Broccoli Salad

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!

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

1. Mix salad base: Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds.
2. 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. 
3. Combine: Add creamy dressing to broccoli salad and toss gently. 
4. Chill (optional): Cover and refrigerate for at least 30 minutes before serving for the best flavor and texture.

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.

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