Broccoli Salad

Broccoli salad is a fresh, crunchy, and comforting dish that easily becomes a family favorite. It’s vibrant, simple to make, and works perfectly for busy evenings, casual lunches, or cold nights when you crave something light yet satisfying. I usually chop the broccoli while prepping other ingredients so everything comes together quickly. The mix of textures and subtle tang makes it a dish you’ll want to serve again and again.

a vibrant fresh broccoli salad in a 1

Why You Will Love This Recipe

This broccoli salad is easy to prepare, budget-friendly, and flexible enough for weeknight dinners or potlucks. The crunchy broccoli paired with creamy dressing and bright add-ins keeps every bite flavorful and exciting. Leftovers stay crisp in the fridge, making it a great meal-prep option. It’s cozy enough for cold evenings yet fresh for warm days. You can swap ingredients based on what’s in your pantry, and it consistently pleases kids and adults alike. Save this recipe for busy days—you’ll be glad you did when you need a quick, crowd-pleasing dish.

a vibrant fresh broccoli salad in a

Ingredients

Tip: Choose fresh, firm broccoli crowns for the best texture.

  • 4 cups broccoli florets, chopped
  • 1/2 cup red onion, finely diced
  • 1/2 cup shredded carrots
  • 1/4 cup dried cranberries or raisins
  • 1/4 cup sunflower seeds or chopped nuts
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste
broccoli salad ingredients on a white background

Instructions

Step 1: Preparation
Wash and chop broccoli into bite-sized florets. Finely dice the red onion and shred the carrots. Measure out your cranberries, seeds, and dressing ingredients so everything is ready to combine. Having your ingredients prepped keeps the process smooth and stress-free.

Step 2: Main Cooking Process
Blanch the broccoli briefly in boiling water for 1–2 minutes if you prefer a slightly tender texture. Drain and rinse under cold water to preserve the bright green color. This step enhances crunch without making the broccoli too soft.

Step 3: Combining Ingredients
In a large bowl, mix broccoli, onion, carrots, cranberries, and seeds. In a separate bowl, whisk together yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour dressing over the vegetables and toss until evenly coated.

Step 4: Finishing & Final Simmer
Let the salad rest for 10–15 minutes in the fridge before serving to allow flavors to meld. Taste and adjust seasoning if needed. The mixture should look vibrant and slightly glossy, signaling it’s ready to enjoy.

Why This Recipe Works for Busy Days

This salad is perfect for busy schedules because most prep can be done ahead of time. Broccoli, carrots, and dressing can be chopped and stored separately, then combined quickly before meals. Leftovers keep well, making weekday lunches or side dishes for dinner simple and stress-free. It’s a dish you can rely on when time is short.

Tips & Tricks

  • Keep broccoli crisp: Avoid over-blanching; just 1–2 minutes in boiling water keeps it vibrant and crunchy. Overcooking leads to mushy florets.
  • Even coating: Whisk the dressing well before adding; this ensures every floret is lightly covered without using too much.
  • Prevent soggy salad: Add nuts and seeds just before serving to maintain crunch and texture.
  • Adjust sweetness: Taste the dressing before mixing; add a touch more honey if cranberries are tart to balance flavors naturally.

Variations

  • Meaty version: Add diced cooked chicken or turkey to make the salad more filling. This works great for lunch boxes or as a light dinner alongside grains.
  • Vegetarian option: Include roasted chickpeas or cubed tofu for extra protein without changing the core flavors of the salad.
  • Ingredient swap: Replace cranberries with chopped apples or pears for seasonal variation, giving it a sweet crunch that complements the broccoli.
  • Flavor or herb boost: Stir in fresh dill, parsley, or a sprinkle of chives to brighten the salad and add a subtle herbal note.

Serving Suggestions

  • Family dinner side: Serve alongside roasted chicken or grilled fish for a colorful, nutrient-rich plate.
  • Lunchbox favorite: Portion into containers with a slice of bread for an easy grab-and-go meal.
  • Party platter: Arrange on a large dish, top with extra seeds, and let guests serve themselves for a casual gathering.
  • Cozy weeknight: Pair with creamy mashed potatoes or a warm grain bowl for a balanced and comforting meal.

Storage Instructions

  • Fridge storage: Keep in an airtight container for up to 3 days. Broccoli will stay crisp if stored properly.
  • Reheating: This salad is best served cold or at room temperature. Avoid microwaving to maintain texture.
  • Freezing: Not recommended, as broccoli and dressing can become watery after thawing.
  • Make-ahead tips: Chop vegetables and prepare dressing separately. Combine just before serving for maximum freshness.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 2–3 minutes (blanching optional)
  • Rest Time: 10–15 minutes
  • Total Time: 30 minutes

Nutrition Information (Approximate)

Calories: 150–180 per serving
Protein: 4–6 grams
Key nutrients: Vitamin C, fiber
Values vary depending on ingredients and portion sizes

FAQs

Yes, prep veggies and dressing separately; combine before serving.

Likely over-blanching or storing in a wet container. Drain and cool quickly next time.

Sour cream or a dairy-free yogurt works similarly.

Thin the dressing slightly with a teaspoon of water or vinegar.

Up to 3 days in the fridge.

Conclusion

Broccoli salad is a simple, flexible dish that fits naturally into busy weeknights or cozy family meals. It’s easy to tweak, make ahead, or serve alongside proteins and grains. I love how the textures and flavors balance in every bite. Keep this recipe handy—it’s one you’ll return to again and again, whether for quick lunches or a vibrant side on chilly evenings.

Broccoli Salad
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Broccoli Salad

Recipe by Edan SalamonCourse: Salad Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

3

minutes
Calorieskcal

Fresh, crunchy, and creamy, this broccoli salad is a perfect side for busy weeknights, cozy family dinners, or casual get-togethers. Quick to make, flexible with ingredients, and loved by both kids and adults, it’s a vibrant dish you’ll want to save and make again.

Ingredients

  • 4 cups broccoli florets, chopped

  • 1/2 cup red onion, finely diced

  • 1/2 cup shredded carrots

  • 1/4 cup dried cranberries or raisins

  • 1/4 cup sunflower seeds or chopped nuts

  • 1/2 cup plain Greek yogurt

  • 2 tablespoons mayonnaise

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon honey

  • Salt and pepper to taste

Directions

  • Preparation:
    Wash and chop broccoli. Dice onion and shred carrots. Measure cranberries, seeds, and dressing ingredients. Having everything ready makes combining smooth and stress-free.
  • Main Cooking Process:
    Optional: blanch broccoli in boiling water 1–2 minutes, then rinse under cold water to keep it crisp and vibrant.
  • Combining Ingredients:
    In a large bowl, mix broccoli, onion, carrots, cranberries, and seeds. Whisk together yogurt, mayonnaise, vinegar, honey, salt, and pepper. Pour dressing over veggies and toss until evenly coated.
  • Finishing:
    Let the salad rest 10–15 minutes in the fridge to let flavors meld. Adjust seasoning if needed. Serve cold or at room temperature.

Notes

  • Storage:
    Fridge: Airtight container for up to 3 days.
    Reheating: Best served cold; do not microwave.
    Freezing: Not recommended; broccoli becomes watery.
    Make-ahead: Prep veggies and dressing separately; combine before serving.

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