Creamy broccoli salad is one of those dishes everyone recognizes, but this version leans a little fresher and lighter without losing the rich, satisfying vibe. I keep the classic combo of crunchy broccoli, salty bacon, sweet dried cranberries, and sunflower seeds, but the dressing stays simple and clean: just mayo, apple cider vinegar, and sugar with a good hit of salt and pepper.
This creamy broccoli salad is built for entertaining. It holds up on a buffet table, it travels well, and it actually tastes better after it sits. I like to make it a few hours before guests arrive, then give it a quick toss before serving so the dressing wakes back up. It’s the kind of side that quietly steals attention away from the mains.
If you’re used to the super-heavy versions, this one will feel a bit more modern. The broccoli stays crisp-tender (no blanching, no extra pans), the vinegar keeps the salad bright, and the sunflower seeds add budget-friendly crunch instead of pricier nuts. It scales easily for potlucks, BBQs, or a casual dinner spread, and you don’t need any special equipment—just two bowls and a whisk.
Whip Up Creamy Broccoli Salad
The Bare Essentials
- 3/4 cup mayonnaise (fat free or regular)
- 3 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 cups chopped fresh broccoli
- 3/4 cup dried cranberries
- 3/4 cup sunflower seed kernels
- 3/4 cup red onion, diced
- 3/4 cup cooked and crumbled bacon
What to Do
- In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper until the dressing is completely smooth. Make sure there are no sugar grains visible; it should look glossy and pourable.
- In a large mixing or serving bowl, add the chopped broccoli, dried cranberries, sunflower seeds, diced red onion, and crumbled bacon. Toss gently so everything is roughly evenly distributed.
- Pour the creamy dressing over the broccoli mixture. Using a large spoon or spatula, stir until all the pieces are well coated. Scrape the bottom of the bowl so no pockets of plain broccoli or extra dressing are hiding.
- Cover the bowl tightly with plastic wrap or a lid. Chill the salad in the fridge for at least 1–2 hours before serving so the flavors can meld and the broccoli can soften slightly while staying crunchy.
- Right before serving, give the salad a quick stir and taste. Adjust with a pinch more salt or pepper if needed, then transfer to a simple serving bowl or platter for the table.
Sweetness and Tang Balance
This creamy broccoli salad lives or dies by the balance between sweet and tangy. The sugar, cranberries, and even the onions bring sweetness, while the apple cider vinegar cuts through with just enough sharpness. If you prefer a brighter, more tangy salad, add an extra teaspoon of vinegar at a time and taste as you go. For a sweeter crowd-pleaser, especially for kids or potlucks, stir in an extra teaspoon or two of sugar until it hits the spot. Always adjust after the salad has chilled, because the flavors round out in the fridge. A quick re-taste and tweak before serving makes a big difference when you’re feeding guests.
Make-Ahead and Storage Tips
This recipe is perfect for entertaining because it actually improves with a little rest. You can make the salad up to 24 hours in advance; just keep it covered in the fridge. If you’re planning a big gathering, you can also prep it in components: whisk the dressing, chop the broccoli and onion, and cook the bacon ahead of time. Store each separately, then combine a few hours before guests arrive. For leftovers, refrigerate for up to 3 days. The broccoli will soften over time but still tastes great. If it seems a bit dry on day two, stir in a spoonful of mayo and a splash of vinegar to freshen it up.
Common Questions Answered
How can I scale this creamy broccoli salad for a large crowd?
To scale this creamy broccoli salad for a big BBQ or potluck, keep the ratio simple: for every 2 cups of broccoli, use about 1/4 of the dressing recipe. For roughly 20 servings, just double everything in the recipe. When making large batches, use a very large mixing bowl so you can toss without spilling. Dress slightly lighter at first, then add more dressing if needed after chilling; big batches soak up flavor differently, and this helps you avoid an overly heavy salad.
How do I keep the salad from getting watery or soggy?
If your broccoli salad has turned watery before, the main culprit is usually excess moisture from the broccoli or onions. Make sure the broccoli is completely dry after washing—use a salad spinner or pat it well with towels. Dice the red onion small so it blends in but doesn’t release big watery chunks. Chill the salad at least an hour, then give it a good stir right before serving so any moisture gets redistributed into the dressing instead of pooling at the bottom of the bowl.
What’s the best way to present this salad for entertaining?
For guests, presentation matters, even with a simple salad. Serve the creamy broccoli salad in a shallow, wide bowl or a low platter so the mix-ins are visible. Right before you bring it out, sprinkle a small handful of extra cranberries, sunflower seeds, and a bit of bacon on top for a fresh, “just made” look. Wipe the rim of the bowl for a clean edge, and place a simple serving spoon or tongs alongside so people can serve themselves easily without making a mess around the dish.
Creamy Broccoli Salad
Ingredients
- 3/4 cup mayonnaise fat free
- 3 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 6 cups broccoli chopped, fresh
- 3/4 cup dried cranberries
- 3/4 cup sunflower seed kernels
- 3/4 cup red onion diced
- 3/4 cup cooked bacon crumbled
Instructions
- Whisk together the mayonnaise, granulated sugar, apple cider vinegar, salt, and black pepper in a small bowl until the dressing is smooth and homogenous. Set aside.
- Combine the chopped broccoli, dried cranberries, sunflower seeds, diced red onion, and crumbled bacon in a large mixing bowl; toss to distribute evenly.
- Pour the prepared dressing over the broccoli mixture and gently toss until every piece is evenly coated with the dressing.
- Cover the bowl and refrigerate for 1 to 2 hours to let the flavors meld and the salad chill before serving.