Classic Broccoli Salad – Crunchy, Creamy, and Easy to Make

There’s something wonderfully nostalgic about a bowl of classic broccoli salad. It’s the kind of dish that shows up at every family cookout, weekend potluck, or sunny picnic, and somehow it always disappears first. This version, inspired by Sugar Spun Run, is one of those effortlessly delicious recipes that combines crunch, creaminess, and just the right hint of sweetness.

What makes this classic broccoli salad truly special is its bold yet balanced combination of textures and flavors. You get the crisp bite of fresh broccoli, the richness of sharp cheddar, the sweet chewiness of dried cranberries, and the savory crunch from sunflower seeds and crispy turkey bacon. All of that is wrapped in a creamy, tangy dressing that ties it all together. It’s satisfying, refreshing, and oh-so-easy to make.

I first fell in love with this salad at a friend’s backyard barbecue. One bite and I was hooked. The sweet and salty contrast was just right, and it had a fresh crunch that made it completely irresistible. Since then, it’s become one of my go-to dishes for gatherings because not only does it hold up well in the fridge, but it also tastes even better the next day. Plus, it’s one of those rare salads that gets rave reviews from both veggie lovers and skeptical eaters alike.

Whether you’re looking for a make-ahead side dish, something colorful and healthy for your lunch spread, or just a new way to enjoy broccoli, this salad ticks all the boxes.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this classic broccoli salad. First of all, it’s incredibly easy to throw together. There’s no cooking required if you use the broccoli raw, which makes it a fantastic choice for busy weeknights or when you want a stress-free dish to bring to a gathering.

This salad is also extremely versatile. You can serve it as a light main for lunch or as a side dish to grilled chicken, kebabs, or sandwiches. The flavor is bold without being overpowering—just the right amount of creamy dressing with a touch of vinegar tang, balanced by the natural sweetness of dried cranberries and a sprinkle of saltiness from turkey bacon and sunflower seeds.

Texturally, this classic broccoli salad is a winner. Each bite delivers crunch from the raw broccoli and seeds, creaminess from the dressing, and richness from the cheddar cheese. It’s hearty without being heavy and comforting without feeling indulgent.

Not to mention, it’s a total crowd-pleaser. Even folks who aren’t huge broccoli fans tend to come back for seconds. And because the ingredients are easy to find and budget-friendly, it’s a dish you can put together at the last minute without much fuss.

Health Benefits

Despite its creamy dressing, this classic broccoli salad has a lot going for it in the health department. Broccoli is the star of the show, and it brings a serious nutrient punch to the table. It’s rich in fiber, high in vitamin C, and loaded with antioxidants that support immune health and digestion.

Cranberries provide a dose of natural sweetness while offering antioxidants and vitamins, especially vitamin C and E. Sunflower seeds are another nutrition powerhouse, giving you healthy fats, protein, and magnesium.

Swapping traditional bacon for turkey or beef bacon cuts down on saturated fat while still giving you that savory flavor. Using a mayonnaise made with olive oil and adding a bit of sour cream gives the dressing a creamy texture without being overly heavy.

Altogether, this salad balances indulgent flavors with plenty of nutrient-rich ingredients, making it a smart and satisfying addition to any meal.

Preparation Time, Servings, and Nutritional Information

Total Time: 15 minutes prep, plus 1 hour refrigeration
Servings: Serves 6
Calories per serving: 290
Protein: 8g
Carbohydrates: 18g
Fat: 21g
Fiber: 4g
Sugar: 8g

Ingredients List

Vegetables and Toppings

• 5 to 6 cups fresh broccoli florets (about 450 grams), cut into bite-sized pieces
• 1 cup sharp cheddar cheese, coarsely shredded or diced
• ⅔ cup dried cranberries
• ½ cup cooked turkey or beef bacon, crumbled
• ½ cup salted sunflower seeds
• ⅓ cup red onion, finely diced

Dressing

• ¾ cup mayonnaise (preferably made with olive oil)
• ¼ cup sour cream
• 1½ tablespoons white wine vinegar
• 3 tablespoons granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

These simple ingredients come together to create something truly flavorful. The mayonnaise and sour cream make the dressing rich and smooth, while the vinegar and sugar balance each other out to give that perfect tangy-sweet finish.

Step-By-Step Cooking Instructions

1. Prepare the Ingredients

Start by washing and drying your broccoli thoroughly. Cut it into small, bite-sized florets and place them in a large mixing bowl. Add in the shredded cheddar cheese, dried cranberries, crumbled turkey bacon, sunflower seeds, and finely diced red onion.

Make sure all ingredients are evenly distributed in the bowl. This will ensure that every bite is packed with flavor.

2. Mix the Dressing

In a separate small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper. Mix until everything is smooth and well combined. The dressing should be creamy but not too thick—if it feels too heavy, you can thin it slightly with a splash of milk.

3. Combine the Salad

Pour the dressing over the broccoli mixture. Using a large spoon or spatula, toss everything together until the broccoli and toppings are evenly coated with the dressing. Don’t be afraid to mix well—this helps the flavors meld and ensures that each bite has a good amount of dressing and toppings.

4. Chill Before Serving

For the best flavor, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour before serving. This step is essential as it gives time for the ingredients to soak up the dressing and for the flavors to meld beautifully.

Optional Step: Blanch the Broccoli

If you prefer a more tender texture, you can blanch the broccoli before mixing the salad. To do this, boil water in a large pot and add the broccoli florets. Let them cook for just 60 seconds, then immediately transfer them to a bowl of ice water. Drain well and pat dry before using in the salad.

How to Serve

• Serve chilled straight from the fridge as a refreshing side dish.
• Spoon it onto plates alongside grilled chicken, burgers, or sandwiches.
• Use it as a topping for baked potatoes or grain bowls for a hearty twist.
• Add to a lunchbox with some pita chips or crackers for a healthy on-the-go meal.

Pairing Suggestions

This salad pairs well with a variety of dishes. Here are a few serving ideas:

• Main Dishes: Grilled chicken skewers, turkey burgers, roasted salmon, or marinated tofu.
• Bread: Whole wheat rolls, pita bread, or garlic naan.
• Other Sides: Quinoa salad, roasted sweet potatoes, or a light couscous.
• Beverages: Pair with a sparkling lemonade, mint-infused water, or an iced herbal tea for a light, refreshing combo.

Storage, Freezing & Reheating Instructions

This broccoli salad stores beautifully in the refrigerator. In fact, it often tastes even better the next day.

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. The broccoli will stay crisp, and the flavors will deepen.
• Freezing: Freezing is not recommended, as the texture of the broccoli and dressing will change.
• Reheating: This dish is served cold, so no reheating is necessary. Simply stir it gently before serving to redistribute the dressing.

Common Mistakes to Avoid

• Skipping the chilling step: Giving the salad time to rest in the fridge helps the flavors develop and blend together.
• Overdressing the salad: Start with the suggested amount of dressing and add more only if needed. Too much dressing can overpower the freshness of the broccoli.
• Using soggy bacon: Make sure your turkey or beef bacon is crispy before crumbling it into the salad. This keeps the texture lively and delicious.
• Not drying the broccoli: If your broccoli is wet, the dressing won’t cling properly, and the salad can turn watery. Pat it dry thoroughly.
• Chopping the broccoli too large: Bite-sized pieces make the salad easier to eat and ensure a better balance of ingredients in each bite.

Pro Tips

• Toast your sunflower seeds: A quick toasting in a dry skillet over medium heat brings out a deeper, nuttier flavor.
• Use fresh cheddar: Pre-shredded cheese can have additives that affect texture. Shredding your own gives a creamier bite.
• Balance the sweetness: If you prefer less sweetness, reduce the cranberries or sugar in the dressing slightly.
• Add extra veggies: Thinly sliced carrots, shredded cabbage, or even cauliflower florets can bulk up the salad and add variety.
• Make it dairy-free: Substitute the cheese and dressing ingredients with dairy-free alternatives like vegan mayo and sour cream.

Frequently Asked Questions (FAQs)

Can I use frozen broccoli instead of fresh?
It’s best to stick with fresh broccoli for this salad. Frozen broccoli tends to be too soft and watery once thawed.

What can I substitute for sour cream?
You can use plain Greek yogurt for a tangy, protein-rich alternative.

Can I make this salad vegan?
Yes. Use vegan mayo and sour cream, omit the cheese, and replace turkey bacon with plant-based bacon bits or roasted chickpeas.

How far in advance can I make this salad?
You can make it up to three days in advance. Just store it in the fridge and give it a quick stir before serving.

Is there a low-sugar version?
Absolutely. Reduce or eliminate the added sugar in the dressing and use unsweetened dried cranberries.

What if I don’t have white wine vinegar?
You can substitute with apple cider vinegar or lemon juice for a similar tangy kick.

Can I add protein to make it a main dish?
Yes! Grilled chicken, chickpeas, or diced hard-boiled eggs make great additions.

What’s the best way to keep the salad crunchy?
Make sure the broccoli is dry, the bacon is crispy, and the salad is chilled until serving time.

Do I need to peel the broccoli stalks?
Not for this recipe, since we’re using florets only. But you can chop the stalks finely and add them if you like.

Can kids eat this salad?
Yes, it’s kid-friendly. You might want to reduce the onion or chop it extra fine for picky eaters.

Conclusion & Call to Action

This classic broccoli salad is one of those recipes you’ll find yourself coming back to again and again. It’s easy to make, endlessly adaptable, and full of satisfying flavor and crunch. Whether you’re preparing it for a summer picnic, a casual dinner, or meal prep for the week, it never disappoints.

Now it’s your turn to give it a try. I’d love to hear how it goes—did you tweak anything? Add your own twist? Let me know in the comments or tag your salad creations online. Your version might just inspire someone else to fall in love with broccoli salad too.

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