Mom's Best Recipes
Recipe

Fresh Broccoli Salad Recipe

A crunchy, creamy broccoli salad with crispy bacon, sharp cheddar, sweet-tart cranberries, and a tangy honey Dijon dressing. Weeknight easy, potluck legendary.

Author By Matt Campbell
4.9
A bowl of fresh broccoli salad with bacon, cheddar, cranberries, and sunflower seeds on a kitchen counter with soft natural light
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This is the broccoli salad I make when I want people to stop mid-bite and go, “Wait, what’s in this?” It’s got big crunch, a creamy tangy dressing, salty bacon, and little pops of sweet from dried cranberries. It’s the kind of side dish that quietly steals the spotlight from the main, and I support that behavior.

Best part: the salad itself is no-cook and made with everyday ingredients. The only heat is crisping up the bacon (and you can absolutely use pre-cooked bacon if that is your vibe). If you can chop broccoli and stir a dressing, you can absolutely crush this recipe. Taste as you go, and do not be afraid to add an extra pinch of salt. Broccoli loves confidence.

Hands tossing broccoli salad in a large stainless steel mixing bowl with a wooden spoon

Why It Works

  • Crisp, not soggy: We keep the broccoli raw and cut it small so it’s easy to eat and stays snappy.
  • Balanced dressing: Mayo for creaminess, vinegar for brightness, honey for a little sweetness, and Dijon for bite.
  • Texture party: Bacon and sunflower seeds bring salty crunch, cheddar adds richness, and cranberries give sweet-tart pops.
  • Make-ahead friendly: It actually gets better after a short chill as the flavors settle in.

Pairs Well With

Pairs Well With

This salad is a certified side dish workhorse. It’s right at home next to:

  • Grilled chicken (especially BBQ or lemon pepper)
  • Burgers and hot dogs for cookouts
  • Pulled pork or shredded chicken sandwiches
  • Baked salmon for an easy weeknight dinner
  • Soup and a sandwich when you want something fresh and crunchy on the side

A bowl of broccoli salad on a potluck table with grilled chicken and summer side dishes in the background

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. It stays surprisingly crunchy, though the broccoli will soften a bit as it sits.

Keep it extra crisp: If making ahead, mix everything except the sunflower seeds and bacon, then stir those in right before serving.

Revive leftovers: If it looks a little dry on day two, add 1 to 2 teaspoons mayo or a squeeze of lemon, then toss.

Food safety: Because this has bacon and a mayo-based dressing, keep it refrigerated and do not leave it out for more than 2 hours (or 1 hour if it’s hot out).

Freezing: Not recommended. Mayo-based dressing and raw broccoli do not love the thawed texture.

Common Questions

Do I have to blanch the broccoli?

Nope. This recipe is designed for raw broccoli for maximum crunch. If you prefer it a little softer, you can blanch the florets for 30 seconds, then immediately ice bath and dry well.

How do I cut broccoli so it’s easy to eat?

Go smaller than you think. Cut florets into bite-size pieces and slice the stems thin. Thin stems are sweet and crisp, so do not toss them.

Can I make it the night before?

Yes, and it’s even better after a few hours. For best texture, add the bacon and sunflower seeds right before serving.

What can I use instead of mayonnaise?

You can swap in plain Greek yogurt for a tangier, lighter dressing. I like a 50/50 split of mayo and yogurt for peak creaminess and brightness.

Is this gluten-free?

Yes, as written. Just double-check your bacon and mustard labels if you are highly sensitive.

I started making broccoli salad because I wanted a side dish that could handle real life. The kind of real life where the main dish is running late, someone is hungry right now, and you need something in the fridge that tastes like you planned ahead. This salad became my safety net. I’ve made it for cookouts, quick lunches, and those nights when dinner is basically “whatever’s in the pantry plus a good sauce.”

It’s also the rare vegetable situation where people hover near the bowl. I’ve watched grown adults casually “taste” it five times while pretending they were just passing through the kitchen. That’s the energy we want.