I still remember the first time I made this Broccoli Salad Recipe at home. I was amazed at how fresh and flavorful it turned out. The creamy dressing combined perfectly with the crunchy broccoli.
Every bite felt balanced with sweetness, tanginess, and texture. Since then, I’ve made it many times because it’s simple, satisfying, and always a crowd-pleaser.
Especially when planning a full menu that might also include something fun like an english-muffin-breakfast-pizza-recipe for brunch or party-style dishes such as pull-apart-cheeseburger-sliders-recipe-2 for gatherings.
Ingredients
Note: serves 4–6 as a side dish.
- 1 pound fresh broccoli crowns – Use crisp, bright green broccoli. Cut into small florets for the best texture.
- 3 tablespoons extra-virgin olive oil – Adds richness and helps blend the dressing smoothly.
- 3 tablespoons mayonnaise (regular or vegan) – Creates a creamy base for the salad.
- 1½ tablespoons apple cider vinegar – Brings a bright, tangy flavor.
- 2 teaspoons Dijon mustard – Adds depth and a slight kick.
- 1 teaspoon maple syrup or honey – Balances the acidity with gentle sweetness.
- 1 garlic clove, minced – Gives savory flavor.
- ¼ teaspoon sea salt (or to taste) – Enhances all the flavors.
- ⅓ cup diced red onion – Adds crunch and sharpness.
- ⅓ cup dried cranberries – Provides chewy sweetness.
- ½ cup almonds – Toasting improves flavor and crunch.
- ½ cup pepitas (pumpkin seeds) – Adds texture and nutty taste.
- 1 tablespoon tamari – Seasoning for the nuts and seeds.
- ½ teaspoon maple syrup (for nuts) – Adds light sweetness to toasted toppings.
- ¼ teaspoon smoked paprika – Gives mild smoky flavor.
Variations
You can easily customize this salad:
- Dairy-free option: Use vegan mayonnaise instead of regular mayo.
- Nut-free version: Replace almonds with sunflower seeds.
- Lower-sugar option: Reduce or omit maple syrup and cranberries.
- Extra protein: Add chickpeas, grilled chicken, or tofu.
- More vegetables: Mix in shredded carrots or chopped celery.
- Lighter dressing: Replace half the mayo with Greek yogurt if preferred.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes (mainly for toasting nuts and seeds)
- Total Time: 25 minutes
Equipment You Need
- Large mixing bowl – For combining all ingredients.
- Baking sheet – To toast almonds and pepitas evenly.
- Whisk – For blending the dressing smoothly.
- Sharp knife – To chop broccoli and onions properly.
- Measuring cups and spoons – For accurate ingredient amounts.
How to Make Broccoli Salad?
Prepare the Ingredients
Start by washing the broccoli thoroughly and drying it well. Cut it into small bite-sized florets, including some tender stem pieces. Smaller pieces help the dressing coat evenly and improve texture.
Make the Dressing
In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and salt. Mix until the dressing becomes smooth and creamy. Taste and adjust seasoning if needed.
Combine Everything
Add the chopped broccoli, red onion, and dried cranberries to the bowl. Pour the dressing over the top and toss well until everything is evenly coated. Make sure every piece of broccoli is lightly covered.
Toast the Nuts and Seeds
Spread almonds and pepitas on a baking sheet. Mix them with tamari, maple syrup, and smoked paprika. Roast until golden and fragrant. Let them cool before adding to the salad.
Chill and Serve
Add most of the toasted nuts and seeds into the salad. Reserve some for topping. Chill the salad for at least 30 minutes before serving so the flavors blend beautifully.
Additional Tips for Making This Recipe Better
- I like to let the salad rest in the fridge for a few hours before serving. The flavor improves over time.
- I always toast the nuts because it makes a big difference in taste.
- Cutting broccoli into smaller pieces makes it easier to eat and better coated with dressing.
- If I want extra freshness, I sometimes squeeze a little lemon juice before serving.
- Adding the crunchy toppings just before serving keeps them crisp.
How to Serve Broccoli Salad?
Serve this salad chilled in a wide bowl so the colors look vibrant. Sprinkle extra toasted nuts and seeds on top for presentation. It pairs perfectly with grilled dishes, sandwiches, or roasted vegetables. You can also serve it as part of a potluck spread. A light garnish of fresh herbs or a lemon wedge makes it look even more appealing.
Nutritional Information
Approximate per serving:
- Calories: 210–250
- Protein: 6–8g
- Carbohydrates: 12–15g
- Fat: 18–20g
(Values may vary depending on ingredient brands and portion size.)
Make Ahead and Storage
Storage
Store the salad in an airtight container in the refrigerator. It stays fresh for up to 3 days. For best texture, keep toasted nuts separate until serving.
Freezing
Freezing is not recommended because the broccoli and dressing may become watery after thawing. Fresh preparation gives the best results.
Reheating
This salad is served cold. No reheating is needed. Simply remove from the refrigerator about 10 minutes before serving if you prefer it slightly less chilled.
Why You’ll Love This Recipe?
Here’s why this broccoli salad is a favorite:
- Quick and Easy: It takes only about 25 minutes from start to finish. Perfect for busy days.
- Fresh and Flavorful: The mix of creamy, tangy, sweet, and crunchy elements keeps every bite interesting.
- Highly Customizable: You can adjust ingredients based on dietary needs or preferences.
- Great for Meal Prep: It tastes even better after chilling, making it ideal for planning ahead.
- Perfect for Gatherings: It’s colorful, delicious, and always impresses guests.
Broccoli Salad Recipe
Ingredients
Method
- Start by washing the broccoli thoroughly and drying it well. Cut it into small bite-sized florets, including some tender stem pieces. Smaller pieces help the dressing coat evenly and improve texture.
- In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and salt. Mix until the dressing becomes smooth and creamy. Taste and adjust seasoning if needed.
- Add the chopped broccoli, red onion, and dried cranberries to the bowl. Pour the dressing over the top and toss well until everything is evenly coated. Make sure every piece of broccoli is lightly covered.
- Spread almonds and pepitas on a baking sheet. Mix them with tamari, maple syrup, and smoked paprika. Roast until golden and fragrant. Let them cool before adding to the salad.
- Add most of the toasted nuts and seeds into the salad. Reserve some for topping. Chill the salad for at least 30 minutes before serving so the flavors blend beautifully.
Notes
- I like to let the salad rest in the fridge for a few hours before serving. The flavor improves over time.
- I always toast the nuts because it makes a big difference in taste.
- Cutting broccoli into smaller pieces makes it easier to eat and better coated with dressing.
- If I want extra freshness, I sometimes squeeze a little lemon juice before serving.
- Adding the crunchy toppings just before serving keeps them crisp.
