Let’s be honest — when someone says “broccoli salad,” your brain might automatically picture something limp, overly creamy, or suspiciously healthy. But this isn’t that salad. This is the one people follow you around at the potluck asking about. The one your aunt swears you picked up from a gourmet deli. It’s a bold, slightly sweet, salty-crunchy dream of a side dish — and it’s shockingly easy.

So why does this version work so well?

Because it plays the contrast game like a pro. Crisp broccoli meets smoky beef, tart cranberries, nutty sunflower seeds, and creamy dressing that’s just tangy enough to keep things interesting. And that cheddar? Not just an add-on — it’s the glue that makes each bite feel indulgent.

This broccoli salad isn’t just a recipe — it’s a fridge hero. Prep it in under 15 minutes, stash it ahead of time, and watch it get better with every hour in the fridge. Whether you’re feeding picky kids, impressing neighbors, or just trying to sneak in more greens without a fight, this one’s for you.

Expect no mushy textures, no flavorless crunch, and absolutely no Miracle Whip. Just one perfect bowl of color, texture, and taste.

Ingredients For Broccoli Salad

Salad :

• 5–6 cups broccoli florets (about 2½ heads)
• 1 cup sharp cheddar cheese, thick shredded or cubed
• ⅔ cup dried cranberries
• ½ cup crumbled real beef (about 8 strips cooked)
• ½ cup salted sunflower seeds
• ⅓ cup red onion, finely diced

Dressing :

• ¾ cup olive oil-based mayonnaise
• ¼ cup sour cream (or plain Greek yogurt)
• 1½ tablespoons white wine vinegar
• 3 tablespoons sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

How to Make Broccoli Salad

Making this salad is delightfully simple — no oven, no stove, no stress. Here’s how to pull it together in minutes:

Step-by-Step Instructions

1. Prep the broccoli
   Rinse and thoroughly dry the broccoli. Cut into small, bite-sized florets, discarding thick or woody stems. (If you prefer a softer texture, blanch the florets in boiling water for 60 seconds, then rinse under cold water and pat dry.)
2. Mix the salad base
   In a large mixing bowl, combine the broccoli, cheddar cheese, cranberries, crumbled beef, sunflower seeds, and red onion. Toss gently to distribute everything evenly.
3. Make the dressing
   In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), vinegar, sugar, salt, and pepper. Whisk until smooth and creamy.
4. Combine and chill
   Pour the dressing over the broccoli mixture. Stir or toss until all ingredients are well coated. Cover and refrigerate for at least 1 hour to let the flavors meld. (Overnight is even better.)
5. Serve and enjoy
   Give the salad a final toss before serving. Garnish with extra cheese or beef bits if you’re feeling fancy.

Tips & Tricks for Perfect Broccoli Salad

The beauty of this salad is in its texture and contrast. These quick tweaks can make the difference between “pretty good” and “where did you get this?!”

Texture is everything

• Don’t overcut: Keep broccoli florets bite-sized but not minced — you want a good crunch, not crumbs.
• Skip blanching (unless you hate raw broccoli): Uncooked broccoli keeps the salad crisp and fresh for days. But if you’re sensitive to raw veggies, blanch briefly (60 seconds max), rinse in cold water, and pat dry completely.
• Cheddar matters: Thick-shredded or cubed sharp cheddar adds body and boldness. Avoid the fine shred — it disappears into the dressing.

Balance the flavors

• Sweet but not too sweet: Dried cranberries bring natural sugar. Taste the dressing before adding extra — the broccoli soaks it up and intensifies sweetness over time.
• Don’t skip the vinegar: That splash of acidity cuts the creaminess and gives the salad a pop. White wine vinegar is smooth, but apple cider or even red wine vinegar work too.

Storage = strategy

• Make it ahead, not too far ahead: Best flavor develops after 1–8 hours in the fridge. Beyond 2 days, beef softens and texture fades — still good, just less “wow.”
• Meal prep bonus: Store dressing separately and toss just before serving to keep everything crisp.

Substitutions & Variations

One of the best things about this broccoli salad? It’s flexible. Whether you’re cooking for picky eaters, dietary needs, or just out of something — there’s always a solid swap.

Make it vegetarian or vegan

• Vegetarian: Simply skip the beef or swap it with a plant-based beef crumble. Smoked almonds or roasted chickpeas can also mimic the savory crunch.
• Vegan: Use vegan mayo and sub out sour cream for plain coconut yogurt or cashew cream. Choose a dairy-free cheddar alternative — preferably one that melts well.

Lower sugar or keto-friendly tweaks

• Cut the dried cranberries in half or skip them entirely if you’re watching sugar.
• Replace sugar in the dressing with a teaspoon of monk fruit sweetener or a few drops of stevia.
• Stick with full-fat Greek yogurt or sour cream for a keto-friendly creamy base.

Allergy-friendly swaps

• Nut-free: Good news — sunflower seeds are already nut-free. But double-check labels for cross-contamination if you’re serving anyone with severe allergies.
• Dairy-free: Use dairy-free cheddar shreds and a creamy vegan mayo. Just make sure the brand has enough flavor — bland vegan cheese can flatten the dish.

Want to bulk it up?

This salad can stand alone, but to make it a full meal:

• Add rotisserie chicken or grilled tofu cubes.
• Toss in cooked quinoa or pearl couscous for extra texture.
• Stir in chopped apples or grapes for more sweetness and crunch.

Frequently Asked Questions (FAQ)

What are the ingredients of broccoli salad?

Classic broccoli salad includes fresh broccoli florets, sharp cheddar cheese, dried cranberries, crumbled beef, red onion, and salted sunflower seeds. The dressing is typically a mix of mayonnaise, vinegar, sugar, and either sour cream or Greek yogurt.

---

What dressing goes on broccoli salad?

The traditional dressing is a creamy, tangy blend made with mayonnaise, white wine vinegar, sugar, and sour cream. Some versions use Greek yogurt for a lighter twist. A touch of salt and pepper balances the sweetness and ties everything together.

---

Is raw broccoli salad good for you?

Yes — in moderation, raw broccoli salad can be a nutrient-dense side dish. Broccoli is high in fiber, vitamin C, and antioxidants. Just keep in mind that the creamy dressing and add-ins like beef and cheese can raise the calorie count. Swapping in Greek yogurt or reducing sugar makes it lighter.

---

Does Walmart have broccoli salad?

Yes, Walmart often sells pre-made broccoli salad in the deli or fresh foods section. However, store-bought versions may contain preservatives and higher sugar content. Making it at home lets you control the ingredients and customize it to your taste.

More delicious salads recipes

Southern Potato Salad Recipe :

Make a quick and healthy tuna salad with creamy avocado, crisp veggies, and zesty lime. Perfect for lunch, low-carb, and mayo-free.

Strawberry Cucumber Salad :

Fresh, light, and sweet — this strawberry cucumber salad is perfect for summer with mint, feta, and a tangy honey-lime dressing.

Willow Tree Chicken Salad Recipe :

Recreate the famous Willow Tree chicken salad at home with tender chicken, creamy mayo, and the perfect seasoning blend.

Final Thoughts: Why You’ll Keep Coming Back to This Broccoli Salad

There’s something unexpectedly satisfying about a dish that feels both nostalgic and fresh. This broccoli salad manages to be both — bold in flavor, full of texture, and endlessly tweakable depending on what’s in your fridge or who you’re feeding. It’s the kind of recipe you jot down on a napkin for a friend after a cookout, or bring to three holiday dinners in a row without a single complaint.

If you’ve been looking for a side dish that’s low effort but high reward, this might just be your new go-to. And if you make it, I’d genuinely love to hear how it went — what you added, what you skipped, or what you’d change next time.

Print it, pin it, or just wing it from memory — either way, it’s a keeper.