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Best Broccoli Salad Recipe – Classic Crunchy Side Dish with Creamy Dressing

This classic broccoli salad recipe features crisp broccoli florets, savory beef bacon, sweet cranberries, and crunchy walnuts tossed in a tangy homemade dressing. It's a no-cook side dish that comes together in 20 minutes and gets even better when made ahead, perfect for barbecues, picnics, or family dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh broccoli florets (about 2 large heads)
  • 1 cup cooked and crumbled beef bacon
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/4 cup finely chopped red onion
  • 1/2 cup sunflower seeds
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • Pinch of salt

Method
 

Instructions
  1. Prepare the broccoli by washing broccoli heads thoroughly and pat dry. Cut the broccoli into small, bite-sized florets, making sure they're uniform in size for even distribution throughout the salad.
  2. Cook and crumble the beef bacon by cooking it in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and let cool completely before crumbling into small pieces.
  3. Make the creamy dressing by whisking together mayonnaise, apple cider vinegar, honey, Dijon mustard, black pepper, and salt until smooth and well combined.
  4. Combine salad ingredients by mixing broccoli florets, crumbled beef bacon, dried cranberries, chopped walnuts, red onion, and sunflower seeds in a large bowl.
  5. Pour the creamy dressing over the salad ingredients and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

This salad tastes better when made ahead - prepare up to 24 hours in advance. For maximum crunch, add walnuts and sunflower seeds just before serving. For softer broccoli, blanch florets in boiling water for 1 minute before adding to salad.