Broccoli Salad – Simple, Creamy & Crowd-Pleasing Recipe

Why I Love This Recipe

I didn’t always love raw broccoli. In fact, I avoided it unless it was hidden under a layer of cheese. That all changed when I made this broccoli salad for a last-minute potluck. It was colorful, crunchy, and surprisingly addictive—and when people asked for the recipe, I knew I’d found a keeper.

This version is now one of my go-to side dishes. It’s quick to prep, doesn’t wilt like leafy greens, and the flavor improves as it chills. The crispy bacon, sweet cranberries, and sharp cheddar add texture and boldness, while the creamy homemade dressing brings it all together. There’s nothing fancy about it—but that’s exactly what makes it so great.

What I love most is its versatility. I can prep it in advance, keep it chilled in the fridge, and it’s still just as good (if not better) the next day. When paired with a main like express teriyaki chicken or served next to something simple like carrot ribbon salad, it rounds out any meal.

Broccoli salad is now a staple in my rotation. It’s easy to customize, crowd-pleasing, and perfect for every season. If you’re looking for a dish that’s both low-effort and high-impact, this one’s it.

Step-by-Step Instructions

Making broccoli salad is all about simple steps that deliver bold flavor. There’s no cooking involved (unless you’re frying your bacon), and the only tool you really need is a sharp knife. Here’s how I do it:

Step 1: Prep the broccoli

Start with 5–6 cups of fresh broccoli florets. Cut them into bite-sized pieces so they’re easy to eat. I skip blanching to keep the crunch, but if you prefer softer texture, a quick 60-second boil followed by cold water works too.

Step 2: Chop the mix-ins

Dice 1/3 cup red onion into small pieces. Then grab your sharp cheddar—about 1 cup—and cut it into thicker shreds or small cubes. Measure out 2/3 cup dried cranberries, 1/2 cup crumbled bacon (about 8 cooked strips), and 1/2 cup salted sunflower seeds.

Step 3: Make the dressing

In a small bowl, whisk together 3/4 cup olive oil mayo, 1/4 cup sour cream (or plain Greek yogurt), 3 tablespoons sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until smooth and creamy.

Step 4: Combine everything

Add the broccoli, bacon, cheese, cranberries, sunflower seeds, and onion to a large mixing bowl. Pour the dressing over the top and toss until every bite is coated. Don’t rush this step—give it a good mix.

Step 5: Chill before serving

Refrigerate for at least one hour before serving. This allows the flavors to meld and the dressing to thicken just enough.

If you’re prepping other sides, this pairs well with dishes like cucumber tuna salad or a hearty cowboy casserole.

Once chilled, give it one last stir—and you’re ready to serve the perfect broccoli salad.

How to Serve Broccoli Salad

You can serve broccoli salad in so many ways, and that’s why I keep it in rotation year-round. It’s a cold dish with crunch and color—perfect for balancing out richer mains or rounding out a potluck table.

Creative Variations

The beauty of broccoli salad is that it doesn’t need to look the same every time you make it. You can easily switch up ingredients based on what you have in the kitchen—or what your guests love most.

If you’re skipping meat, leave out the bacon and add a smoky element like roasted nuts or spiced seeds. You’ll still get that savory crunch without using animal products. For a vegan version, swap the mayo and sour cream with plant-based alternatives and use a dairy-free cheese or omit it completely.

Looking to reduce sugar? Try sliced grapes, chopped apples, or even mandarin orange segments in place of dried cranberries. They’ll add natural sweetness without refined sugar. You can also tone down the sugar in the dressing or use a little honey or maple syrup as a gentler option.

For a nutty twist, chopped pecans, almonds, or pistachios bring new flavor and texture to the mix. These pair especially well if you’re using feta or goat cheese instead of cheddar.

Craving more protein? Add chopped grilled chicken, turkey, or even a few spoonfuls of cooked lentils. These additions turn a side dish into a light meal with just a few simple tweaks.

And if you want more color, shredded carrots, red bell peppers, or even purple cabbage can brighten the bowl and add crunch.

What’s great about broccoli salad is how forgiving it is. You can mix and match to suit your style—sweet, savory, creamy, tangy—it all works.

How to Store Broccoli Salad

One of the reasons I always reach for broccoli salad when planning ahead is because it stores beautifully. It doesn’t wilt, get soggy, or lose flavor like many leafy salads do. In fact, letting it chill for a bit actually improves the taste.

After mixing, transfer your broccoli salad into an airtight container and refrigerate it. For best flavor, let it sit for at least one hour before serving. This short rest time allows the dressing to soak into the broccoli, soften it slightly, and pull all the flavors together.

If you’re making it more than a day ahead, you can store the salad and dressing separately. Keep your veggies and add-ins in one container, and the dressing in another. Combine them at least an hour before serving for the best texture.

Broccoli salad keeps well in the refrigerator for about three to four days. Just give it a good stir before each serving. Some of the dressing may settle at the bottom, but a quick toss brings everything back to life.

Freezing isn’t ideal for this dish. The creamy dressing tends to separate, and the broccoli becomes too soft once thawed. This is one of those recipes best enjoyed fresh or within a few days.

For meal prep, portion the salad into small containers so you can grab-and-go throughout the week. It’s great as a lunch side or snack between meals.

In short, storing broccoli salad is as easy as making it. Chill it well, stir before serving, and enjoy it within a few days for the best taste and texture.

Conclusion

Broccoli salad is the kind of recipe that proves simple really can be sensational. With just a few fresh ingredients and a creamy homemade dressing, you get a dish that’s bold, crunchy, and downright addictive. Whether you’re planning a weeknight dinner, prepping for lunch, or bringing a dish to share, this recipe shows up every time.

From my small Brooklyn kitchen to your table, I hope this broccoli salad brings as much joy to your meals as it has to mine. It’s been a go-to favorite for years, and I’m thrilled to pass it along to you. Try it once—and I promise, you’ll be hooked.

If you’re looking for more easy, crowd-pleasing ideas, take a peek around the blog. There’s always something cooking here at Easy Peasy Recipes.