This classic broccoli salad will delight you time and again! It’s the tastiest mix of crunchy broccoli, crispy bacon, red onion, cranberries, sunflower seeds, goat cheese, and a creamy mayo-yogurt dressing.
Why You’ll Love This Broccoli Salad
When it comes to the perfect year-round salad recipe, this broccoli salad reigns supreme! It’s great for holidays, potlucks, picnics, barbecues, and even weekly meal prep. Needless to say, it’s a classic for good reason, with its simultaneously crispy, creamy, sweet, and savory flavor. That’s why folks always go back for seconds! And did I mention bacon is involved? Here’s a few more reasons why you’ll love my broccoli salad recipe:
- It’s easily customizable. Swap out any of the add-ins with your favorite dried fruit, seeds, nuts, or cheese.
- It only takes 20 minutes. My favorite thing about this!
- It’s super durable. That means it’ll hold up for several days in the fridge.
- It’s always a holiday party hit. Whether that’s Easter, 4th of July, Thanksgiving, or Christmas.
Broccoli Salad Ingredients
- Broccoli: Chop the raw broccoli florets into bite-sized pieces.
- Red onion: I love diced red onion for a punch of flavor, but green onion works too.
- Bacon: Crispy bacon adds protein and that irresistible savory bite. Want another protein-packed broccoli salad? Try my broccoli tuna salad.
- Dried Cranberries: I use unsweetened dried cranberries, but raisins or dried cherries are great alternatives.
- Sunflower Seeds: For a little crunch, sunflower seeds are my go-to. But slivered almonds or your favorite nuts or seeds also work great.
- Goat Cheese: Just a sprinkle adds amazing creaminess. Crumbled feta or shredded cheddar are also delicious options.
- Broccoli Salad Dressing: This creamy mayonnaise-based dressing gets an upgrade with a bit of homemade yogurt. I skip the added sugar since yogurt adds just the right hint of sweetness and tang.
Find the printable recipe with measurements below
How to Make The Best Broccoli Salad
Step one: Cook the bacon in the oven (it’s way easier), and when that’s done, blot it dry with a paper towel.
Step two: While the bacon is cooking, slice the broccoli florets and red onion, and add them to the bowl along with the sunflower seeds, dried cranberries, and goat cheese. Once the bacon is cooked and cooled, crumble the bacon in the bowl and mix it together.
Step three: In a separate small bowl, make the dressing by stirring together the mayonnaise and yogurt. Add that to the salad and stir everything together until it’s well combined. Voila, your broccoli salad is done!
Common Questions
Most traditional broccoli salads use raw broccoli for its crunchy texture. But if you can’t digest raw broccoli or don’t love the texture, you can blanch the florets for a few minutes. This will slightly soften them while retaining their bright green color and crispness.
Absolutely! Just omit the goat cheese or use a dairy-free alternative, and swap in dairy-free yogurt for the dressing. It’ll still be creamy and delicious.
Yes, you can! Simply leave out the bacon or use a plant-based bacon alternative. For the dressing, opt for vegan mayonnaise.
More Salad Recipes
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Description
Everyone loves this broccoli salad recipe! With bacon, cranberries, and a creamy dressing, it’s the perfect party side dish or weekly meal prep. Watch the video below to see how I make this in my Kitchen!
- Storage tip: Broccoli salad will stay fresh for 4 to 5 days when stored in an airtight container in the fridge. If you’re making it for a holiday party or gathering, you can prep it the day before, either with or without the dressing.
- Make sure you’ve sliced the broccoli florets into small, bite-sized pieces. It makes it far easier to eat that way.
- If you’re wondering what to do with the broccoli stem, spiralize it! Yes, you can totally spiralize a broccoli stem, just as you would a zucchini. It’s delicious! And while I don’t show you how to spiralize a broccoli stem in my Spiralizer Beginner’s Guide video, you can still get a little inspiration from the video.
Calories: 406kcal | Carbohydrates: 17g | Protein: 11g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 379mg | Potassium: 410mg | Fiber: 4g | Sugar: 10g | Vitamin A: 609IU | Vitamin C: 69mg | Calcium: 76mg | Iron: 2mg
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Recipe originally posted June 2018, but updated to include new information and information for your benefit.
