Totally delight your guests and take vegetable salads to the next level with this vibrant broccoli salad. This isn’t a dull, run-of-the-mill broccoli salad.
Colorful, bright and incredibly tasty, it’s packed with nutrition and texture in every bite. Once you try it, this broccoli salad will quickly become a go-to side for family meals and gatherings.
Let’s make this salad!
What I Love About This Recipe
- Bright and zesty
- A versatile side dish year-round
- Refreshing, easy to adapt and full of texture
How To Make Broccoli Salad
- Combine all dressing ingredients.
- Whisk until smooth and creamy.
- In a large bowl, toss together the salad ingredients.
- Pour half of the dressing over the salad and toss to coat.
- Cover and refrigerate for a couple of hours.
- Before serving, taste and add more dressing or seasoning as needed. Toss in the bacon and nuts last so they stay crisp.
***See the full instructions and ingredient amounts below.
Ingredient Notes
For the best flavor, make the salad a few hours ahead, adding bacon and nuts just before serving so they remain crunchy. The florets absorb the vinaigrette and develop more depth if chilled for a couple of hours.
- Broccoli: Cut into small, slender florets so every bite is tender and easy to eat. Leaving about 1/2 inch of stem is optional but adds a pleasant texture.
- Fresh fruit: Sliced seedless grapes or chopped apples both work well. Red grapes add a lovely pop of color and a touch of sweetness that pairs beautifully with the broccoli.
- Dried fruit: Dried cranberries, dates, or raisins provide a sweet-tart contrast. Use what you prefer or have on hand.
- Nuts: Pecans are a favorite for their buttery flavor, but sliced almonds, walnuts, pine nuts, or sunflower seeds are great alternatives.
- Bacon and cheese: Crispy bacon is classic here. Fresh mozzarella, cheddar, feta or bleu cheese all bring different personalities—choose based on the flavor you want to highlight.
- Orange zest: Zest gently to avoid the bitter pith. A microplane yields the best, fine zest for the dressing.
- Dijon mustard: Essential for emulsifying the dressing and giving a subtle tang that balances the sweetness.
- Healthier swaps: Use turkey bacon and low-fat mayonnaise to lighten the dish, and swap pecans for almonds or pine nuts to boost protein.
Storing, Freezing & Make-Ahead
- Refrigeration: Store in a covered container in the refrigerator at or below 40°F. Consume within 3–4 days for best quality.
- Freezing: This salad does not freeze well because the dressing, fresh fruit and crunchy components will change texture.
- Make-ahead tip: Prepare the salad 2–4 hours before serving. Toss with half the dressing before chilling and reserve the rest to freshen the salad just before serving.
- Food safety: Keep perishable ingredients chilled and follow standard food safety practices when storing and serving.
Serving Recommendations
This salad pairs beautifully with grilled or smoked mains: barbecued ribs, marinated grilled chicken, or grilled flank steak. Serve with biscuits or a slice of cornbread for a satisfying meal. Finish the meal with a light dessert to balance the savory flavors.
More Yummy Salads
- Dill Pickle Pasta Salad
- Cucumber Tomato Salad
- Pasta Salad with Italian Dressing
- Watergate Salad
- Frog Eye Salad
- Mexican Corn Salad
- Quinoa Salad
- 1905 Salad
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Broccoli Salad
A bright, tangy broccoli salad with a sweet orange vinaigrette that balances crisp vegetables, juicy fruit, crunchy nuts and savory bacon for a crave-worthy side dish.
Prep Time20 mins
Total Time20 mins
Servings: 6 people
Author: Kathleen
Ingredients
Salad:
- 4 cups broccoli florets, cut into bite-sized pieces
- 2 cups red seedless grapes, halved
- 3/4 cup pecans, roughly chopped
- 1/2 cup red onion, chopped
- 12 ounces bacon, cooked and chopped
- 1/2 cup cheddar or mozzarella, cut into small cubes
- 1/2 cup dried cranberries or dates
Dressing:
- 1 cup mayonnaise
- 1/2 cup orange juice
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh orange zest
- 1 teaspoon Dijon mustard
- 1/4–1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the mayonnaise, orange juice, sugar, apple cider vinegar, orange zest, Dijon mustard, salt and pepper until smooth and creamy.
- In a large bowl, combine broccoli, grapes, pecans, red onion, cooked bacon, cheese and dried fruit. Toss with half of the dressing, cover and refrigerate for about 2 hours. Before serving, adjust seasoning and add more dressing if desired. Serve immediately.
Nutrition
Serving: 1/6 of the recipe |
Calories: 723 kcal |
Carbohydrates: 29 g |
Protein: 13 g |
Fat: 63 g
Calories: 723 kcal |
Carbohydrates: 29 g |
Protein: 13 g |
Fat: 63 g
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