Best Broccoli Salad
There is something truly refreshing about a crisp, colorful bowl of broccoli salad. This classic side is tossed with a creamy dressing and crunchy add-ins for a dish that’s always a hit at gatherings. You’ll love how quick and easy it is to put together.
Equipment
- 1 Large bowl
- 1 Whisk
Ingredients
Salad
- 4 cups fresh broccoli florets chopped
- 0.5 small red onion diced
- 0.5 cup dried cranberries or raisins
- 0.5 cup toasted sunflower seeds or pumpkin seeds
- 0.33 cup turkey bacon bits or smoked paprika for vegetarian
Dressing
- 0.75 cup mayonnaise
- 2 tablespoons honey or maple syrup
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
Instructions
Chop & Prep Ingredients
- Start by washing and drying the broccoli thoroughly. Chop into small, bite-sized florets. Dice the red onion and set aside.
Mix the Dressing
- In a large bowl, combine mayonnaise, honey, apple cider vinegar, salt, and pepper. Whisk until smooth and creamy.
Combine Everything
- Add chopped broccoli, red onion, dried cranberries, sunflower seeds, and turkey bacon bits to the bowl. Toss gently to coat everything in the dressing.
Chill & Serve
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Give it a quick toss before serving.
Notes
This broccoli salad keeps well in the fridge for up to 3 days in an airtight container. There’s no need to reheat, simply toss and serve straight from the fridge. If any liquid collects at the bottom, just give it a quick stir before serving again.