To be honest, I used to think that broccoli was just a side dish. Something boring and green that you had to eat because it was “so healthy.” But then… I started experimenting. And, my God, how much I discovered! It turns out that broccoli is the basis for the most delicious, crunchy, juicy, and completely different versatile broccoli salad. Warm and cold. Spicy and sweet.
I’ve collected our favorites here — tried and true, simple ones that we make at home over and over again. Some are quick for every day. Others are a little more complicated, for guests or on weekends.
1. Classic Creamy Broccoli Salad – The Best & Easiest Recipe!
If I need to make something quick, tasty and something that everyone will like, I make this salad. It has been on our table for over 10 years. No extra cooking, minimal effort. Crispy, with a touch of sweetness, salty bacon and tart onions. It’s delicious right out of the box, but even better after a night in the fridge.
Ingredients
For the salad:
- 1 large head broccoli (or 2 small), cut into small florets
- ½ red onion, finely chopped
- ½ cup dried cranberries or raisins
- ½ cup sunflower seeds or slivered almonds
- 6 strips bacon, crispy fried and chopped
- (optional) ½ cup shredded cheddar – if you want it rich
For the dressing:
- ¾ cup mayo
- 1½ tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- Salt and black pepper – to taste
How to cook
- Prepare the broccoli. Cut into bite-sized pieces. We want mini trees, not huge branches. I also like to use the soft parts of the stems — don’t throw them away!
- Assemble the salad. In a large bowl, combine the broccoli, onion, cranberries, nuts/seeds, bacon, and, if using, cheese.
- Make the dressing. In a separate bowl (I personally use a measuring cup), whisk the mayo, vinegar, honey, salt, and pepper until smooth. Taste — if it’s too thick, add a little milk. Too sour? Add a drizzle of honey.
- Combine everything and refrigerate. Pour the dressing over the salad and mix well.
Cover and refrigerate for at least 30 minutes. Or overnight if you’re making it in advance.
Lifehacks from my kitchen
- I usually make a double batch — the salad disappears very quickly.
- You can replace pork with bacon, turkey or smoked tempeh – also delicious!
- Do you like it spicy? Add some Dijon mustard to the dressing.
- Wrap the leftovers in a chicken tortilla – you already have lunch.
2. Sweet & Crunchy Broccoli Salad with Apples & Cranberries!
The salad is bright, cheerful and very “lively”. Perfect for a picnic, for lunch, and for those days when you don’t want to bother with a hot dinner. It’s fresh, juicy, crunchy. And it’s so balanced – no fat, no heaviness, just the light sweetness of apples, the tartness of cranberries, the green freshness of broccoli and the crunch of nuts.
Ingredients
For the salad:
- 1 large head of broccoli (or 2 small ones), cut into small florets
- 1 large apple (sweet and sour – like Honeycrisp or Pink Lady), diced
- ½ cup dried cranberries
- ⅓ cup sunflower or pumpkin seeds
- ¼ cup green onions, finely chopped
- (optional) ¼ cup chopped walnuts or pecans
For the dressing:
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1½ tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- Salt and black pepper – to taste
How to cook – step by step
- Cut as you like. Cut the broccoli into mini florets (I like them small, but not crumbly). Dice the apple. Onion – thin half rings or circles.
- Mix everything in a large bowl. Add broccoli, apples, cranberries, seeds, nuts and onion.
- Assemble the dressing. Mix yogurt, mayonnaise, vinegar, honey, salt and pepper. Whisk until smooth.
If you want a brighter flavor – add a pinch of Dijon mustard or a drop of lemon juice.
- Pour and mix. Pour the dressing into the salad and mix well. Cover and put in the refrigerator for 30 minutes – then the apples will soften a little, and the broccoli will “seize” with the flavors.
My personal advice:
- To prevent the apples from darkening, drip a little lemon juice on them before mixing.
- If you don’t like mayonnaise, then just use only yogurt – you will get a lighter version.
- For a vegan version, replace the yogurt and mayo with coconut yogurt + a little olive oil, it turns out unexpectedly delicious.
- The leftovers go great in a lunch box or in a pita with chicken pieces or falafel. We have a whole set of salad storage containers for this at home – they are airtight, nothing leaks and everything stays crispy.
3. Cold Broccoli Salad with Grapes & Walnuts – A Fresh Twist!
Once we had a bowl of boiled broccoli left over from dinner, some green grapes, and literally a handful of nuts. I looked at all this and thought: “Why not?”
The result was a salad that we now call “Sunday salad,” because it most often appears on our table on Sundays. So… unpretentious, light, and at the same time elegant.
It is crunchy like a classic, but instead of bacon and cheese, it has a fruity freshness and nutty tenderness. And there is not a drop of meat or mayonnaise in it.
Ingredients
For the salad:
- 1 large head broccoli (or 2 small), lightly blanched and cooled
- 1 cup green grapes, halved
- ⅓ cup walnuts, lightly toasted and chopped
- ¼ cup thinly sliced red onion
- (optional) ¼ cup feta or goat cheese – if you like creaminess
For the dressing:
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper – to taste
- (optional) pinch of poppy or black sesame seeds – for a visual kick
How to make it – quick and easy:
- Prepare the broccoli. Blanch the broccoli florets in boiling water for 60-90 seconds, then quickly rinse with cold water (or throw them in a bowl of ice if you want 100% crunch).
This makes them a little softer and more palatable, but they still have character.
- Assemble the salad. In a large bowl, combine the broccoli, grapes, onion, and nuts. If using cheese, add it at the very end.
- Assemble the dressing. Combine the yogurt, oil, vinegar, honey, salt, and pepper. Whisk or use a fork — no need to whisk too long, just until smooth.
- Combine and let sit. Drizzle with the dressing and toss gently.
Let sit in the refrigerator for at least 30 minutes. During this time, the grapes will release their juice, the broccoli will absorb the aroma, and everything will become a single dish.
Helpful tips from our kitchen:
- If you make this salad in advance, add the nuts just before serving so that they don’t get soft.
- We fry the nuts in a dry frying pan for literally 2–3 minutes. This makes their taste 10 times brighter.
- Feta can be replaced with pieces of vegan cheese or omitted altogether — the salad is good without it.
The salad is light, slightly sweet, crispy, and it goes well with us both as a side dish and as a standalone dinner, especially with a glass of cold cider on the veranda.
4. Amish-Style Broccoli Salad with Bacon – A Family Favorite!
We first tried this salad at our neighbors’ place when we first moved in. They were real “country folks” – with goats, a swing on the porch, and always-on pots of something delicious. This salad is their signature. And now it’s ours too.
This salad packs a lot of flavor into simple ingredients. Crispy broccoli, crispy bacon, a sweet dressing, a little tartness from the onions – and no weird ingredients.
And believe me, even if someone doesn’t like broccoli, this salad will change their mind.
Ingredients
For the salad:
- 1 large head of broccoli (or 2 small ones), cut into small florets
- 6-8 strips bacon, fried until crisp and chopped
- ½ red onion, finely chopped
- ½ cup shredded cheddar
- ½ cup raisins (or dried cranberries if you want a little tartness)
- ¼ cup sunflower seeds or pumpkin seeds
For the dressing:
- ¾ cup mayonnaise
- 1½ tbsp apple cider vinegar
- 2 tbsp sugar
- A pinch of salt and black pepper
How to make it – nothing complicated:
- First, the bacon. Fry it until crisp. Be sure to drain it on a paper towel to remove excess fat.
You can also use turkey bacon if you want to make the recipe easier.
- Prepare the broccoli. Cut into small florets. I also use the stems — I just peel them and slice them thinly.
- Assemble the salad. Mix the broccoli, onion, cheese, raisins, seeds and bacon in a large bowl (but leave some for a nice topping).
- Make the dressing. Mayonnaise + vinegar + sugar + salt and pepper — just whisk with a fork until smooth.
- Mix and cool. Pour the dressing over the salad, mix and refrigerate for at least an hour. Or better yet, overnight — it will be even tastier.
A few tips:
- You can replace some of the mayonnaise with yogurt — the taste will change a little, but the structure will remain the same.
- The raisins can be replaced with dates or dried apricots, finely chopped — it will taste a little more oriental.
- If you want something milder than cheddar, try Colby Jack or even smoked Gouda.
- It’s best to add the bacon at the last minute so it doesn’t get soggy, especially if the salad is prepared in advance.
We love this salad with homemade sourdough bread or a warm bun. It also goes great with simple grilled meats – chicken, turkey, burgers, even sandwiches. And sometimes… just with a mug of iced tea.
5. Easy Broccoli & Chicken Salad – A Hearty & Healthy Meal!
This salad has saved me dozens of times on both weekdays and weekends when I want to eat something “out of the fridge” but tasty and hearty.
First of all, it’s really satiating. It’s got protein, fiber, and good fats.
Second, it’s beautiful. I’m not kidding – green broccoli, white chicken, brightly colored vegetables, seeds…
Well, and of course, it can be assembled in advance – it does not fall apart, does not become flaccid and even the next day remains delicious.
Ingredients
For the salad:
- 2 cups chicken (cooked, boiled, or baked), cut into pieces
- 1 large broccoli sprouts, cut into small florets
- ½ red pepper, diced
- ½ cup cooked corn or canned
- ¼ cup red onion, finely chopped
- ¼ cup sunflower seeds or pumpkin seeds
- (optional) ½ cup cooked pasta (fusilli, penne – to make the salad even more “basic”)
For the dressing:
- ½ cup Greek yogurt
- 2 tbsp. spoons mayonnaise
- 1 tbsp. lemon juice
- 1 tsp. honey
- ½ tsp. Dijon mustard
- Salt and pepper to taste
How to Cook
- Chicken. If you have leftover cooked chicken, great. If not, you can just boil the fillets with bay leaf and garlic or quickly bake in the oven with salt and pepper.
- Broccoli. Either raw (if you like crunch), or blanch for 1 minute and cover with cold water – then it will be softer, but will retain its color.
- Mix everything. Combine the chicken, broccoli, peppers, corn, onion and seeds in a large bowl.
If you’re adding pasta, do it right away. I take chickpea fusilli – it’s hearty and gluten-free, perfect for salads like this.
- Dressing. In a separate bowl, combine the yogurt, mayonnaise, lemon juice, honey, mustard, salt and pepper. Whisk until a creamy texture.
- Combine. Pour dressing over salad, mix well, place in refrigerator for 30 minutes and you’re done. Done. You can eat it straight from the bowl, or you can arrange it nicely if you have guests. We usually just take spoons.
You can serve it with warm toasted grain bread, with baked yams. And for dinner, it’s on its own as a main course. It doesn’t even need meat.
Tips
- You can easily turn it into a vegetarian one: remove the chicken, add chickpeas or lentils – you’ll still get the same protein and satiety.
- You can replace the chicken with smoked turkey for a slightly brighter flavor.
6. Healthy Vegan Broccoli Salad with Tangy Dressing!
One day, inspired by Thai dressings and our favorite summer kale dressing, I just put together my own version of a vegan broccoli salad. Since then, it’s been our constant companion at picnics, in lunchboxes, and on the table when we want something healthy and delicious.
Ingredients
For the salad:
- 1 large broccoli sprouts (or 2 small ones), cut into small florets
- 1 carrot, grated coarsely
- ½ cup finely chopped red cabbage
- ⅓ cup dried cranberries
- ¼ cup pumpkin seeds or sunflower seeds
- (optional) ½ avocado, diced
For the savory vegan dressing:
- 3 Tbsp. Spoonfuls of tahini (sesame paste)
- 1½ Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup or agave
- 1 tsp. Dijon mustard
- 2-3 Tbsp. cold water
- Salt and black pepper to taste
- A pinch of smoked paprika (if you want to add “depth”)
How to Cook
- Cutting and preparation. Chop broccoli finely. Coarsely grate the carrots, and finely chop the cabbage with a knife or mandoline. Mix it all together in a large bowl. Add cranberries, seeds, and avocado – if using.
- Assemble the dressing. In a small bowl or jar with a lid, mix together the tahini, vinegar, syrup, mustard and spices. Add water to bring to desired consistency (the dressing should be thick but pourable).
Shake or whisk with a fork – the dressing will be creamy and slightly sour, just as it should be.
If the tahini is in the refrigerator and has thickened a lot – add water a little at a time, not all at once.
- Combine. Pour dressing over salad and mix gently.
You can eat it right away, but if you wait 15-30 minutes, all the flavors will combine – and it will be straight up WOW.
Tips
- Sometimes I add some cooked quinoa or lentils – and the salad becomes a complete dinner.
- You can replace the cabbage with thinly sliced cucumber or green onions – it’s different in spirit, but just as good.
- Leftovers keep in the fridge for up to 2 days – most importantly, put avocado on top and sprinkle with lemon so it doesn’t darken.
This salad goes great with pita or hummus, with crispy seed crackers, or even as a topping for nori rolls.
We also like to serve it alongside baked potatoes or eggplant – the combination is dense, nutritious, and truly delicious.
7. Raw Broccoli Salad with Lemon Dressing – Light & Refreshing!
If you’ve ever tried raw broccoli and said “well, like grass”, trust me – you just haven’t tried this salad.
I added lemon, a pinch of salt, a little oil and a handful of nuts – and suddenly the salad “sounded”.
First of all, it is really healthy – here broccoli is not even boiled, all the enzymes and vitamins are preserved as they are.
Secondly, it is tasty, not boring, with character. The lemon gives the right acidity, the garlic gives brightness, and the nuts give it depth.
Ingredients
For the salad:
- 1 large sprout of broccoli, chopped very finely (almost like “rice”)
- 1 small carrot, grated
- ¼ red onion, sliced very thinly
- 2 tbsp pumpkin seeds or sliced almonds
- 1-2 tbsp. Spoonfuls of fresh herbs (parsley, dill, basil – whatever you can find)
For the dressing:
- Juice of ½ large lemon
- 2 Tbsp. olive oil
- 1 tsp. honey or agave syrup
- ½ tsp. Dijon mustard
- 1 small garlic clove, grated
- Salt and black pepper to taste
How to cook
- Prepare the broccoli. Chop very finely – almost as if you were making cauliflower “rice”. You can use a knife, grater, or food processor. This will help the broccoli open up, not be tough, and absorb the dressing evenly.
- Mix the vegetables. Add the carrots, onions, nuts, and herbs to the broccoli. It’s already pretty, isn’t it?
- Make the lemon dressing. In a jar or small bowl, whisk together lemon juice, oil, honey, mustard, garlic, salt and pepper.
That’s it – the dressing is ready. Light, citrusy, a little tangy – just what broccoli needs.
- Combine and let stand. Pour over the dressing and mix well.
The salad can be eaten immediately, but if you let it stand for at least 15 minutes – the broccoli will soften a little, and the flavor will become many times deeper.
Homemade tips
- If you want a heartier version, add quinoa or chickpeas.
- You can add a little orange zest to the dressing – it’ll be a little more fruity.
- If you don’t like raw onions, replace them with green onions or remove them altogether – the salad will still be delicious.
This salad goes well with crusty breads or crackers, or as a side dish to vegetable cutlets or warm lentils.
8. Broccoli Bacon Ranch Salad – A Delicious Summer Side!
If you’ve ever been to an American backyard party, you’ve definitely seen this salad. It’s everywhere.
And I can see why: it goes with everything, kids and adults love it, and it’s really delicious.
Ingredients
For the salad:
- 1 large sprout of broccoli, cut into small florets
- 6 strips of bacon, fried until crisp and chopped
- ½ cup grated cheddar cheese
- ⅓ cup green onions, chopped
- ¼ cup sunflower seeds or pine nuts
- (optional) a handful of chopped dill
For the dressing (homemade ranch):
- ½ cup mayonnaise
- ¼ cup sour cream or yogurt
- 1 Tbsp. spoon of lemon juice
- 1 tsp. vinegar (preferably apple)
- ½ tsp. dried garlic
- ½ tsp. dried onion
- ½ tsp. dill (you can use more)
- Salt and black pepper to taste
If you don’t have time, you can use ready-made ranch, but homemade will be a hundred times tastier. We make it at home and store it in a glass jar – convenient, beautiful and nothing gets weathered.
Cooking in steps
- Bacon – first. Fry until golden crisp, lay out on a paper towel, let cool and slice.
I often fry a double batch – because “half disappears along the way”
- Broccoli – no cooking. Leave it raw, just cut it into small pieces. That way it will retain its crunch and freshness.
- Mix everything together. Broccoli, onion, cheese, bacon, seeds and herbs into a large bowl. It already looks beautiful.
- Assemble the sauce. Mix all the ingredients for the ranch. Taste it – if you want it brighter, add a little more dill or a couple drops of lemon juice.
- Pour over and stir. Combine the salad and dressing, mixing thoroughly.
Cover and place in the fridge for at least 30 minutes – to let the flavors combine and everything soak in.
Tips straight from our summer veranda
- Replace the mayonnaise with yogurt – it will be a little lighter, but still delicious.
- Add a couple cherry tomatoes if you want a little more juiciness.
- Add the bacon at the last minute – that way it stays crispy.
- Put the leftovers in a pita, and voila: lunch the next day is ready!
The salad can be combined with burgers (meat, vegan – any kind), with baked potatoes or just as a main meal with a slice of bread – and nothing else is needed. By the way, grilled chicken, sausages, ribs go great with the salad too!
9. Best Broccoli Salad with Walmart Ingredients – Quick & Cheap!
Listen, you don’t always have the time (or inclination) to soak cashews, blanch broccoli, or hunt for “organic moon-dried cranberries.”
Sometimes you just head to your local Walmart, grab what you need, come home, and throw together a delicious salad in 10 minutes. And this is it.
What we need (you can find everything at any Walmart)
For the salad:
- 1 package fresh broccoli (or 1 head, whichever is cheaper)
- ½ small red onion
- ⅓ cup dried cranberries (Walmart Great Value or Ocean Spray)
- ½ cup pre-grated cheese (cheddar or a mix)
- ¼ cup sunflower seeds
- 4-5 strips cooked bacon (you can use pre-fried in the microwave)
- (optional) some broccoli slaw from a bag – for texture
For the dressing (the “everything is on hand” option):
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar (or honey)
- Salt and pepper to taste
How to cook – simple, quick and without unnecessary things
- Cutting without fanaticism. Cut the broccoli into small florets (you can do this right with a knife in a bowl if you’re in a hurry). Finely chop the onion.
If you want more texture, add a couple of handfuls of ready-made coleslaw mix. It works great.
- Assemble the salad. Mix the broccoli, cranberries, cheese, onion, seeds and bacon pieces.
- Dressing “by eye”. Mix mayonnaise, vinegar, sugar, salt and pepper. Taste – if it’s sour, add honey. If it’s thick, add a teaspoon of milk or water.
- Combine and cool. Pour the dressing over the salad, mix, cover and refrigerate for at least 30 minutes.
Tips
- No time to fry bacon? Use ready-made – it really saves the day.
- Use regular mayonnaise — Great Value works great, or Hellmann’s if you want something more reliable.
- You can replace the onion with green onions — they are softer, especially if you cook the day before.
- Add a little mustard to the dressing — the flavor will become deeper.
This salad proves that you don’t have to go to a farm to eat tasty and healthy. Sometimes all you need is the nearest Walmart, quick cutting, and a drop of enthusiasm.
Budget-friendly? Yes. Fast? Yes. Eaten in one sitting? You bet.
10. Creamy Broccoli & Raisin Salad – A Sweet & Savory Must-Try!
Every time I make this salad, someone first says, “I don’t really like raisins…” and then adds a second helping.
And that’s because it’s balanced to the last spoon: broccoli and bacon add crunch and saltiness, cheese adds richness, and raisins add just the right amount of sweetness that makes the dressing deeper, softer, and more interesting.
Ingredients
For the salad:
- 1 head broccoli, finely chopped
- ½ red onion, finely chopped
- ⅓ cup golden raisins
- ½ cup fried bacon, cut into pieces
- ½ cup grated cheese (cheddar or a mixture)
- ¼ cup sunflower seeds or walnuts
For the dressing:
- ¾ cup mayonnaise
- 1½ tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
How to cook – sweet, juicy and quick
- Start with the base. Cut the broccoli into small florets. Red onion – very thinly (you can pre-soak it in vinegar for 10 minutes to soften it and remove excess sharpness).
- Assemble the salad. In a large bowl, combine the broccoli, onion, raisins, bacon, cheese, and nuts.
I like to use golden raisins — they’re softer and give a slightly more caramel flavor.
- Make a creamy dressing. Combine mayonnaise, apple cider vinegar, honey, salt, and pepper. Whisk until smooth — you can use a spoon or whisk.
- Drizzle and toss. Add the dressing to the salad, tossing thoroughly so that every piece of broccoli gets its share.
Leave it in the refrigerator for at least 30 minutes. An hour is better — trust me.
My personal finds
- If you want a vegetarian option, just leave out the bacon and add some smoked paprika to the dressing.
- For more texture, add some shredded cabbage or even an apple, it will increase the sweetness.
- If the broccoli is too “rough” to taste, pour boiling water over it for 30 seconds and then immediately into cold water. Still raw, but softer.
- Try this salad with fried chicken or cutlets. With sandwiches (especially with turkey and mustard) – also delicious!
So what now?
Now you know 10 different ways to make a broccoli salad, and none of them will go unnoticed and each will find its connoisseur.
Each recipe is a bit of a holiday, a bit of care, a bit of life on our veranda with a bowl in your hands and the smell of fresh greens on the table.
If you especially liked any of the salads, try it. Then tell us in the comments which one became your favorite.
