The Best Broccoli Salad

This is The Best Broccoli Salad I’ve ever made—crunchy, creamy, tangy, and just a little sweet. It’s packed with fresh raw broccoli, pops of flavor from dried fruit and cheese, and a luscious dressing that ties everything together. Whether I’m serving it at a summer barbecue or prepping it for a week of lunches, it’s always a standout.

Why You’ll Love This Recipe

I love this broccoli salad because it checks all the boxes: it’s quick, full of flavor, and holds up beautifully in the fridge. The raw broccoli gives it amazing crunch, while the dressing adds just the right creamy tang. I can make it ahead, and it gets better as it sits. It’s also endlessly flexible, which makes it a favorite in my meal rotation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets

• Red onion

• Dried cranberries or raisins

• Sunflower seeds or chopped almonds

• Cooked chicken (optional)

• Sharp cheddar cheese, cubed (optional)

• Mayonnaise

• Apple cider vinegar

• Dijon mustard

• Maple syrup or honey

• Salt and pepper

Directions

1. I chop the broccoli into small bite-sized florets and thinly slice the red onion.

2. In a large bowl, I mix the broccoli, onion, cranberries, seeds, and cheese if using.

3. I whisk together the dressing ingredients: mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.

4. I pour the dressing over the salad and toss everything until it’s well coated.

5. I cover and refrigerate the salad for at least 30 minutes before serving so the flavors have time to blend.

Servings and timing

This salad makes about 6 to 8 servings. Prep takes around 15 minutes, plus 30 minutes for chilling. Total time: 45 minutes.

Variations

If I want to make it lighter, I swap part of the mayo for Greek yogurt. I sometimes add apples or grapes for a fruity twist, or toasted walnuts for more crunch. For a vegan version, I use vegan mayo and skip the cheese and chicken. I’ve even made it with cauliflower for a little change-up, and it works just as well.

Storage/Reheating

This salad keeps in the fridge for up to 3 days in an airtight container. I don’t need to reheat it—just give it a quick stir before serving. The flavors actually deepen over time, so it’s perfect for meal prep.

FAQs

Can I make this broccoli salad ahead of time?

Yes, I actually prefer to make it a few hours in advance. It gives the dressing time to soak into the broccoli, making every bite more flavorful.

Do I have to cook the broccoli?

No cooking needed—I use raw broccoli for maximum crunch. If I want it a little softer, I blanch it for 1–2 minutes and cool it quickly in ice water.

What can I use instead of mayonnaise?

Greek yogurt, avocado mayo, or even a blend of sour cream and mustard all work. The key is a creamy texture with tang.

Can I make this vegan?

Absolutely. I skip the chicken and cheese, and use vegan mayo. The salad is still full of flavor and crunch.

What’s the best way to cut the broccoli?

I trim it into small florets that are easy to eat in one bite. I also peel and slice some of the stems for extra crunch and zero waste.

Conclusion

The Best Broccoli Salad is fresh, flavorful, and flexible. I love how it fits into almost any meal—whether I’m grilling outside or prepping lunches for the week. It’s the kind of salad that disappears fast, and for good reason. It’s easy, tasty, and satisfying in every bite.

The Best Broccoli Salad

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Salad / Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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Description

The Best Broccoli Salad is crunchy, creamy, tangy, and just a touch sweet—an irresistible side dish for picnics, barbecues, or weekday lunches. Packed with raw broccoli, dried cranberries, seeds, and optional cheese and chicken, this salad comes together in minutes and gets even better as it chills.

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Ingredients

• 6 cups fresh broccoli florets (chopped into small pieces)
• 1/4 cup red onion, thinly sliced
• 1/3 cup dried cranberries or raisins
• 1/4 cup sunflower seeds or chopped almonds
• 4–6 slices cooked chicken, crumbled (optional)
• 1/2 cup sharp cheddar cheese, cubed or shredded (optional)
• For the dressing:
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1–2 tablespoons maple syrup or honey (to taste)
• Salt and pepper, to taste

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Instructions

1. In a large bowl, combine chopped broccoli, red onion, dried cranberries, seeds, chicken(if using), and cheese.

2. In a small bowl, whisk together mayo, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.

3. Pour dressing over the broccoli mixture and toss until everything is evenly coated.

4. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.

5. Stir before serving and enjoy!

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Notes

• To lighten it up, swap half the mayo for Greek yogurt.
• Add diced apples, grapes, or toasted walnuts for a flavorful twist.
• For a vegan version, use vegan mayo and skip the cheese and chicken.
• Broccoli can be blanched for 1–2 minutes for a slightly softer texture.