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)
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4 cups small raw broccoli florets (about 1 large head)
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½ cup cooked bacon, crumbled
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½ cup shredded sharp cheddar
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⅓ cup red onion, finely diced
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¼ cup sunflower seeds or chopped almonds
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Dressing: ½ cup Greek yogurt, ¼ cup mayo, 1 Tbsp apple‑cider vinegar, 1 Tbsp honey, pinch salt & pepper
Quick Method
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Whisk dressing ingredients until smooth.
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Toss broccoli, bacon, cheddar, onion, and seeds in a large bowl.
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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
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4 cups broccoli florets, lightly blanched 2 minutes, shocked in ice water
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1 can (15 oz) chickpeas, rinsed & drained
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1 cup cucumber, diced
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½ cup cherry tomatoes, halved
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⅓ cup Kalamata olives, sliced
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¼ cup crumbled feta
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Dressing: 3 Tbsp extra‑virgin olive oil, 2 Tbsp lemon juice, 1 tsp Dijon, 1 tsp dried oregano, salt & pepper
Quick Method
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Whisk dressing; adjust salt after tasting olives/feta.
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Combine veggies, chickpeas, olives, and feta.
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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
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4 cups broccoli florets, shaved into tiny pieces or pulse‑chopped in food processor
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1 cup shredded carrot
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½ cup thin‑sliced red bell pepper
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2 green onions, sliced
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2 Tbsp toasted sesame seeds
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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
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Shake dressing in a jar. Taste; add lime juice for extra zing.
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Toss veggies with dressing; sprinkle sesame seeds last so they stay crisp.
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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
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4 cups raw broccoli florets
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1 crisp apple, diced (Honeycrisp or Pink Lady)
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½ cup celery, thin‑sliced
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⅓ cup raisins or dried cranberries
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¼ cup toasted walnuts, roughly chopped
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Dressing: ⅓ cup plain yogurt, 2 Tbsp mayo, 1 Tbsp lemon juice, 1 tsp Dijon, 1 tsp maple syrup, pinch cinnamon & salt
Quick Method
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Whisk dressing.
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Combine broccoli, apple, celery, raisins, and walnuts.
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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
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1 large head broccoli, cut into bite‑size florets
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1 Tbsp olive oil, salt, pepper, ½ tsp smoked paprika
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1 cup cooked quinoa (about ½ cup dry)
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¼ cup dried apricots, diced
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¼ cup chopped pistachios or almonds
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Dressing: 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1 tsp honey, 1 tsp whole‑grain mustard
Quick Method
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Roast broccoli at 425 °F (220 °C) 15 min, tossing once.
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Whisk dressing in serving bowl; add warm quinoa, roasted broccoli, apricots, and nuts.
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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!
