Name: Best Broccoli Salad
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets, chopped; ½ red onion, finely diced; 1 cup dried cranberries or raisins; ½ cup sunflower seeds or chopped nuts (pecans, almonds, or walnuts); Optional: ½ cup shredded cheddar cheese; For the dressing:; ½ cup mayonnaise; 2 tbsp apple cider vinegar; 2 tbsp honey or granulated sugar; Salt and black pepper, to taste

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The Best Broccoli Salad is a fresh, colorful, and creamy dish I love to make year-round. With crunchy broccoli, sweet cranberries, and a tangy homemade dressing, it’s the kind of salad that’s both simple and incredibly satisfying.

Why You’ll Love This Recipe

I love this salad because it’s packed with texture and flavor, and it’s so easy to make. It holds up beautifully in the fridge, making it ideal for meal prep, potlucks, or easy lunches. It’s naturally gluten-free, endlessly customizable, and always a crowd-pleaser. Best Broccoli Salad

Ingredients

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

Fresh broccoli florets
Red onion
Dried cranberries or raisins
Sunflower seeds or chopped nuts
Shredded cheddar cheese (optional)

For the dressing:

Mayonnaise
Apple cider vinegar
Honey or sugar
Salt and black pepper

Directions

I chop the broccoli into small florets and finely dice the red onion.
I combine the broccoli, onion, cranberries, sunflower seeds, and cheese (if using) in a large mixing bowl.
In a separate bowl, I whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
I pour the dressing over the broccoli mix and toss well to coat everything evenly.
I cover the bowl and refrigerate it for at least 1 hour before serving so the flavors can blend and the broccoli can soften slightly.

Servings and Timing

This recipe serves 6–8 people and takes about 15 minutes of prep time, plus 1 hour of chilling.

Variations

I sometimes add chopped apples or halved grapes for a juicy, sweet contrast.
I use pumpkin seeds or toasted almonds when I want to change up the crunch.
For a lighter dressing, I replace part or all of the mayo with plain Greek yogurt.
I occasionally add a scoop of cooked quinoa to make it heartier for lunch.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. It doesn’t need reheating—just a quick stir before serving. I actually find it tastes better the next day as the flavors deepen. Best Broccoli Salad

FAQs

Do I need to cook the broccoli?

No, I leave it raw for the perfect crisp texture. If I want it softer, I blanch it for 30 seconds and cool it in ice water.

Can I make this salad ahead of time?

Yes, and I actually prefer doing that. It tastes best after a few hours in the fridge, making it great for prepping in advance.

What can I use instead of mayonnaise?

I like using Greek yogurt or a mix of yogurt and sour cream for a tangy, lighter option.

Can I make this nut-free?

Absolutely. I just use sunflower or pumpkin seeds, or leave out the seeds entirely.

What pairs well with this salad?

It goes great with grilled meats, veggie burgers, soups, sandwiches, or as part of a buffet spread.

Conclusion

This Broccoli Salad is crisp, creamy, and full of flavor—one of those dishes I always keep in my rotation. It’s easy to make, holds up well, and is endlessly adaptable depending on what I have on hand. It’s the kind of salad I actually look forward to eating.