Broccoli Salad

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.

Source recipe: Broccoli Salad (SnapChef ID ee8733cf-9a6a-46c7-a92f-b581045753bd). Nutrition is estimated per serving.

★ Tested Recipe

Broccoli Salad

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Prep Time

15 min

Total Time

15 min

Servings

8 servings

Calories

291 kcal

Scale: 1x2x3x · − 8 servings +

US Metric

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Ingredients

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• 6 cups fresh broccoli florets, (chopped (about 1 lb broccoli stalks))
• 1 cup grated sharp cheddar cheese, (white or yellow)
• 6 strips cooked bacon, (chopped)
• 1/2 cup dried cranberries, (or golden raisins)
• 1/2 cup slivered almonds, (can use sunflower seeds, chopped pecans, or pepitas)
• 1/3 cup diced red onion
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt, (can use sour cream)
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey or pure maple syrup
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, (minced)
• Kosher salt and black pepper, (to taste)

Directions

1. 1
   In a large bowl combine broccoli florets, cheese, bacon, dried cranberries, almonds, and onion.
2. 2
   In a small bowl, whisk together mayonnaise, Greek yogurt, vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.
3. 3
   Pour dressing over broccoli salad and stir until well combined. Cover and chill in the refrigerator for at least one hour before serving.

Tap a step number to check it off as you cook.

Nutrition Facts per serving · estimated

Amount per serving

Calories 291 kcal 15% DV

Protein 10 g 20% DV

Total Fat 21 g 27% DV

Total Carb. 18 g 7% DV

Fiber 3 g 11% DV

Sugars 10 g

Sodium 355 mg 15% DV

% Daily Values are based on a 2,000-calorie diet (FDA).