Can I use frozen broccoli for this salad?

Fresh broccoli is strongly recommended for this salad. Frozen broccoli, even when thawed, tends to be too soft and watery, which affects the texture and dilutes the dressing. The crunch of fresh broccoli is one of the signature elements of this dish. If you must use frozen, thaw it completely and pat it very dry before using.

How far in advance can I make this salad?

You can make the entire salad up to 24 hours in advance. In fact, it often tastes better after the flavors have had time to meld together. If making it more than a day ahead, consider keeping the dressing separate and tossing it with the salad ingredients a few hours before serving for the best texture.

Can I make this salad healthier?

Absolutely! Try using light mayonnaise or substituting half the mayo with Greek yogurt. You can reduce the sugar or replace it with honey or a natural sweetener. For added nutrition, include other vegetables like shredded carrots or chopped cauliflower alongside the broccoli.

Why is my broccoli salad watery?

Watery salad usually happens when the broccoli wasn't dried properly after washing or when the salad sits too long after being dressed. Make sure to thoroughly dry your broccoli after washing, and if making ahead, consider adding the dressing closer to serving time. You can also place a paper towel under the salad in the serving bowl to absorb excess moisture.

Easy Broccoli Salad Recipe

Description

This easy broccoli salad recipe is a quick and delicious side dish that’s perfect for gatherings and weeknight dinners. Crunchy broccoli florets are combined with crispy bacon, sweet cranberries, and a creamy homemade dressing for an irresistible dish everyone will love.

Ingredients

Units Scale

Salad Ingredients

- 8 cups bite-size broccoli florets (about 3 heads of broccoli), rinsed and dried well
- 1 (3.5-ounce) package real chopped bacon (about 1 cup) or 14 to 16 slices of bacon, cooked and crumbled
- 1/2 cup dry roasted sunflower kernels
- 1 cup dried cranberries
- 1/2 cup red onion, finely diced (about 1/4 medium red onion)
- 1 cup thick cut shredded sharp cheddar cheese

Dressing Ingredients

1 cup mayonnaise
2 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare the salad base: In a very large bowl, combine the broccoli, bacon, sunflower kernels, cranberries, onion, and shredded cheddar cheese. Mix gently to distribute the ingredients evenly. Set aside.
Make the dressing: In a small bowl, whisk together the mayonnaise, white wine vinegar (or apple cider vinegar), and sugar until smooth and well-combined.
Combine and chill: Pour the dressing over the broccoli mixture and toss everything together until the ingredients are evenly coated. Cover and refrigerate for about 1 hour to allow the flavors to meld together.
Toss and serve: Before serving, toss the salad one more time to ensure the dressing is evenly distributed. Serve chilled and enjoy!

Notes

For best results, use fresh, crisp broccoli. Rinse it thoroughly and ensure it’s completely dry before using.
If you prefer homemade bacon, cook and crumble it ahead of time for fresher flavor.
You can substitute the mayonnaise for Greek yogurt for a lighter alternative.
This salad can be made a few hours in advance and stored in the fridge to save time.
Feel free to experiment with add-ins like chopped nuts, seeds, or other dried fruits for variety.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 12g
Sodium: 345mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 7g
Cholesterol: 25mg