Best Healthy and Easy Creamy Broccoli Salad Recipe

I fell in love with broccoli salad the first time I ever tried it. It is one of the best salads to bring to a party or serve at a holiday table. It actually gets better over time, which means you can make it in advance. The flavors of this broccoli salad are perfectly sweet, tangy, and savory, and I love making it in big batches to keep in the fridge.

This is a gluten and dairy free broccoli salad recipe. You can use vegan bacon if you’d like to keep it plant-based.

I made a huge batch of broccoli salad for our Easter brunch party last year and realized I never got around to sharing the recipe. Since I am slowing down in the kitchen now that I am so close to giving birth, I think it is a good time to catch up on recipes I have never shared. So look out for some really yummy new ones coming soon that I have had sitting in the queue!

I tried broccoli salad for the first time when I moved to the South twelve years ago. A roommate of mine made it, and I was instantly hooked. The recipe she used had yellow onion, regular sugar, and turkey bacon, and even that version was delicious. Over the years of making it, I have changed it quite a bit, and I truly think I have perfected it. I always get compliments on it. It is one of those recipes you have to keep tasting as you make it to be sure it is sweet enough, tangy, and savory enough for your taste buds.

Broccoli Salad Ingredients:

When I make broccoli salad, I always make a big batch! I love having leftovers in the fridge for the week or having enough so guests can take some home.

You can customize these ingredients, too.

Fresh broccoli
Red onion
Bacon – or use turkey bacon
Dried cranberries
Salted and roasted sunflower seeds
Mayo of your choice (I use Chosen Foods avocado oil mayo)
Red wine vinegar
Honey – or sugar
Black pepper
Garlic powder

It is always best to make broccoli salad a few hours in advance to give the broccoli enough time to soak in all the amazing flavors and get nice and chilled.

How to make the BEST Broccoli Salad Recipe:

Wash and drain the broccoli, making sure it is completely dry before using.

In a large mixing bowl, add the chopped broccoli. I cut off the thick crowns and leave the thinner pieces.

On a baking sheet, prepare the extra crispy bacon by cutting it into small pieces and placing them evenly on the pan. Bake in the oven at 375 degrees until crispy. Transfer the bacon to a paper towel lined plate to drain the grease.

Make the sauce. Add the mayo to a bowl along with the red wine vinegar, honey, garlic powder, and black pepper. Mix until smooth. Give it a taste using a piece of broccoli to see if it needs more vinegar, mayo, garlic, or honey.

Coat the broccoli and chopped red onions with the mayo mixture. Fold in the bacon, sunflower seeds, and dried cranberries.

Give it one final taste test to make sure it does not need any additional seasoning or sauce. I usually let it sit for about an hour before serving so the full flavor can come together.

This broccoli salad is a healthier option because it is made with fresh, whole ingredients and a good balance of nutrients. Broccoli is packed with fiber, vitamins, and antioxidants, which help support digestion and overall health. The raw broccoli stays crisp and fresh, making it a filling base that helps keep you satisfied.

The added mix ins like red onion, sunflower seeds, and dried cranberries provide extra nutrients, healthy fats, and natural sweetness without overpowering the salad. Using a quality mayonnaise, especially one made with avocado oil, helps keep the ingredients clean while still giving the salad a creamy texture.

This recipe is also naturally gluten free, dairy free and can easily be adjusted to fit different dietary needs. Because it gets better as it chills, it is perfect for meal prep and helps make healthier choices easier during busy weeks.

I hope you all love it and give it a try!