Broccoli Salad

Broccoli Salad is definitely one of my all-time favorite easy salad recipes. It’s packed with fresh, crunchy broccoli, crispy smoked bacon, sweet red onions, and crunchy sliced almonds, all tossed in a slightly sweet mayo dressing. This salad is always a hit and the first to disappear at parties, potlucks, family gatherings, and summer BBQs.

You’re going to adore the crunchy bite of the broccoli and almonds paired with the creamy, slightly sweet mayo dressing in this salad. It all comes together so fast, especially if you prep the bacon ahead or buy it pre-cooked. This broccoli salad works wonderfully as a side for pork tenderloin, buffalo chicken, or country ribs (hello, comfort food!).

This is a family-friendly broccoli salad that’s easy to whip up, bursting with crisp bacon, zippy onions, sliced almonds, dried cranberries, and a simple, lightly sweet four-ingredient dressing. It’s ready in just 10-15 minutes and perfect for potlucks, family get-togethers, or pool parties.

Whenever I want a crunchy, lightly sweet side that will vanish from the table in no time, this Broccoli Salad is my go-to. Fresh, raw broccoli florets get tossed with smoky bacon, sweet red onion, dried cranberries, and sliced almonds, all brought together with a creamy mayo dressing that has just a hint of sweetness. It’s a straightforward, crowd-pleasing salad that’s a regular at potlucks, family reunions, and backyard BBQs around here.

Below, you’ll find the full ingredient list and an easy-to-follow recipe card, plus step-by-step instructions, handy tips (like how to speed things up by precooking the bacon or blanching broccoli), suggestions for making it ahead, storage advice, and plenty of ideas to switch things up. It’s a quick recipe — about 10 to 15 minutes of hands-on work — but I recommend chilling it for an hour or two to let those flavors really blend and shine.

Only about 10–15 minutes of hands-on prep (with chill time to boost flavor).
Super simple dressing made with mayo, sugar, apple cider vinegar, and pepper.
Makes around 8 servings — just right for sharing at potlucks and BBQs.
Easy to tweak to your liking or make vegetarian/vegan by swapping the bacon and mayo.

This family-friendly broccoli salad is bursting with crispy bacon, crunchy onions, sliced almonds, dried cranberries, and an easy four-ingredient dressing that’s lightly sweetened. Ready in about 10-15 minutes, it’s perfect for potlucks, family reunions, and pool parties.

Why This Salad Works

This broccoli salad nails the crunch and creamy combo we all crave. The raw broccoli and almonds bring perfect texture, while the light mayo dressing adds just enough sweetness and richness. It’s a quick fix (10 to 15 minutes tops), really adaptable, and always a big hit at any gathering. Save some time by using pre-cooked bacon or cooking it in the oven like I do. It also pairs perfectly with pork tenderloin, buffalo chicken wings, or ribs for a classic comfort meal. For an easy weeknight combo, try it alongside Easy Sheet Pan Chicken and Sweet Potatoes.

Crunchy raw broccoli and toasted almonds add great texture
Easy four-ingredient dressing that’s sweet, tangy, and creamy (mayo, sugar, cider vinegar, pepper)
Quick to put together and great for prepping ahead
Flexible ingredients let you swap fruits, nuts, or cheeses for allergies or preferences

Ingredients and Amounts

1 cup mayonnaise
1½ tablespoons granulated sugar
3 tablespoons apple cider vinegar
¼ teaspoon freshly ground black pepper
1⅓ pounds broccoli florets, chopped into bite-sized pieces
8 slices crispy cooked bacon, chopped
⅓ cup chopped red onion
½ cup sweetened dried cranberries
⅓ cup sliced almonds

Step-by-Step Preparation

Whisk mayonnaise, granulated sugar, apple cider vinegar, and black pepper together in a small bowl and set aside.
Chop broccoli into bite-size florets.
Chop the red onion.
Cook bacon until crispy (bake at 375°F for 15–17 minutes, flipping halfway) and chop into pieces.
If desired, blanch broccoli florets 1–2 minutes in boiling water, then drain, rinse with cold water, and dry thoroughly.
In a large bowl, combine broccoli, chopped red onion, chopped bacon, dried cranberries, and sliced almonds.
Pour the dressing over the salad and toss until everything is evenly coated.
Cover and chill in the refrigerator for 1–2 hours.
Toss the salad again just before serving.

Pro Tips for Best Results

For the very best flavor, cover your salad and let it chill in the fridge for a few hours — the flavors get to know each other and taste so much better.
This salad uses raw broccoli because it’s super easy, healthy, and keeps that wonderful crunch. If you’d prefer softer broccoli, you can blanch it quickly: boil a big pot of water, toss the broccoli in for 1-2 minutes, then drain and rinse with cold water right away to stop the cooking. Give it a good dry with paper towels before mixing.
The broccoli stems are totally edible—save them for a cozy Chicken Broccoli Rice Casserole—but for this recipe, I stick to just the florets. Cut the florets into nice, bite-sized pieces so they’re easy to eat.

Easy Swaps and Add-Ins

Check out the full ingredient list in the recipe card below, but here are some fun swaps and ideas to make this your own:

Mayonnaise: I love using Duke’s, but any good quality mayo or Miracle Whip works great, too.
Vinegar: apple cider vinegar is my fave, but red wine vinegar is a tasty alternative.
Dried fruit: switch out the dried cranberries for blueberries or dried cherries for a different twist.
Nuts: go with almonds, or try pecans, walnuts, or even pistachios for a unique crunch (see our Blueberry Pistachio Spring Salad for how pistachios shine in savory salads).

Sunflower seeds, pine nuts, or chopped pecans work well if you want to swap out the sliced almonds.
Mix in 2/3 cup shredded or small cubes of sharp cheddar cheese for something cheesy and delicious.
If you love a sweeter dressing, add an extra tablespoon of sugar to the mix.
Add 1 cup of seedless grapes, halved, in place of or in addition to dried cranberries for a juicy pop.
Try 1/2 cup crumbled feta for a salty tang (beet salad with feta and cucumbers is a great example), or get adventurous with 1/3 cup bleu cheese crumbles.
Mix half broccoli and half finely chopped cauliflower for a fun veggie combo.

How to Store Leftovers

Leftovers store nicely in an airtight container in the fridge for up to 3 days. Just give the salad a good stir before serving again, as some dressing might settle at the bottom. If you’re packing weekday lunches, this salad also works well for meal prep; for container and storage pointers, see our Sheet Pan Chicken and Sweet Potato Meal Prep.

Best Broccoli Salad Recipe

Ingredients

1 cup mayonnaise
1½ tablespoons granulated sugar
3 tablespoons apple cider vinegar
¼ teaspoon fresh ground black pepper
1⅓ lbs broccoli florets finely chopped into bite-size pieces
8 slices crispy cooked bacon chopped
⅓ cup chopped red onion
½ cup sweetened dried cranberries
⅓ cup sliced almonds

Instructions

Whisk mayonnaise, sugar, apple cider vinegar, and black pepper together in a small bowl.
In a big bowl, mix broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over everything and toss to coat. Cover and chill for 1-2 hours before serving. Give it a toss again just before serving.

Notes

For the best taste, cover and refrigerate for a couple of hours before digging in.
Raw broccoli keeps that amazing crunch and is great for quick assembly. To soften, blanch for 1-2 minutes in boiling water, drain, rinse under cold water to stop cooking, and dry thoroughly.
I usually stick to broccoli florets for this salad. The stems are edible but can be a little tougher; cut florets into bite-size pieces.

Nutrition

Nutrition Disclaimer: All nutritional info shared here is an estimate. I’m not a registered nutritionist, so please use this as a general guideline.

Common Questions Answered

Q: Can I make this salad ahead? A: Absolutely! It tastes best chilled for 1–2 hours or more before serving. Leftovers keep well in an airtight container in the fridge up to 3 days. Just give it a good stir before serving.
Q: Should I cook the broccoli? A: No need! Raw broccoli keeps that wonderful crunch and makes the salad simple. But if you like it softer, blanch the florets for 1–2 minutes, rinse under cold water immediately, and dry well. Or, if you prefer cooked broccoli in a main, try our Skillet Chicken and Broccoli recipe.
Q: What can I use instead of mayonnaise? A: Any mayonnaise or Miracle Whip works here (I’m a Duke’s fan). For a lighter twist, try mixing mayo with plain Greek yogurt. For vegan options, use vegan mayo.
Q: How can I make this vegetarian or vegan? A: Just skip the bacon or swap for plant-based bacon or smoked tempeh. Use vegan mayo to keep it dairy-free. For another plant-based side, make this Fermented Carrot Salad.
Q: I’m allergic to nuts. What can replace almonds? A: No worries! Sunflower seeds or pumpkin seeds give the salad great crunch without nuts. Pecans or walnuts work too, if you can eat those.
Q: Can I adjust the sweetness? A: Yes! Add another tablespoon of sugar if you like it sweeter, or reduce it if you don’t. You can also swap dried cranberries for fresh grapes for a juicy twist.
Q: How many servings does this recipe make? A: It serves about 8 people — perfect for sharing with family or at gatherings.