Broccoli Salad with Creamy Dressing

Why You’ll Love This Recipe

This salad is incredibly easy to make, bursting with flavor and texture from a blend of crisp broccoli, chewy cranberries, crunchy seeds, and smoky bacon. The creamy dressing adds just the right amount of tang and sweetness, tying everything together. It’s make-ahead friendly, low-effort, and a great way to enjoy raw vegetables in a delicious way.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets

• Red onion, finely diced

• Bacon, cooked and crumbled

• Dried cranberries

• Sunflower seeds or chopped almonds

• Shredded cheddar cheese (optional)

For the creamy dressing:

• Mayonnaise

• Greek yogurt or sour cream

• Apple cider vinegar

• Honey or sugar

• Salt

• Black pepper

directions

1. Prep the Broccoli: Wash and chop the broccoli into small, bite-sized florets. You can lightly blanch it for 1 minute in boiling water if preferred, then immediately cool in ice water.

2. Combine Ingredients: In a large bowl, combine the broccoli, red onion, crumbled bacon, dried cranberries, sunflower seeds, and shredded cheese if using.

3. Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey or sugar, salt, and pepper until smooth.

4. Toss the Salad: Pour the creamy dressing over the broccoli mixture. Toss until everything is evenly coated.

5. Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Give it a gentle stir before serving.

Servings and timing

This recipe serves 6–8 people and takes about 15 minutes to prepare, plus 30 minutes of chilling time.

Variations

• Lighter Option: Use low-fat Greek yogurt instead of mayonnaise for a lighter version.

• Vegan Version: Use vegan mayo and omit the bacon or use a plant-based substitute.

• Fruit Twist: Add diced apples or grapes for extra sweetness and crunch.

• No Nuts: Omit sunflower seeds or replace with roasted pumpkin seeds for a nut-free version.

• Extra Crunch: Add finely chopped raw carrots or celery.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s not suitable for freezing. The flavors improve as it sits, but the broccoli may lose some crunch after a day or two. No reheating is necessary; serve chilled or at room temperature.

FAQs

Can I use frozen broccoli?

Fresh broccoli is best for texture, but you can use frozen—thaw and drain well before using.

Do I need to cook the broccoli?

No, it’s typically served raw for maximum crunch, though a quick blanching can soften it slightly if preferred.

Can I make this salad ahead of time?

Yes, it’s ideal for making a few hours ahead. Just refrigerate and stir before serving.

How do I keep the broccoli bright green?

Blanching it briefly and shocking in ice water helps maintain the color and slightly softens the texture.

What can I use instead of cranberries?

Raisins, chopped dates, or diced dried apricots are good substitutes.

Is this salad keto-friendly?

It can be made keto by omitting the dried fruit and using a sugar-free sweetener in the dressing.

Can I omit the bacon?

Yes, you can leave out the bacon or use a vegetarian or turkey bacon alternative.

What’s a good substitute for apple cider vinegar?

White wine vinegar or lemon juice can be used in a pinch.

How do I stop the salad from becoming watery?

Dry the broccoli well after washing and don’t overdress the salad.

Is it okay to use bottled dressing?

Homemade dressing tastes best, but bottled coleslaw or ranch dressing can be used in a hurry.

Conclusion

Broccoli Salad with Creamy Dressing is a crisp, colorful, and flavorful side dish that’s easy to prepare and always a hit. Whether you’re serving it at a family meal or a festive gathering, it’s a fresh and satisfying way to enjoy vegetables. Make it your own with your favorite mix-ins and enjoy the perfect balance of tangy, creamy, and crunchy in every bite.