Broccoli Salad Recipe

I put this Easy Broccoli Salad together on a day when I wanted something quick but still full of crunch and flavor. The combination of crisp broccoli, a creamy, tangy dressing, and little bites of sweetness and crunch made it instantly addictive. It’s the kind of salad that feels refreshing, balanced, and perfect for any meal, no fuss, no cooking, just simple and delicious.

Broccoli Salad Recipe

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

250

kcal

Ingredients

• Broccoli florets – 4 cups

• Red onion, chopped – ¼ cup

• Bacon, cooked & crumbled – ½ cup

• Sunflower seeds – ⅓ cup

• Dried cranberries – ½ cup

• Cheddar cheese, shredded – ½ cup

• Mayonnaise – ½ cup

• Greek yogurt – ¼ cup

• Apple cider vinegar – 1 tbsp

• Sugar or honey – 1 tbsp

• Salt – ¼ tsp

• Black pepper – ¼ tsp

Directions

• Mix mayonnaise, Greek yogurt, vinegar, sugar, salt, and pepper in a bowl.
  
• Add broccoli, onion, bacon, sunflower seeds, cranberries, and cheddar.
• Toss everything until well coated.
• Chill for at least 30 minutes before serving.

Nutrition Information

• Calories: ~250
• Carbs: 17g
• Protein: 9g
• Fat: 17g
• Fiber: 3g
• Sugar: 8g

Expert Tips and Variations

For the best flavor of broccoli salad, blanch the broccoli for 30 seconds if you like a softer crunch, or use Greek yogurt instead of mayo for a lighter dressing. Add extras like dried cranberries, seeds, cheddar, or apples to create new flavor twists. Avoid overdressing the salad, and don’t skip the chilling time; it helps the ingredients soak up all the flavor.

How to Store Broccoli Salad

Store the broccoli salad in an airtight container in the refrigerator for 2–3 days. If the dressing thickens, stir in a splash of lemon juice before serving. This salad is served cold, so reheating is not required.

Frequently Asked Questions