This broccoli salad is simple to make and full of crisp broccoli, dried cranberries, chopped almonds, bacon bits, and onions tossed in a creamy and tangy dressing.

Broccoli salad is one of my favorite summer salads, though I haven’t been eating it very long. I came across it at a potluck and was unsure about it, but it is now one of my favorites. Broccoli salad is one of my favorite summer salads, though I haven’t been eating it very long. I came across it at a potluck and was unsure about it, but it is now one of my family’s favorites.

Tips for the best broccoli salad

  • Cheese: There are a few options for cheese with this salad, but I suggest a thicker cheese like cheddar, marble, or farmer’s cheese because it will shred better. You can buy it already grated or you can buy the block and shred it yourself. I have also cut the cheese into small cubes and put it into the salad that way as well.
  • Broccoli: You can buy pre-cut broccoli florets, but I usually just buy a couple of heads of broccoli and start cutting them into bite-sized pieces. It usually takes around 2.5 heads, but it will depend on the size of your broccoli heads.
  • Blanch or not to blanch: I don’t generally blanch my broccoli when making broccoli salad, but if you prefer to do so, you can. Bring a large pot of water to a boil and place your broccoli in the water for no longer than 60 seconds. Put it in cold water right away (I will generally have my sink filled with cold water). This will stop the broccoli from overcooking.
  • Let it sit: This salad can be served right away, but it is better if it has some time to sit and let the flavor marry together.
grated cheddar cheese
Cheddar cheese
blanched broccoli cooling in icy water
Blanched broccoli cooling down in icy water

What will you need

  • Broccoli: Broccoli: First, wash or soak your broccoli. You don’t need to cook it first, unless you want to blanch it first, but it is not required.
  • Bacon: I like to use fresh bacon and cut it up to make my own crispy bacon, but you can, of course, store-bought real bacon bits.
  • Add-in’s: There are a few different things you can add to this salad. Onions, you can use red or green, dried cranberries, or add any dried fruit like dried blueberries or raisins. Any kind of chopped nut, like almonds, pecans, or sunflower seeds, will do.
chopped bacon in frying pan
Chopped Bacon in a Frying Pan

How to make Broccoli Salad

This salad doesn’t have very many ingredients, so it comes together really quickly, which is part of why it’s my favorite to use or take to potluck.

  • Wash and dry the broccoli: Cut the florets and stems into bite-sized pieces or use precut broccoli florets. I also enjoy adding some broccoli slaw to the salad.
  • Whisk in dressing: In a small bowl, mix mayonnaise, sour cream, sugar, and vinegar.
  • Mix together: Place all the ingredients in a large mixing bowl and toss with the dressing. Allow a little bit of time for the recipe to chill and let the dressing soak into the broccoli.
Broccoli salad with bacon and sunflower seeds.

The Best Broccoli Salad Recipe

This broccoli salad is simple to make and full of crisp broccoli, dried cranberries, chopped almonds, bacon bits, and onions tossed in a creamy and tangy dressing.
5 from 2 votes
Prep Time 15 mins
Cook Time 0 mins
Refrigerate 1 hr
Total Time 15 mins
Course Salad
Cuisine American
Servings 8 servings
Calories 317 kcal

Ingredients
  

  • 8 cup Broccoli Florets cut into bite-size pieces
  • ½ cup mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 2 tbsp vinegar white or apple cider
  • 2 tbsp sugar
  • 9 slices of bacon cooked and crumbled
  • ¼ cup onion
  • ½ cup cranberries or raisins
  • ½ cup almonds chopped

Instructions
 

  • Whisk together vinegar, sugar, mayonnaise, in a medium bowl. Set aside.
  • In a large bowl, combine broccoli, onion, cranberries, chopped almonds, and bacon bits. Pour the prepared dressing over and mix well.
  • Refrigerate for at least one hour before serving.
  • Store in the fridge for up to 2 days.
Keyword broccoli, salad