Broccoli Salad Recipe

A Summer Staple (But Good Year-Round)

I made this particular batch to take to a picnic — and I doubled the recipe because I knew it was going to go fast! That’s just the kind of salad this is. You make it, and it’s gone before you know it.

The dressing is what really makes it sing. That little bit of apple cider vinegar mixed with a touch of sweetness from the sugar — it just makes all those flavors come together beautifully. The broccoli stays crisp, the cranberries add a little sweetness, the red onion gives it a gentle bite, and the bacon and cheese round everything out. I hope you’ll give it a try. I think your family will love it too.

Broccoli Salad Recipe

Prep Time: 15 minutes Cook Time: None Servings: 6–8

---

Ingredients

For the Salad:

• 5–6 cups fresh broccoli, washed and chopped into bite-sized pieces
• 1/3 cup dried cranberries
• 1/3 cup red onion, finely chopped
• 1/2 cup crumbled bacon (cooked fresh or store-bought bag)
• 1/2 cup sunflower seeds
• 1 cup shredded cheddar cheese

For the Dressing:

• 1 cup mayonnaise
• 3 tablespoons sugar
• 1 1/2 tablespoons apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

---

Instructions

1. Chop the broccoli. Cut your broccoli into small, bite-sized pieces — not too big. You want them to be easy to eat in one bite, and the smaller pieces hold the dressing better too. Place in a large bowl.
2. Add your salad ingredients. To the bowl, add the dried cranberries, finely chopped red onion, crumbled bacon, sunflower seeds, and shredded cheddar cheese. Give everything a quick toss to start getting it mixed together.
3. Make the dressing. In a separate bowl, combine the mayonnaise, sugar, apple cider vinegar, salt, and pepper. Stir well until smooth and creamy. A small whisk works great here, but a spoon does the job just fine. You want it as smooth as you can get it before it goes on the salad.
4. Dress the salad. Drizzle the dressing over your broccoli mixture. Then use a spatula (it gets down the sides of the bowl better than a spoon) to fold everything together until the dressing is evenly coating all the ingredients. You want enough dressing that everything is coated, but not so much that the salad gets soggy — you still want to feel that crispness from the broccoli and onion.
5. Serve and enjoy. This salad can be served right away, or you can cover it and refrigerate it for a bit if you’re taking it somewhere. The flavors just get better as it sits.

---

Tips

• Fresh bacon vs. store-bought crumbles: Fresh cooked bacon crumbled right before you add it is the most delicious option. That said, the pre-crumbled bacon you find in bags at the grocery store works perfectly when you’re in a hurry — no shame in that!
• Make it your own: This recipe is a great base. Some people add raisins instead of cranberries, swap sunflower seeds for pecans, or toss in a little extra cheese. There are lots of variations and they’re all good.
• Chop the red onion fine: A finely chopped red onion blends into the salad and gives you little bits of flavor throughout without being overpowering.

---

Frequently Asked Questions

Can I make broccoli salad ahead of time? Yes! This salad actually tastes great after it’s had a little time to sit. You can make it a few hours ahead and refrigerate it. Just give it a quick stir before serving. If you’re making it the day before, you might want to hold back a little of the dressing and add it right before serving to keep the broccoli from getting too soft.

Do I need to cook the broccoli for broccoli salad? Nope — that’s the beauty of this recipe. The broccoli is used completely raw, which is what gives the salad that satisfying crunch. Just wash it well and chop it into small pieces.

What can I substitute for mayonnaise in the dressing? If you’re not a mayo fan, you can try a mixture of Greek yogurt and a little sour cream. It will give you a slightly tangier dressing but still works well. Some people also use a light mayonnaise with no issue.

Can I use something other than apple cider vinegar? Apple cider vinegar is what gives this dressing its signature tang, but white wine vinegar or even plain white vinegar can work in a pinch. Start with a little less since white vinegar can be a bit sharper.

How long does broccoli salad keep in the refrigerator? Covered in the fridge, this salad keeps well for 3 to 4 days. The broccoli will soften slightly over time, but it still tastes great.

Can I leave out the red onion? Absolutely. If you’re not an onion fan, just leave it out. The salad is still delicious without it. If you want a little onion flavor without the bite, try substituting a small amount of green onion instead.

What’s the best way to crumble bacon for this salad? Cook your bacon in the oven on a sheet pan at 400°F for about 15–20 minutes until it’s nice and crispy — it’s the easiest, least messy method. Once it cools, it crumbles perfectly. Of course, the pre-crumbled bacon in a bag from the store is a totally fine shortcut too.

Can I make this salad without bacon? Yes — if you want to make a vegetarian version, just leave the bacon out. You might add a few extra sunflower seeds or even some chopped pecans to make up for the crunch and richness you lose.

Can I use frozen or pre-cut broccoli? Fresh broccoli gives you the best texture for this salad since you’re eating it raw. Pre-cut fresh broccoli from the produce section works great and saves you a step. Frozen broccoli isn’t recommended here — it won’t have that crisp texture once thawed.

What goes well with broccoli salad? This salad is a natural fit for cookouts, potlucks, and picnics. It pairs beautifully with grilled chicken, hamburgers, pulled pork, or really anything coming off the grill. It’s also a great side alongside sandwiches or a simple weeknight meal.

---

Thanks so much for spending time with me here at Mary Katherine’s Table. I hope this broccoli salad finds its way to your next gathering — and that it’s just as big a hit as it is around here. Remember to go out today and find somebody who needs a little bit of kindness, and give them some of yours.