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Creamy Broccoli Salad Recipe

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: No-cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This creamy broccoli salad is crunchy, sweet, and savory with a tangy dressing. It’s perfect for potlucks, BBQs, or as a refreshing side dish!


Ingredients

Units Scale
For the Salad:
  • 4 cups (about 2 heads) fresh broccoli, chopped into small florets
  • 1/2 cup (60g) shredded cheddar cheese
  • 1/2 cup (75g) dried cranberries (or raisins)
  • 1/3 cup (40g) chopped pecans (or sunflower seeds)
  • 1/4 cup (40g) red onion, finely diced
  • 6 slices bacon, cooked and crumbled
For the Creamy Dressing:

 

  • 1/2 cup (120g) mayonnaise
  • 1/4 cup (60g) Greek yogurt (or sour cream)
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or sugar)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Prepare the Broccoli – Wash and chop the broccoli into bite-sized pieces. If you prefer a softer texture, blanch the florets in boiling water for 30 seconds, then drain and rinse with cold water.

  • Make the Dressing – In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper.

  • Assemble the Salad – In a large bowl, combine the broccoli, cheddar cheese, dried cranberries, pecans, red onion, and bacon. Pour the dressing over the salad and toss until evenly coated.

 

  • Chill & Serve – Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.