Broccoli Salad Recipe

overhead view of a plate filled with broccoli salad

5 from 8 votes

This Broccoli Salad is anything but ordinary. Our recipe showcases the versatility of broccoli and elevates it to new heights of deliciousness. With its vibrant colors, satisfying crunch, and creamy dressing, this salad will captivate your taste buds.

Prep Time30

Chilling1

Total Time1 30

Course: Salad

Cuisine: American

Keyword: broccoli, salad, walnuts

Servings: (1-cup servings)

Calories: 602kcal

Author: Tricia

Ingredients

For the broccoli salad:

1 ½ pounds broccoli cut into 1-inch florets about 8 cups florets
1 cup toasted or candied walnuts (110g) rough chopped
1 cup Craisins (150g) or raisins
16 oz bacon crisp cooked and chopped
½ cup diced red onion (60g) or 1 large shallot minced
4 oz sharp cheddar cheese cut into small squares or strips

For the dressing:

¾ cup mayonnaise (200g)
3 tablespoon granulated sugar (42g) more or less to taste
2 tablespoons cider vinegar (30g) more or less to taste
½ teaspoon salt
½ teaspoon pepper

Instructions

For the salad:

Place the broccoli florets in a heat-proof colander or large fine mesh sieve set in a kitchen sink. Slowly pour half a kettle of boiling water over the broccoli. Carefully toss the broccoli then pour the remaining boiling water over the florets. Immediately run cold tap water over the broccoli to chill.
Drain the broccoli well then transfer to a salad spinner or lay the broccoli out in a single layer on a clean paper towel lined dish towel to dry.
In a large bowl combine the dry broccoli, walnuts, raisins, bacon, onion and cheese. Toss to combine.

For the dressing:

In a small bowl whisk together the mayonnaise, sugar, vinegar, salt and pepper. Pour the dressing over the broccoli mixture and toss gently to combine. Check the seasoning and add salt and pepper as needed. Refrigerate for 1 hour before serving.
This salad can be covered and refrigerated for up to 4 hours before serving. We recommend adding the bacon just before serving so it will remain crisp.
Leftovers keep for up to 3 days well sealed and refrigerated. It won’t be as pretty but still tastes delicious.

Notes

Reserve some bacon, raisins and cheese for garnish if desired.
Add up to 1/4 cup additional mayonnaise if desired
Substitute honey for the sugar if preferred
You can substitute champagne vinegar, white wine vinegar or white balsamic in place of the cider vinegar

Nutrition