Broccoli Salad is one of my favorite go-to salad recipes. It features fresh broccoli, crisp smoked bacon, sweet red onion, and crunchy sliced almonds in a slightly sweet mayo base. It is always one of the first side dishes to disappear at parties, potlucks, family reunions, and neighborhood BBQs.
You will love this broccoli salad’s crunchy texture and the mayonnaise-based dressing’s creamy taste. This dish comes together quickly and easily, especially if you precook the bacon or purchase it cooked. It is a great side dish for pork tenderloin, buffalo chicken, or country-style ribs.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mayonnaise: I like Duke’s, but you can use any mayo or Miracle Whip.
- Vinegar: apple cider, or you can substitute red wine vinegar
- Dried fruit: sweetened dried cranberries, blueberries, or cherries
- Nuts: almonds, pecans, walnuts, pistachios
How to Make Broccoli Salad
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Mix the mayonnaise, sugar, cider vinegar, and fresh ground black pepper in a small bowl. Set the bowl aside for a while.
Next, cut your vegetables relatively fine so the dressing is distributed well around all the ingredients. Then, cook the bacon crispy. Chop it relatively fine as well. I like to cook my bacon on a baking sheet at 375 degrees for about 15-17 minutes, flipping the bacon halfway through the cooking process. You can also use this candied bacon recipe to add sweetness to this broccoli salad.
Combine the broccoli, onions, bacon, dried cranberries, and sliced almonds in a large bowl. Drizzle the dressing over the top and stir to coat. Cover and chill for about 1 hour before serving. Toss again right before serving.
Preparation Tips
- For optimal taste, cover and refrigerate for a few hours before serving.
- This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if you want more tender broccoli, blanch it by boiling a large pot of water. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
- The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Recipe Variations
- Substitute sunflower seeds, pine nuts, or chopped pecans for the sliced almonds.
- Add 2/3 cup shredded or small cubed sharp cheddar cheese
- Add another tablespoon of sugar to the dressing if you like things extra sweet.
- Skip the mayonnaise dressing and make a Honey Mustard Vinaigrette.
- Add 1 cup of seedless grapes sliced in half, or use them instead of the dried cranberries.
- Add 1/2 cup crumbled feta cheese for extra flavor, or go bold and add 1/3 cup bleu cheese crumbles.
- Reduce the amount of broccoli by half and substitute finely chopped cauliflower.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to stir the salad well before enjoying the leftovers.
More Salad Recipes
Best Broccoli Salad Recipe
Ingredients
- 1 cup mayonnaise
- 1½ tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- ¼ teaspoon fresh ground black pepper
- 1⅓ lbs broccoli florets finely chopped into bite-size pieces
- 8 slices crispy cooked bacon chopped
- ⅓ cup chopped red onion
- ½ cup sweetened dried cranberries
- ⅓ cup sliced almonds
Instructions
- Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
- In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving. Toss again right before serving.
Video
Notes
- For optimal taste, cover and refrigerate for a few hours before serving.
- This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
- The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Nutrition
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Catie
I’ve been looking for a new twist on broccoli salad, and this one was perfect! The mix of flavors and textures was so tasty.
Mary Ellen
I am not a fan of cooked broccoli, and this was much more my style. Thanks for the tasty recipe. The whole family loved it!
Stephanie
Yum! This broccoli salad is ideal for my lunches. It has a wonderful mix of textures and flavors, and I feel so healthy after eating it.
Kimber
This broccoli salad was absolutely delicious and perfect for my gathering! I love how it was packed with fresh ingredients and a flavorful dressing. Thanks for sharing such a crowd-pleasing dish!
Beth Pierce
The pleasure is all mine, Kimber!
Veronica
This broccoli salad recipe was absolutely delicious! I love all the combined flavors and textures—especially the crispy bacon with the fresh broccoli. I will make this again and again.
Kristine
Yum! This broccoli salad was amazing! 😻 I’m pinning and printing so I don’t lose it.
Marie
I agree with the title – this is the BEST broccoli salad. So yum and our whole family loved it.
Jordyn langenheim
Sooooo delicious!!! Everyone was begging for more. Whats the serving size?? 🙂
Beth Pierce
Glad that you liked it Jordyn! About a cup.
Joy
i’m highly addicted to the salad. I’ve made some substitution added some things. I may need a 12 step program for this. I usually take the entire bowl and sit in front of the couch and eat it instead of a piece of chocolate. There may be no saving me..
Beth Pierce
LOL! You are cracking me up! I guess it is better than eating a whole pie! So glad that you like the broccoli salad.
Merry Soellner
Tried this last night with bbq ribs. I love broccoli salad, and had to “wing it” with some of the ingredients. Had a bag of broccoli and cauliflower, so used both, and used slightly less bacon, almonds and raisins. Still a delicious dish. My husband even liked it and he calls those kinds of salads “Women’s Club” foods! 😜
Beth Pierce
I am so glad that you liked it, Merry! That is a really cute name for those type of salads! LOL!