Tangy Crunchy Broccoli Salad

Get ready to meet the star of your next gathering—this Broccoli Salad is absolutely crave-worthy! It's crunchy, colorful, and tossed in the creamiest tangy dressing with sweet, savory, and smoky notes in every bite.

Fresh broccoli brings that irresistible snap, while candied cranberries and crispy bacon make each forkful a flavor party. Trust me, your tastebuds will dance from the contrast of textures and pops of bold flavor.

The best part? This salad comes together in minutes and tastes even better after a chill in the fridge. It's my number one go-to recipe for backyard barbecues, holiday potlucks, or when I just want to sneak more veggies into my day.

Someone passed me a similar salad at a family reunion years ago, and since then, it's been a staple at every get-together. Your friends and family will be begging for the recipe!

Why You'll Love This Recipe

• Incredibly quick to prep—ready in under half an hour for low-stress hosting
• Make-ahead friendly so the flavors meld and the salad stays crisp
• A perfect side for any season, whether it’s summer picnics or cozy winter potlucks
• Loaded with irresistible texture thanks to the crunchy broccoli, chewy cranberries, and crisp bacon
• Family-friendly and endlessly customizable

Key Ingredients for Broccoli Salad

See recipe card below for full list of measurements, ingredients, and instructions.

Broccoli Florets

Broccoli is the undisputed star of this salad, lending a satisfying crunch and a fresh, green bite. For best results, use fresh broccoli crowns cut into small, bite-sized florets so they’re easy to eat and soak up more dressing. If you’re in a pinch, pre-cut bagged florets work too, but they may not be quite as crisp. Prefer raw broccoli for extra crunch, but if you like yours a bit softer, give the florets a quick blanch and cool in ice water before assembling.

Bacon

Smoky, salty bacon takes the flavor to another level and balances the sweetness of the dressing. Use thick-cut bacon for extra crunch, and cook it until perfectly crisp before crumbling. Turkey bacon is a leaner option, or swap for roasted chickpeas if you’re making it vegetarian.

Sunflower Seeds

Sunflower seeds add a delightful nuttiness and beautiful texture. Go for salted, roasted seeds for maximum flavor. You can sub with toasted almonds, pecans, or pumpkin seeds depending on what you have on hand.

Dried Cranberries

Sweet, chewy cranberries add pops of tartness to every bite and brighten up the salad. If you don’t have cranberries, try raisins, chopped dried apricots, or even golden raisins for a twist. They’re also great left out if you prefer a less sweet salad.

Creamy Dressing

The homemade dressing—usually a magical blend of mayonnaise, Greek yogurt or sour cream, apple cider vinegar, and a little sugar—brings everything together with tang and richness. For lighter fare, try all Greek yogurt or a light mayo; you could even swap in honey for the sugar.

Instructions for Broccoli Salad

See recipe card below for full list of measurements, ingredients, and instructions.

Cook and Cool the Bacon

Start by cooking your bacon in a skillet over medium heat until it’s deep golden and super crispy. Drain on paper towels, then crumble or chop into small bits. Let it cool completely—this helps it stay crisp in the salad.

Chop the Broccoli and Onion

While the bacon’s cooking, chop your broccoli crowns into small bite-sized florets and finely dice up your red onion. The smaller, the better for maximum flavor and easy eating!

Mix the Creamy Dressing

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and sugar. Season with a pinch of salt and plenty of fresh black pepper. Taste and adjust the sweetness or tang as you like.

Combine Salad Ingredients

Add the chopped broccoli, red onion, cranberries, sunflower seeds, cheddar cheese, and most of the bacon (reserve a little for garnish) to the bowl with dressing. Toss everything together until the broccoli is evenly coated and the goodies are well distributed.

Chill and Serve

Transfer the salad to the fridge for at least 30 minutes to help the flavors meld and the salad get extra crunchy. Just before serving, give a quick toss and sprinkle the reserved bacon over the top for the perfect finishing touch.

Recipe Variations

Vegetarian or Vegan Broccoli Salad

Leave out the bacon—or use plant-based bacon bits or roasted chickpeas for that crunchy, smoky kick. For a vegan version, use egg-free mayo and non-dairy yogurt in the dressing.

Make It Lighter

Swap the mayo for all Greek yogurt or a mix of Greek yogurt and light mayo to cut calories and add a protein boost. You can also reduce the sugar or try honey to naturally sweeten the dressing.

Extra Veggie-Packed

Toss in shredded carrots, chopped bell peppers, or thinly sliced celery for even more color and crunch. You can even add cauliflower florets for a broccoli-cauliflower medley.

Switch Up the Nuts

Not a sunflower seed fan? Almonds, pecans, or pumpkin seeds (pepitas) all add their own tasty twist and extra texture.

Serving Suggestions

Broccoli Salad pairs beautifully with grilled meats like burgers, chicken, or steak, making it an ideal BBQ or picnic side. For a rounding lunch, serve it alongside a hearty sandwich or scoop it over a bed of greens. Garnish with extra sunflower seeds, sharp cheese, or fresh cracked pepper for extra flavor.

Storage and Reheating

Store leftover Broccoli Salad in an airtight container in the refrigerator for up to 3 days. The dressing actually helps keep the broccoli crisp! Stir before serving to redistribute the dressing and toppings. This salad isn’t ideal for freezing as the texture can suffer, but the flavors do get even better the next day. No reheating needed—serve cold straight from the fridge.

Frequently Asked Questions About Broccoli Salad (FAQ)

Q: Can I make Broccoli Salad ahead of time?
A: Absolutely! The salad actually tastes better when made a few hours or even a day ahead—the flavors blend and the broccoli stays nice and crisp.

Q: Do I need to cook the broccoli first?
A: Raw broccoli gives the best crunch and holds up well, but if you prefer a milder, tender crunch, blanch the broccoli florets in boiling water for 1 minute, then plunge into ice water before assembling.

Q: Can I make this salad dairy-free?
A: Yes! Swap out the cheddar for a dairy-free cheese or just skip it, and use a plant-based mayo and yogurt alternative for the dressing.

There you have it—the best Broccoli Salad you'll ever try! With its unbeatable crunch, sweet and smoky flavors, and quick, make-ahead prep, it's a must for your recipe box. Give it a whirl, and don't forget to leave a comment or a rating letting me know how it turned out!