This vibrant Broccoli Salad is a delightful blend of crisp textures and bold flavors, perfect for any occasion. Fresh broccoli florets mingle with creamy dressing, crunchy nuts, and sweet dried cranberries, creating a symphony of taste in every bite. Ready in just 10 minutes, it’s a quick yet impressive dish that’s as nutritious as it is delicious.
After a quick chill in the fridge, the flavors meld beautifully, making it an ideal make-ahead side or light meal. Packed with protein, fiber, and a touch of sweetness, this salad is both satisfying and refreshing. Whether for a picnic, potluck, or weeknight dinner, it’s sure to become a go-to favorite.
Ingredients for Broccoli Salad
- 5-6 cups broccoli florets (about 2 ½ heads of broccoli or 450g)
- 1 cup sharp cheddar cheese (thicker, not finely shredded; 115g)
- ⅔ cup dried cranberries (85g)
- ½ cup crumbled bacon (60g; can substitute with turkey bacon or omit for a vegetarian option)
- ½ cup salted sunflower seeds (60g; unsalted works too)
- ⅓ cup red onion (diced into small pieces; 50g)
For the Dressing:
- ¾ cup mayo (olive oil mayo recommended; 175g)
- ¼ cup sour cream (70g; Greek yogurt can be substituted)
- 1 ½ Tablespoons white wine vinegar
- 3 Tablespoons sugar (40g; adjust to taste)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Step-by-Step Instructions
- Prepare the salad base: In a large bowl, combine the broccoli florets, cheddar cheese, dried cranberries, crumbled bacon, sunflower seeds, and diced red onion.
- Make the dressing: In a separate small bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, salt, and pepper until smooth and well-combined.
- Combine and toss: Pour the dressing over the broccoli mixture. Toss or stir thoroughly to ensure everything is evenly coated.
- Chill for best flavor: For optimal taste, refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld.
- Serve: Toss the salad again before serving to redistribute the dressing. Keep refrigerated if not consuming immediately.
Creative Variations to Spice Up Your Broccoli Salad
Try swapping out the cheddar cheese for feta or goat cheese for a tangy twist. If you’re not a fan of dried cranberries, consider using raisins or chopped apricots instead. For a nuttier flavor, replace sunflower seeds with chopped almonds or pecans. These small changes can give your salad a unique and personalized touch.
Perfect Pairings: What to Serve with Broccoli Salad
This versatile salad pairs wonderfully with grilled chicken or fish for a light yet satisfying meal. It’s also a great side dish for barbecues, complementing burgers and hot dogs perfectly. For a vegetarian option, serve it alongside a hearty lentil stew or a quinoa salad. The refreshing crunch of the broccoli salad makes it a delightful addition to any meal.
Storage Tips to Keep Your Broccoli Salad Fresh
Store your broccoli salad in an airtight container in the refrigerator for up to 3 days. If you’ve added the dressing, the salad may become slightly softer over time, so it’s best enjoyed within the first day or two. To keep it crisp, you can store the dressing separately and toss it with the salad just before serving. Always ensure to give it a good stir before serving to redistribute the flavors.
Time-Saving Hacks for Busy Cooks
Save time by using pre-cut broccoli florets and pre-cooked bacon from the store. You can also prepare the dressing a day in advance and store it in the fridge, so all you need to do is toss it with the salad ingredients when you’re ready to serve. These small shortcuts can make preparing this dish even quicker and more convenient.
Broccoli Salad
Ingredients
Salad
- 5-6 cups broccoli florets 1 lb, this was about 2 ½ heads of broccoli for me (450g)
- 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
- ⅔ cup dried cranberries (85g)
- ½ cup crumbled bacon (60g)
- ½ cup salted sunflower seeds (60g)
- ⅓ cup red onion diced into small pieces (50g)
Dressing
- ¾ cup mayo I use olive oil mayo (175g)
- ¼ cup sour cream (70g)
- 1 ½ Tablespoon white wine vinegar
- 3 Tablespoons sugar (40g)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
- Keep refrigerated if not consuming right away.