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The Best Broccoli Salad Recipe
Broccoli Salad is the best choice If you’re looking for a salad that’s crunchy, flavorful, and easy to throw together . Drawing inspiration from two popular takes (classic creamy style and a lighter, nutty version), this recipe balances textures and flavors in a way that makes broccoli irresistible.
Table of Contents
Why Broccoli? The Healthy Base
- Broccoli is a nutritional powerhouse — rich in fiber, antioxidants, vitamins (especially C and K), and minerals.
- Eating broccoli regularly may support heart health, help reduce inflammation, support immunity, and contribute to overall well-being.
- Using raw (or lightly prepped) broccoli in salads preserves many of those nutrients, while adding taste, crunch and freshness.
Ingredients For Broccoli Salad
Salad
- ~1 lb (≈ 450 g) broccoli crowns, cut into bite-sized florets and diced stem pieces.
- ⅓ cup red onion, finely diced.
- ⅓ – ½ cup dried cranberries (or raisins) — adds chewiness and sweetness.
- Optional crunchy mix-ins: ½ cup almonds + ½ cup pepitas (pumpkin seeds).
- Alternatively (or additionally): ¼ cup sunflower seeds, or chopped pecans/almonds if you want a more classic taste.
Dressing (mayo-olive oil blend)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise (or vegan mayo) — for creaminess.
- 1½ tablespoons apple cider vinegar — for tang.
- 2 teaspoons Dijon mustard — adds depth and a slight bite.
- 1 teaspoon maple syrup (or honey) — balances acidity with a hint of sweetness.
- 1 small garlic clove, minced — optional but adds savory warmth.
- ¼ teaspoon sea salt (plus more to taste)
Broccoli Salad Recipe Instructions
Prep the broccoli: Chop florets into ~½-inch pieces; dice any stem into smaller ¼-inch pieces. Peel off any tough, woody parts.
Make the dressing: In a small bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and salt until smooth.
Assemble the salad: In a large bowl, combine broccoli, red onion, dried cranberries. Pour the dressing over and toss to coat evenly.
Toast nuts/seeds (if using): On a baking sheet, toss almonds + pepitas (or sunflower/seeds of choice) with a little oil or tamari + maple syrup + smoked paprika (optional), then roast ~10–14 mins at 350 °F until golden and crisp. Let cool.
Combine and serve (or chill first): Add nuts/seeds to the salad (reserve some for topping). For best flavor, refrigerate for at least 1 hour so the broccoli soaks up the dressing.
Optional tweaks: You can swap out nuts/seeds for sunflower seeds, add bacon bits for a smoky twist, or toss in extra mix-ins like shredded carrot, diced apple, or chopped peppers for more crunch and color.
Why This Broccoli Salad Recipe Works
- Texture & contrast: The raw broccoli retains a satisfying crunch. Dried cranberries give chewiness, while nuts/seeds add a toasty crunch. The creamy-tangy dressing binds everything. This mix of textures keeps each bite interesting.
- Flavor balance: The dressing balances richness (olive oil + mayo) with acidity (vinegar + mustard) and sweetness (maple syrup + cranberries). Nuts/seeds or bacon bits add savory or smoky notes — perfect for those who find raw broccoli bland.
- Make-ahead friendly: The salad actually gets tastier when chilled. The broccoli softens slightly, flavors meld, and it becomes ideal for potlucks, BBQs, or meal prep.
- Customizable & flexible: You can easily adjust based on dietary needs (vegan mayo, no bacon, extra nuts, swap cranberries for raisins or other dried fruit) or personal taste.
Pro Tips & Variations
- If you’re not fond of raw broccoli’s crunch or slightly bitter taste — blanch briefly: drop florets in boiling water for 1 minute, then plunge into ice water, drain, and dry before tossing. This softens the bite while preserving color and nutrients.
- For even lighter dressing: use half mayo + half plain yogurt (or olive oil mayo) — creamy, but less heavy.
- Keep nuts/seeds or bacon bits separate until serving (especially if you store leftovers) to preserve crunch. This is especially important if you make the salad a few hours or the day before.
- Feel free to experiment: add shredded carrot, chopped apple, thinly sliced celery, or even a sprinkle of cheese (feta, Parmesan) for additional flavor and color.
Final Thoughts About Our Broccoli Salad
This Broccoli Salad is more than just a side — it’s a celebration of texture, flavor and freshness. For those who might ordinarily skip broccoli, this salad turns it into something vibrant and crave-worthy. It’s easy enough for a weeknight meal, elegant enough for a dinner party, and perfect for packing ahead when you want something healthy, crunchy, and satisfying.
FAQs
How to eat broccoli as a salad
You can treat broccoli salad just like any leafy-vegetable salad: as a fresh side dish or a light main. The raw (or lightly blanched) broccoli gives a crunchy, fresh base. Pair it with extras — nuts, dried fruit, onion, seeds, cooked bacon (optional), maybe some cheese or veggies — then toss with a dressing and serve chilled. Because it’s crunchy and nutritious, it’s a great side at picnics, barbecues, lunches, or with grilled meat/veggies. Many recipes use raw broccoli rather than cooked, to preserve crunch and texture.
Where did broccoli salad come from?
Broccoli as a vegetable originates in the Mediterranean and was developed from wild cabbage via selective breeding — cultivated by the Romans and later improved in Italy.
As for u0022broccoli saladu0022 as a dish, it became popular in the United States. According to some sources, its widespread popularity dates to mid‑20th century America, especially as a potluck or picnic-friendly “covered‑dish” dish.
What’s a healthy broccoli salad recipe?
A healthy broccoli salad recipe emphasizes fresh or lightly blanched broccoli + nutritious add‑ins + a lighter dressing. For example: raw broccoli florets, chopped red onion, a handful of nuts or seeds (like almonds or sunflower seeds), dried or fresh fruit (cranberries, apples), and a dressing made from yogurt (or light vinaigrette) instead of heavy mayonnaise. Many health-focused versions skip bacon or heavy dairy and rely on natural flavors (olive oil, lemon or vinegar, herbs) to keep it light and nutritious.
Broccoli Salad Recipe
Course: Salad, Side dishCuisine: American / International (adaptable)Servings
6-8
servingsPrep time
20
minutesCooking time
3
minutesCalories
317
kcalTotal time
23
minutesIngredients
- Salad
~1 lb (≈ 450 g) broccoli crowns, cut into bite-sized florets and diced stem pieces.
⅓ – ½ cup dried cranberries (or raisins) — adds chewiness and sweetness.
Optional crunchy mix-ins: ½ cup almonds + ½ cup pepitas (pumpkin seeds) — gives nice nutty crunch.
Alternatively (or additionally): ¼ cup sunflower seeds, or chopped pecans/almonds, or even bacon bits if you want a more classic taste.
- Dressing (mayo-olive oil blend)
1 teaspoon maple syrup (or honey) — balances acidity with a hint of sweetness.
1 small garlic clove, minced — optional but adds savory warmth.
Directions
- Prep the broccoli: Chop florets into ~½-inch pieces; dice any stem into smaller ¼-inch pieces. Peel off any tough, woody parts.
- Make the dressing: In a small bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and salt until smooth.
- Assemble the salad: In a large bowl, combine broccoli, red onion, dried cranberries. Pour the dressing over and toss to coat evenly.
- Toast nuts/seeds (if using): On a baking sheet, toss almonds + pepitas (or sunflower/seeds of choice) with a little oil or tamari + maple syrup + smoked paprika (optional), then roast ~10–14 mins at 350 °F until golden and crisp. Let cool.
- Combine and serve (or chill first): Add nuts/seeds to the salad (reserve some for topping). For best flavor, refrigerate for at least 1 hour so the broccoli soaks up the dressing.
- Optional tweaks: You can swap out nuts/seeds for sunflower seeds, add bacon bits for a smoky twist, or toss in extra mix-ins like shredded carrot, diced apple, or chopped peppers for more crunch and color.
Notes
- Use raw broccoli — and make sure it’s completely dry before mixing. Excess moisture can water down the dressing and make the salad soggy.
- Toast the seeds or nuts lightly before adding — this enhances crunch and adds a warm, nutty flavor contrast.
- Chill the salad before serving. Letting it rest for at least one hour (or overnight) improves flavor and ensures broccoli stays crisp while absorbing dressing.
