Broccoli Salad is one of my favorite go-to salad recipes. It features fresh broccoli, crisp smoked bacon, sweet red onion, and crunchy sliced almonds in a slightly sweet mayo base. It is always one of the first side dishes to disappear at parties, potlucks, family reunions, and neighborhood BBQs.
You will love this broccoli salad’s crunchy texture and the mayonnaise-based dressing’s creamy taste. This dish comes together quickly and easily, especially if you precook the bacon or purchase it cooked. It is a great side dish for pork tenderloin, buffalo chicken, or country-style ribs.
Ingredients Needed and Substitutions
- Mayonnaise: I like Duke’s, but you can use any mayo or Miracle Whip.
- Granulated sugar: just a touch
- Vinegar: apple cider, or you can substitute red wine vinegar
- Seasonings: kosher salt and freshly ground black pepper
- Vegetables: fresh broccoli and red onion
- Bacon: crispy cooked
- Dried fruit: sweetened dried cranberries, blueberries, or cherries
- Nuts: almonds, pecans, walnuts, pistachios
How to Make Broccoli Salad
Mix the mayonnaise, sugar, cider vinegar, and fresh ground black pepper in a small bowl. Set the bowl aside for a bit.
Next, cut your vegetables relatively fine so the dressing is distributed well around all the ingredients. Then, cook the bacon crispy. Chop it relatively fine as well. I like to cook my bacon on a baking sheet at 375 degrees for about 15-17 minutes, flipping the bacon halfway through the cooking process. You can also use this candied bacon recipe to add a hint of sweetness to this broccoli salad.
In a large bowl, combine the broccoli, onions, bacon, dried cranberries, and sliced almonds. Drizzle the dressing over the top and stir to coat. Cover and chill for about 1 hour before serving. Toss again right before serving.
Preparations Tips
- For optimal taste, cover and refrigerate for a few hours before serving.
- This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
- The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Recipe Variations
- Substitute sunflower seeds, pine nuts, or chopped pecans for the sliced almonds.
- Add 2/3 cup shredded or small cubed sharp cheddar cheese
- If you like things really sweet, add another tablespoon of sugar to the dressing.
- Substitute raisins for the sweetened dried cranberries.
- Skip the mayonnaise dressing and make a Honey Mustard Vinaigrette.
- Add 1 cup of seedless grapes sliced in half, or use them instead of the dried cranberries.
- Add 1/2 cup crumbled feta cheese for extra flavor, or go bold and add 1/3 cup bleu cheese crumbles.
- Reduce the amount of broccoli by half and substitute finely chopped cauliflower.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to stir the salad well before enjoying the leftovers.
More Salad Recipes
Best Broccoli Salad Recipe
Ingredients
- 1 cup mayonnaise
- 1 1/2 tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon fresh ground black pepper
- 1 1/3 lbs broccoli florets finely chopped into bite-size pieces
- 8 slices crispy cooked bacon chopped
- 1/3 cup chopped red onion
- 1/2 cup sweetened dried cranberries
- 1/3 cup sliced almonds
Instructions
- Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
- In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving. Toss again right before serving.
Video
Notes
- For optimal taste, cover and refrigerate for a few hours before serving.
- This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
- The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Nutrition
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Shannon
Just made this with broccoli we grew in our own garden for the first time! It was fabulous. Made the recipe as it was directed. Will make again. Thank you!
Beth Pierce
Thanks Shannon! So glad that you liked it!
Renee Goerger
This is my very favorite broccoli salad recipe! I love it so much!!
Ashley
We love this broccoli salad. So delicious!
Adrianne
Any salad that has bacon is my kindof salad! Love that this recipe is so healthy but tasty at the same time!
Nellie Tracy
This really is the best broccoli salad! One of my absolute favorites to take to barbecues.
Melissa
My family loves you recipe! I made it last weekend and it was so good!
Beth Pierce
Thanks so much Melissa! So glad that you liked it!!
Natasha
We enjoyed this salad, paired it with bbq and it was a great combo! The salad was so tasty and crunchy, loved it with bacon.
Kristyn
I am not the hugest broccoli fan, but I love this salad!! With the other ingredients & dressing, it’s just so good!! Love making it all summer!
Myra
I think a quarter of a cup of fresh ground black pepper is a little bit too much.
Beth Pierce
Yes I would agree! I will fix it right away! Thanks for the heads up!
Joy
Does this recipe really call for 1/4 CUP of fresh ground black pepper???? wow!
Beth Pierce
No Joy! I am fixing it right now! Thanks for the heads up!
sue a good
1/4 teaspoon NOT cup!
Kevin
I can see why you called it the best! I have to make this for our BBQ’s this Summer!
Sara Welch
Perfectly colorful and crunchy! Paired wonderfully with our barbecue dinner last night!
Cathy
Broccoli Salad is my favorite! Love the idea of adding cheese to it!
Catalina
Love how rich and creamy this broccoli salad is! Yummy!
Jen
This is the perfect dish to encourage your kids to eat their veggies. It’s so good, there’s no nagging or bribing. The love it!
Kimberly
I LOVE broccoli salads and this looks like the perfect blend and balance of ingredients!
Erin
I know for sure this Broccoli Salad would be a huge hit in my house!