Classic Broccoli Salad

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🥗 Classic Broccoli Salad

📖 Description

Classic Broccoli Salad is a refreshing, crunchy, and slightly sweet salad that brings together crisp broccoli florets, smoky bacon, sharp cheddar cheese, red onion, and sweet dried cranberries, all tossed in a creamy tangy dressing. It’s a favorite at picnics, potlucks, and family gatherings because it’s easy to prepare, can be made ahead, and pairs beautifully with grilled meats or holiday spreads.

🍴 Ingredients for Classic Broccoli Salad

  • 6 cups fresh broccoli florets (about 2 medium heads)

  • ½ small red onion, finely diced

  • ½ cup dried cranberries (or raisins)

  • ½ cup shredded sharp cheddar cheese

  • ⅓ cup sunflower seeds (or sliced almonds)

  • 6 slices cooked bacon, crumbled

Dressing:

  • 1 cup mayonnaise (or Greek yogurt for lighter option)

  • 2 Tbsp apple cider vinegar (or white wine vinegar)

  • 3 Tbsp honey (or sugar/maple syrup)

  • Salt and pepper, to taste

🥘 Instructions

  1. Prepare broccoli – Wash and cut broccoli into small bite-sized florets. Pat dry to avoid soggy salad.

  2. Cook bacon – Cook until crispy, drain excess fat, and crumble.

  3. Mix dressing – In a small bowl, whisk together mayonnaise, vinegar, honey, salt, and pepper until smooth.

  4. Assemble salad – In a large mixing bowl, combine broccoli, red onion, cranberries, cheddar cheese, sunflower seeds, and bacon.

  5. Toss with dressing – Pour dressing over the salad and toss well until evenly coated.

  6. Chill before serving – Cover and refrigerate for at least 30 minutes to let the flavors meld.

📝 Notes

  • Blanching the broccoli (boil for 1 minute, then shock in ice water) softens texture while keeping bright green color, but raw broccoli is traditional.

  • Can be made 1 day ahead; dressing keeps salad fresh.

  • Use turkey bacon or omit bacon for vegetarian option.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

💡 Tips

  • For a tangier twist, add 1 tsp Dijon mustard to the dressing.

  • Swap cheddar for feta or goat cheese for creaminess.

  • Add chopped apples or grapes for extra freshness.

  • Use a mix of broccoli and cauliflower for variety.

🍽️ Servings

  • Serves: 6 people

  • Serving Size: 1 cup

📊 Nutritional Information (per serving, approx.)

  • Calories: 280

  • Protein: 8g

  • Fat: 21g

  • Carbohydrates: 17g

  • Fiber: 4g

  • Sugar: 9g

  • Sodium: 420mg

(Values vary based on ingredients used)

🌱 Health Benefits

  • Broccoli → High in vitamin C, fiber, and antioxidants that support immunity and digestion.

  • Cranberries → Add natural sweetness and antioxidants.

  • Sunflower seeds → Provide healthy fats, protein, and vitamin E.

  • Onion → Contains compounds that may support heart health.

  • Yogurt-based dressing option → Lowers calories and adds probiotics.

❓ Q&A

Q: Can I make this salad vegan?
A: Yes! Use vegan mayo, omit cheese, and swap bacon for roasted chickpeas or smoky tempeh.

Q: How far in advance can I prepare it?
A: Best made 4–24 hours before serving. The flavors improve as it chills.

Q: Do I have to use dried cranberries?
A: No, you can use raisins, chopped dates, or even fresh grapes for sweetness.

Q: Will the broccoli get soggy?
A: No, as long as it’s raw or lightly blanched and the salad is eaten within 1–2 days.

Q: Can I freeze broccoli salad?
A: No, freezing changes texture and makes it watery.

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