Creamy and Crunchy Broccoli Salad

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If you’re looking for a vibrant and satisfying salad that’s both creamy and crunchy, this Creamy and Crunchy Broccoli Salad is the perfect dish. Packed with crisp, fresh broccoli, crunchy roasted pecans, and a creamy sweet dressing, this salad is a delicious balance of crunchy textures and fresh flavors. Whether served as a side dish for a spring or summer picnic, a holiday gathering, or a simple weeknight meal, it’s a crowd-pleaser that never disappoints.

What is Broccoli Salad?

Broccoli salad has been a staple at potlucks and family dinners for decades, traditionally made with a combination of raw broccoli, crispy bacon, red onions, and a sour cream-based dressing. This version keeps the classic elements but adds a few extra layers of texture and flavor, such as toasted pecans for crunch, dried cranberries for sweetness, and a touch of tangy vinegar to balance the sweetness.

This salad is also incredibly versatile—you can make it ahead of time, tweak the ingredients to suit your preferences, and enjoy it as a refreshing cold dish that pairs well with a variety of main courses. I have been eating this for my lunch almost everyday lately!

Why You’ll Love This Recipe:

• Easy to Meal Prep. This salad takes less than 30 minutes to toss together, making it a great recipe for meal prep throughout the week. It lasts in the fridge for about 5 to 6 days, and it tastes better the longer it sits and the flavors marinate together.

• Customizable. You can easily swap ingredients to fit your dietary needs or flavor preferences.

• Pairs Well with Everything. A great side dish for grilled meats, sandwiches, or even holiday meals!

Gathering Ingredients:

• Sour Cream. For the dressing, the base is made with sour cream. You can swap this out for plain Greek yogurt or even mayonnaise, though mayonnaise will give the dressing a thinner texture.

• White Vinegar. If you do not have distilled white vinegar, apple cider vinegar or lemon juice can be used as a replacement.

• Avocado Oil. Any neutral salad oil can be swapped for avocado oil.

• Sugar.

• Broccoli. You will want the tops of the broccoli florets for this recipe, so be sure to gather enough for 6 cups (408 g) worth of florets!

• Carrot. Feel free to substitute other roots for the carrot like radishes, beets, or kohlrabi.

• Red Onion. I would not recommend swapping out the red onion for another type, but you can omit it entirely if you wish. If anything, chopped green onions would be the best substitute for flavor!

• Dried Cranberries. Feel free to use raisins, dried blueberries, or other dried fruit here.

• Roasted Pecans. Any type of roasted and salted but works great for an added crunch, or even some roasted seeds!

• Bacon.

How to Make Broccoli Salad:

Step One: In a medium bowl, whisk together the sour cream, vinegar, avocado oil, sugar, salt, and pepper until the sugar is dissolved, about 2 minutes.

Step Two: In a large bowl, toss together the broccoli florets, shredded carrots, red onion, cranberries, pecans, and bacon.

Step Three: Drizzle the dressing over the salad and toss until everything is well coated. Cover the salad with plastic wrap and store in the refrigerator for at least an hour before serving or until you are ready to serve. This salad will keep, refrigerated, for about 4 to 5 days.

Tips for The Best Broccoli Salad:

• Use a Fresh, Crisp Broccoli: Raw broccoli provides the best crunch! While I do not recommend using cooked or frozen and thawed broccoli for this recipe, if you need a bit more softness, simply steam or blanch your broccoli for a few minutes.

• Let It Chill: The flavors of this salad taste better after the salad has chilled in the refrigerator for at least 1 hour before serving.

• Balance the Dressing: This dressing is sweet and creamy, and it’s so good! You can adjust the levels of sweetness or tanginess by tweaking the amount of sugar or vinegar that you add.

Serving Suggestions:

This Creamy & Crunchy Broccoli Salad makes a fantastic addition to any meal. Serve it alongside grilled chicken, roasted meats, or a hearty sandwich for a well-rounded plate. It’s a perfect side for barbecue cookouts, holiday feasts, or picnic spreads. Pair it with a warm bowl of soup for a cozy lunch, or enjoy it on its own for a light and refreshing snack.

Try serving this easy broccoli salad alongside these delicious dishes at your next spring picnic:

• Bramble Patch Blackberry Pie

• Summer Snap Pea Pesto Spread on Crostini

• Herb Garden Chive & Dill Deviled Eggs

Final Thoughts:

This Creamy & Crunchy Broccoli Salad is proof that simple ingredients can create something truly delicious. With its fresh crunch, creamy dressing, and irresistible combination of flavors, it’s a dish you’ll want to make again and again. Whether you’re preparing it for a family meal or bringing it to a gathering, this easy side salad recipe is sure to be a hit.

xoxo Kayla

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Yield: 8

Author: Kayla Lobermeier

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Creamy and Crunchy Broccoli Salad

Packed with crisp, fresh broccoli, crunchy nuts, and a velvety dressing, this salad is a delicious balance of textures and flavors. Whether served as a side dish for a summer picnic, a holiday gathering, or a simple weeknight meal, it’s a crowd-pleaser that never disappoints.

Prep time: 30 MinTotal time: 30 Min

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Ingredients

Creamy Dressing:

• 1/2 cup (120 ml) sour cream or plain Greek yogurt
• 2 tbsp (30 ml) distilled white vinegar
• 1 tbsp (15 ml) avocado oil
• 2 tbsp (28 g) granulated sugar
• 1 tsp kosher salt
• Pinch of black pepper

Broccoli Salad:

• 6 cups (408 g) chopped broccoli florets
• 1 large carrot (180 g), shredded
• 1 small or medium red onion, diced finely
• 1/2 cup (125 g) dried cranberries
• 1/2 cup (100 g) roasted and salted pecans
• 6 strips cooked bacon, crumbled

Instructions

To make the Creamy Dressing:

1. In a medium bowl, whisk together the sour cream, vinegar, avocado oil, sugar, salt, and pepper until the sugar is dissolved, about 2 minutes.

To make the Broccoli Salad:

1. In a large bowl, toss together the broccoli florets, shredded carrots, red onion, cranberries, pecans, and bacon.
2. Drizzle the dressing over the salad and toss until everything is well coated. Cover the salad with plastic wrap and store in the refrigerator for at least an hour before serving or until you are ready to serve. This salad will keep, refrigerated, for about 4 to 5 days.

Notes

• Refrigerate Before Serving. This salad tastes best after chilling for at least an hour to let the flavors marinate together.

Nutrition Facts

Calories

162

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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