Easy Broccoli Salad Recipe

There's something so refreshing about a crisp, crunchy broccoli salad tossed in a creamy, tangy dressing. With bursts of sweetness from dried cranberries, the salty crunch of bacon, and the nuttiness of sunflower seeds, every bite delivers a party of textures and flavors.

This easy broccoli salad is a staple at our family gatherings—especially in the warmer months. I first brought it to a backyard barbecue, and it disappeared within minutes. Since then, it’s been my go-to for potlucks, picnics, and even quick weeknight sides.

Whether you're meal prepping for the week or whipping up a last-minute dish for a cookout, this salad is a guaranteed crowd-pleaser. Let’s dive into why you’ll fall in love with it, too.

Why You'll Love This Easy Broccoli Salad

Get ready to meet your new favorite side dish. This Easy Broccoli Salad isn’t just delicious—it checks all the boxes for what makes a recipe truly unforgettable.

First off, it’s incredibly quick to make. With no cooking required (aside from the bacon, if you're using it), everything comes together in just 15 minutes. It's perfect for those days when you need something tasty but don’t want to spend hours in the kitchen.

It’s also budget-friendly. You’re using everyday ingredients—broccoli, red onion, mayo, vinegar, and a few pantry staples—so there’s no need for a special grocery trip or fancy extras.

Another major win? It’s great for make-ahead meals. In fact, the flavor gets even better after a few hours in the fridge as everything marinates together. This makes it a smart choice for meal prepping lunches or planning for a weekend gathering.

Lastly, this salad is easily customizable. Don’t like bacon? Leave it out. Prefer almonds over sunflower seeds? Go for it. You can tailor it to your taste or dietary needs without sacrificing that irresistible crunch.

Once you try it, you’ll understand why this easy broccoli salad is always the first thing to go at any potluck.

Ingredients Notes

The magic of this broccoli salad lies in its simple, fresh ingredients that each bring something special to the dish.

Fresh broccoli florets are the undeniable star. Choose heads that are firm and vibrant green. You’ll want to chop them small enough to make each bite easy and enjoyable, but not so tiny that they lose their crunch.

Red onion adds a zesty, slightly sweet bite that contrasts beautifully with the creamy dressing. If raw onion is too sharp for your taste, you can soak the chopped pieces in cold water for 10 minutes before adding them to the salad.

Crispy bacon gives the dish a salty, savory depth that balances out the sweetness in the dressing and cranberries. You can cook it fresh or use pre-cooked crumbles for convenience. For a vegetarian version, you can skip it or use a bacon-flavored alternative.

Dried cranberries bring chewy texture and a pop of natural sweetness. They really elevate the salad by balancing the rich and tangy elements of the dish. You could also substitute raisins or chopped dried cherries if that’s what you have on hand.

Sunflower seeds are the finishing touch, adding nutty crunch in every bite. They also hold up well in the fridge without getting soggy, which is perfect for leftovers. Slivered almonds or chopped pecans work beautifully here too.

As far as equipment, all you really need is a sharp knife, a large mixing bowl, and a spoon or spatula for stirring. No fancy gadgets required!

How To Make This Easy Broccoli Salad

Making this broccoli salad couldn’t be simpler. Here’s how to pull it all together in just a few easy steps.

Start by prepping your vegetables. Wash and thoroughly dry your broccoli, then cut it into bite-sized florets. Dice your red onion finely so it blends evenly throughout the salad. If you haven't cooked your bacon yet, now’s the time—crispy is key!

Next, whip up the dressing. In a small bowl, combine mayonnaise, a splash of apple cider vinegar, and a spoonful of sugar. Stir until smooth and creamy. This dressing is the perfect blend of tangy and sweet, and it clings beautifully to each floret.

In a large bowl, combine the chopped broccoli, diced onion, crumbled bacon, dried cranberries, and sunflower seeds. Pour the dressing over everything and toss gently to coat. Make sure every piece is lightly dressed—this ensures every bite is flavorful without being soggy.

Let the salad chill in the fridge for at least 30 minutes before serving. This step is important! It allows the broccoli to soften slightly and the flavors to meld together. If you have time, let it sit for a few hours—it's even better the next day.

From start to finish, you’ll need about 15 minutes of hands-on time. After that, your fridge does the rest. It’s one of the easiest, tastiest side dishes you can make in advance.

Storage Options

This broccoli salad stores like a dream, which is one of the reasons I love making a big batch.

If you’re planning to enjoy it over a few days, store the salad in an airtight container in the refrigerator. It will stay fresh and crunchy for up to 4 days, making it ideal for meal prep or leftovers.

For best texture, avoid freezing this salad. The mayo-based dressing doesn’t hold up well in the freezer, and the vegetables can become mushy after thawing.

If you're prepping ahead, you can also store the dressing separately and mix everything just before serving. This is especially helpful if you're making it for a gathering and want the freshest texture possible.

To re-serve, simply give the salad a quick stir. If it seems a little dry after chilling, add a small spoonful of mayo or vinegar to revive it.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Whether you're working with dietary preferences or just want to switch things up, there are plenty of ways to make this salad your own.

For a vegetarian version, simply omit the bacon. You can add smoked almonds or a dash of smoked paprika to replicate that savory depth.

Want a lighter dressing? Swap the mayonnaise for plain Greek yogurt or a combo of yogurt and light mayo. It keeps the creaminess but adds a bit of tang and cuts down on fat.

For a lower-sugar option, reduce or skip the sugar in the dressing. The cranberries already provide some natural sweetness, so you might not even miss it.

You can also toss in extras based on what you have in your fridge. Chopped cheddar cheese, shredded carrots, or even diced apples add fun texture and flavor.

No sunflower seeds on hand? Use slivered almonds, pumpkin seeds, or even chopped walnuts. The goal is to keep that crunchy element intact.

Don’t be afraid to play around with this recipe. It’s forgiving, flexible, and always delicious—no matter how you make it.

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