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A white bowl of chopped broccoli salad with shredded cheese, diced onion, bacon bits, sunflower seeds, and dried cranberries coated in a light sauce.

The Best Broccoli Salad

Yield: 8 servings
Prep Time: 2 hours 20 minutes
Total Time: 2 hours 20 minutes

Ingredients

Dressing:

  • ¾ cup (175 g) mayonnaise (see note)
  • ¼ cup (53 g) granulated sugar
  • 1 tablespoon balsamic vinegar (see note)

Salad:

  • 1 ½ pounds (450 to 600 g) fresh broccoli, chopped into small bite-sized pieces (about 8 to 10 cups)
  • 1 cup (135 g) craisins or golden raisins (see note)
  • ½ to ¾ cup (75 to 100 g) sunflower seeds (see note)
  • ¼ cup finely diced shallot or red onion
  • 1 cup (113 g) shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled

Instructions 

  • In a small bowl, whisk together all of the dressing ingredients. Set aside.
  • In a large bowl, toss the salad ingredients together.
  • Pour the dressing over the salad and toss to coat evenly.
  • Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.
  • Garnish the top of the salad with additional bacon crumbles, craisins, shredded cheese, or sunflower seeds, if desired.

Notes

Ingredient Adaptations: This salad is incredibly versatile and works well with adaptations. Here are a few suggestions based on the hundreds of comments in the thread for this recipe:
  • Use halved green or red grapes in place of (or in addition to) the raisins or craisins
  • Sub in red wine vinegar for the balsamic vinegar (my personal note is that the balsamic vinegar is preferred for flavor)
  • If dressing is too thick, thin with a few teaspoons of milk or water.
  • Use plain Greek yogurt in place of half of the mayonnaise. 
  • Sub in toasted sliced almonds, pecans, or candied nuts for the sunflower seeds.