This holiday broccoli salad is a show-stopping side dish that's the perfect mix of creamy, crunchy, and sweet. It's so delicious that it will become a tradition on your table year after year.
Here's what you'll need to make this recipe. The full recipe and ingredient list can be found at the bottom of the page.
- Dried cranberries
- Pomegranate seeds
- Cheddar cheese
- Red onion
- Apple cider vinegar
Here's how to make this recipe in 3 simple steps:
- Mix the dressing: in a small bowl, stir together the dressing ingredients.
- Make the salad: add all of the salad ingredient to a large bowl, drizzle the dressing on top and toss to mix.
- Serve: for best flavor, refrigerate for an hour and then toss again before serving. Can also be served immediately.
Here's a few popular additions and substitutions to this recipe:
- Dried cranberries: raisins can be used instead
- Pecans: swap these out for walnuts or sunflower seeds
- Apple: a sweet red apple works best
- Bacon: if possible, use a thick-cut bacon for a crispier texture
Frequently Asked Questions
Chop your broccoli into bite-sized florets. If you buy pre-cut florets you'll want to chop them smaller. A small chop is best for broccoli salad so that it's easier for the broccoli to be coated in the dressing.
You can cook your bacon on the stovetop or in the oven. I cooked mine by chopping it into small pieces and then cooking it on the stovetop; but you can also cook it in whole slices and then crumble it.
Yes, you can; however it will taste even better after it sits (in the fridge) for about an hour! This allows the flavors to marinate and the broccoli to soften slightly.
How to Serve
This recipe is most popular as a side dish and makes about 8 servings. It's best served chilled and after sitting in the fridge for at least an hour. Toss it before serving so that everything is freshly coated in the dressing.
How to Store
Store your leftover broccoli salad in the fridge in an airtight container for up to 3-5 days.