Easy Broccoli Salad Recipe

There’s something so refreshing about a cold broccoli salad on a warm day. Crisp florets, crunchy nuts, and a creamy, tangy dressing come together in a way that feels both hearty and light.

This easy broccoli salad has been a family staple for years—perfect for picnics, potlucks, or just an everyday side dish. It’s quick to make, endlessly customizable, and even better after a night in the fridge. Let me show you why this simple salad deserves a permanent spot in your recipe rotation.

Why You'll Love This Easy Broccoli Salad

Get ready to fall for a salad that delivers on both flavor and convenience. This easy broccoli salad checks all the boxes: crunchy, creamy, sweet, savory—and absolutely satisfying.

First, it’s incredibly fast and fuss-free. You don’t need to cook a thing—just chop, mix, and chill. In under 15 minutes, you'll have a fresh side dish that's ready to impress.

Second, it’s perfect for meal prep. This salad actually tastes better after a few hours in the fridge, making it ideal for making ahead. The flavors meld, the broccoli softens ever so slightly, and the result is addictively good.

You’ll also appreciate how budget-friendly it is. With just a few pantry staples and one fresh vegetable, you can whip up a bowl big enough to serve a crowd—without spending a fortune.

And don’t forget its crowd-pleasing versatility. Whether you're tossing in dried cranberries, sunflower seeds, or switching up the dressing, it’s easy to adapt to suit your tastes—or whatever you have on hand.

Once you’ve tried it, you'll see why this salad is such a go-to in so many homes.

Ingredient Notes

The beauty of this broccoli salad lies in its balance of crunchy textures and creamy dressing. Each ingredient brings something special to the bowl, and together, they create a salad that’s both simple and satisfying.

Fresh broccoli is the heart of this dish. You’ll want to use raw broccoli florets, cut into bite-sized pieces. It’s best when they’re crisp and cold, straight from the fridge. If you’re sensitive to raw veggies, you can blanch the broccoli for just a minute or two—just be sure to plunge it into ice water to keep that bright green color.

Crispy bacon adds a savory depth that complements the freshness of the broccoli. Cook it until it’s nice and crunchy, then crumble it up and mix it through the salad. You can also use store-bought bacon bits if you’re short on time, though freshly cooked bacon gives the best flavor and texture.

Red onion brings a sharp bite and beautiful color to the mix. Slice it thinly so it doesn’t overpower each bite. If raw onion isn’t your thing, soak the slices in cold water for about 10 minutes to mellow out the flavor.

Shredded cheddar cheese adds a creamy richness that ties everything together. A sharp cheddar gives the salad a bold punch, but mild works just as well. You can even experiment with other cheeses like gouda or Swiss for a twist.

The dressing is what makes this salad sing. A blend of mayonnaise, a splash of vinegar, and a touch of sugar creates the perfect creamy-tangy balance. If you want to lighten it up, you can substitute part of the mayo with Greek yogurt or sour cream without sacrificing taste.

You won’t need any fancy tools for this recipe—just a sharp knife, a cutting board, a large bowl, and a whisk for the dressing. A salad spinner comes in handy if you want super-dry broccoli, but it’s not essential.

How To Make This Easy Broccoli Salad

Making this broccoli salad couldn’t be simpler, and the payoff is a flavorful dish that only gets better with time. Here’s how to bring it all together.

Start by washing and drying your broccoli thoroughly. Cut the florets into small, bite-sized pieces, trimming off any tough stems. Place them in a large mixing bowl. If you want a slightly softer texture, give the florets a quick blanch in boiling water, followed by an ice bath.

Next, cook your bacon until it's golden brown and crispy. Let it drain on a paper towel to remove excess grease, then crumble it into small pieces. Add the bacon to your bowl of broccoli.

Now it’s time for the extras. Thinly slice your red onion and add it to the mix, followed by a generous handful of shredded cheddar cheese. If you’re using any add-ins like sunflower seeds, raisins, or cranberries, now’s the time to toss those in too.

In a separate bowl or measuring cup, whisk together your dressing ingredients: mayonnaise, apple cider vinegar, and sugar. Adjust the balance to taste—some like it sweeter, others more tangy. You can also stir in a bit of Dijon mustard or garlic powder for an extra kick.

Pour the dressing over the salad and toss everything together until evenly coated. Make sure the broccoli is well dressed, and don’t be afraid to use your hands if that makes it easier to mix thoroughly.

Cover the bowl and refrigerate for at least one hour before serving. This resting time helps the flavors blend and the broccoli soften slightly, resulting in a salad that's flavorful, crisp, and creamy all at once.

You can serve this right away if you're in a rush, but it’s truly at its best after chilling. Total hands-on time is just 15 minutes, and it keeps beautifully in the fridge.

Storage Options

One of the best things about this salad is how well it stores. In fact, it’s one of those rare dishes that might taste even better the next day.

Store leftover broccoli salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though the broccoli will soften slightly over time. If you prefer a crisper texture, enjoy it within the first two days.

Avoid freezing this salad, as the dressing can separate and the broccoli will lose its crunch once thawed. This dish is best enjoyed chilled from the fridge.

If you're meal prepping, consider keeping the dressing separate until you're ready to serve. That way, the veggies stay crisp, and you can mix everything just before eating.

To re-serve, give the salad a good stir. You can also freshen it up with a little extra cheese or a spoonful of dressing if it looks a bit dry.

Variations and Substitutions

This broccoli salad is endlessly adaptable. Once you’ve made the base version, feel free to get creative and tailor it to your preferences or dietary needs.

For a vegetarian version, simply omit the bacon or swap it for roasted chickpeas or smoked almonds for crunch and flavor. You could also use vegetarian bacon or tempeh crumbles.

If you're looking to lighten it up, try replacing half (or all) of the mayo with plain Greek yogurt. It still gives you that creamy texture but with fewer calories and added protein. A dash of lemon juice in the dressing also brightens things up.

To add extra crunch, toss in some sunflower seeds, pumpkin seeds, or chopped nuts like almonds or walnuts. They bring texture and a bit of earthy flavor that complements the salad beautifully.

For a touch of sweetness, dried cranberries or raisins are a classic addition. They add a chewy contrast and a subtle tart note that balances the richness of the dressing and bacon.

And if you’re craving a bit more heft, turn this into a main dish by adding grilled chicken, chopped hard-boiled eggs, or cooked quinoa. It’s a great way to stretch leftovers into a full meal.

No matter how you mix it up, this easy broccoli salad is a flexible foundation you’ll come back to again and again. Have fun experimenting—you might just create your own signature version.

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