• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Salads

    Broccoli Salad

    Published: Jun 23, 2023 · by Nico Pallotta

    Jump to Recipe

    Broccoli salad is a quick, tasty, and refreshing way to enjoy this healthy vegetable as a creamy and crunchy side dish for BBQs, parties, and potlucks.

    Crispy broccoli florets meet a creamy and tangy dressing. And the crunchy almonds and flavorful bits of sun-dried tomatoes make it delicious without bacon.

    Broccoli salad with almonds and lemon
    On this page:
    • Ingredients & Substitutions
    • How to make broccoli salad
    • Serving suggestions
    • Tips
    • Questions
    • Storage
    • More summer salad ideas
    • More broccoli recipes
    • Recipe

    This broccoli salad combines indulgent and healthy, crunchy and creamy, light and fulfilling all in one tasty bowl.

    It's our interpretation of the classic broccoli salad recipe. We use almonds and sun-dried tomatoes instead of sharp cheddar cheese and bacon bits.

    The result is a crunchier, nuttier, and healthier broccoli salad that everyone will love.

    There are three things to keep in mind when making the best broccoli salad recipe:

    1. Cut the broccoli into smaller-than-you-think bite-size pieces.
    2. Cut the mayo with Greek-style yogurt (non-dairy works, too) for a creamy yet lighter and more refreshing salad.
    3. You don't have to use cheddar and bacon - almonds (crunch) and sun-dried tomatoes (flavor) are divine with broccoli.

    The recipe is excellent for meal prep, potlucks, BBQs, and cookouts as it lasts for days in the fridge, getting better as the broccoli sits in the sauce.

    Broccoli Salad with extra mayonnaise dressing

    Ingredients & Substitutions

    ingredients for broccoli salad

    For the broccoli salad

    • Broccoli: fresh raw broccoli is best; cut into small bite-size pieces.
    • Red onion: substitute shallots or spring onions.
    • Sunflower seeds: substitute pumpkin seeds or pepitas, or use a mix.
    • Almonds: substitute walnuts or pecans.
    • Dried cranberries: substitute raisins, dried blueberries, dried apricots, or other dried fruit.
    • Sun-dried tomatoes in oil: optional; they add a nice salty flavor, and we use them instead of bacon bits.

    For the broccoli salad dressing

    • Mayo: you can use our quick vegan mayo or your favorite storebought mayo.
    • Yogurt: we recommend plain Greek yogurt or sour cream; non-dairy alternatives work well too.
    • Maple syrup: substitute sugar.
    • Apple cider vinegar: substitute lemon juice, white wine vinegar, red wine vinegar, or rice vinegar.
    • Salt & black pepper: we recommend sea salt.
    Broccoli Salad with lemon

    How to make broccoli salad

    1. Make the broccoli salad dressing

    In a small bowl, whisk mayonnaise, Greek-style yogurt, maple syrup, apple cider vinegar, salt, and black pepper. Set aside.

    Broccoli Salad dressing

    2. Toast the almonds

    If you like, chop the almonds into small pieces. Then toast the almonds and seeds in a small skillet for a couple of minutes or until they start to brown and pop. Set aside.

    Toasted nuts and seeds are crunchier and more flavorful than raw ones.

    seeds and almonds in a pan

    3. Cut the broccoli

    Rinse, drain, and dry the broccoli, then cut it into small bite-size florets.

    You can also cut part of the stem into small pieces. Peel the outer part of the stem if it's woody.

    Broccoli florets and chopped stem

    4. Mix the salad

    To a large bowl, add chopped broccoli, chopped red onion, cranberries, toasted almonds and seeds, and chopped sun-dried tomatoes.

    Broccoli Salad ingredients in a bowl

    Add the dressing and toss until well combined. Taste and adjust for salt.

    Serve or store in the fridge.

    Broccoli Salad with cranberries

    Serving suggestions

    Serve this salad with your favorite grilled protein for BBQs, cookouts, 4th of July celebrations, and summer parties.

    We love it with our BBQ Tofu (coming soon).

    Broccoli salad served with plant based patty
    Broccoli salad served with a grilled plant-based burger patty.

    You can serve it with other summer salads, such as:

    • Dill potato salad (mayonnaise, potato, celery, pickled cucumber, dill, etc.)
    • Watermelon salad (watermelon, feta-style cheese, lemon, pistachios, mint, etc.)
    • Greek cucumber salad (cherry tomato, cucumber, olives, red onion, oregano, etc.)
    • Red cabbage slaw (carrot, red cabbage, dried cranberries, maple syrup, etc.)
    • Zucchini ribbon salad (cherry tomato, pine nuts, zucchini, lemon juice, olive oil, etc.)
    • Greek cucumber salad with tangy dressing
      Greek Cucumber Salad
    • zucchini salad
      Zucchini Salad
    • watermelon salad with feta on a white platter
      Watermelon Salad
    • red cabbage slaw
      Red Cabbage Slaw

    Tips

    • Florets: cut the broccoli into smaller-than-you-think florets. No one wants a large piece of raw broccoli with not enough dressing on it.
    • Stem: broccoli stems are perfectly edible and tender. We advise peeling it before chopping it and adding it to the salad.
    • Dressing: half mayo and half Greek-style yogurt or non-dairy yogurt make a light, creamy, tangy, and delicious dressing.
    • Let it sit: if you have the time, let the broccoli salad sit for 20 minutes before serving it.

    Questions

    Can you make broccoli salad in advance?

    Yes, you can make broccoli salad 2 to 3 days in advance. The salad keeps well in an airtight container in the fridge, and it gets tastier after a few hours because the sauce and the veggies have time to meld.

    Can broccoli salad be frozen?

    No, we don't recommend freezing broccoli salad. The dressing and the other ingredients will separate, the broccoli will lose its fresh and crunchy texture, and the salad won't taste as good.

    Can broccoli salad be made with frozen broccoli?

    Yes, however, I recommend blanching the frozen broccoli in boiling water for 2 to 3 minutes, then draining them and letting them cool and dry thoroughly before making the salad.

    Storage

    Make ahead: you can make broccoli salad 2 days in advance, and it will taste even better.

    Refrigerator: keep in an airtight container in the fridge for 5 days.

    Freezer: we don't recommend freezing this recipe.

    More summer salad ideas

    Get more colorful and wholesome summer salad inspiration from these sides and meal ideas:

    • Coleslaw (red cabbage, carrot, Greek-style yogurt, mayonnaise, etc.)
    • Creamy pasta salad (mayonnaise, pasta, corn, white beans, red onion, olives, etc.)
    • Black bean salad (black beans, corn, sweet potato, bell pepper, lime, etc.)
    • Mango black bean salad (mango, quinoa, bell pepper, black beans, cucumber, etc.)
    • Chickpea pasta salad (chickpeas, pasta, cucumber, cherry tomatoes, corn, etc.)
    • Creamy coleslaw
      Coleslaw
    • Black bean salad with lime and avocado
      Black Bean Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • avocado salad
      Avocado Salad

    More broccoli recipes

    If you love cooking with broccoli, get easy meal inspiration with these veggie-packed dishes:

    • Roasted broccoli (broccoli florets, olive oil, garlic, red pepper flakes, etc.)
    • Broccoli pasta (orecchiette pasta, broccoli, garlic, parmesan cheese, etc.)
    • Creamy broccoli soup (broccoli, vegetable broth, potato, leek, butter, etc.)
    • Tofu stir-fry (noodles, sesame oil, rice vinegar, bell pepper, broccoli, etc.)
    • Baked broccoli with lemon and garlic
      Roasted Broccoli
    • creamy broccoli pasta
      Broccoli Pasta
    • broccoli soup
      Broccoli Soup
    • Peanut noodles with broccoli and sesame seeds
      Peanut Noodles

    For many more side dish ideas, check out our sides category page.

    Recipe

    Broccoli salad in a white bowl

    Broccoli Salad

    Author: Nico Pallotta
    Broccoli salad is a quick, tasty, and refreshing way to enjoy this healthy vegetable as a creamy and crunchy side dish for BBQs, parties, and potlucks.
    Crispy broccoli florets meet a creamy and tangy dressing. And the crunchy almonds and flavorful bits of sun-dried tomatoes make it delicious without bacon.
    Print Recipe Pin Recipe Share Recipe
    5 from 4 votes
    Prep Time 20 minutes mins
    Cook Time 0 minutes mins
    Total Time 20 minutes mins
    Course Side dish
    Cuisine American
    Servings 8 people
    Calories 236 kcal

    Ingredients
     
     

    • 2 heads broccoli about 1½ pounds; cut into small florets and stem chopped into small pieces
    • ½ red onion finely chopped
    • ½ cup dried cranberries
    • ¼ cup almonds chopped and toasted
    • ¼ cup seeds sunflower or pumpkin; toasted
    • ½ cup sun-dried tomatoes in oil optional; chopped

    Broccoli salad dressing

    • ½ cup vegan mayo or your favorite mayonnaise
    • ½ cup Greek-style yogurt
    • 2 tablespoons apple cider vinegar or more to taste
    • 1 tablespoon sugar or maple syrup
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    Keep screen on

    Instructions
     

    • DRESSING: In a small bowl, whisk ½ cup vegan mayo, ½ cup Greek-style yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon salt, and ¼ teaspoon black pepper. Set aside.
      Broccoli Salad dressing
    • NUTS & SEEDS: Toast ¼ cup almonds and ¼ cup seeds in a small skillet for a couple of minutes or until they start to brown and pop. You can chop the almonds into smaller pieces if you like. Set aside.
      seeds and almonds in a pan
    • BROCCOLI: Rinse, drain, and dry the broccoli, then cut it into small bite-size florets.
      You can also cut part of the stem into small pieces. Peel the outer part of the stem if it's woody.
      Broccoli in a white bowl
    • SALAD: To a large mixing bowl, add chopped broccoli, chopped red onion, cranberries, toasted almonds and seeds, and chopped sun-dried tomatoes.
      Broccoli Salad ingredients in a bowl
    • TOSS: Add the dressing and toss until well combined. Taste and adjust for salt.
      Serve or store in the fridge.
      Broccoli Salad with cranberries

    Video Recipe

    Creamy Broccoli Salad (no bacon)

    Notes

    Nutrition information is an estimate for 1 serving of broccoli salad out of 8 servings.
    STORAGE
    Make ahead: you can make broccoli salad 2 days in advance, and it will taste even better.
    Refrigerator: keep in an airtight container in the fridge for 5 days.
    Freezer: we don't recommend freezing this recipe.
    ALSO ON THIS PAGE
    • Substitutions
    • Serving suggestions
    • Tips
    • Questions
    • More summer salad ideas
    • More broccoli recipes

    Nutritional Values

    Nutrition Facts
    Broccoli Salad
    Amount per Serving
    Calories
    236
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    1
    mg
    0
    %
    Potassium
     
    454
    mg
    13
    %
    Carbohydrates
     
    18
    g
    6
    %
    Dietary Fiber
     
    4
    g
    17
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    651
    IU
    13
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    85
    mg
    103
    %
    Vitamin E
     
    2
    mg
    13
    %
    Vitamin K
     
    87
    µg
    83
    %
    Calcium
     
    76
    mg
    8
    %
    Folate
     
    59
    µg
    15
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.4
    mg
    20
    %
    Magnesium
     
    38
    mg
    10
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this broccoli salad, you might also enjoy:

    • Broccoli recipes with pasta and soups
      Easy Broccoli Recipes
    • 25 summer pastas
      25 Summer Pasta Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    • Vegetarian dinners
      45 Easy Vegetarian Dinner Recipes

    « Olive Tapenade
    30 High Protein Vegetarian Meals »

    Reader Interactions

    Comments

    1. Amy

      July 31, 2023 at 5:01 am

      5 stars
      Absolutely delicious. I added grapes and it could not have been better. My kids asked for seconds and thirds. Will definitely be on our regular rotation. Thanks for a great tasting and healthy salad.

      Reply
      • Louise

        July 31, 2023 at 7:41 am

        Hi Amy,
        That's fantastic - I'm delighted your kids liked the broccoli salad!
        Thanks so much for leaving a comment, and have a great week ahead.
        Kindest,
        Louise

        Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
    • Dill Potato Salad
    • Buddha bowl with grilled tofu, mango, and peanut sauce
      Buddha Bowl
    • zucchini fritters with tzatziki
      Zucchini Fritters
    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
    • Dill Potato Salad
    • Buddha bowl with grilled tofu, mango, and peanut sauce
      Buddha Bowl
    • zucchini fritters with tzatziki
      Zucchini Fritters

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Falafel
    Easy Focaccia
    Lentil Soup
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Easy Sauce Recipes
    Easy Meatless Meals
    Best Vegetarian Lunch Ideas
    Best Eggplant Recipes

    Most Shared
    Vegan Mayo
    Bruschetta
    Roasted sweet potatoes
    Black Bean Soup
    Mushroom Gravy

    Home About Recipes Subscribe Privacy Policy Nutrition Disclaimer Terms & Imprint

    Copyright © 2023 The Plant Based School