Broccoli Salad

A great broccoli salad never lasts long at a summer cookout, and this version proves exactly why. Every bite is packed with contrasting flavors and textures, from crisp broccoli and crunchy smoky almonds to salty bacon, chewy dried cranberries, and a tangy, creamy dressing that ties it all together. It's the kind of crowd-pleasing side dish that feels special despite requiring very little effort.

One of the reasons this recipe is a staple for barbecues, potlucks, and family gatherings is how simple it is to prepare. There's no cooking required beyond crisping the bacon—just chop, mix, and chill. In fact, broccoli salad often tastes even better after a few hours in the refrigerator, giving the flavors time to mingle while the broccoli stays perfectly crunchy.

Whether you're serving burgers, grilled chicken, ribs, or sandwiches, this easy broccoli salad pairs well with just about everything on the menu. Don't be surprised if guests ask for the recipe before the meal is over!

What dressing goes on broccoli salad?

It’s a creamy, tangy, and slightly sweet dressing made with just a few simple ingredients: mayonnaise, apple cider vinegar, sugar, and black pepper.

Can you make broccoli salad dressing without mayonnaise?

For the best flavor and texture, it helps to keep some mayonnaise in the dressing, but for a lighter option, you can swap in plain Greek yogurt for part of it. Instead of 1 cup of mayonnaise, use 1/2 cup mayonnaise and 1/2 cup plain Greek yogurt, along with 1/8 teaspoon kosher salt. Keep the rest of the dressing ingredients the same.

Is broccoli salad sweet?

It's subtly sweet, but this is no dessert "salad." (Looking at you, strawberry pretzel salad.) There’s a touch of sugar in the dressing, and the dried cranberries bring another layer of sweetness, but there’s also plenty of savory, salty, and smoky flavor in the mix.

Do you have to cook the broccoli for broccoli salad?

Nope! You want the broccoli to be nice and crunchy for this salad, so no cooking is needed. Plus, the broccoli is cut into small, bite-sized florets, so even the tougher pieces are easy to chew.

Can you use frozen broccoli for broccoli salad?

No, frozen broccoli won't work well for this salad. Frozen broccoli is blanched before freezing, so once thawed it tends to be soft and watery. For the best texture, use raw broccoli so the salad stays fresh and crunchy.

How long does broccoli salad last in the fridge?

It'll keep for about three days, covered or in an airtight container in the refrigerator. If you're planning to make it ahead, hold off on adding the cheese, bacon, and almonds, and stir them in just before serving so they stay fresh.

How long can broccoli salad sit out?

This side salad shouldn't sit out for more than 2 hours at a time, or 1 hour if it's 90 degrees Fahrenheit or above. Keep it in the fridge or tucked into your cooler anytime you're not serving it.

How to Make Broccoli Salad

INGREDIENTS

• Broccoli: This is the foundation of the salad, providing a fresh, slightly earthy flavor and a crisp, crunchy texture that holds up well to the creamy dressing. Unlike leafy greens, raw broccoli stays firm for hours, making it ideal for a make-ahead side dish.
• Bacon: Bacon adds a smoky, salty, savory flavor that balances the sweetness in the dressing and dried fruit. Turkey bacon, pancetta, or plant-based bacon are good alternatives if you need a swap out.
• Red Onion: Onion contributes a sharp, slightly sweet bite that brightens the salad and cuts through the richness of the dressing. Its crisp texture also adds another layer of crunch.
• Dried Cranberries: These add chewy texture and little pops of sweetness alongside the savory bacon and tangy dressing. You can use raisins instead if that’s what you have on hand.
• Smoked Almonds: They add nutty, smoky flavor and extra crunch throughout the salad. Pecans, sunflower seeds, or chopped walnuts are all excellent substitutes.
• Cheddar Cheese: Cheddar cheese brings creamy richness and a sharp, tangy flavor that enhances the savory elements of the salad.
• Mayonnaise: Mayo forms the base of the dressing, creating the rich, creamy texture that coats every ingredient. Its mild tang helps bind the flavors together while balancing the crunchy components.
• Apple Cider Vinegar: Vinegar brings a nice acidity and brightness that keeps the dressing from tasting too heavy. Its tangy flavor plays well with the sweetness of the sugar and cranberries while enhancing the freshness of the vegetables. If you don't have apple cider vinegar on hand you can use white wine vinegar or rice vinegar instead.
• Sugar: Sugar adds sweetness to the dressing, helping create the classic sweet-and-tangy flavor that broccoli salad is known for.
• Black Pepper: This enhances the flavor of every ingredient in the salad and gives the dressing a nice peppery kick.

STEP-BY-STEP INSTRUCTIONS

Stir together the mayonnaise, vinegar, sugar, and black pepper until smooth and creamy. Make sure the sugar is well mixed in so the dressing isn’t grainy.

Add the broccoli to the bowl and toss well so it’s evenly coated in the dressing. This helps every bite get plenty of flavor.

Add the dried cranberries, cheddar cheese, and smoked almonds to the bowl with the broccoli. This is where the salad gets all its sweet, crunchy, and savory goodness.

Sprinkle in the crumbled bacon and chopped red onion.

Give everything a good mix to coat the ingredients in dressing. Try to fold gently so the broccoli stays crisp and the mix-ins don’t sink to the bottom.

Cover the bowl tightly with plastic wrap and refrigerate the salad for at least an hour before serving. That little rest gives the flavors time to come together and makes the salad even better.

A full list of ingredients and directions can be found in the recipe below.