The Best Broccoli Salad!

On a table of BBQ side dishes, this broccoli salad is king of the spread!

Bright, fresh and unbelievably textured, it’s a serious flavor party with plenty of feel-good benefits. The amount of vitamins and antioxidants packed into each serving is impressive. And I promise it will keep you full and satisfied for hours, thanks in large part to the high fiber content and the creamy protein packed dressing.

All you have to do is chop and stir, and you’re well on your way to serving everyone’s favorite summer side. The best part is, it’s a make-ahead dish that can be prepped in about fifteen minutes and if you do have leftovers, they last for up to 4-5 days.

This will quickly become a staple at every summer gathering!

The Best Broccoli Salad!

2 medium heads broccoli about 1½ pounds; cut into small florets and stems chopped into small pieces

½ red onion finely chopped

1 cup grapes, sliced in half

½ cup dried cranberries

¼ cup sliced almonds

¼ cup sunflower seeds

¼ cup pumpkin seeds

4 slices cooked and chopped organic bacon, turkey bacon or tempeh bacon (optional)

For the Dressing:

¼ cup mayo (I use Primal avocado oil mayo)

3/4 cup Greek yogurt or non-dairy yogurt

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

1 teaspoon salt or more to taste

⅛ teaspoon black pepper

Chop the broccoli – Rinse, dry, and cut 2 medium heads broccoli into small, bite-sized florets. Peel and chop the stem if needed. Add to a large bowl.

Toast the nuts & seeds –  Toast almonds and seeds in a skillet over medium heat for about 2 minutes, stirring often, until golden. Let cool.

Make the dressing – In a small bowl, whisk the mayo, Greek yogurt,  apple cider vinegar, maple syrup, salt and black pepper.

Assemble the salad – Add the red onion, grapes, dried cranberries, toasted nuts and seeds, and bacon to the broccoli. Pour the dressing on top and toss to coat. Serve immediately or chill for 30 minutes for extra flavor.

Best Broccoli Salad Recipe Tips!

Want to make the best broccoli salad around? Here are a few simple tips:

• Cut your broccoli small. Because this salad features raw broccoli, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Also, when the broccoli pieces are a similar size to the other ingredients in the salad, you can get a little of everything in each bite.
• Let it marinate. This salad is good right after it’s made, but it’s even better after a few hours (or even days) in the fridge. The broccoli softens and absorbs the flavors of the dressing—I love this on day two!
• Save some nuts for the last minute. Sure, I like to make this salad ahead so that the flavors can develop, but the key to making it great is the crispy, toasted nuts and seeds on top. If you add them too early, they’ll lose their crunch, so save some to sprinkle on right before serving!