Quick and Easy Broccoli Salad Recipe

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Quick and Easy Broccoli Salad Recipe – fresh broccoli florets, slivered almonds, dried cranberries, red onion and celery tossed in light creamy dressing, perfect for holidays and potlucks.

EASY BROCCOLI SALAD

There are a few dishes with broccoli that my family requests on a weekly basis: my Garlic Parmesan Roasted Broccoli and this salad. Creamy Broccoli Salad with dried cranberries, bacon, almonds, red onion and celery. It’s easy, delicious and perfect for holiday dinners (especially when you are assigned with bringing a side dish), weekend dinners, summer BBQ and potlucks.

You will love the creamy dressing that is not loaded with mayo but lightened up with natural sour cream and honey in place of sugar. You can make this salad in advance and chill until ready to serve.

How to make Broccoli Salad?

Cut fresh broccoli head into florets. Slice the big florets in half, to make each piece bite size. Chop red onion and celery. You can use green apple instead of celery, if desired. Place all vegetables in a large bowl. Add dried cranberries or raisins and slivered almonds. Next, make the dressing. In a measuring cup, whisk together natural sour cream, mayo, lemon juice, apple cider vinegar, salt, pepper and dried dill, if desired. Pour dressing over salad and toss gently to coat.

Scroll below for a full recipe and instructions.

How to make Broccoli Salad without mayo?

Mayonnaise dressing is the classic option for a broccoli salad. However, it is quite simple to skip it and still make a creamy dressing. Use natural sour cream or Greek yogurt as they have creamy consistency and are not as thick as regular sour cream. Add lemon juice or apple cider vinegar, honey and salt and pepper. You can also decrease the amount of mayo to 2 tablespoons (like I did in this recipe) and use mostly natural sour cream.

How long does Broccoli Salad last in the fridge?

If you have leftovers of this salad (as in the dressing is mixed in with the veggies), you can keep them in the fridge for up to 2 days. If keeping the salad and dressing separately, it will last up to 4 days.

Can Broccoli Salad be made a day ahead?

Absolutely! Save time and make the salad and the dressing and keep both separate and mix in until ready to serve OR toss it all together, cover the salad bowl with saran wrap and chill to serve the next day. My Hubby likes when the salad has the time to chill and the flavors mix together before eating.

How to make Broccoli Salad healthy?

There are a few ingredient substitutions that you can make to turn a classic broccoli salad healthier. Use natural sour cream instead of mayonnaise, honey instead of sugar and turkey bacon in place of regular bacon.

More Broccoli Recipes:

Garlic Parmesan Roasted Broccoli 

Instant Pot Broccoli Cheese Soup

Broccoli and Cheese Mini Quiches

More Salad Recipes:

Greek Salmon Salad

Avocado Tuna Salad

Black Bean Taco Salad

Perfect Caesar Salad

For more recipes, browse our Salad category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

QUICK AND EASY BROCCOLI SALAD RECIPE:

5 from 2 votes

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Quick and Easy Broccoli Salad recipe

Prep Time

10 mins

Total Time

10 mins

 

Fresh broccoli florets, slivered almonds, dried cranberries, red onion and celery tossed in light creamy dressing, perfect for holidays and potlucks.

More delicious salad recipes: www.crunchycreamysweet.com

Course: Salad

Cuisine: American

Keyword: broccoli salad

Servings: 5 people

Calories: 233 kcal

Author: Anna

Ingredients

• 4 cups fresh broccoli florets
• 1/2 medium red onion
• 3 celery ribs
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 2 slices bacon I used turkey

!for the dressing:

• 2 tablespoons mayonnaise
• 1/2 cup natural sour cream or Greek yogurt
• 1 tablespoon apple cider vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1 tablespoon honey
• 1/4 teaspoon black pepper

US Customary - Metric

Instructions

1. Chop bacon and cook in skillet until crispy. Remove from skillet onto paper towel lined plate to grain grease. 

2. Place broccoli florets, chopped red onion, chopped celery, almonds and dried cranberries in a large bowl. Add bacon.

3. In a measuring cup, whisk together mayo, sour cream, vinegar, lemon juice, honey, salt and pepper. Pour over salad and toss gently to coat.

Recipe Notes

If you don't have dried cranberries, use raisins.

If you don't have or like celery, use Granny Smith apple.

If you don't have natural sour cream on hand, you can use store-bought Ranch dressing.

To make ahead: store salad and dressing separate. It will last up to 4 days in the fridge.

If you have leftovers: store in a bowl, covered with saran wrap, up to 2 days in the fridge.

I used turkey bacon because it's lower in fat than regular bacon. Chopping it before cooking saves on time. You can use regular bacon, if desired. 

Nutrition Facts

Quick and Easy Broccoli Salad recipe

Amount Per Serving

Calories 233 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 2g 10%

Cholesterol 9mg 3%

Sodium 378mg 16%

Potassium 430mg 12%

Total Carbohydrates 23g 8%

Dietary Fiber 4g 16%

Sugars 14g

Protein 7g 14%

Vitamin A 11.2%

Vitamin C 83.4%

Calcium 9.7%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.