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broccoli salad recipe

Broccoli Salad Recipe

A fresh, crunchy, and creamy broccoli salad recipe made with raw broccoli, dried cranberries, sunflower seeds, red onion, bacon, and a light homemade dressing. Perfect for BBQs, potlucks, or easy meal prep.
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Prep Time 10 minutes
Resting time 30 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 heads broccoli chopped into small florets
  • ¼ cup red onion finely sliced
  • ½ cup dried cranberries
  • ½ cup sunflower seeds
  • ½ cup shredded cheddar cheese optional
  • 4 strips cooked bacon chopped
  • ½ cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Equipment

  • 1 Large mixing bowl For tossing ingredients
  • 1 Small jar For shaking dressing
  • 1 Chef’s knife For chopping veggies
  • 1 Cutting Board
  • 1 Measuring spoons For dressing ingredients

Method
 

  1. Chop broccoli into small bite-sized florets.
  2. Soak sliced red onion in cold water for 5 minutes, then drain.
  3. In a small jar, combine mayo, Greek yogurt, vinegar, honey, salt, and pepper. Shake until smooth.
  4. In a large bowl, combine broccoli, red onion, bacon, cranberries, seeds, and cheese.
  5. Pour dressing over and toss until everything is well coated.
  6. Cover and chill for at least 30 minutes before serving.

Notes

  • Don’t skip the soak: If your red onion feels too sharp, soak it in cold water for 5–10 minutes before mixing. It softens the bite without losing the flavor.
  • Make it dairy-free: Use a vegan mayo and skip the cheese, or sub in a plant-based cheddar. Still creamy, still delicious.
  • Meal prep win: This broccoli salad recipe is a dream for make-ahead lunches. Store undressed ingredients and dressing separately for the freshest results all week.
  • Blanch if you must: Not a fan of raw broccoli? Blanch florets in boiling water for 30 seconds, then plunge into ice water. It keeps color and crunch with a gentler bite.
  • Customize away: Add apples, roasted chickpeas, pepitas, or switch up the dried fruit. This recipe plays well with whatever you have on hand.
  • Sweetener swaps: You can replace the honey with maple syrup or even monk fruit sweetener for a lower-sugar option. Start with less and taste as you go.
  • Dressing doubles well: Making for a big crowd? Double the dressing. Extra creamy goodness never hurt anybody.