This easy Broccoli Salad is a classic summer salad recipe that everyone always LOVES!ย It's packed with fresh broccoli florets, dried cranberries, and crispy bacon then tossed in a creamy homemade dressing that's both gluten free and dairy free.
Easy Broccoli Salad
This is the BEST Broccoli Salad recipe! It's one of my favorite side dishes and perfect for picnics, potlucks, or weeknight dinners. It can be prepared in only 20 minutes! Be ready because someone is guaranteed to ask you for the recipe!
The combo of flavors in this broccoli salad is what it's all about- Sweet, savory and a little bit tangy. The contrasting flavors blend perfectly together!
Ingredients for this Homemade Broccoli Salad Recipe
Here's what you'll need for the base of the salad:
- Broccoli. Cut into bite-size florets.
- Red Onion. Diced
- Bacon. Cooked crisp and crumbled.
- Craisins. Packaged dried cranberries.
Additional topping ideas:
- sprinkle with hemp hearts or other chopped nuts or seeds before serving
Broccoli Salad Dressing Ingredients
- Mayo. Or unsweetened Greek yogurt for a lighter version.
- Red Wine Vinegar
- Sugar
- Seasonings: Salt, garlic powder and cayenne pepper
How to Prepare This Broccoli Salad
- Prep the broccoli. Wash and dry the broccoli thoroughly, then chop into small, bite-sized florets.
- Mix the dressing. In a small bowl, whisk together mayonnaise, vinegar, and honey until smooth. Season with salt and pepper to taste.
- Assemble the salad. In a large mixing bowl, combine the broccoli, onion, bacon, and cranberries. Pour the dressing over top and toss until everything is well coated.
- Chill and serve. Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the dressing to slightly soften the broccoli.
Broccoli Salad Tips and Substitutions
Make ahead! This Broccoli Salad can be made in advance and kept in the fridge for up to 2 days ahead of serving, making it great for meal prepping or perfect for a crowd at your next summer barbecue.
The flavors are also best when it is able to sit for a few hours before serving.
Time saver swap! Buy pre-chopped packaged broccoli florets to save time in the kitchen. You can also save time by buying pre-cooked "real" bacon bits.
Lighter version! This is an original family recipe that has not been modified. If you would like to swap out some of the mayo, you can try replacing 1 cup mayo with plain greek yogurt. I recommend using Kite Hill for a dairy-free brand.
Add crunch.Toasted pecans, sunflower seeds, or chopped walnuts add even more texture and healthy fats.
This salad is meant for a crowd. If you're planning on making it for only a few people, go ahead and cut the recipe in half.
Serving Ideas
Pair this salad with grilled chicken, burgers, or salmon for a balanced meal. It's also a great addition to a picnic spread or potluck table.
Have you tried this recipe? Be sure to leave a comment below and tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's eat!
Broccoli Salad
Ingredients
- 4-5 large heads of broccoli cut into bite-sized florets(about 8 cups)
- 1 Red Onion chopped
- 1 lb Bacon crisp & crumbled
- 1 cup Craisins
- Additional topping ideas: sprinkle on some hemp hearts, nuts/seeds, shredded cheese
Dressing
- 2 cups Mayo
- ยฝ cup Red Wine Vinegar
- โ cup Sugar
- ยฝ teaspoon Salt
- 2 teaspoon Garlic Powder
- ยผ teaspoon Cayenne Pepper ground
Instructions
- In a large bowl, mix broccoli florets, onion, bacon & craisins.
- In a separate bowl, whisk together dressing ingredients.
- Pour dressing over salad and toss until well blended.
- Keep refrigerated in an airtight container until ready to serve.
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