Easy Broccoli Salad for a Crowd

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Here is my go-to broccoli salad recipe that’s perfect for big gatherings, with crisp fresh broccoli, crunchy bacon bits, sweet dried cranberries, and a creamy homemade dressing that brings it all together.

This broccoli salad is what I bring to every potluck and backyard barbecue. I always make a big batch because it disappears fast, and people always ask for the recipe. Plus, any leftovers taste even better the next day after the flavors have mixed together.

What Kind of Broccoli Should I Use?

Fresh broccoli is the way to go for this salad – you’ll want to look for heads with tight, dark green florets and firm stalks without any yellowing or soft spots. While you can find pre-cut florets at the store to save time, buying whole broccoli heads is usually more economical and they stay fresher longer. If your broccoli stems are tender, don’t toss them out – just peel the tough outer layer and chop the centers into bite-sized pieces to add to your salad. For the best texture in your salad, cut the florets into small, bite-sized pieces that are similar in size, which helps them absorb the dressing evenly and makes the salad easier to eat.

Options for Substitutions

This fresh broccoli salad is super adaptable and you can switch things up based on what you have in your pantry:

• Broccoli: While fresh broccoli is the star here, you could use a mix of broccoli and cauliflower for variety. Just avoid frozen broccoli as it gets too mushy for this salad.
• Red grapes: Green grapes work just as well, or try diced apple for a different crunch. If using apples, toss them in a bit of lemon juice to prevent browning.
• Dried cranberries: Any dried fruit works great here – try golden raisins, chopped dried apricots, or even dried blueberries.
• Almonds: Feel free to swap in pecans, walnuts, or sunflower seeds. For nut allergies, roasted sunflower or pumpkin seeds make a perfect crunchy alternative.
• Red onions: Shallots or sweet onions can step in for red onions. If raw onions are too strong, soak them in cold water for 10 minutes before adding to the salad.
• Agave nectar: Honey or maple syrup work perfectly in place of agave. Start with the same amount and adjust to taste.
• Apple cider vinegar: Regular white vinegar or rice vinegar can work too – just add an extra teaspoon of your chosen sweetener to balance the sharper taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli salad is using large, unwieldy florets – instead, cut them into small, bite-sized pieces about the size of a quarter to ensure every bite is easy to eat and well-coated with dressing. A common error is not properly drying the broccoli after washing, which can lead to a watery dressing, so make sure to pat the florets completely dry with paper towels or use a salad spinner. To prevent the red onions from overpowering the salad, soak them in cold water for 10-15 minutes before adding them to the mix – this takes away the harsh bite while keeping their crisp texture. For the best flavor development, let the salad rest in the refrigerator for at least 30 minutes (but not more than 4 hours) before serving, allowing the broccoli to slightly soften and the flavors to meld together perfectly.

What to Serve With Broccoli Salad?

This fresh broccoli salad makes a perfect side dish for summer cookouts and potlucks! It pairs really well with grilled meats like chicken, burgers, or hot dogs since the tangy vinaigrette and sweet grapes help cut through richer main dishes. For a casual backyard BBQ, serve it alongside classic potato salad, coleslaw, or pasta salad – the different textures and flavors complement each other nicely. If you’re serving this at a picnic or packed lunch, it’s great with sandwiches too, especially turkey or ham with cheese on crusty bread.

Storage Instructions

Keep Fresh: This broccoli salad is perfect for making ahead! Keep it in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together, making it a great prep-ahead option for parties or weekly lunches.

Make Ahead Tips: If you’re planning to make this salad ahead, you can prep all the ingredients and store them separately. Mix the dressing in a jar and keep the nuts separate until serving to maintain their crunch. When you’re ready to serve, just toss everything together!

Serving: Take the salad out of the fridge about 15 minutes before serving to take the chill off. Give it a quick toss to redistribute the dressing, and if needed, add a splash more dressing to freshen it up. The grapes and cranberries might release some juice over time, but that just adds to the flavor!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

• 6-8 cups broccoli florets (approximately 12-16 oz)
• 1 1/2 cups red grapes, cut in half
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped toasted or smoked almonds
• 1/4 cup finely diced red onions
• 1/4 cup olive oil
• 1/3 cup apple cider vinegar or white balsamic vinegar
• 2 tablespoons agave nectar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon poppy seeds (optional)

Step 1: Prepare the Dressing

In a small bowl, combine olive oil, vinegar, agave, salt, and pepper.

Whisk them together until well mixed.

Note that it’s normal for the dressing not to be completely blended, as the ingredients may separate slightly.

Step 2: Combine Salad Ingredients

In a large mixing bowl, combine chopped broccoli, grapes, cranberries, and onion.

If you plan to serve the salad immediately, add the almonds at this time.

However, if you intend to let the salad chill in the fridge, wait to add the almonds right before serving to keep them crunchy.

Step 3: Toss the Salad

Pour the prepared dressing over the salad mixture and gently toss to ensure that everything is evenly coated with the dressing.

Step 4: Chill and Serve

If possible, let the salad chill for at least 30 minutes in the refrigerator to allow the flavors to blend and the broccoli to soften slightly.

Add the almonds right before serving to maintain their crunchy texture.

Store any leftovers in an airtight container for 2-3 days, keeping in mind that the almonds may soften with time.