This broccoli salad is a delicious way to get those veggies in. Lightly dressed in a sweet and tangy dressing, this old potluck favorite is perfect for meal prepping or summer time barbecues. It’s packed full of greens and studded with sweet craisins and salty bacon, providing a satisfying crunch. Serve topped with grilled chicken for a one-dish summer dinner!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salad
- Fresh broccoli florets
- Broccoli slaw
- Craisins
- Sunflower seeds
- Bacon
- Red onion
Dressing
- Mayonnaise – Full fat is best, but light is ok. Avoid Miracle Whip.
- Red wine vinegar
- Creole or other mild coarse-grain mustard
- Grated red onion
- Kosher salt
- Black pepper
- Granulated sugar
How to Make Broccoli Salad
- Combine the dressing ingredients in a small bowl and whisk until smooth. Set aside.
- Break the broccoli florets into small pieces and toss with the broccoli slaw. Add the bacon, Craisins, chopped onion, and sunflower seeds. Toss until combined. Drizzle the dressing over the salad and combine thoroughly.
- If possible, chill for at least an hour before serving.
Storing and Other Tips
- Store finished salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Make it a meal: Add a grilled protein for a delicious one-dish dinner.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this salad is actually best if it gets a chance to chill for a bit. Feel free to make it earlier in the day or even the day before it’s needed.
Can I replace the sugar with a substitute?
While I haven’t tried this, a good sugar substitute should work ok!
Broccoli Salad
This Broccoli Salad is an updated version of the summertime party potluck favorite!
Servings side dish servings
Equipment
Ingredients
Salad
- 12 ounces broccoli florets, or broccoli fresh, broken into small pieces
- 12 ounces broccoli slaw
- 1 cup Craisins 1 5-ounce bag
- 1 cup sunflower seeds toasted, salted
- 6 ounces bacon cooked and crumbled
- 1 red onion, small grate a small portion of this onion for the dressing, then chop the rest for the salad
Dressing
- 1 cup mayonnaise light is fine; no Miracle Whip
- ¼ cup red wine vinegar
- 2 tablespoons Creole or other mild coarse-grain mustard
- 2 tablespoons red onion, grated (use the onion you’re using in the salad)
- ½ heaping teaspoon kosher salt
- ¼ teaspoon black pepper coarsely ground
- ¼ cup white sugar
Instructions
- Toss together salad ingredients in a large bowl.
- In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad.
- If possible, chill for at least an hour before serving.
Notes
- Store finished salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Make it a meal: Add a grilled protein for a delicious one-dish dinner.
Nutrition
Calories: 330kcal, Carbohydrates: 20g, Protein: 9g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 420mg, Potassium: 355mg, Fiber: 3g, Sugar: 13g, Vitamin A: 315IU, Vitamin C: 53mg, Calcium: 44mg, Iron: 1mg
Calories: 330kcal
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Questions & Reviews
I’m looking forward to trying this salad. It looks like something I would love, even if it does do bad things to my breath.
Fot a bit of a fresher taste, we substitute slice red grapes or the Craisins. The juicy texture is amazing!
I’m not a fan of lots of raw onion, so when I make this salad I only include the small amount that is grated into the dressing. To me, that small amount of onion provides just the right onion-aftertaste…it doesn’t leave my breath smelling like I’ve just eaten an entire onion. Also good with cashews.
Try cutting the onion and letting it sit in vinegar for about 20 minutes, then add it to the salad. Takes on a whole new amazing “not like you ate an entire onion” taste!
In my neck of the woods it’s usually just broccoli, cauliflower, and bacon with some miracle whip and a touch of sugar. I love it that way, but I think I might mix it up a little bit now.
I love the glass bowl. Where did you buy it? I’m really hoping you say something like “Ikea” or “Kohls” or “JCPenny” and not “Oh, this cute little store downtown, so there’s no way you can get one unless you live in LA.” The salad look gorgeous in that bowl.
I got it at this cute little boutique in my neighborhood. Called Walmart. 🙂
again…I love that you shop at Wal-Mart and aren’t ashamed to post it. 🙂
Oh dear Kate, you make me smile!
They have that very same boutique in my neighborhood too!
Fabulous! I needed a salad recipe for a potluck tomorrow night. You’re a life-saver. Thanks.
Yes! Can’t wait to eat this. 🙂
This looks tasty. I haven’t had broccoli salad for a long time so I don’t know how it differs, but craisins win over raisins any day in any recipe.
Is broccoli salad really a thing? I have only ever seen it at Soupplantation. Really. (And I love it.)
Perhaps I will have to try this–though neither of my kids will eat any mayo-based dressing! They have only been exposed to Miracle Whip at grandma’s–and wouldn’t try it.
This looks really yum. I love to use a mix of pepitas, sunflowers and pinenuts for my salads. We can get it easily in Australia, not sure about anywhere else but they are great toasted or fresh with breakfast or salads.
Thanks so much for all the yummy salads you keep adding.