What are the ingredients in a broccoli salad?

Typical broccoli salad features crisp broccoli florets, red onion, dried cranberries, and a creamy dressing of mayonnaise, olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt. For added crunch and flavor, smoky tamari almonds and pepitas toasted with maple and smoked paprika make this version unique.

What does broccoli salad pair well with?

It pairs wonderfully with grilled meats like chicken, steak, or burgers, making it ideal for cookouts. It’s also tasty with sandwiches, wraps, or cold cuts, and works as a side to roasted meats, baked fish, or vegetarian dishes such as quiche or veggie tarts.

How to make broccoli salad with mayonnaise and cheese?

Follow the base recipe, then mix in a cup of shredded cheddar or crumbled feta. For extra creaminess, increase the mayonnaise to four tablespoons. Toss well so the dressing coats everything, then chill for at least 30 minutes.

What makes a broccoli salad great?

The best salads balance crisp broccoli, a creamy-tangy dressing, and contrasting textures like nuts and dried fruit. Letting it rest enhances flavor without softening the broccoli too much. Special touches like smoky nuts take it to the next level.

Can you pre-make broccoli salad?

Yes, it’s a perfect make-ahead dish. Chill for 2–24 hours before serving to let flavors develop. If storing longer, keep nuts separate to preserve crunch. Properly refrigerated, it lasts up to four days.

Can you put raw broccoli in a salad?

Definitely. Raw broccoli gives a crisp bite and added nutrition. If it feels too firm, quickly blanch it in boiling water for a minute, then cool in ice water to soften slightly and brighten the color.

Best Broccoli Salad Recipe: Fresh, Crunchy & Delicious

Broccoli Salad

Print Recipe

A fresh, crunchy broccoli salad featuring a creamy dressing and smoky tamari almonds and pepitas.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Salad
Cuisine: American

Ingredients

Scale

1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise, I like Sir Kensington’s or vegan mayo
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
¼ teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries
½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika, more to taste

Instructions

Preheat the oven to 350°F and place parchment paper on a baking sheet.
Chop broccoli florets into ½-inch pieces and stems into ¼-inch dice, peeling woody parts first.
In a large bowl, whisk together olive oil, mayo, vinegar, mustard, maple syrup, garlic, and salt.
Add broccoli, onions, and cranberries to the dressing and toss to coat evenly.
On the prepared baking sheet, toss almonds and pepitas with tamari, maple syrup, and smoked paprika.
Bake nuts and seeds for 10-14 minutes until golden, then cool for 5 minutes.
Add most of the toasted nuts and seeds to the salad, reserving some for garnish.
Season to taste with additional salt if needed and serve.

Notes

For best results, allow salad to rest for 30 minutes before serving to let flavors meld.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 6 servings
Calories: 245
Sugar: 8g
Sodium: 310mg
Fat: 19g
Saturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 5g
Protein: 7g
Cholesterol: 3mg

Keywords: broccoli salad, broccoli recipes, side dish, vegetable salad, potluck recipe, make-ahead salad

Find it online: https://www.joyliciousrecipes.com/broccoli-salad/