Broccoli Salad Recipe

This Sunny Broccoli Salad is a simple, tasty and hearty broccoli salad served with bacon, cranberries, sunflower seeds, and mixed with a delicious, homemade mayonnaise-vinegar based dressing that is perfect for BBQs and get togethers.

This recipe is a classic side dish – especially for any BBQ or summer party. Not only is it simple, but the homemade dressing and bacon take it to the next level. Bring it with our famous potato salad and pulled pork and everyone will love you!

Broccoli + Bacon = DELISH

We have enjoyed Broccoli Salad for as long as I can remember. I think we first had it a BBQ restaurant years ago and have tried numerous recipes since then.

I’ve posted a few broccoli salads here on the site (Strawberry Broccoli Salad and this Broccoli Slaw), and both are delicious, but this one is my all-time favorite recipe for Broccoli Salad. It comes from my sister-in-law (on the hubby’s side).

As I had mentioned, we have tried lots of versions of this recipe, but today’s version has all the ingredients that I love. The combination of broccoli, sunflower seeds, bacon, and craisins is absolutely amazing. Since I first tried this recipe, we have made it a few more times and even my family agreed it was their new favorite.

THE DRESSING

This super simple dressing is just the right amount of creamy without being too heavy. It consists of only three ingredients: mayo, vinegar, and sugar.

For a punch of flavor, you can add 1-2 TB of Creole or other coarse grain mustard (2 TB is strong, so if you’re looking for a more mild flavor, stick with 1 TB).

If you’re not a huge fan of mayo-based dressings or want to make it a little bit “healthier”, you can use miracle whip (dairy free), or plain greek yogurt (less fat), but it will change the flavor slightly.

You can always use honey or an alternative sweetener in place of the sugar. 

How to Make Broccoli Salad

We love that this recipe takes just about 10-15 minutes to make. The ingredients needed include:

• mayonnaise (reduced-fat mayonnaise, or salad dressing)
• craisins
• sugar
• vinegar
• fresh broccoli florets, chopped
• shelled sunflower seeds
• bacon, cooked and crumbled

In a large bowl combine mayonnaise, craisins, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.

broccoli salad variations:

Ingredients to add: There are so many ways you can customize this recipe by either swapping or adding ingredients. Here are some ideas for ways you can tailor this recipe for your crowd.

• Swap out the sunflower seeds for pine nuts, chopped pecans, cashews, or almonds.
• Add cubed or shredded cheddar cheese.
• Use raisins or fresh red grapes instead of craisins.
• Add other fruits and veggies like cauliflower florets, chopped kale, shredded carrots, chopped celery, apple chunks, chopped red onion, etc.

MAKING AHEAD + STORING

Broccoli salad can be prepared a day ahead of time without losing its texture. Just be sure to leave out the bacon and nuts until you’re ready to serve or they might get a little soggy.

If you need to prepare it 2-3 days in advance, combine all of the salad ingredients and leave the dressing out until you’re ready to serve. Once the dressing has been added to the salad, it will only last 1-2 more days in the fridge.

With summer get togethers and BBQs every week, you better believe we will be making this salad more often, and I hope you guys enjoy it just as much as we did!

Broccoli Salad Recipe

This Sunny Broccoli Salad is a simple, tasty and hearty broccoli salad served with bacon, cranberries, sunflower seeds, and mixed with a delicious, homemade mayonnaise-vinegar based dressing that is perfect for BBQs and get togethers.

Ingredients

• 1 cup reduced-fat mayonnaise
• 3 tablespoons sugar
• 2 tablespoons white wine vinegar
• 7 cups chopped broccoli florets
• ½ cup Craisins
• ½ cup shelled sunflower seeds
• 8 slices bacon cooked and crumbled

Instructions 

• In a large bowl, combine mayonnaise, sugar, and vinegar and mix well.
• Add broccoli and Craisins and stir to coat.
• Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
• Before serving, stir in sunflower seeds and bacon.

Notes

Make Ahead: Broccoli salad can be prepared a day ahead of time without losing its texture. Just be sure to leave out the bacon and sunflower seeds until you are ready to serve, or they might get a little soggy. If you need to prepare it 2–3 days in advance, combine all the salad ingredients except the dressing; wait to add the dressing until you are ready to serve. Once the dressing has been added to the salad, it will only last 1–2 more days in the refrigerator.

Variations: Swap out the sunflower seeds for pine nuts, chopped pecans, cashews or almonds. Use raisins or fresh red grapes instead of Craisins.

Additions: Add cubed cheddar cheese or other fruits and veggies, like cauliflower florets, chopped kale, shredded carrots, chopped celery or apple chunks.

CAULIFLOWER BROCCOLI SALAD: Make the same dressing above and substitute half the broccoli for cauliflower florets. Add 1 cup cubed cheese along with sunflower seeds and crumbled bacon.