Easy Broccoli Salad Recipe

There's something incredibly satisfying about a dish that manages to be both fresh and comforting. This Easy Broccoli Salad is crisp, colorful, and bursting with flavor – the perfect make-ahead side that always steals the show at potlucks, cookouts, or weeknight dinners.

I first discovered this salad at a neighbor’s summer barbecue. One bite of the crunchy broccoli, smoky bacon, and creamy dressing, and I was completely hooked. Since then, I’ve made my own version that's quicker, lighter, and even more crave-worthy.

Once you try it, you’ll see why this simple salad has earned a permanent spot in our weekly rotation. Let’s dive in!

Why You’ll Love This Easy Broccoli Salad

Get ready to meet your new favorite side dish. This Easy Broccoli Salad checks every box for flavor, convenience, and crowd-pleasing appeal.

First of all, it’s unbelievably quick to make. You don’t even need to cook the broccoli – just chop, mix, and chill. From fridge to table, it takes just 15 minutes of active prep.

It’s also perfect for meal prep. In fact, the flavors get better as it sits, making it ideal for making ahead of time. Whether you're packing lunchboxes or prepping for a party, this salad holds up beautifully for days.

And let’s talk about budget-friendly. With just a few everyday ingredients – broccoli, red onion, sunflower seeds, bacon, and a simple dressing – you can serve up a big bowl for under $10.

Lastly, this recipe is incredibly versatile. You can easily make it vegetarian, low-carb, or dairy-free depending on your needs. It’s a salad that works for everyone, every time.

So whether you’re planning a backyard cookout or just need a veggie side to round out dinner, this is the one to bookmark.

Ingredients Notes

What makes this salad so great is how it turns a handful of humble ingredients into something extraordinary. Here’s what you’ll need and why each piece matters.

Broccoli is the star of the show. Use fresh, raw broccoli florets for the best crunch and flavor. Don’t be tempted to cook it – the raw texture is what gives this salad its signature bite. If you prefer, you can blanch it for 30 seconds to slightly soften it without losing the crunch.

Bacon adds smoky richness and a salty, savory punch that balances the sweetness in the dressing. I recommend baking your bacon in the oven until crisp, then crumbling it. It’s less greasy and easier to make in batches this way.

Red onion brings a sharp, zesty edge to the mix. Thinly sliced, it cuts through the creaminess and adds beautiful color too. If raw onion is too strong for your taste, try soaking the slices in cold water for 10 minutes before adding.

Sunflower seeds provide nutty crunch and just the right amount of texture contrast. You can use salted or unsalted depending on your preference. Sliced almonds or pumpkin seeds also make great substitutes.

The dressing is a simple combo of mayo, vinegar, and a touch of sugar. It’s creamy, tangy, and just sweet enough to tie everything together. Greek yogurt works well as a lighter alternative to mayo if you’re looking to cut back on calories.

As for tools, all you need is a large mixing bowl and a good knife for chopping. A salad spinner is helpful for drying your broccoli if you wash it first, but not essential.

How To Make This Easy Broccoli Salad

Making this salad couldn’t be simpler – and the payoff is huge in flavor.

Start by washing your broccoli and cutting it into small, bite-sized florets. You want them small enough to get well-coated in dressing and easy to eat with a fork. No one wants to battle a giant chunk of broccoli in their salad bowl.

Next, cook your bacon until crispy. I like to line a sheet pan with foil and bake it at 400°F for about 15–18 minutes. Once cooled, crumble or chop it into small bits and set it aside.

While the bacon cooks, thinly slice your red onion and soak it in a small bowl of ice water for 5–10 minutes if you want to mellow the flavor. Drain and pat dry before adding to your salad.

In a separate bowl, whisk together your dressing – typically mayo, apple cider vinegar, and sugar. Mix until smooth and creamy. You can taste and adjust the sweetness or tang as you like.

Toss everything together: the broccoli, bacon, onion, and sunflower seeds all go into a large bowl. Pour the dressing over the top and stir until every piece is well coated. Let it chill in the fridge for at least 30 minutes before serving to help the flavors meld.

Total time? About 15 minutes of prep, plus chilling. You’ll end up with a salad that tastes like a million bucks but couldn’t be easier to throw together.

Storage Options

This salad is a total champ when it comes to storage. In fact, I often make it a day ahead because it only gets better as the flavors meld overnight.

Store leftovers in an airtight container in the fridge for up to 4 days. It’s great for meal prepping lunches or making in advance for gatherings. Just give it a quick stir before serving to redistribute the dressing.

If you want to prep ingredients separately, you can chop the broccoli, cook the bacon, and mix the dressing up to 2 days ahead, storing everything individually until you're ready to assemble.

Freezing isn’t recommended – the creamy dressing and raw broccoli don’t hold up well after thawing. But honestly, it disappears so fast you won’t have to worry about that!

To rehydrate leftovers that seem a little dry, just stir in a tablespoon of mayo or Greek yogurt before serving.

Variations and Substitutions

This salad is one of those recipes that invites you to play around and make it your own. Whether you're tweaking for dietary needs or personal taste, here are some fun ideas to try:

If you're looking to make it vegetarian, simply leave out the bacon or swap in crispy chickpeas, smoked almonds, or vegetarian bacon bits for a similar crunch and savory flavor.

To keep things low-sugar, skip the sugar in the dressing or use a natural sweetener like honey or maple syrup in smaller amounts. You can also use unsweetened Greek yogurt to lighten it up.

Add-ins like dried cranberries or raisins add a chewy, sweet contrast that many people love. Chopped apples or grapes work well too for a juicy pop of freshness.

Want to make it a meal? Toss in some shredded rotisserie chicken or cooked quinoa for protein and you've got a full lunch in one bowl.

You can also play around with the dressing itself – try swapping the vinegar for lemon juice, adding Dijon mustard, or using sour cream instead of mayo for a tangier twist.

Don’t be afraid to experiment! The beauty of this Easy Broccoli Salad is how forgiving and flexible it is. Make it your own, and it’ll keep showing up on your table again and again.

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