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This healthy broccoli salad is the ultimate sweet-and-savory side dish for your next BBQ, potluck, or holiday table! Fresh broccoli florets, crispy bacon, tangy red onion, and chewy craisins are tossed in a creamy mayo dressing brightened with red wine vinegar. Gluten-free, make-ahead friendly, and always a crowd-pleaser!
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Easy Broccoli Salad Recipe
If there’s one salad that always steals the show at cookouts and potlucks, it’s this Creamy Broccoli Salad. It’s crunchy, sweet, tangy, and just a little smoky from the bacon – basically, everything you want in a side dish. It’s right up there with my Classic Potato Salad
and Creamy Coleslaw when I’m planning summer get-togethers
I first made this version for a summer barbecue, and people were literally asking for the recipe before dinner was even over. The secret? A perfectly balanced creamy dressing that hugs each piece of broccoli without making it soggy.
This salad is make-ahead friendly, customizable, and loved by even the pickiest eaters (yes, even the ones who “don’t like broccoli”). Try serving it alongside Grilled BBQ Chicken
or Quick Pulled Pork Sandwiches (made in the Instant Pot) – it’s always a hit.
Ingredients You’ll Need
Here’s what goes into this irresistible broccoli salad, and a few helpful notes to make sure it turns out perfectly:
- Broccoli florets – Fresh is best here! Chop into bite-size pieces so every forkful has a perfect crunch. Don’t use frozen or sauteed broccoli because they can turn mushy easily.
- Red onion – Adds sharpness and color. If you prefer a milder flavor, soak the chopped onion in cold water for 10 minutes before adding.
- Bacon – Cook until crispy and crumble. You can also use turkey bacon for a lighter option or omit for a vegetarian version.
- Craisins (dried cranberries) – They bring that little burst of sweetness that balances the dressing beautifully. I sometimes use raisins if that is what I have on hand.
- Sunflower seeds – Toasted and shelled seeds add a nutty crunch. You could swap for sliced almonds or pumpkin seeds if that’s what you have.
- Creamy dressing – A simple blend of mayonnaise, red wine vinegar, sugar (or sweetener of choice), salt, and freshly ground black pepper.
How To Make Broccoli Salad
- Mix salad base: Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds.
- Make dressing: In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.
- Combine: Add creamy dressing to broccoli salad and toss gently.
- Chill (optional): Cover and refrigerate for at least 30 minutes before serving for the best flavor and texture.
TIPS FROM NELI’S KITCHEN
Top Tips for the Best Broccoli Salad
- Don’t overdo the dressing. You can always add more later, but too much will weigh down the salad.
- Make it ahead! This salad tastes even better after sitting in the fridge for an hour or two – the flavors mingle beautifully.
- Use fresh, not frozen broccoli. Frozen tends to get mushy once thawed.
Serving Suggestions
This broccoli salad with craisins pairs perfectly with:
- Grilled meats like BBQ chicken, burgers, or steak.
- Summer sides such as Creamy Coleslaw or Potato Salad, Mediterranean Tomato & Cucumber Salad.
- Lunch sandwiches – I sometimes serve it alongside a sandwich (BLT sandwich, Club sandwich, Egg Salad, Salmon Salad or Chicken Salad) for a quick, crunchy, and creamy lunch that feels like a little café treat at home.
- Brunch spreads — it’s surprisingly good next to quiche or breakfast casseroles, or ham and cheese egg muffins.
Storing and Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Make-ahead: You can prep the ingredients and dressing separately up to a day in advance, then toss together right before serving freezing: The mayo dressing doesn’t hold up well in the freezer.
Potluck Salad Recipes Everyone Loves
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Broccoli Salad
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Ingredients
- 8 cups broccoli florets, chopped
- ½ cup red onion, finely chopped
- 16 oz bacon, cooked and crumbled
- ½ cup craisins
- ½ cup shelled sunflower seeds
Creamy Dressing
- 1 cup mayo
- 2 Tablespoon red wine vinegar
- 3 Tablespoon sugar, (honey, or sweetener of choice)
- salt and freshly ground black pepper
Instructions
- Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds
- In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.
- Add creamy dressing to broccoli salad and toss gently.
Video
Notes
- Don’t overdo the dressing. You can always add more later, but too much will weigh down the salad.
- Make it ahead! This salad tastes even better after sitting in the fridge for an hour or two – the flavors mingle beautifully.
- Use fresh, not frozen broccoli. Frozen tends to get mushy once thawed.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Very easy and tasty!
This salad was very easy to make and my family loved it! I used artificial bacon bits instead of real bacon because I eat very little meat and no red meat at all. In this recipe, it worked great because it made the salad extra crunchy along with the sesame seeds. It is sweet and the rice vinegar gave it that tanginess what a great combination! I will be making this as a healthy side dish for many years (God willing) thanks so much for sharing.
I absolutely love this salad. I used stevia for the sugar & added cubes of cheese. So easy to make & a real crowd pleaser. I also used fresh chopped broccoli sold in a bag in produce section as well as bagged real chopped bacon to save time. Thanks for sharing.
I add 1 tsp curry powder to my broccoli salad dressing and, instead of sunflower seeds, I add cashews or peanuts. You can use raisins instead of craisins if you don’t have on hand. I usually add my dressing to the mix about 1 hour before serving and add the nuts and bacon just before I serve. This is a wonderful recipe and very versatile.