Name: Creamy Broccoli Ranch Salad
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets, chopped into bite-sized pieces; 1 cup shredded cheddar cheese; 1/4 cup red onion, finely chopped; 1/4 cup sunflower seeds or chopped almonds (optional); 1/2 cup ranch dressing (store-bought or homemade); 2 tablespoons mayonnaise (optional, for extra creaminess); Salt and black pepper to taste

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This creamy broccoli ranch salad is a crunchy, flavorful side dish packed with crisp broccoli, cheddar cheese, and a rich ranch dressing that ties it all together. It’s cool, satisfying, and perfect for potlucks, BBQs, or everyday meals when I want something fresh and filling.

Why You’ll Love This Recipe

I love this salad because it’s super simple and always a hit at the table. The broccoli stays nice and crunchy, while the creamy ranch dressing gives it a zesty, comforting flavor. It’s easy to customize, holds up well in the fridge, and tastes even better the next day. Whether I’m making it for a crowd or meal prepping for the week, this is one of my go-to veggie salads. Creamy Broccoli Ranch Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh broccoli florets
Shredded cheddar cheese
Red onion, finely chopped
Sunflower seeds or chopped almonds (optional)
Ranch dressing (store-bought or homemade)
Mayonnaise (for extra creaminess, optional)
Salt and pepper to taste

Directions

I chop the broccoli into small bite-sized florets and rinse well.
In a large bowl, I combine the broccoli, cheese, red onion, and sunflower seeds.
I add the ranch dressing and a spoonful of mayo if I want a thicker, creamier texture.
I toss everything together until evenly coated.
I season with salt and pepper and chill the salad for at least 30 minutes before serving to let the flavors blend.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and at least 30 minutes to chill, so I usually set aside 45 minutes total.

Variations

I sometimes add dried cranberries or raisins for a sweet touch. I’ve also mixed in cauliflower florets for variety or used a homemade ranch made with Greek yogurt and herbs to lighten it up. If I want more texture, I stir in pumpkin seeds or crushed crackers just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The broccoli stays crisp, and the flavors deepen over time. This salad is served cold, so there’s no need to reheat—just give it a quick stir before serving. Creamy Broccoli Ranch Salad

FAQs

Can I make this salad ahead of time?

Yes, I often make it a day in advance. The flavors get even better after chilling, and it holds up great in the fridge.

Can I use frozen broccoli?

I prefer fresh for the best crunch, but if I use frozen, I steam it lightly, drain well, and chill before adding to the salad.

What can I use instead of ranch?

I’ve made it with Caesar dressing, honey mustard, or a homemade yogurt-herb dressing for a different spin. They all work beautifully.

Is it gluten-free?

Yes, all the ingredients are naturally gluten-free, but I double-check store-bought dressings and seasonings to be sure.

Can I add protein to make it a meal?

Absolutely. I often toss in grilled chicken, chopped boiled eggs, or even tofu to turn it into a full meal.

Conclusion

This creamy broccoli ranch salad is a cool, crunchy classic that always delivers big flavor with minimal effort. It’s hearty, refreshing, and easy to make ahead—everything I look for in a reliable side dish. Whether I’m serving it at a summer cookout or packing it for lunch, it’s one of those recipes I keep coming back to.