This Easy Broccoli Salad is a fresh, crunchy, and flavorful dish that’s perfect for potlucks, BBQs, or a light side dish. Made with crisp broccoli, crispy bacon, cheese, and a creamy dressing, it’s a crowd-pleasing favorite that comes together in minutes. Whether you’re meal-prepping or looking for a healthy side, this salad is a must-try!
Why You’ll Love This Recipe
- Quick and Easy – Minimal prep, no cooking required.
- Crunchy and Creamy – A perfect mix of textures and flavors.
- Make-Ahead Friendly – Tastes even better after sitting in the fridge.
- Customizable – Add your favorite mix-ins like nuts or dried fruit.
- Healthy and Delicious – A nutritious option that still feels indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh broccoli (chopped)
- Bacon (cooked and crumbled)
- Cheddar cheese (shredded)
- Red onion (diced)
- Sunflower seeds or sliced almonds
- Dried cranberries or raisins (optional)
Dressing:
- Mayonnaise
- Greek yogurt (or sour cream)
- Apple cider vinegar
- Honey (or sugar)
- Salt and pepper
Directions
- Prepare the Dressing – In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Set aside.
- Chop the Broccoli – Cut broccoli into bite-sized pieces.
- Combine Ingredients – In a large bowl, mix the chopped broccoli, bacon, cheese, red onion, sunflower seeds, and dried cranberries.
- Add the Dressing – Pour the dressing over the salad and toss until everything is well coated.
- Chill and Serve – Refrigerate for at least 30 minutes before serving for the best flavor.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
Variations
- Lighter Version: Use all Greek yogurt instead of mayo.
- Nut-Free: Swap sunflower seeds for pumpkin seeds.
- Extra Protein: Add grilled chicken or chickpeas.
- Sweet and Savory: Add diced apples or grapes for extra sweetness.
- Zesty Kick: Mix in a little Dijon mustard or hot sauce into the dressing.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as the texture will change.
- Reheating: Best served cold; no reheating needed.
FAQs
Can I make this salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge.
Do I need to cook the broccoli?
No, raw broccoli works best for crunch, but you can blanch it for a softer texture.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better into the dressing.
What’s a good mayo substitute?
Use Greek yogurt, sour cream, or a combination for a lighter option.
Can I make this dairy-free?
Yes! Use dairy-free cheese or skip the cheese altogether.
How do I keep the salad from getting watery?
Make sure the broccoli is completely dry before mixing in the dressing.
What other nuts can I use?
Almonds, pecans, or walnuts all add a great crunch.
Can I use turkey bacon?
Yes! Turkey bacon or even plant-based bacon works well.
What can I serve this with?
It’s great alongside grilled chicken, steak, or as a BBQ side dish.
Can I add other vegetables?
Yes! Carrots, cauliflower, or bell peppers are great additions.
Conclusion
This Easy Broccoli Salad is a fresh, crunchy, and delicious side dish that’s perfect for any occasion. With a creamy, tangy dressing and plenty of texture, it’s a guaranteed hit at gatherings or as a quick, healthy meal prep option. Give it a try and enjoy a new favorite salad!
PrintEasy Broccoli Salad
This Easy Broccoli Salad is a fresh, crunchy, and flavorful side dish perfect for potlucks, BBQs, or meal prep! Made with crisp broccoli, crispy bacon, cheddar cheese, and a creamy, tangy dressing, this salad comes together in just 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
For the Salad:
- 4 cups fresh broccoli florets (bite-sized)
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion (finely diced)
- 1/2 cup cooked bacon (crumbled)
- 1/4 cup sunflower seeds (or slivered almonds)
- 1/2 cup dried cranberries (optional, for sweetness)
For the Dressing:
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tbsp apple cider vinegar (or white vinegar)
- 1 tbsp honey (or maple syrup)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Broccoli:
- If you prefer a softer texture, blanch the broccoli in boiling water for 30 seconds, then drain and rinse with cold water. Otherwise, use raw broccoli for extra crunch.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, vinegar, honey, salt, and black pepper until smooth.
- Assemble the Salad:
- In a large mixing bowl, combine broccoli, cheddar cheese, red onion, bacon, sunflower seeds, and cranberries.
- Toss and Serve:
- Pour the dressing over the salad and toss until everything is evenly coated.
- Chill for 30 minutes before serving for the best flavor.
Notes
- Make-Ahead Tip: This salad stays fresh in the fridge for up to 3 days.
- Lighter Option: Use Greek yogurt instead of mayo for a tangier, healthier version.
- Nut-Free Alternative: Swap sunflower seeds for pumpkin seeds if needed.
- Extra Crunch: Add diced apples or celery for a refreshing twist.