The Best Broccoli Salad

If you’re looking for a vibrant and refreshing side dish that’s packed with flavor and crunch, this broccoli salad is a must-try! It’s creamy, tangy, slightly sweet, and loaded with crisp veggies — perfect for summer picnics, potlucks, or even meal prep.

This broccoli salad recipe takes me back to my childhood potluck gatherings.

My aunt would always bring her famous version loaded with bacon and sunflower seeds, and it would disappear within minutes.

Over the years, I’ve recreated it with a lighter twist — swapping some of the heavier ingredients while keeping all the bold flavors we loved.

Whether you’re serving this alongside grilled meats or as a healthy lunch, it’s a nostalgic dish with a modern, nutritious upgrade.

Why you’ll love this

• Crunchy Texture: Every bite bursts with crisp, fresh broccoli, crunchy seeds, and chewy dried cranberries.
• Easy to Make Ahead: The flavors get even better after sitting in the fridge — ideal for prepping in advance.
• Nutritious and Satisfying: Packed with fiber, antioxidants, and protein-rich add-ins like sunflower seeds and yogurt.
• Versatile Pairing: It pairs well with grilled dishes, sandwiches, or can be enjoyed as a light lunch on its own.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Cuisines: American
Servings: 6
Estimated Cost: $8

Equipment:

• Large mixing bowl
• Small bowl for dressing
• Chopping board
• Sharp knife
• Measuring cups and spoons

Ingredients

• 4 cups broccoli florets, chopped small
• ½ cup red onion, finely diced
• ½ cup dried cranberries
• ½ cup sunflower seeds (shelled, roasted)
• ⅓ cup shredded cheddar cheese (optional)
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prep the broccoli: Wash and finely chop the broccoli into small bite-sized florets. Pat dry if wet.
2. Mix the salad base: In a large bowl, combine chopped broccoli, red onion, cranberries, sunflower seeds, and cheddar cheese (if using).
3. Make the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper.
4. Combine: Pour the dressing over the salad and toss until everything is evenly coated.
5. Chill: For best flavor, refrigerate the salad for at least 30 minutes before serving.

Nutrition Facts

Per serving (approximate):

• Calories: 210
• Protein: 6g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 4g
• Sugar: 7g
• Sodium: 180mg

Tips for Success

• Chop the broccoli finely: Smaller florets make for better texture and easier eating.
• Use Greek yogurt for creaminess: It cuts the fat while adding a nice tang and protein.
• Let it chill: Give it time in the fridge for the flavors to meld beautifully.
• Customize it: Swap cranberries for raisins, use almonds instead of sunflower seeds, or try a vegan mayo alternative.

Common Questions

Can I make broccoli salad the night before?
Yes! It actually tastes better after chilling overnight, making it perfect for meal prep.

How long does broccoli salad last in the fridge?
Stored in an airtight container, it lasts 3–4 days.

Can I use frozen broccoli?
It’s not recommended. Frozen broccoli tends to be too soft and watery for this salad.

What can I use instead of mayonnaise?
You can substitute mayo with more Greek yogurt or a plant-based version to suit your diet.

Thanks for stopping by!

I hope you enjoy making and sharing this crunchy broccoli salad with your loved ones.

May your kitchen always be filled with good food and great memories!