Easy Broccoli Salad Recipe

There’s something undeniably refreshing about a chilled broccoli salad on a warm day. The crisp crunch of fresh broccoli, the creamy tang of dressing, and those sweet-salty bursts of flavor from the mix-ins—it’s pure magic in every bite.

this Recipe

This easy broccoli salad has been a staple in my kitchen since I first made it for a last-minute potluck. It was gone within minutes, and I’ve been making it ever since. It’s fast, fuss-free, and always a crowd-pleaser. Whether you're feeding picky eaters or prepping ahead for the week, this salad fits right in.

Let’s talk about why this broccoli salad deserves a spot in your regular rotation.

Why You'll Love This Easy Broccoli Salad

Get ready to fall in love with your new favorite side dish. This broccoli salad hits that sweet spot of being both ridiculously easy and incredibly tasty.

First, it’s fast and totally no-fuss. With just a bit of chopping and stirring, you can have it ready in 15 minutes flat—no cooking required. That’s right, you don’t even have to turn on your stove.

It’s also surprisingly budget-friendly. A few fresh ingredients, a handful of pantry staples, and you’re good to go. Plus, it makes a big batch, perfect for meal prep or feeding a hungry crowd.

Another reason to love it? It keeps well in the fridge. In fact, the flavors get even better as it sits. You can make it a day ahead and it’ll still taste amazing the next day—or the day after that.

And don’t forget how versatile it is. You can swap in different mix-ins, use a lighter dressing, or even make it vegetarian or vegan with just a couple of easy tweaks. More on that below!

Now that you know why it’s a winner, let’s take a closer look at the ingredients that make this salad shine.

Ingredients Notes

The beauty of this broccoli salad lies in its simple, fresh ingredients. Each one brings something important to the table—whether it’s crunch, creaminess, or just plain crave-worthy flavor.

Fresh broccoli florets are the star of the show. Make sure to chop them into small, bite-sized pieces for the best texture. I like to use raw broccoli for that perfect crunch, but if you prefer a slightly softer bite, you can blanch it for 30 seconds then shock it in cold water.

Bacon adds a salty, savory punch that balances out the creaminess of the dressing. I usually bake mine in the oven until super crispy, then crumble it over the top. If you're short on time, pre-cooked bacon bits work in a pinch.

Red onion brings a sharp, peppery bite to the mix. Slice it thinly or dice it finely, depending on your texture preference. If the flavor’s too strong, soak the slices in cold water for 10 minutes to mellow it out.

For a touch of sweetness, dried cranberries are perfect. They add little pops of chewy, tangy flavor that keep things interesting. If cranberries aren’t your thing, raisins or chopped dried apricots are excellent substitutes.

Let’s not forget the creamy dressing. A mix of mayonnaise, a splash of apple cider vinegar, and a pinch of sugar creates that classic tangy-sweet flavor you expect in a good broccoli salad. You can swap in Greek yogurt or a light mayo if you want a healthier version—it still tastes amazing.

As for equipment, all you really need is a large mixing bowl, a knife, and a cutting board. No fancy tools or gadgets required.

How To Make This Easy Broccoli Salad

Making this salad is so simple, it almost feels like cheating. It’s one of those recipes where the prep is the main event—and even that doesn’t take long.

Start by chopping your broccoli into small florets. The smaller the pieces, the easier they are to coat in the dressing and eat with a fork. Once that’s done, thinly slice the red onion and cook your bacon until it’s crispy. Let the bacon cool, then crumble it into bits.

Next, grab your largest mixing bowl and toss in the broccoli, red onion, bacon crumbles, and dried cranberries. You want everything evenly distributed so that every bite delivers the perfect mix of crunch, sweet, and salty.

Now it’s time for the dressing. In a small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. The dressing should be tangy with just a hint of sweetness. Pour it over the salad and stir well to combine, making sure every bit of broccoli gets coated.

Once everything is mixed, give it a taste and adjust the seasoning if needed. Some folks like to add a little salt and pepper, or even a sprinkle of sunflower seeds for extra crunch.

Let the salad chill in the fridge for at least 30 minutes before serving. This resting time allows the flavors to meld and the broccoli to soak up all that creamy goodness. Total time from start to finish? About 15 minutes of hands-on prep and a quick chill.

Storage Options

One of the best things about this salad is how well it stores. You can easily make it ahead of time, and it’ll still taste great a couple of days later.

For short-term storage, keep the salad in an airtight container in the fridge. It stays fresh for up to 3 days, and the flavor actually improves as it sits.

If you want to prep components ahead, you can chop the broccoli and onion and store them separately in sealed containers. Mix everything together just before serving for the freshest taste.

Avoid freezing this salad—the mayo-based dressing doesn’t hold up well after thawing, and the texture of the broccoli can become mushy.

When it’s time to serve leftovers, just give the salad a quick stir. If it looks a little dry, add a spoonful of mayo or a splash of vinegar to bring it back to life.

Variations and Substitutions

One of my favorite things about this broccoli salad is how customizable it is. You can change up the ingredients to suit your taste, your diet, or whatever you’ve got on hand.

Looking for a vegetarian version? Just skip the bacon or replace it with crispy roasted chickpeas or smoked almonds for that same savory crunch.

Need it vegan? Use a plant-based mayo and double-check your dried cranberries don’t contain added animal-based ingredients. The result is still every bit as satisfying.

Not a fan of dried cranberries? Swap them out for raisins, chopped dates, or even fresh grapes for a juicy twist. The sweetness balances the sharpness of the onion and the richness of the dressing beautifully.

You can also toss in extras like shredded cheddar cheese, sunflower seeds, or chopped nuts. These add-ins bring extra texture and flavor, making the salad feel a bit more indulgent.

Don’t be afraid to play around with the dressing too. A spoonful of Dijon mustard or a drizzle of honey can give it a whole new dimension.

Once you’ve made this salad a few times, you’ll start to find your own perfect version. The best recipes are the ones that evolve with you—and this one is the ultimate blank canvas.

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