Easy Broccoli Salad Recipe

There’s something irresistibly fresh about the crunch of cold broccoli tossed in a creamy, tangy dressing. This Easy Broccoli Salad is a staple at every summer potluck, backyard BBQ, and even weeknight dinner table. With crisp veggies, a touch of sweetness, and a savory bite of bacon, it’s the kind of salad that wins over even the pickiest eaters.

I first made this salad on a whim after spotting a big bag of broccoli florets on sale. I threw together what I had—some mayo, a handful of sunflower seeds, a few slices of bacon—and suddenly, I had a crowd favorite. Now, it’s one of my go-to recipes when I need something quick, crunchy, and crowd-pleasing.

Let’s dive into why you’re going to want this recipe in your regular rotation.

Why You'll Love This Easy Broccoli Salad

Get ready to fall in love with your new favorite side dish. This Easy Broccoli Salad is more than just delicious—it checks all the boxes for a stress-free, satisfying addition to any meal.

First, it’s incredibly quick to make. You can throw this salad together in under 15 minutes, and there’s no cooking involved if you buy precooked bacon or use real bacon bits. That’s a win on any busy day.

Second, it’s perfect for meal prep. This salad actually gets better after sitting in the fridge for a few hours. The flavors meld beautifully, and the broccoli softens just slightly while still staying crisp. Make it in the morning and pull it out at dinnertime—it’ll be even better.

Third, it’s budget-friendly and uses simple ingredients. You’re working with fresh broccoli, a few pantry staples, and whatever extras you have on hand. No need for fancy dressings or exotic ingredients.

Lastly, it’s incredibly versatile. Whether you're swapping ingredients based on dietary needs or just using what’s in your fridge, this salad is endlessly adaptable. It’s the kind of dish that always works, no matter how you spin it.

Now, let’s take a closer look at what you’ll need.

Ingredients Notes

This broccoli salad keeps it simple but flavorful with a combination of fresh vegetables, creamy dressing, and crunchy add-ins. The ingredients play off each other to create that perfect bite every time.

Broccoli is, of course, the star of the show. You’ll want to use fresh broccoli florets, chopped into bite-sized pieces. I recommend blanching them for 30 seconds and rinsing with cold water if you prefer a slightly softer texture, but raw works just as well for maximum crunch.

Bacon adds a salty, savory note that balances the sweet and creamy components of the salad. You can cook your own and crumble it, or go for high-quality store-bought bacon bits if you're short on time. Either way, don’t skip it—it adds major flavor.

Red onion provides a sharp, zesty bite that cuts through the richness of the dressing. If you’re not a fan of strong onion flavor, soak the slices in cold water for a few minutes to mellow them out before mixing them in.

Sunflower seeds or chopped almonds give the salad its signature crunch. I love using roasted and salted sunflower seeds for that extra layer of flavor, but feel free to swap in what you have on hand—walnuts, pecans, or even pumpkin seeds work beautifully.

The dressing ties it all together. It’s a mix of mayonnaise, a touch of sugar, and apple cider vinegar. The result? Creamy, tangy, and just slightly sweet. You can lighten it up with Greek yogurt or use a sugar substitute if you’re watching your intake.

You won’t need any special equipment—just a good knife for chopping and a large mixing bowl to bring everything together.

How To Make This Easy Broccoli Salad

Making this salad is as simple as it gets, but a few tips can take it from good to great. Here’s how to make it step by step.

Start by prepping your broccoli. Wash and dry it thoroughly, then chop it into small, manageable florets. The key here is uniformity—you want each piece to be bite-sized so it mixes well and is easy to eat.

Cook your bacon if you're making it fresh. Place slices on a baking sheet and bake at 400°F for 12–15 minutes until crispy. Drain on paper towels and crumble once cooled. If you’re using store-bought bits, you can skip this step entirely.

Next, finely dice your red onion and add it to the bowl with the broccoli. If you soaked the onion to tone down the sharpness, make sure to pat it dry so it doesn’t water down the dressing.

Toss in your sunflower seeds or other crunchy add-ins. This is where the texture really comes to life. They give every bite that satisfying crunch that makes this salad so addictive.

In a small bowl, whisk together your mayonnaise, sugar, and apple cider vinegar until smooth. Pour the dressing over the salad and stir until everything is evenly coated. Don’t be shy—make sure all those little broccoli florets get some of that creamy dressing.

The whole process takes about 15 minutes from start to finish, and once it’s chilled for a bit in the fridge, the flavors really start to sing.

Storage Options

This salad is a dream when it comes to storage. It holds up well in the fridge and actually gets better with time.

Store your broccoli salad in an airtight container in the refrigerator for up to 4 days. The dressing may separate slightly after a while, so just give it a quick stir before serving.

If you're planning ahead for a gathering or picnic, you can make it the night before. In fact, I recommend it. The extra chill time allows the flavors to blend beautifully.

Avoid freezing this salad, as the mayonnaise-based dressing doesn’t hold up well to thawing. The texture of the broccoli also changes too much after freezing.

To re-serve, simply give the salad a toss and check the seasoning. You can add a touch more vinegar or mayo to refresh the flavor if needed.

Variations and Substitutions

This Easy Broccoli Salad is endlessly customizable, making it a great template for whatever you’ve got in your kitchen. Here are some ways to switch it up.

Want a little sweetness? Toss in a handful of dried cranberries or raisins. They contrast beautifully with the savory bacon and tangy dressing.

Looking to lighten it up? Swap half (or all) of the mayo for plain Greek yogurt. It gives the same creamy consistency with a bit of protein and tang.

Need it dairy-free? This salad is naturally dairy-free as written, but double-check your bacon and mayo brands to be sure. Vegan mayo works great too if you’re plant-based.

For extra crunch and nutrition, try adding shredded carrots or chopped bell peppers. They add color, texture, and a little natural sweetness.

If you don’t eat pork, try using turkey bacon, vegetarian bacon, or even smoked almonds to get that savory note without the meat.

The beauty of this recipe is how forgiving it is. Feel free to experiment with different mix-ins, swap ingredients, or double it for a crowd. You really can’t go wrong.

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