Name: Best Broccoli Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups fresh broccoli florets (cut into bite-sized pieces); 1/2 cup red onion (finely diced); 1/2 cup shredded sharp cheddar cheese; 1/3 cup dried cranberries; 1/4 cup sunflower seeds (or chopped pecans/almonds); 4 slices cooked bacon (crumbled (optional)); 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 1 tablespoon apple cider vinegar; 1 tablespoon honey (or sugar); 1 teaspoon Dijon mustard; 1/4 teaspoon smoked paprika; Salt & pepper to taste

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Every now and then, you stumble upon a dish that becomes your forever favorite. For me, it was this broccoli salad recipe. It started as a side I threw together last-minute for a family barbecue, just trying to use up some produce in the fridge. But the reactions? Mind-blowing. People were going back for seconds, thirds, and asking for the recipe before dessert even hit the table.

Since then, this has become a staple in my kitchen. I’ve tested it, tweaked it, made it for holidays, meal prep, and those nights when I just need something satisfying and wholesome. Today, I’m sharing my go-to creamy broccoli salad recipe that ticks all the boxes—flavor, texture, versatility—and how you can make it your own.

By the end of this post, you’ll have everything you need to make the best broccoli salad recipe ever, plus creative variations, expert tips, and answers to all your burning salad questions.

Why THIS Broccoli Salad Recipe is the BEST

Let’s get real—there are tons of broccoli salad recipes out there. So what makes this one better than the rest?

Flavor harmony: A perfect blend of sweet, tangy, salty, and creamy.
Textural heaven: Crisp broccoli, chewy fruit, crunchy seeds, velvety dressing.
Foolproof: I’ve tested this recipe more times than I can count—it works every time.
Custom-friendly: Whether you’re keto, vegan, or just picky, you can tweak it.
My secret trick: A tiny pinch of smoked paprika in the dressing. No one can ever quite guess what it is, but they feel it.

Let’s Talk Broccoli

Choosing the Right Broccoli

I always look for broccoli that’s tight, bright green, and free of yellowing or soft spots. Don’t overlook the stalks either—they’re delicious when peeled and sliced thin.

Cutting It Right

Small florets are the way to go—think bite-size. And yes, chop those stems too! It adds more crunch and less waste. Win-win.

Blanch or Raw?

Here’s my take after testing both:

Raw broccoli gives the best crunch and holds up great for leftovers.
Blanching (a 30-second boil and ice bath) makes the salad a bit more kid-friendly and softens the bite.

I usually skip blanching—raw keeps the broccoli salad crisp and vibrant.

Creamy Broccoli Salad Dressing—Nailed It

This dressing took a few tries to perfect. I wanted creamy, tangy, slightly sweet, and not gloopy. Here’s what finally worked:

Mayonnaise: Classic base, smooth and rich.
Sour cream or Greek yogurt: Adds a nice tang and lightens things up.
Apple cider vinegar: Cuts the richness perfectly.
Honey or sugar: Just enough to balance the acid.
Dijon mustard: Adds depth.
Salt, pepper, smoked paprika: Flavor bombs.

Tip: Mix it up and let it chill for at least 15 minutes before dressing the salad. It thickens slightly and the flavors really pop.

Must-Have Add-Ins

Cheese

Cheddar: Sharp and salty—my go-to.
Feta: Crumbly and bold.
Colby Jack: Mellow and colorful.

Onions

Red onions: I love their bite and color contrast.
Green onions: Milder, great for kids.
Sweet onions: If you want a gentler flavor.

Nuts & Seeds

Sunflower seeds: Nutty and budget-friendly.
Pecans or almonds: Toast them for extra flavor.

Dried Fruit

Cranberries: Classic.
Raisins or golden raisins: Sweet and chewy.

All these ingredients work together to give that signature sweet-savory bite in every mouthful.

Broccoli Salad Variations You’ll Love

I’ve tested a dozen tweaks and these are my favorite spins:

Healthy Broccoli Salad

Use Greek yogurt, cut down on sugar, add extra veggies like shredded carrots and bell peppers.

Vegan Broccoli Salad

Cashew cream or vegan mayo works like a charm. Maple syrup for sweetness.

Keto Broccoli Salad

Ditch the fruit, use a sugar substitute like erythritol, and pile on the cheese and bacon.

Broccoli Salad Without Mayo

Whip up a vinaigrette with olive oil, lemon juice, Dijon, and a splash of maple syrup.

No-Bacon Broccoli Salad

Try smoked almonds or roasted chickpeas for crunch and that smoky vibe.

Spicy Broccoli Salad

Add diced jalapeños or a squirt of sriracha to the dressing. I do this often when I’m craving a little heat.

Fruity Broccoli Salad

Grapes, diced apples, or mandarin oranges add juicy sweetness that plays beautifully with the savory elements.

Gourmet Broccoli Salad

Smoked almonds, goat cheese, and a drizzle of truffle oil? Yes, please.

Pro Tips for the Best Broccoli Salad

This isn’t just about tossing things in a bowl. Here’s how to make it perfect:

Dress lightly: Add half the dressing, toss, then add more if needed.
Chill it: At least 30 minutes before serving for flavors to meld.
Make-ahead friendly: Chop everything in advance, mix right before serving.
Keep it crisp: Add nuts and seeds right before eating.
Leftovers: Store in an airtight container for up to 3 days.
For potlucks: Use a big bowl with a tight lid or layer in a jar (dressing on bottom, broccoli on top).

What to Serve with Broccoli Salad

This salad pairs with just about anything. Here are my favorite combos:

Barbecue ribs or pulled pork
Grilled chicken (especially these Grilled Chicken Broccoli Bowls)
Burgers or sandwiches
Healthy Greek Chicken Bowls
Picnics, potlucks, holidays, or a quick meal-prep lunch

Need another easy side? Try this zesty Lemon Arugula Pasta Salad or my vibrant Tri-Color Pasta Salad.

FAQ

Can I use frozen broccoli?

I wouldn’t. It’s too soft and watery. Fresh broccoli gives the crunch this salad needs.

How do I make broccoli salad less bitter?

Blanching helps. Or add a touch more sweetness in the dressing.

Can I make broccoli salad the day before?

Yes—and I often do. Just leave the nuts and seeds out until serving.

How long does broccoli salad last in the fridge?

Up to 3 days. It does get softer, but still tastes great.

What can I substitute for mayo or sugar?

Greek yogurt for mayo, honey or maple syrup for sugar—or monk fruit if you’re cutting carbs.

Is broccoli salad healthy?

It can be! Use Greek yogurt and limit the sweetener. Broccoli is packed with fiber, vitamin C, and antioxidants.

Why is my broccoli salad watery?

Too much dressing or undried broccoli. Make sure it’s dry before mixing.

Nutritional Info (per serving)

Calories: ~240
Carbs: ~16g
Protein: ~6g
Fat: ~18g
Fiber: ~3g

Varies with add-ins and dressing adjustments.

Behind the Recipe

I’ve tested this broccoli salad over a dozen times, adjusting everything from vinegar ratios to nut varieties. Some nights it was a flop—too sweet, too soggy—but those mistakes taught me what works. I’ve shared this with friends, served it at family dinners, and even brought it to professional events. Every time, people ask, “Can I get that recipe?”

My passion is helping people cook better, eat happier, and enjoy recipes that work. That’s why this isn’t just any easy broccoli salad—it’s my tried-and-true, beloved version that’s been perfected with care.

Ingredients

4 cups fresh broccoli florets cut into bite-sized pieces
1/2 cup red onion finely diced
1/2 cup shredded sharp cheddar cheese
1/3 cup dried cranberries
1/4 cup sunflower seeds or chopped pecans/almonds
4 slices cooked bacon crumbled (optional)

For the Dressing:

1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon honey or sugar
1 teaspoon Dijon mustard
1/4 teaspoon smoked paprika
Salt & pepper to taste

Instructions

In a large mixing bowl, combine broccoli florets, red onion, cheddar cheese, dried cranberries, sunflower seeds, and bacon (if using).
In a small bowl, whisk together mayonnaise, sour cream (or yogurt), vinegar, honey, Dijon mustard, smoked paprika, salt, and pepper.
Pour dressing over the salad ingredients and toss until everything is well coated.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Just before serving, give it a final toss and adjust seasoning if needed.

Notes

To make it vegetarian, skip the bacon or use smoked almonds.
For a lighter version, use all Greek yogurt and reduce the honey.
To keep it crisp, add nuts and seeds just before serving.
Make ahead tip: Prep all components up to 1 day in advance and store separately; mix the dressing with the salad a few hours before serving.
This salad stores well in the fridge for up to 3 days in an airtight container.