Looking for a fresh, nutritious, and delicious salad? This broccoli salad combines crisp broccoli, crunchy nuts, chewy dried fruit, and a creamy homemade dressing for a perfect side dish.
It’s easy to prepare, requires minimal ingredients, and packs a ton of flavor and texture. Whether you’re making it for a weeknight dinner, a summer barbecue, or meal prep, this recipe will quickly become a favorite.
Ingredients:
For the Salad:
- 4 cups fresh broccoli florets (about 2 medium heads)
- ½ cup shredded carrots
- ½ cup red onion, finely chopped
- ½ cup dried cranberries or raisins
- ½ cup sunflower seeds or chopped almonds
- ½ cup shredded cheddar cheese (optional but adds a rich, savory touch)
For the Dressing:
- ¾ cup Greek yoghurt (plant-based or mayonnaise)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup for a refined sugar-free option)
- ½ teaspoon salt
- ½ teaspoon black pepper
Make The Salad With Me
1. Prepare the Broccoli
Start by washing the broccoli thoroughly under cold running water. Pat it dry with a clean kitchen towel. Trim off any tough stems and cut the florets into bite-sized pieces. Keeping them small ensures even mixing and makes the salad easier to eat.
If you prefer a slightly softer texture, blanch the broccoli. To do this, bring a pot of water to a boil, drop the florets in for 30 seconds, and immediately transfer them to a bowl of ice water.
Let them sit for a minute, then drain thoroughly and pat dry. This keeps the broccoli vibrant and crisp while reducing its raw bite.
2. Chop and Combine the Salad Ingredients
Finely chop the red onion into small pieces. If you find raw onion too strong, soak it in cold water for 10 minutes, then drain and pat dry. This will mellow the sharpness.
Shred the carrots using a grater or food processor. In a large mixing bowl, combine the broccoli, chopped onion, shredded carrots, dried cranberries, sunflower seeds, crispy bacon bits (if using), and shredded cheddar cheese.
Gently toss everything together to evenly distribute the ingredients.
3. Make the Dressing
In a separate bowl, prepare the dressing. Whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Taste and adjust seasoning if necessary.
If you prefer a thinner dressing, add a teaspoon of water or milk until it reaches your desired consistency. The dressing should be creamy and slightly tangy, balancing the sweetness of the cranberries and the crunch of the broccoli.
4. Combine Everything
Pour the dressing over the salad ingredients. Using a large spoon or spatula, toss everything together until the dressing coats each ingredient evenly.
Make sure to mix well so that every bite has the perfect balance of flavors. If you’re making this salad ahead of time, consider reserving some dressing and adding it just before serving to keep the salad fresh and crisp.
5. Chill for Best Flavor
For the best taste, cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving.
This resting time allows the flavors to meld together, creating a more cohesive and delicious salad. If you’re in a rush, you can serve it immediately, but the extra time enhances the flavor.
6. Garnish and Serve
Before serving, give the salad a final toss. If needed, add extra sunflower seeds, crispy bacon bits, or a sprinkle of cheddar cheese for an extra boost of flavor and texture. Serve chilled and enjoy!
Fun Ways to Make It Your Own
One of my favorite things about this salad is how easy it is to customize. Want to make it vegan? Just swap the mayo for a plant-based version, use maple syrup instead of honey, and skip the bacon and cheese.
It’s just as delicious and totally plant-friendly. Looking to make it more filling? Try adding grilled chicken, chickpeas, or even hard-boiled eggs — those little additions really boost the protein and turn it into a satisfying meal. Not a fan of sunflower seeds? No problem! Walnuts, pecans, or cashews can bring in a different flavor and texture that’s just as tasty.
And if you’re in the mood to switch up the dressing, go for a tangy balsamic vinaigrette or a citrusy lemon-based one for a refreshing change of pace.
How I Keep It Fresh for Days
This salad is a total win for meal prep — it holds up well in the fridge for up to three days. Just store it in an airtight container to lock in the freshness. If I’m making it ahead of time, I always keep the dressing separate and toss it in right before serving.
That way, everything stays crisp and doesn’t get soggy. And here’s a little tip for leftovers: if it’s been sitting in the fridge for more than a day, give it a quick toss and drizzle in a bit of extra dressing to bring it back to life. Easy and still super tasty!
Why I Keep Coming Back to This Salad
This recipe is a total lifesaver when I need something quick, healthy, and satisfying. It takes just 15 minutes to throw together, with no complicated steps or fancy ingredients. Plus, it’s packed with fiber, vitamins, and antioxidants — basically everything your body loves.
It works for any occasion too, whether I’m making it for a casual lunch, a big family dinner, or bringing it to a potluck. And the best part? It’s so easy to tweak depending on what I have on hand or what I’m craving.
Honestly, it’s one of those recipes I always come back to.
This broccoli salad is a flavorful, crunchy, and nutritious dish that’s easy to make and perfect for any meal. Whether you serve it alongside grilled meats, sandwiches, or enjoy it as a light meal on its own, this dish is guaranteed to be a crowd-pleaser.
