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For years, I thought of broccoli as something that belonged in a stir-fry or steamed beside salmon, useful, healthy, but never the star. That all changed the day I tasted a spoonful of cold, crunchy broccoli salad at a potluck. It was sweet, tangy, creamy, and surprisingly irresistible. I had seconds, maybe thirds. And I knew I had to get the recipe so i could make it at home.
What Makes This Broccoli Salad So Special?
When I started developing my version, I wanted every bite to be bold, with no filler. I use fresh broccoli florets, chopped small enough to catch all the creamy dressing in their crannies, but still big enough to hold their crunch. Then I add crisped bacon, chewy-sweet cranberries, and a bit of red onion for bite. Sunflower seeds give it that addictive texture, and a whisper of Parmesan over the top makes it feel just a little indulgent.
The real magic, though, is in the dressing. A simple blend of mayonnaise, apple cider vinegar, and a touch of sugar balances out the salty and sweet notes perfectly. It clings to the broccoli without overwhelming it, and after a short rest in the fridge, it pulls the whole dish together into something so much greater than the sum of its parts.
Make It Ahead of Time
This is one of those dishes that actually improves with a little patience. I like to mix the salad a few hours in advance and let it sit covered in the fridge. The broccoli softens ever so slightly, the dressing mellows, and the flavors begin to mingle in the best way.
If I’m making it for a party or a family lunch, I’ll often prep it the night before. It holds beautifully and travels well, too. Just save the Parmesan cheese for the last minute so it stays fresh and doesn’t disappear into the dressing.
Should I Blanch the Broccoli First?
This comes up a lot, and honestly, it depends on what you’re after. Personally, I love the raw crunch of broccoli in this salad. It holds its shape, soaks up the dressing without getting soggy, and gives every bite that satisfying bite. But if you prefer your broccoli a little more tender (or you’re serving kids who aren’t fans of raw veg), a quick blanch can work wonders. Just drop the florets into boiling water for 60 seconds, then plunge them into ice water to stop the cooking. This softens the edges slightly and brings out that bright green color without sacrificing too much texture. It’s totally optional, and either way, you’ll end up with a salad that’s full of flavor and freshness.
Broccoli Salad
Ingredients
For the Salad:
- 120 Grams Bacon or use ready-made bacon bits
- 700 Grams Broccoli florets chopped into bite-sized pieces
- 60 Grams Dried cranberries
- 40 Grams Red onion finely diced
- 45 Grams Sunflower seeds
- Parmesan cheese optional
For the Dressing:
- 240 Grams Mayonnaise
- 3 Tablespoons Apple cider vinegar
- 18 Grams Caster sugar
- ¼ Teaspoon Black pepper
- ⅛ Teaspoon Salt
Instructions
- Start by cooking the raw bacon in a skillet over medium heat for about 8-10 minutes until crispy. Let it cool, then crumble or chop into small bits.120 Grams Bacon
- In a medium bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.240 Grams Mayonnaise, 3 Tablespoons Apple cider vinegar, 18 Grams Caster sugar, ¼ Teaspoon Black pepper, ⅛ Teaspoon Salt
- In a large mixing bowl, combine the chopped broccoli, cranberries, red onion, sunflower seeds, and cooked bacon.700 Grams Broccoli florets, 60 Grams Dried cranberries, 40 Grams Red onion, 45 Grams Sunflower seeds
- Pour the dressing over the salad. Toss everything together until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
- Just before serving, grate a little Parmesan cheese over the salad enjoy.Parmesan cheese
Notes
- Make ahead: Best when made a few hours ahead or the night before, the flavors develop beautifully over time.
- Lighter version: Substitute half of the mayo with Greek yogurt for a healthier, tangier twist.
- Add-ins: Feel free to add shredded carrots, grated cheese, or even diced apples for extra texture.
- Bacon shortcut: Use pre-cooked bacon or real bacon bits, just crisp them up quickly in a pan.
Nutrition
Where To Go From Here?
If this Broccoli Salad has won you over, I’ve got more fresh, flavor-packed ideas to keep your salad game strong. Try our protein-rich quinoa salad, peppery and vibrant Nasturtium salad, or the ever-satisfying Mediterranean chickpea salad for more bold, beautiful bowl inspiration. Each one brings something unique to the table, from herby freshness to creamy textures and hearty bites. And if you’re looking for daily kitchen inspiration or want to share your own version of these recipes, come find us on social media, we love seeing what you’re making!
