Broccoli Salad Recipe

By Gavin Crisp Jump to Recipe

Creamy and crisp, this salad is easy to make, nutritious, and features a salty-sweet mix of cranberries, sunflower seeds, bacon, red onion, and cheddar cheese.

Now this is my kind of salad! Broccoli may not seem like a very fancy vegetable to most, but I once tried a similar salad at a chic restaurant that had just opened in town and was blown away. Could something so delicious be made with humble ol’ broccoli? Of course, I had to recreate that salad myself, and now it’s become a family favorite. With a balanced array of earthy, tart, sweet, tangy, and savory flavors—plus a delightful crunch—it’s no wonder I treat it as a meal rather than a side. It makes for a satisfying lunch that’s filling yet not too heavy.

I’m a die-hard broccoli fan, so adding this recipe to my collection felt like destiny. I love that the dressing has a subtle tang, the cranberries keep the sweetness in check, and the cheddar cheese isn’t too pungent. Plus, bacon makes everything better! This dish is my go-to for potluck events. It’s always a hit—even with kids and people who say they don’t usually like broccoli or think it’s a boring vegetable!

Is This Broccoli Salad Recipe Healthy?

This broccoli salad is packed with nutrient-dense ingredients like broccoli, red onion, and sunflower seeds. It offers some protein from the cheese and bacon, and healthy fats from the seeds. Plus, you’re getting some fiber, vitamins A and C, and minerals like calcium and potassium.

However, the recipe is relatively high in calories, fat, sodium, and sugar. You can bring down the fat content by subbing Greek yogurt for some or all of the mayo and sour cream. Opting for turkey bacon or no bacon at all will also lighten things up. To lower the sodium content, you could go with unsalted sunflower seeds, omit the added salt, and opt for reduced-sodium cheese. Cutting the sugar in half or swapping it for monk fruit will reduce the sugar content.

Overall, this salad can be a nutritious and satisfying part of a well-balanced diet when consumed in moderate portions. Plus, all the ingredients are free of gluten—but verify that the bacon, mayo, and cheese you’re using are free of gluten-containing additives. Make it vegetarian-friendly by replacing the bacon with this Roasted Chickpeas Recipe.

Broccoli’s Journey From Roman Empire To American Kitchens

Broccoli—aka Brassica oleracea italica—originated in the Mediterranean, specifically in what is now Italy. The vegetable’s name comes from the Italian word broccolo, meaning “the flowering crest of a cabbage,” and its Latin root brachium, meaning “arm” or “branch.” Etruscans were the first to cultivate broccoli. But the Romans adored it and even developed early varieties, such as purple sprouting broccoli, which developed a greenish tint when cooked.

Despite its popularity in Italy, broccoli was slow to catch on elsewhere. It was introduced to France in the 16th century and to England in the 18th century, where it was sometimes called “Italian asparagus.” Thomas Jefferson experimented with broccoli seeds at Monticello in the late 1700s, but the vegetable remained uncommon in American diets until the 1920s. Italian immigrants Stephano and Andrea D’Arrigo were the first to grow broccoli commercially in California. They used refrigerated rail cars to distribute broccoli across the country, helping it become a mainstream vegetable in the U.S.

Serving Suggestions

This broccoli salad can be a delightful lunch or light dinner all on its own. However, it also makes a great soup-and-salad combo when paired with dishes like hearty Crock-Pot White Chicken Chili, spicy Red Lentil Soup, or comforting Chicken And Rice Soup. Add a Kiwi Smoothie and a slice of Lemon Icebox Pie for a deliciously satisfying meal.