Crunchy, Colorful & Packed With Greens: Broccoli Salad Recipes You’ll Make on Repeat

Raw or quickly blanched, broccoli is a nutrient powerhouse that loves a good dressing. It stays crisp, carries flavors beautifully, and offers plenty of fiber, vitamin C, and plant‑based protein. Below are five broccoli salad recipes—each with a different vibe, from classic creamy pot‑luck style to a sesame‑ginger version that pairs perfectly with stir‑fries. Feel free to mix‑and‑match add‑ins or adjust seasonings to suit your taste and pantry.

1. Classic Creamy Broccoli Bacon Salad

Tastes Like: The pot‑luck favorite that started it all—sweet‑savory, tangy, and crunchy.

Ingredients (Serves 4–6)

• 4 cups small raw broccoli florets (about 1 large head)

• ½ cup cooked bacon, crumbled

• ½ cup shredded sharp cheddar

• ⅓ cup red onion, finely diced

• ¼ cup sunflower seeds or chopped almonds

• Dressing: ½ cup Greek yogurt, ¼ cup mayo, 1 Tbsp apple‑cider vinegar, 1 Tbsp honey, pinch salt & pepper

Quick Method

1. Whisk dressing ingredients until smooth.

2. Toss broccoli, bacon, cheddar, onion, and seeds in a large bowl.

3. Fold in dressing. Chill at least 30 minutes so flavors meld.

Lighten it up: Use turkey bacon, swap all‑Greek yogurt for mayo, or reduce cheese by half.

2. Mediterranean Broccoli & Chickpea Salad

Tastes Like: A crunchy riff on Greek salad—briny, herbaceous, and satisfying enough for lunch.

Ingredients

• 4 cups broccoli florets, lightly blanched 2 minutes, shocked in ice water

• 1 can (15 oz) chickpeas, rinsed & drained

• 1 cup cucumber, diced

• ½ cup cherry tomatoes, halved

• ⅓ cup Kalamata olives, sliced

• ¼ cup crumbled feta

• Dressing: 3 Tbsp extra‑virgin olive oil, 2 Tbsp lemon juice, 1 tsp Dijon, 1 tsp dried oregano, salt & pepper

Quick Method

1. Whisk dressing; adjust salt after tasting olives/feta.

2. Combine veggies, chickpeas, olives, and feta.

3. Pour dressing over; chill 15 minutes. Finish with extra oregano if desired.

3. Sesame‑Ginger Broccoli Slaw

Tastes Like: An Asian‑inspired side with sweet heat, perfect next to teriyaki salmon or tofu.

Ingredients

• 4 cups broccoli florets, shaved into tiny pieces or pulse‑chopped in food processor

• 1 cup shredded carrot

• ½ cup thin‑sliced red bell pepper

• 2 green onions, sliced

• 2 Tbsp toasted sesame seeds

• Dressing: 2 Tbsp soy sauce, 1 Tbsp rice‑vinegar, 1 Tbsp honey or maple, 1 Tbsp toasted sesame oil, 1 tsp fresh grated ginger, pinch red‑pepper flakes

Quick Method

1. Shake dressing in a jar. Taste; add lime juice for extra zing.

2. Toss veggies with dressing; sprinkle sesame seeds last so they stay crisp.

3. Serve immediately or within 2 hours for max crunch.

4. Broccoli, Apple & Walnut Crunch Salad

Tastes Like: Sweet, tart, and nutty—a fall‑meets‑spring mash‑up.

Ingredients

• 4 cups raw broccoli florets

• 1 crisp apple, diced (Honeycrisp or Pink Lady)

• ½ cup celery, thin‑sliced

• ⅓ cup raisins or dried cranberries

• ¼ cup toasted walnuts, roughly chopped

• Dressing: ⅓ cup plain yogurt, 2 Tbsp mayo, 1 Tbsp lemon juice, 1 tsp Dijon, 1 tsp maple syrup, pinch cinnamon & salt

Quick Method

1. Whisk dressing.

2. Combine broccoli, apple, celery, raisins, and walnuts.

3. Fold in dressing; refrigerate 20 minutes so raisins plump a bit.

5. Warm Roasted Broccoli & Quinoa Salad

Tastes Like: A hearty vegetarian main—earthy quinoa with smoky‑roast flavor.

Ingredients

• 1 large head broccoli, cut into bite‑size florets

• 1 Tbsp olive oil, salt, pepper, ½ tsp smoked paprika

• 1 cup cooked quinoa (about ½ cup dry)

• ¼ cup dried apricots, diced

• ¼ cup chopped pistachios or almonds

• Dressing: 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 tsp honey, 1 tsp whole‑grain mustard

Quick Method

1. Roast broccoli at 425 °F (220 °C) 15 min, tossing once.

2. Whisk dressing in serving bowl; add warm quinoa, roasted broccoli, apricots, and nuts.

3. Toss and serve warm or room temp.

Final Thoughts

From a backyard‑BBQ classic to a quinoa‑powered main course, broccoli salads can be as diverse as your cravings. Keep a few heads of broccoli in your fridge, prep a bold dressing, and you’ll have a go‑to side (or meat‑free meal) in minutes. Happy chopping—and even happier crunching!