** Bowl of broccoli salad with creamy dressing, crunchy sunflower seeds, dried cranberries, and red onion.
This broccoli salad is crunchy, creamy, and perfect for potlucks and weeknight sides. It has all the classic sweet-and-tangy flavor, but no bacon—instead, you get buttery crunch from sunflower seeds. It’s make-ahead friendly and tastes even better after a chill in the fridge.
Introduction
If you need a side dish that disappears fast, this is it. This broccoli salad is bright, crunchy, and balanced with a creamy dressing that’s sweet, tangy, and not too heavy. It’s the kind of salad people just try one bite of and then keep scooping.
The standout trick is letting the salad rest so the broccoli softens slightly and the dressing soaks into the little crevices. That’s what makes this broccoli salad taste like a true potluck classic, even without bacon.
Why You’ll Love This Broccoli Salad
- No bacon needed. Sunflower seeds give you that craveable crunch without meat.
- Perfect potluck side. Holds up well and stays crunchy for hours.
- Meal prep friendly. Make it ahead and enjoy for days.
- Sweet and tangy balance. Creamy dressing plus cranberries is the best combo.
- Family-friendly. Mild flavors that work with almost any main dish.
Ingredients for the Best Broccoli Salad
Salad
- Broccoli florets (6 cups, chopped small) – Crisp and fresh; smaller pieces hold dressing better.
- Sub: Use a broccoli slaw mix for a shortcut.
- Red onion (1/3 cup, finely diced) – Adds bite and color.
- Sub: Green onion for milder flavor.
- Shredded cheddar (3/4 cup) – Salty, creamy bites throughout.
- Note: Freshly shredded melts less and tastes better than pre-shredded.
- Dried cranberries (1/2 cup) – Sweet-tart chew that balances the dressing.
- Sub: Raisins or chopped dried cherries.
- Sunflower seeds (1/2 cup) – The crunchy star that replaces bacon.
- Sub: Chopped almonds or pumpkin seeds.
Creamy Dressing
- Mayonnaise (1/2 cup) – Classic creamy base.
- Sub: Use more yogurt for a lighter dressing.
- Plain Greek yogurt (1/4 cup) – Adds tang and keeps it from feeling too heavy.
- Apple cider vinegar (2 tbsp) – Tangy bite that wakes up the salad.
- Honey (1–2 tbsp) – Sweetens and balances the vinegar.
- Sub: Maple syrup.
- Kosher salt (1/2 tsp) and black pepper – Season to taste.
How to Make Broccoli Salad
- 1. Chop broccoli into small bite-size florets. If the stems are tender, peel and dice them too—they add great crunch.
- 2. Whisk dressing: mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- 3. Toss broccoli, red onion, cheddar, dried cranberries, and sunflower seeds in a large bowl.
- 4. Pour dressing over the salad and stir until everything is evenly coated. If it looks too thick, add 1–2 tsp water and stir again until creamy.
- 5. Chill for 30–60 minutes before serving so the flavors blend and the broccoli softens slightly still crunchy just nicer.
- 6. Taste and adjust: add a pinch more salt, a splash more vinegar, or a drizzle more honey to hit your perfect sweet-tangy balance.
Tips for Perfect Broccoli Salad
- Chop broccoli small. Smaller florets grab more dressing and are easier to eat.
- Soak onion if it’s strong. A quick 5-minute soak in cold water softens the bite.
- Toast sunflower seeds. Toasting for 3–5 minutes in a dry skillet makes them extra nutty.
- Chill before serving. Resting makes the dressing taste more balanced.
- Add seeds at the end for max crunch. Stir in half right before serving for ultra-crunch.
Variations & Substitutions
- Extra crunch: Add diced apple or chopped celery.
- More tang: Add 1 tsp Dijon mustard to the dressing.
- Dairy-free: Skip cheddar and use dairy-free mayo and yogurt.
- Lower sugar: Use 1 tbsp honey and add extra cranberries for sweetness.
- Protein add-in: Stir in drained chickpeas for a heartier side.
- Lazy version: Use bagged broccoli slaw mix and toss everything together.
Storing & Reheating
- Fridge: Store broccoli salad in an airtight container for up to 4 days.
- No reheating needed: This one is best cold.
- Make-ahead tip: Mix salad and dressing up to a day ahead, but add sunflower seeds right before serving for peak crunch.
Serving Suggestions & Pairings
- Perfect with grilled chicken pieces, burgers, or sandwiches.
- Great for potlucks, picnics, and BBQ-style spreads.
- Serve alongside soup for an easy lunch.
- Add it to a wrap with extra greens for a meal prep lunch.
Reader Review: “I brought this broccoli salad to a potluck and it was the first bowl emptied. No one missed the bacon—sunflower seeds were the perfect crunchy swap.”
Broccoli Salad Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes plus chilling
Yield: 6 servings
Category: Side Dish
Method: No-Cook
Cuisine: American
Diet: Vegetarian, Gluten-Free
Ingredients
- 6 cups broccoli florets, chopped small
- 1/3 cup finely diced red onion
- 3/4 cup shredded cheddar
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tbsp apple cider vinegar
- 1–2 tbsp honey
- 1/2 tsp kosher salt
- Black pepper to taste
Instructions
- 1. Whisk dressing ingredients until smooth.
- 2. Toss broccoli, onion, cheddar, cranberries, and sunflower seeds in a bowl.
- 3. Add dressing and stir until coated. Add 1–2 tsp water if needed to loosen.
- 4. Chill 30–60 minutes, then taste and adjust seasoning before serving.
If you make this broccoli salad, leave a rating and a comment. Do you like it more sweet, more tangy, or extra crunchy with toasted sunflower seeds?
Print
Broccoli Salad (No Bacon, Crunchy, Best Ever Potluck Side)
- Total Time: 45 minutes (includes chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This crunchy broccoli salad is creamy, tangy, and loaded with sunflower-seed crunch—an easy make-ahead side dish that’s perfect for cookouts and potlucks.
Ingredients
- 6 cups broccoli florets, chopped small
- 1/2 cup shredded cheddar cheese
- 1/3 cup finely diced red onion
- 1/3 cup dried cranberries
- 1/2 cup sunflower seeds (toasted if possible)
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine broccoli, cheddar, red onion, cranberries, and sunflower seeds.
- In a small bowl, whisk mayonnaise, vinegar, honey, salt, and pepper.
- Pour dressing over broccoli mixture and toss until coated.
- Refrigerate at least 30 minutes before serving.
Notes
- Extra crunch: Add chopped cucumbers or diced bell pepper.
- Dairy-free: Skip cheese or use dairy-free shredded cheese.
- Make-ahead: Best within 24 hours; it will stay good up to 3 days refrigerated.
- Tools: Large mixing bowl, whisk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No-Cook
- Cuisine: American