Best Broccoli Salad Recipe

Broccoli florets: Fresh, crisp pieces of broccoli that form the base of the salad.

Red onion: Adds a sharp, tangy flavor and a bit of crunch.

Dried cranberries: Provide a sweet and chewy contrast to the other ingredients.

Sunflower seeds: Add a nutty flavor and extra crunch.

Bacon bits: Bring a savory, smoky element to the salad.

Mayonnaise: Forms the creamy base of the dressing.

Apple cider vinegar: Adds a tangy kick to the dressing.

Sugar: Balances the tanginess of the vinegar with a touch of sweetness.

To enhance the flavor and texture of the broccoli florets, blanch them briefly in boiling water for about 1-2 minutes, then immediately transfer them to an ice bath. This process, known as blanching, will bring out the vibrant green color and make the broccoli slightly tender while maintaining its crunch.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used raw or lightly blanched just like broccoli.

• red onion - Substitute with green onions: Green onions provide a milder flavor and a nice color contrast.

• dried cranberries - Substitute with raisins: Raisins offer a similar sweetness and chewy texture.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and nutritional profile.

• bacon bits - Substitute with smoked almonds: Smoked almonds add a crunchy texture and a smoky flavor without the meat.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with less fat and more protein.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• sugar - Substitute with honey: Honey adds sweetness with a bit more depth of flavor and can be used in a slightly lesser amount.

• To store your broccoli salad, transfer it to an airtight container. This will keep it fresh and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days, maintaining its crunch and flavor.
• If you plan to keep the salad for longer, consider storing the dressing separately. This will prevent the broccoli florets from becoming soggy.
• For freezing, it's best to avoid freezing the entire salad. Instead, freeze the broccoli florets and bacon bits separately. Place them in freezer-safe bags, removing as much air as possible before sealing.
• When you're ready to enjoy the salad again, thaw the broccoli florets and bacon bits in the refrigerator overnight. Combine them with fresh red onion, dried cranberries, and sunflower seeds.
• Prepare a fresh batch of the dressing by whisking together mayonnaise, apple cider vinegar, and sugar. Toss everything together and chill for at least 30 minutes before serving.

• Microwave Method: Place the broccoli salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the mayonnaise dressing can separate.

• Stovetop Method: Transfer the broccoli salad to a non-stick skillet. Heat over medium-low heat, stirring frequently to prevent the bacon bits and sunflower seeds from burning. This method helps maintain the crunchiness of the broccoli florets while gently warming the salad.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the broccoli salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent the dressing from drying out. Heat for about 10-15 minutes, checking occasionally to ensure it warms evenly.

• Room Temperature Method: If you prefer not to heat the broccoli salad, you can let it sit at room temperature for about 30 minutes before serving. This method works well if you want to avoid altering the texture of the dried cranberries and sunflower seeds.

• Large mixing bowl: used to combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and bacon bits.

• Small mixing bowl: used to whisk together the mayonnaise, apple cider vinegar, and sugar for the dressing.

• Whisk: used to mix the dressing ingredients until smooth.

• Measuring cups: used to measure out the broccoli florets, red onion, dried cranberries, sunflower seeds, bacon bits, mayonnaise, apple cider vinegar, and sugar.

• Chopping board: used as a surface to chop the red onion.

• Chef's knife: used to chop the red onion into small pieces.

• Spatula or large spoon: used to toss the broccoli mixture with the dressing to coat evenly.

• Refrigerator: used to chill the salad for at least 30 minutes before serving.

Pre-chop ingredients: Chop the broccoli florets, red onion, and measure out the dried cranberries, sunflower seeds, and bacon bits ahead of time.

Use pre-cooked bacon: Save time by using store-bought bacon bits instead of cooking and crumbling bacon yourself.

Make dressing in advance: Whisk together the mayonnaise, apple cider vinegar, and sugar the night before and store it in the fridge.

Batch prep: Double the recipe and store extra broccoli salad in the fridge for quick meals throughout the week.