a yummy chewy texture.
- Sunflower seeds. You can use roasted or raw sunflower seeds. These add crunch.
- Bacon. I use bacon that I cook and crumble myself, usually. If I’m low on time I will cheerfully grab some bacon crumbles (not the fake stuff).
- Mayonnaise. You can sub greek yogurt if you prefer.
- Apple cider vinegar. Red wine vinegar can be used here.
- Sugar. This help balance the flavors in the salad.
- Salt. Start with 1/2 teaspoon, and check seasoning level after mixing.
- Pepper
How to make Broccoli Salad at home
The full list of ingredients and quantities is found in the printable recipe card below.
First
Cut broccoli into florets, dice the onions and gather the toppings.
Next
Whisk together the dressing ingredients in a small bowl.
Then
Combine all the ingredients in a large bowl, and toss until all the broccoli is coated in dressing.
Finally
Test for seasoning, and add extra salt and pepper if needed.
Garnish with extra toppings.
Devour
Some of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this oneis great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilledvegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Roasted Beet Salad with Feta & Walnuts. Made with feta and roasted walnuts, drizzled with a homemade vinaigrette. The beets are the star of the show!
- Arugula Salad (with Lemon Vinaigrette). Peppery arugula mixed with bright tomatoes, parmesan, and dressed with freshlemon vinaigrette. Perfection!
- The Best Tuna Salad Ever. Crunchy, spicy and full of flavor – this is not your averagetuna salad recipe! Jalapenos, onion, tomatoes, and celery all feature in this super easy to make recipe!
- Easy Italian Salad (from Spend with Pennies)
- Chopped Asparagus Salad (from View from the Great Island)
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Classic Bacon Broccoli Salad Recipe
5 from 3 votes
This classicBroccoli Saladrecipe has all the hallmarks of yum. It’s crunchy, sweet and creamy and is always a family favorite!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Yield: 8 1 cup servings
Ingredients
SALAD
- 8 cups raw broccoli florets (cut into small and even pieces)
- ½ cup diced red onions
- ½ cup dried cranberries
- ½ cup sunflower seeds
- ½ cup bacon bits
DRESSING
- 1 cup mayonnaise
- 3 Tbs apple cider vinegar
- 2 Tbs granulated white sugar
- ½ tsp salt
- ¼ tsp pepper
Directions
In a large bowl, combine the salad ingredients and toss until evenly mixed.
In a small bowl, whisk together the dressing ingredients Pour dressing over salad ingredients.
Toss lightly until the broccoli is evenly coated.
Serve immediately, garnished with extra onions, sunflower seeds, cranberries and bacon bits if desired.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Nutrition Facts
Calories: 381kcal | Carbohydrates: 22g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 617mg | Potassium: 391mg | Fiber: 5g | Sugar: 11g | Vitamin A: 590IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 1mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Karen says
I love that I can’t have something super delicious that also incorporates broccoli. Thank you!!!
Reply
