Easy Broccoli Salad Recipe

There's something about a crisp, tangy broccoli salad that just screams summer cookouts and quick weekday lunches. The crunch of fresh veggies, the creaminess of the dressing, and the burst of sweetness from dried cranberries make every bite irresistibly good.

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I first tried this broccoli salad at a friend’s backyard BBQ, and I’ve been hooked ever since. Not only is it incredibly simple to make, but it also holds up beautifully in the fridge – perfect for meal prep or potlucks. Plus, it’s totally no-cook, making it a breeze when the kitchen's already too hot to handle.

Let me show you how this easy broccoli salad can become a staple in your kitchen.

Why You’ll Love This Easy Broccoli Salad

Get ready to add a new favorite to your recipe rotation. This easy broccoli salad brings together bold flavors, fun textures, and nourishing ingredients – all with minimal effort.

First of all, it’s super quick to make. With just a little chopping and mixing, you’ll have a vibrant, fresh salad ready in under 20 minutes. No cooking required, which means less cleanup and more time to relax.

It’s also incredibly budget-friendly. Most of the ingredients are pantry staples or affordable produce you can find year-round. Whether you're feeding a crowd or prepping lunches for the week, this salad delivers big flavor on a small budget.

Versatility is another key perk. You can easily tweak the add-ins to suit your preferences or dietary needs. Want it vegan? Swap the mayo. Need more protein? Toss in some grilled chicken or chickpeas.

Finally, this broccoli salad holds up well in the fridge. The flavors get even better as it chills, so it’s ideal for making ahead and enjoying throughout the week.

Let’s take a closer look at what makes up this delicious, crave-worthy salad.

Ingredients Notes

What makes this salad stand out is its combination of crisp textures and tangy-sweet flavors, all balanced by a creamy dressing that ties everything together.

Fresh broccoli is the undisputed star of the show. You’ll want to use raw florets, cut into small, bite-sized pieces. The crunch is essential here, and the raw broccoli holds up well to the creamy dressing without becoming soggy. For an even better texture, you can blanch it briefly if you prefer a slightly softer bite.

Mayonnaise brings the creaminess that defines this salad’s dressing. You can use classic mayo, avocado oil mayo, or even a vegan alternative, depending on your dietary needs. For a tangier twist, try adding a little Greek yogurt into the mix – it lightens the dressing while adding extra zing.

Apple cider vinegar adds a much-needed punch of acidity. It balances out the richness of the mayo and gives the salad that refreshing, palate-cleansing quality. You could also use red wine vinegar in a pinch, but the slight sweetness of apple cider vinegar works best here.

Dried cranberries or raisins provide little pops of sweetness that contrast beautifully with the savory ingredients. They also add chewiness, which plays well against the crunch of the broccoli and sunflower seeds. If you’re not a fan of dried fruit, chopped dates or even diced apples can work as substitutes.

Sunflower seeds give the salad that irresistible nutty crunch. They’re mild in flavor but add a ton of texture. You could also use slivered almonds, chopped walnuts, or pumpkin seeds if that’s what you have on hand.

As far as equipment, all you really need is a large mixing bowl, a sharp knife for chopping, and a small whisk for combining the dressing. A salad spinner is optional but helpful if your broccoli is freshly rinsed.

How To Make This Easy Broccoli Salad

This salad comes together quickly and easily with just a handful of steps. It’s the kind of recipe that rewards a little prep with a big payoff.

Start by prepping your broccoli. Wash and thoroughly dry the florets, then chop them into small, uniform pieces. Smaller is better here – you want the dressing to coat every nook and cranny for maximum flavor.

Next, mix up the dressing in a small bowl. Combine mayonnaise, apple cider vinegar, a touch of sugar (if desired), and a pinch of salt and pepper. Whisk until smooth and creamy. Taste and adjust – a little more vinegar for tang, or sugar if you like it on the sweeter side.

In a large mixing bowl, combine the chopped broccoli with your add-ins: dried cranberries, sunflower seeds, and finely diced red onion. If you're adding extras like cooked bacon or cheese, now’s the time to stir them in.

Pour the dressing over the broccoli mixture and toss well to coat. You want every piece to be nicely dressed without drowning the salad. The dressing will absorb more as it sits, so don’t worry if it looks light at first.

Let the salad chill in the fridge for at least 30 minutes before serving. This helps the flavors meld and gives the broccoli a chance to soften slightly while staying crisp. It’s even better after a few hours!

From start to finish, this salad takes about 20 minutes to prepare, plus chill time. It’s simple, satisfying, and packed with flavor – just the way a great salad should be.

Storage Options

One of the best things about this broccoli salad is how well it keeps. Whether you're making it ahead or saving leftovers, it stays crisp and delicious for days.

Store the salad in an airtight container in the fridge. It will keep well for 3 to 4 days without losing its texture. In fact, some say it’s even better the next day as the flavors deepen.

If you’re meal prepping for the week, consider keeping the dressing separate and mixing just before serving. This will help preserve the crunch and make the salad feel freshly made every time.

Freezing isn’t recommended, as the fresh vegetables will lose their texture once thawed. Stick to fridge storage for best results.

To re-serve, just give the salad a good stir to redistribute the dressing. You can also freshen it up with an extra sprinkle of sunflower seeds or a splash of vinegar if desired.

Variations and Substitutions

This recipe is incredibly forgiving and adaptable, which makes it perfect for using up what you have on hand or accommodating dietary preferences.

If you’re avoiding dairy or eggs, try using a vegan mayo for the dressing. The flavor and texture stay remarkably close to the original, so you won’t miss a thing.

For a low-sugar version, simply omit the added sugar in the dressing and use unsweetened dried fruit or fresh apple slices instead of sweetened cranberries.

Add some protein to turn this salad into a full meal. Chopped grilled chicken, canned chickpeas, or even diced hard-boiled eggs make it more filling and still super easy to prepare.

Not a fan of sunflower seeds? Swap in pumpkin seeds, chopped almonds, or even toasted pine nuts for a different twist. They all bring a unique flavor and crunch.

You can even swap out the broccoli itself! Try using chopped kale or shredded Brussels sprouts for a similar texture and nutritional punch with a slightly different flavor profile.

The beauty of this salad is how easily it adapts. Don't be afraid to experiment with flavors and textures to make it your own.

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