Dessert

Best Broccoli Salad Recipe

ByElena Hart May 13, 2026May 13, 2026

Introduction

This Best Broccoli Salad is a refreshing, colorful dish packed with crunchy veggies, salty bacon, and a tangy dressing. It’s perfect as a side for barbecues or a light lunch on its own.

A close-up view of a broccoli salad in a round white bowl sitting on a white marbled surface, showing bright green broccoli florets mixed with thin slices of purplish-red onion, tan sliced almonds, small dark red dried cranberries, and crispy golden-brown bacon pieces, all topped with dollops of creamy white dressing that lightly coats parts of the broccoli and other ingredients, creating a fresh and colorful mix of textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
3 heads broccoli, cut into bite-size pieces

2 carrots, shredded
1/2 red onion, thinly sliced

6 slices cooked bacon, crumbled
1/2 cup dried cranberries

1/2 cup sliced almonds
1/2 cup mayonnaise
3 tablespoons apple cider vinegar

Freshly ground black pepper

Instructions

Step 1: In a medium saucepan, bring 4 cups of water to a boil and generously season with kosher salt. Prepare a large bowl of ice water for cooling the broccoli.
Step 2: Cook the broccoli in the boiling water until fork-tender, about 1 to 2 minutes. Use a slotted spoon to transfer the broccoli to the ice water to stop the cooking. Let it cool, then drain thoroughly.

Step 3: Place the cooled broccoli in a large bowl and add shredded carrots, thinly sliced red onion, crumbled bacon, dried cranberries, and sliced almonds.
Step 4: In a medium bowl, whisk together mayonnaise and apple cider vinegar. Season the dressing with salt and freshly ground black pepper to taste. Pour the dressing over the salad and stir to combine everything evenly.

Tips & Variations

For extra crunch, lightly toast the almonds before adding them to the salad.

Substitute Greek yogurt for half the mayonnaise to lighten the dressing without sacrificing creaminess.
Add diced red apple or celery for a fresh twist and additional texture.

Storage

Store the broccoli salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle. It’s best enjoyed cold and fresh but can be made a few hours in advance to allow flavors to meld.

How to Serve

A close-up shot of a broccoli salad in a white bowl on a white marbled surface, showing many layers: bright green broccoli florets mixed with thin red onion slices, dark raisins, crispy brown bacon pieces, and light almond slices, all topped with a creamy white dressing drizzled unevenly across the salad; a silver spoon scoops some salad from the right side of the bowl, capturing the mixed textures and colors vividly, with a pale beige dressing in a glass placed nearby, and a partially visible white plate with more salad slightly out of focus in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this salad?

Fresh broccoli is preferred for the best texture, but if using frozen, thaw and drain it well before blanching briefly to avoid sogginess.

How long can I keep this salad before it gets soggy?

This salad is best eaten within 2 to 3 days of preparation. The dressing can cause the broccoli to soften over time, so store it chilled and add crunchy toppings like almonds just before serving if possible.