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Broccoli Salad

broccoli salad

4.8 from 11 reviews

The Best Broccoli Salad combines fresh broccoli, crispy bacon, dried cranberries, sunflower seeds, shredded cheese and creamy dressing. This easy salad is the best of both worlds – healthier and flavorful. We served this broccoli salad recipe with honey garlic chicken. Kids loved it!

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No Cook + Oven
  • Cuisine: North American
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Ingredients

  • 1 large head of raw broccoli (5 cups), chopped
  • 5 bacon strips, low sodium
  • 1/4 cup red onion, diced
  • 1/2 cup dried cranberries, unsweetened
  • 1/2 cup sunflower seeds
  • 1/4 cup cheddar cheese, coarsely grated
  • 1/2 cup plain yogurt (2%+ fat)
  • 1/4 cup quality mayo (I use avocado oil one)
  • Ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F and line large baking sheet with silicone mat or unbleached parchment paper. Place bacon strips on it and bake for about 20 minutes or until crispy. After transfer bacon on triple folded paper towel to drain.
  2. While bacon is baking, chop broccoli florets into bite size pieces and place in a large salad bowl.
  3. Add red onion, sunflower seeds, dried cranberries and cheese.
  4. Make dressing by combining mayo and yogurt in a medium bowl.
  5. Crumble bacon, drizzle dressing, stir and let salad sit.
  6. While you can serve broccoli salad right away, I prefer to let flavors “marry each other” in the fridge for about 30 minutes – 2 hours.
  7. We served salad with honey garlic chicken. In summer, grilled chicken breast and corn on the cob would be so appropriate.

Make ahead: Combine all broccoli salad ingredients, except seeds, and do not stir. Cover and refrigerate for up to 3 days. Add seeds before serving otherwise they will become soggy in the fridge. Stir broccoli salad 30 mins – 2 hours before serving.

Refrigerate leftovers for up to 3 days. Broccoli is sturdy and doesn’t become soggy.

Notes

  • I line baking sheet with silicone mat for easy clean up and drain fat into a jar to use for cooking.
  • Usually broccoli salad is made with raw broccoli. But you can blanch it in a pot with boiling water for 1 minute. Then cool in ice bath, drain well and add to salad.
  • I prefer taste of freshly chopped broccoli but you can use chopped in bags.
  • Raisins or grapes would go well instead of cranberries.

 Did you make this recipe? Please give it a star rating in the comments.