Easy Broccoli Salad Recipe

There's something irresistibly fresh and crunchy about a bowl of homemade broccoli salad. Between the crisp broccoli, creamy dressing, and sweet bursts of raisin and cranberry, it's a dish that never lasts long on the table.

I first made this salad on a whim for a summer barbecue, and it was an instant hit. Now, it's a staple in our fridge—perfect for make-ahead lunches, potlucks, or those nights when I just want something cold, crunchy, and full of flavor. The best part? It’s ridiculously easy to throw together, and you don’t even need to turn on the stove.

Let’s get into why this broccoli salad is about to become your go-to side dish.

Why You'll Love This Easy Broccoli Salad

Get ready to meet your new favorite side that checks all the boxes. This broccoli salad isn’t just fast and fresh—it’s practically foolproof.

First of all, this recipe is incredibly quick. From start to finish, it takes just 15 minutes to prep. No cooking, no waiting, and minimal cleanup. It’s perfect when you need something delicious in a pinch.

It’s also wonderfully budget-friendly. With just a few basic ingredients—many of which you probably already have in your pantry—you can feed a crowd without spending much at all.

Another major win? This salad is ideal for meal prep. It actually tastes better after sitting in the fridge for a few hours, which makes it perfect for making ahead. It holds up beautifully and keeps its crunch for days.

Finally, it’s wildly versatile. Whether you’re avoiding dairy, cutting sugar, or adding protein, there are countless ways to tweak it to your liking. This is a recipe that plays well with others—and adapts to whatever you have in your kitchen.

Ready to see what makes this dish shine? Let’s talk ingredients.

Ingredient Notes

This easy broccoli salad keeps things simple but flavorful. Every ingredient pulls its weight to deliver that satisfying mix of sweet, salty, creamy, and crunchy.

The star of the show is of course fresh broccoli. You’ll want to use raw, chopped broccoli florets—cut small enough to soak up the dressing but large enough to hold their shape. Avoid frozen broccoli, which becomes soggy and limp once thawed.

For sweetness and texture, we’re using a mix of raisins and dried cranberries. They add little pops of chewy sweetness that balance the creamy dressing and the crunch of the veggies. Feel free to use just one or the other if that’s what you have on hand.

Red onion is a must for a punch of sharp flavor. Dice it finely so it blends in well without overpowering the salad. If you’re sensitive to strong onion taste, soak the chopped pieces in cold water for 10 minutes to mellow them out.

Sunflower seeds add the perfect salty crunch. I recommend using roasted and salted seeds for extra flavor. If you’re nut-free, this is a great alternative to almonds or walnuts, though those work beautifully too if you prefer.

The dressing is where the magic happens. A mix of mayonnaise, apple cider vinegar, and just a touch of honey gives you that perfect balance of creamy and tangy. If you want to lighten it up, you can use Greek yogurt in place of some (or all) of the mayo.

No fancy equipment needed—just a knife, cutting board, and a big bowl. A whisk helps with the dressing, but a fork works in a pinch.

How to Make This Easy Broccoli Salad

Making this broccoli salad couldn’t be simpler, and the results are guaranteed to impress. You’ll be mixing, tossing, and chilling in no time.

Start by washing and chopping your broccoli into small, bite-sized florets. The smaller you cut them, the more dressing each piece can soak up, so don’t be afraid to go on the finer side. Toss the chopped broccoli into a large mixing bowl.

Next, finely dice your red onion and add it to the bowl along with the raisins, dried cranberries, and sunflower seeds. This is also a good time to add in any optional extras—like chopped bacon or shredded cheddar, if you're going for a heartier version.

Now, it’s time to make the dressing. In a small bowl or jar, whisk together mayonnaise, apple cider vinegar, and honey until smooth. Taste and adjust as needed—more vinegar for tang, more honey for sweetness, or a pinch of salt if you like it a little saltier.

Pour the dressing over the broccoli mixture and stir everything together until well coated. Make sure all the nooks and crannies of the broccoli get a little love from the dressing.

For best results, cover the bowl and let the salad chill in the fridge for at least an hour before serving. This allows the flavors to meld and the broccoli to soften just slightly, while still keeping that crisp, fresh bite.

All in all, this salad takes less than 20 minutes of hands-on time—and once chilled, it’s ready to be devoured.

Storage Options

One of the great things about this broccoli salad is how well it keeps. In fact, it often tastes better the next day after the flavors have had time to mingle.

Store the salad in an airtight container in the fridge. It will stay fresh for up to 4 days, making it ideal for make-ahead lunches or dinner sides throughout the week.

If you're prepping it for a party, you can make it the night before—just give it a good stir before serving to redistribute the dressing.

Avoid freezing, as the creamy dressing and raw veggies don’t thaw well. The texture just doesn’t hold up after freezing and defrosting.

To re-crisp it a bit after a couple days, you can toss in a handful of freshly chopped broccoli and a splash of vinegar or lemon juice to brighten the flavors again.

Variations and Substitutions

This recipe is endlessly adaptable, so don’t be afraid to make it your own. Whether you're dealing with dietary needs or just using what you’ve got, there are lots of ways to switch it up.

Looking for a healthier twist? Replace some or all of the mayo with Greek yogurt. It cuts the fat and adds a nice tangy flavor. You can also reduce the honey or swap it out entirely for a sugar-free sweetener if you're keeping things low-sugar.

Want to add some protein? Crumbled bacon is a classic addition that adds smoky, savory flavor. Or toss in grilled chicken or even chickpeas to make it a full meal.

Need a nut-free version? Stick with sunflower seeds, or try pumpkin seeds (pepitas) for a fun variation with extra crunch.

If you're not into raisins or cranberries, feel free to use chopped apples, grapes, or even pineapple for a juicy twist. Fresh fruit adds an extra burst of sweetness and freshness that works really well here.

Don’t have apple cider vinegar? Red wine vinegar or lemon juice will work in a pinch. Just taste and adjust to balance the tanginess with the rest of the dressing.

Play around with what you love and what’s in your pantry. This is the kind of recipe that only gets better with a little experimentation.

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