Introduction
The first time I tasted broccoli salad was at a summer barbecue, tucked between the grilled chicken and potato salad. I was skeptical—broccoli in a salad didn’t sound appealing—but one bite changed my mind. The crunch of raw florets, the tangy dressing, and the sweet bursts of dried cranberries worked together in a way that felt fresh yet indulgent. Ever since, I’ve made it a staple for gatherings, tweaking the recipe with nuts, bacon, or cheese depending on the crowd. I’m Lina Vexley, and this broccoli salad recipe has become one of my favorite ways to celebrate vegetables.
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Broccoli Salad
Equipment
- Large Bowl
- Knife and cutting board
- Small bowl for dressing
Ingredients
Salad
- 4 cups fresh broccoli florets chopped small
- 1/2 cup cooked bacon crumbled
- 1/2 cup dried cranberries
- 1/3 cup red onion finely chopped
- 1/3 cup sunflower seeds shelled
- 1/2 cup shredded cheddar cheese optional
Dressing
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- 1/4 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper until smooth.
- In a large bowl, combine broccoli, bacon, cranberries, onion, sunflower seeds, and cheddar cheese.
- Pour dressing over salad and toss until evenly coated.
- Chill for 10 minutes before serving to let flavors meld.
Notes
Nutrition
How to Make the Recipe
Start with fresh broccoli florets, washed and cut into bite-sized pieces. Keeping them raw preserves their crunch and vibrant color, the foundation of this salad. Place the florets in a large mixing bowl. Add crumbled bacon for smokiness, dried cranberries for sweetness, finely chopped red onion for sharpness, sunflower seeds for nutty crunch, and cheddar cheese if you like a savory boost.
Next, prepare the dressing. In a small bowl, whisk mayonnaise, apple cider vinegar, sugar, salt, and black pepper until creamy and well blended. The vinegar brings tang, the sugar balances, and the mayo provides richness.
Pour the dressing over the broccoli mixture and toss thoroughly until all pieces are coated. Every floret should get a hint of creaminess balanced by pops of sweetness and crunch. For best results, let the salad rest in the fridge for about 10 minutes before serving, allowing the flavors to meld.
This salad is endlessly adaptable. You can swap half the mayonnaise for Greek yogurt to lighten it up, or use roasted chickpeas instead of bacon for a vegetarian option. Apples or pears can be added for an extra layer of sweetness, while nuts like almonds or pecans bring additional crunch.
Serve broccoli salad as a side dish at barbecues, picnics, or holiday gatherings. It pairs beautifully with grilled meats, sandwiches, or roasted mains. Leftovers keep well in the fridge for up to three days, making it a great make-ahead option for busy weeks.
Conclusion
Broccoli salad is proof that vegetables can be exciting, crunchy, and flavorful. With its mix of textures—crisp florets, chewy cranberries, smoky bacon, and creamy dressing—it’s always a crowd-pleaser. Easy to prepare and endlessly customizable, it works for casual lunches or festive gatherings alike. Adding small twists like nuts, fruit, or lighter dressing lets you tailor it to your taste and dietary needs. Whether you’re making it for a summer barbecue or a cozy dinner, this broccoli salad recipe delivers freshness and comfort in every bite. It’s a dish worth returning to again and again.