Name: Recipe "Broccoli Salad"
Prep time: 15 min
Total time: 15 min
Ingredients: 6 cup fresh broccoli florets (chopped); 1 cup sharp cheddar cheese (grated); 6 strips bacon (cooked and chopped); 0.5 cup dried cranberries or golden raisins; 0.5 cup slivered almonds; 0.333 cup red onion (diced); 0.5 cup mayonnaise; 0.25 cup plain Greek yogurt; 2 tbsp apple cider vinegar; 2 tbsp honey or pure maple syrup; 0.5 tsp Dijon mustard; 1 clove garlic (minced); to taste kosher salt and black pepper

A natural next stop: Bacon and Egg Garden Salad, Bacon Ranch Potato Salad, Broccoli Grape Salad, and BLT Corn Salad.

Why This Broccoli Salad Stands Out

Broccoli salad gets a bad rap for being boring, but this one is anything but. The creamy, tangy dressing clings to every little floret, while crispy bacon, sharp cheddar, and sweet dried cranberries make each bite interesting. It’s the kind of side dish that disappears fast at cookouts, and even people who swear they don’t like broccoli come back for seconds.

Reasons to Love This Broccoli Salad

Small broccoli florets soak up the dressing, making every forkful creamy and flavorful.
Sweet dried cranberries and smoky bacon create a salty-sweet crunch you can’t stop eating.
Greek yogurt lightens the dressing without losing any richness, so it feels indulgent but not heavy.

Key Ingredients for a Creamy Broccoli Salad

Fresh broccoli: Look for firm, bright green heads without yellowing. Cut the florets small, and you can also peel and dice the tender part of the stalk for extra crunch.
Bacon: Cook it until very crispy, it stays crunchy in the salad for a day or two. Turkey bacon works but won’t be as smoky.
Greek yogurt: Plain whole-milk or 2% Greek yogurt gives the best tang and creaminess. Sour cream is a fine substitute, but the salad will be richer.

Kitchen Tools for Broccoli Salad

Large mixing bowl (for combining salad ingredients)
Small bowl or liquid measuring cup (for whisking dressing)
Cheese grater (if buying block cheddar, pre-shredded won’t melt as nicely into the salad)
Whisk

Tips for Making the Best Broccoli Salad

Chop the broccoli into very small florets, no bigger than a thumbnail. Big chunks are awkward to eat and don’t absorb the dressing well. Letting the salad sit in the fridge for at least an hour is essential: the broccoli softens slightly and the flavors meld together. If you’re short on time, even 30 minutes helps, but an hour or more gives the best result.

Make the dressing while the bacon cools, so everything is ready to toss at once. Taste the dressing before pouring, it should be tangy and slightly sweet. Adjust salt and pepper to your liking.

Broccoli Salad Variations to Try

Swap the slivered almonds for chopped pecans, walnuts, pepitas, or sunflower seeds. Instead of dried cranberries, use golden raisins, currants, or diced fresh apple, grapes, or pineapple. For cheese, try shredded mozzarella, Monterey Jack, pepper jack, or crumbled feta. Green onions can replace red onion for a milder bite. To make it vegetarian, simply omit the bacon, the salad still has plenty of flavor and crunch.

What to Serve with Broccoli Salad

This broccoli salad is a natural side for any grilled or roasted meat. Try it alongside Easy Skillet Chicken Thighs, Steak Kabobs, or a Best Grilled Chicken Sandwich. It also pairs well with hearty sandwiches like Slow Cooker Italian Beef or Fried Chicken Sandwich. For a lighter meal, serve it with Soy Ginger Chicken or Honey Mustard Chicken.

How to Store Leftover Broccoli Salad

Store the broccoli salad in an airtight container in the refrigerator for up to 3 days. The broccoli stays crunchy even after being dressed, so leftovers hold up well. Give it a good stir before serving again, the dressing may settle, but it re-coats nicely.

Broccoli Salad FAQs

Can I use frozen broccoli for this salad?

Fresh broccoli gives the best crunch and texture. Frozen broccoli thaws into a softer, watery piece that won’t hold up to the dressing. Stick with fresh for this recipe.

Can I make broccoli salad a day ahead?

Yes, you can assemble it up to a day in advance. Keep it covered in the fridge. The flavors will meld even more, and the broccoli will soften slightly. Stir before serving.

How can I make this salad dairy-free?

Use a vegan mayonnaise and replace the Greek yogurt with an equal amount of dairy-free plain yogurt or extra mayo. Omit the cheese or use a dairy-free shredded alternative.

What if I don’t have apple cider vinegar?

White wine vinegar or champagne vinegar work well. You can also use fresh lemon juice for a brighter tang, though the flavor will be slightly different.

Recipe

Broccoli Salad

This classic Broccoli Salad recipe is made with fresh broccoli, bacon, cheddar cheese, almonds, dried cranberries, onion, and a creamy homemade dressing. It's the perfect side dish for cookouts, parties, and potlucks!

easyGluten-Free

15 min

Prep Time

15 min

Total Time

Servings

American

Cuisine

394 kcal

Calories

Ingredients

Servings

6 cup fresh broccoli florets, chopped
1 cup sharp cheddar cheese, grated
6 strips bacon, cooked and chopped
0.5 cup dried cranberries or golden raisins
0.5 cup slivered almonds
0.333 cup red onion, diced
0.5 cup mayonnaise

0.25 cup plain Greek yogurt
2 tbsp apple cider vinegar
2 tbsp honey or pure maple syrup
0.5 tsp Dijon mustard
1 clove garlic, minced
to taste kosher salt and black pepper

Instructions

1
In a large bowl combine broccoli florets, cheese, bacon, dried cranberries, almonds, and onion.
2
In a small bowl, whisk together mayonnaise, Greek yogurt, vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.

3
Pour dressing over broccoli salad and stir until well combined. Cover and chill in the refrigerator for at least one hour before serving.

Nutrition (per serving)

394kcal

Calorie breakdown

Protein13%55 kcal

Fat69%279 kcal

Carbohydrates18%74 kcal

How this was calculated — 12 of 13 ingredients matched

fresh broccoli floretsBroccoli, raw461 kcal

sharp cheddar cheeseCheese, cheddar, sharp, sliced984 kcal

dried cranberries or golden raisinsCranberry, low bush or lingenberry, raw (Alaska Native)66 kcal

slivered almondsOil, almond1061 kcal

red onionOnions, red, raw35 kcal

mayonnaiseMayonnaise, made with tofu386 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk58 kcal

apple cider vinegarVinegar, cider6 kcal

honey or pure maple syrupSyrup, Cane81 kcal

Dijon mustardMustard, prepared, yellow2 kcal

garlicGarlic, raw7 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 281 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: gluten-free, No-Cook

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