Broccoli salad is a classic side dish that’s perfect for summer cookouts. This salad is so easy to throw together you will be making it all summer long. It’s not just for cookouts and potlucks.
I don’t know about you but, every week I purchase fresh broccoli so it’s always available in my house. I was craving this salad and didn’t really think about sharing it with you guys until the last minute. That’s why there aren’t very many pictures. But I’m sure you guys can figure this very simple recipe out, right?
Why You’ll Love this Recipe
- So easy to make and it’s a perfect side dish for any protein.
- It’s best made ahead so it’s great for BBQs, parties, or any gathering.
- Only three ingredients in the dressing!
- Raw broccoli florets – That’s right, raw! No need to blanch the broccoli.
- Bacon – Crispy-cooked bacon crumbled or chopped. I don’t recommend the bacon bits in a jar. they have an odd flavor to us.
- Red onion – You can use yellow onion if you prefer.
- Pepitas (pumpkin seeds) – For a nutty crunch.
- Sharp cheddar cheese – Shredded.
Tips and Variations
- I used pumpkin seeds but I’ve also used sunflower seeds and/or sliced almonds. Your choice, make this broccoli salad to your taste.
- Add raisins or dried cranberries. We prefer the salad without them.
- I have also made this low-carb by using monkfruit sweetener instead of granulated sugar. I have also just omitted the sugar completely.
- If you have vegetables that need to be used up throw some of those in as well. Such as cauliflower, peppers, or celery.
- Be sure to give this salad time to meld the flavors. It is always better after a few hours.
How to Make Broccoli Salad
Combine broccoli florets, red onion, cheese, bacon, and pumpkin seeds in a large bowl.
In our house, some don’t like raisins or dried cranberries in salads. So I omit the sweet things. Broccoli salad is healthy even if it has bacon and cheese, right?
To make the broccoli salad dressing thoroughly combine mayonnaise, red wine vinegar (or apple cider vinegar), and sugar.
Pour the creamy dressing over the salad ingredients and mix until evenly coated.
Honestly, everyone absolutely loved this summer salad. It’s crunchy, fresh, and satisfying! It’s not just a side dish, I eat it as a meal too!
If you don’t buy fresh broccoli on a regular basis be sure to put it on your list this week.
A good cold broccoli salad during those hot summer days is sure to hit the spot without weighing you down.
Store this salad in an air-tight container in the refrigerator for 4-5 days.
More Salad Recipes
- Pesto Caprese Pasta Salad
- Herb Potato Salad (no mayo)
- Cucumber Radish Salad
- Healthy Marinated Fresh Vegetable Salad
Broccoli Salad Recipe
- 1 pound fresh broccoli cut into 1-inch pieces
- 1/2 cup red onion chopped
- 1 cup sharp cheddar cheese
- 1 cup cooked bacon chopped
- 1/2 cup pepitas pumpkin seeds
- 1 cup mayonnaise not salad dressing
- 1/3 cup white sugar
- 3 Tbsp red wine vinegar
- Combine broccoli, onion, cheese, bacon and pepitas in a large bowl.
- In a separate bowl thoroughly combine mayonnaise, vinegar, and sugar.
- Pour dressing over salad and mix until evenly coated.
- Cover and refrigerate at least an hour before serving.