This easy Broccoli Salad is made with fresh broccoli florets, slivered almonds, dried cranberries, red onion and celery tossed in a light creamy dressing, perfect for holidays and potlucks.
Creamy Broccoli Salad is one of our favorite dishes made with this green vegetable. 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.
Ingredients (your shopping list)
- fresh broccoli
- dried cranberries or raisins
- slivered almonds
- red onion
- sour cream
- apple cider vinegar
- lemon juice
- salt and pepper
- Cut fresh broccoli head into florets. Slice the big florets in half, to make each piece bite size.
- Chop red onion and celery.
- 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.
No mayo dressing
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 a 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.
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 I make it 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.
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Fresh broccoli florets, slivered almonds, dried cranberries, red onion and celery tossed in light creamy dressing, perfect for holidays and potlucks.
- 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
- 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
Chop bacon and cook in skillet until crispy. Remove from skillet onto paper towel lined plate to grain grease.
Place broccoli florets, chopped red onion, chopped celery, almonds and dried cranberries in a large bowl. Add bacon.
- In a measuring cup, whisk together mayo, sour cream, vinegar, lemon juice, honey, salt and pepper. Pour over salad and toss gently to coat.
- 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.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
This recipe was originally published on March 21st, 2018 and updated on March 7th, 2020.