Best Broccoli Salad Recipe

This easy broccoli salad recipe creates the perfect summer side dish that everyone loves at cookouts and potlucks.

I’ve been making this healthy version for years after getting tired of heavy, mayo-loaded salads that left me feeling sluggish.

This fresh twist combines crisp broccoli florets with a tangy homemade dressing and crunchy toasted nuts.

The result is a nutritious salad that actually tastes amazing and keeps well for days in the fridge.

Why This Healthy Broccoli Salad Works

Here’s what makes this recipe special compared to traditional versions:

• Uses less mayonnaise and adds olive oil for better nutrition
• Skips the bacon and cheese to keep it lighter
• Features homemade smoky nuts instead of processed add-ins
• Balances sweet and tangy flavors without added sugar
• Stays fresh for up to three days in the refrigerator
• Works perfectly for meal prep and entertaining

Broccoli Salad Ingredients

This simple ingredient list creates maximum flavor with minimal effort:

For the salad:

• 1 pound fresh broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayonnaise (regular or vegan)
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup
• 1 garlic clove, minced
• ¼ teaspoon sea salt
• ⅓ cup diced red onion
• ⅓ cup dried cranberries

For the smoky nuts:

• ½ cup raw almonds
• ½ cup pepitas (pumpkin seeds)
• 1 tablespoon tamari or soy sauce
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika

How to Make Broccoli Salad

Follow these simple steps for the best results:

1. Prep the vegetables:

1. Chop broccoli florets into bite-sized pieces (about ½-inch)
2. Dice any stems into smaller ¼-inch pieces
3. Remove woody parts from stems before dicing
4. Finely dice the red onion for even distribution

2. Make the dressing:

1. Whisk olive oil, mayo, vinegar, mustard, maple syrup, garlic, and salt in a large bowl
2. Taste and adjust seasoning as needed
3. The dressing should be tangy with a slight sweetness

3. Combine ingredients:

1. Add chopped broccoli, red onion, and cranberries to the dressing
2. Toss everything until well coated
3. Let the mixture sit while you prepare the nuts

Smoky Toasted Nuts Instructions

These nuts make all the difference in flavor and texture:

• Preheat oven to 350°F and line a baking sheet with parchment
• Toss almonds and pepitas with tamari, maple syrup, and smoked paprika
• Spread in a single layer on the prepared baking sheet
• Bake for 10-14 minutes until golden brown and fragrant
• Cool completely before adding to salad (they get crispier as they cool)
• Save some nuts to sprinkle on top right before serving

Pro Tips for Perfect Results

These techniques guarantee success every time:

• Cut broccoli pieces small so they soften properly in the dressing
• Let the salad marinate for at least 2 hours before serving
• Store nuts separately to maintain their crunch
• Taste and adjust salt, acid, and sweetness before serving
• Use fresh broccoli for the best texture and flavor
• Don’t skip the stem pieces – they add great crunch when diced small

Make-Ahead and Storage Tips

This salad actually improves with time:

• Prepare the salad base up to 2 days ahead
• Store nuts in an airtight container at room temperature
• Keep the dressed salad covered in the refrigerator
• Add nuts just before serving to maintain crunch
• Leftover salad stays good for up to 3 days
• Give it a quick stir before serving leftovers

Serving Suggestions

This versatile side dish pairs perfectly with summer favorites:

• Grilled burgers and veggie burgers
• BBQ chicken or jackfruit sandwiches
• Grilled corn on the cob
• Potato salad and coleslaw
• Fresh fruit salads
• Iced tea or lemonade

Ingredient Substitutions

Make this recipe work for your dietary needs:

• Nuts: Use sunflower seeds instead of pepitas
• Sweetener: Honey works in place of maple syrup
• Vinegar: Try white wine vinegar or lemon juice
• Dried fruit: Substitute raisins or chopped dried apples
• Mayo: Use all olive oil for a lighter version
• Onion: Try thinly sliced green onions for milder flavor

Why I Love This Recipe

As someone who cooks for my family daily, I appreciate recipes that deliver both nutrition and flavor:

• This broccoli salad has become our go-to for summer gatherings
• It’s colorful, satisfying, and actually gets better overnight
• My kids love the sweet cranberries and crunchy nuts
• Adults appreciate the sophisticated tangy dressing
• I’ve served this at countless potlucks where people always ask for the recipe
• The combination of textures makes it stand out from typical heavy salads
• It’s packed with vegetables and healthy fats
• I feel good about serving something nutritious to my family

This fresh broccoli salad proves that healthy eating doesn’t mean sacrificing taste. Try it once, and it’ll become your new favorite summer side dish too.

Fresh Broccoli Salad Recipe

This easy broccoli salad recipe creates the perfect summer side dish with crisp broccoli florets, tangy homemade dressing, and crunchy smoky nuts. A healthier twist on the classic that’s perfect for cookouts and potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Marinating Time 2 hours hrs

Total Time 27 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

  

Salad Ingredients

• 1 pound fresh broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayonnaise regular or vegan
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup
• 1 clove garlic minced
• ¼ teaspoon sea salt more to taste
• ⅓ cup red onion diced
• ⅓ cup dried cranberries

Smoky Nuts

• ½ cup raw almonds
• ½ cup pepitas pumpkin seeds
• 1 tablespoon tamari or soy sauce
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board
• Whisk

Method

 

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Chop broccoli florets into bite-sized pieces (about ½-inch) and dice any stems into smaller ¼-inch pieces. Remove woody parts from stems before dicing.
3. In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt until well combined.
4. Add chopped broccoli, diced red onion, and dried cranberries to the dressing. Toss until everything is well coated.
5. On the prepared baking sheet, toss almonds and pepitas with tamari, maple syrup, and smoked paprika. Spread in a single layer.
6. Bake nuts for 10-14 minutes until golden brown and fragrant. Remove from oven and let cool completely (they’ll get crispier as they cool).
7. Add most of the cooled nuts to the salad, reserving some for garnish. Toss gently and season to taste with additional salt if needed.
8. Let salad marinate in refrigerator for at least 2 hours before serving. Top with reserved nuts just before serving.

Notes

Storage Tips: Store the dressed salad and nuts separately. The salad keeps for up to 3 days in the refrigerator. Add nuts just before serving to maintain crunch.

Substitutions: Use sunflower seeds instead of pepitas, honey instead of maple syrup, or white wine vinegar instead of apple cider vinegar.

Make-Ahead: This salad actually improves with time! Prepare up to 2 days ahead for best flavor development.