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This broccoli salad recipe has been my potluck secret weapon for years, always returning home with an empty bowl and requests for the recipe. The perfect balance of crunchy, sweet, and savory elements makes it irresistible to even the pickiest eaters in my family.
I first made this for a neighborhood cookout when I was desperate for a quick side dish. Now it's requested at every family gathering, and my sister in law even made it part of her Thanksgiving spread last year.
Ingredients
- Fresh broccoli florets carefully chopped into bite sized pieces for the perfect crunch in every bite
- Crispy bacon adds smoky richness that transforms this from a basic salad to something special
- Red onion provides a sharp contrast that balances the sweetness of the dressing
- Dried cranberries add chewy sweetness and beautiful color contrast
- Sliced almonds bring necessary texture and nutty flavor that completes the salad
- Mayonnaise creates the creamy base for the dressing look for full fat for best results
- Apple cider vinegar provides the perfect tang to cut through the richness
- Granulated sugar balances the acidity select pure cane for best results
Step-by-Step Instructions
- Make the dressing
- Whisk together mayonnaise, sugar, apple cider vinegar, and fresh ground pepper until completely smooth and incorporated. The dressing should be pourable but still thick enough to coat the back of a spoon. This can be made up to 3 days ahead and stored in the refrigerator.
- Prepare the broccoli
- Chop broccoli florets into very small, bite sized pieces about the size of a quarter. The smaller size allows the dressing to coat each piece perfectly and makes the salad easier to eat. Avoid pieces that are too large as they won't absorb the flavors properly.
- Combine ingredients
- Place chopped broccoli, crispy bacon bits, red onion, cranberries and sliced almonds in a large bowl. Make sure ingredients are evenly distributed throughout the mixture before adding dressing.
- Dress the salad
- Pour the prepared dressing over the broccoli mixture and toss thoroughly until every piece is coated. Take your time with this step to ensure even distribution of all the delicious flavors.
- Chill thoroughly
- Cover the salad and refrigerate for at least 1 to 2 hours before serving. This resting time allows the broccoli to slightly soften and the flavors to meld together perfectly.
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My favorite part of this recipe is the contrast between the crunchy almonds and the slightly softened broccoli after it sits in the dressing. My husband who typically avoids anything green on his plate has been known to take seconds of this salad which I consider my greatest culinary achievement.
Make Ahead Tips
This broccoli salad is perfect for preparing in advance. You can make it up to 24 hours before serving for optimal flavor development. The broccoli actually benefits from sitting in the dressing as it softens slightly while still maintaining its signature crunch. If making more than a day ahead, consider keeping the dressing separate and combining everything about 2 hours before serving for the freshest texture.
Ingredient Substitutions
The beauty of this broccoli salad lies in its adaptability. For a lighter version, substitute Greek yogurt for half the mayonnaise. Sunflower seeds or pepitas work wonderfully in place of almonds for those with nut allergies. Looking for different flavor profiles? Try dried cherries or raisins instead of cranberries. Red onion can be swapped for sweet Vidalia onions if you prefer a milder onion flavor. For a vegetarian version, simply omit the bacon or use a plant based bacon alternative.
Serving Suggestions
This versatile broccoli salad pairs beautifully with grilled meats especially burgers and barbecued chicken. It makes an excellent addition to holiday meals alongside ham or turkey. For a light lunch, serve a scoop over mixed greens with a piece of crusty bread. At potlucks, position it next to heavier dishes like macaroni and cheese or baked beans to provide a refreshing contrast. During summer gatherings, the lack of mayonnaise based dressing sitting out makes it a safer option than traditional potato salads.
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Commonly Asked Questions
- → Can I make broccoli salad ahead of time?
Yes! This broccoli salad actually benefits from being made 1-2 hours ahead as it allows the flavors to develop. You can even prepare it the day before - just store it covered in the refrigerator and give it a good toss before serving.
- → Do you have to cook the broccoli for this salad?
No, the broccoli is used raw in this recipe for its crunch and nutritional benefits. However, if you prefer a more tender texture, you can blanch the broccoli for 1-2 minutes in boiling water, then immediately rinse with cold water and dry thoroughly before proceeding with the recipe.
- → What can I substitute for mayo in broccoli salad?
For a mayo-free version, you can substitute Greek yogurt, sour cream, or a combination of both. For a dairy-free alternative, try avocado-based mayo or a plant-based mayo substitute. Each will offer a slightly different flavor profile but will still create a creamy dressing.
- → What other mix-ins work well in broccoli salad?
Broccoli salad is versatile and can be customized with many add-ins. Popular options include shredded cheddar cheese, sunflower seeds, raisins instead of cranberries, diced apple for extra sweetness, or chopped hard-boiled eggs. You can also try walnuts or pecans instead of almonds.
- → How long does broccoli salad keep in the refrigerator?
When stored in an airtight container in the refrigerator, this broccoli salad will keep well for 3-4 days. The texture may change slightly as the broccoli softens, but many people enjoy it even more after the flavors have had time to meld together.
- → Can I reduce the sugar in the dressing?
Absolutely! The sugar can be reduced or substituted with honey, maple syrup, or even a sugar-free sweetener to taste. You might also try using a sweeter vinegar like balsamic to naturally add sweetness while reducing added sugars.