Easy Broccoli Salad

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Broccoli Salad is an easy summer salad with raisins, bacon and sunflower seeds for your barbecues, picnics, and summer potlucks that can sit without wilting!

There’s always a potluck going on in the summertime, and we have the perfect recipes for you to pack like Cole Slaw, Macaroni Salad, Crab Salad (Seafood Salad), and Baked Beans!

Broccoli Salad

Broccoli Salad is one of my go-to cold salad side dish recipes, right next to my favorite Potato Salad. It’s made with fresh broccoli (broccoli florets), red onion, raisins, and sunflower seeds mixed with seasoned mayonnaise and topped with crispy crumbled bacon. Broccoli salad is quick and you’ll enjoy it all summer long, and even get the kids to enjoy eating broccoli!

This broccoli salad recipe needs almost no prep time, and in fact takes a total time of five minutes to throw together. I like to refrigerate the salad, because it tastes better cold and it gives all of the flavors a chance to come together.

If you love broccoli salad and you’re looking for more summer side dishes and summer salad recipes be sure to stay tuned, we are heading full speed ahead with summer friendly food items everyone will love! If you’re looking for other great side dish potluck recipes, check out my Tuna Salad, Chicken Salad, and Egg Salad!


  • Swap your sunflower seeds for chopped pecans, walnuts, or almonds.
  • Add in some chicken for an easy and quick filling lunch option.
  • Squeeze in some lemon juice and add lemon zest to the dressing.
  • You can easily swap out golden raisins for the regular variety or for dried cranberries.
  • If you don’t like raisins you can substitute red grapes cut in half.
  • You can use regular onion instead of red onion, for a stronger flavor.
  • Mix in half cauliflower and half broccoli for another spin on this recipe.


You can make broccoli salad ahead of time, and the flavor of the dressing even gets better as it sits in the refrigerator. But we’re still making it with fresh broccoli florets so I try to only make it at most 24 hours before I’ll be serving it.

This is actually one of the best things about broccoli salad. You can enjoy greens without worrying about how they’ll fare sitting out while being dressed. Plus getting people to eat broccoli that is raw is not a challenge when you make this amazing salad!


Broccoli salad will keep for 3-4 days, when tightly sealed in the refrigerator. I don’t recommend freezing broccoli salad because the mayo will not look good once it’s defrosted.

Broccoli Salad with Bacon

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  • You can use apple cider vinegar or red wine vinegar instead of white vinegar if that’s what you have, either one will work. Apple cider vinegar will have a slightly different flavor than white vinegar.
  • This salad can be put together in just five minutes if you buy pre-crumbed bacon. If you do buy some, make sure to microwave your bacon for ten seconds on a paper towel to crisp it back up.
  • You can also add 1/2 cup of shredded cheddar cheese to this salad for a different variation.
  • This healthy broccoli salad is naturally gluten free and low carb. You can also make this easy broccoli salad low fat by swapping the mayonnaise for either light mayo or plain greek yogurt (or a mix of mayo and greek yogurt), and use turkey bacon instead of regular. You can also make this more creamy by mixing it with half sour cream and half mayonnaise.
  • Make this broccoli salad recipe even faster by buying pre-cut vegetables, and whisking together the dressing the night before.
  • I don’t recommend using frozen broccoli for this broccoli salad because it’s already blanched before it’s frozen, so it won’t have the same crunch that you’d get from fresh broccoli. If you want a softer broccoli to start with instead of crunchy, blanch the raw broccoli quickly and drain it completely before mixing everything together.
  • Chop the onion faster by pulsing it in the food processor.
  • Make sure to cut everything into bite sized pieces, to make the broccoli salad look more uniform. Making everything bite-size will also help make the salad easier to eat.
  • If you want this broccoli salad recipe to have a crunch to it, stir in some nuts or seeds right before serving, because the broccoli itself will soften the longer it sits in the dressing.

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Broccoli Raisin Salad

5 from 2 votes
  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Course: Salad
  • Cuisine: American
  • Author: Sabrina Snyder

Broccoli Salad is an easy summer salad with raisins, bacon and sunflower seeds for your barbecues, picnics, and summer potlucks that can sit without wilting!


  • 3/4 cup mayonnaise
  • 1/4 cup white sugar
  • 2 tablespoons white vinegar
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • 6 cups broccoli cut into small florets
  • 1/2 red onion finely chopped
  • 1 cup raisins
  • 1/2 pound bacon cooked and crumbled
  • 1/4 cup sunflower seeds


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a very large bowl mix the mayonnaise, sugar, white vinegar, Kosher salt and black pepper. Add in the broccoli, red onion and raisins into the bowl and mix.

  2. Top with the bacon and the sunflower seeds. Mix broccoli, bacon, red onion, and raisins in a bowl. Leave in the refrigerator for at least an hour, preferably 2 hours.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 8 servings, Amount per serving: 390 calories, Calories: 390g, Carbohydrates: 26g, Protein: 7g, Fat: 29g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 422mg, Potassium: 458mg, Fiber: 3g, Sugar: 8g, Vitamin A: 450g, Vitamin C: 62.4g, Calcium: 45g, Iron: 1.4g

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Keyword: broccoli salad

Easy Broccoli Salad

Broccoli Raisin Salad is the perfect summer salad for your barbecues, picnics and summer parties that even your kids will love!
Broccoli Raisin Salad is the perfect summer salad for your barbecues, picnics and summer parties that even your kids will love!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I used a squeeze of honey instead of all that sugar and it turned out great. Tip for next time – I need to make sure the broccoli is totally dry before mixing it with the dressing.

  2. I made it tonight using Hellman’s and Blue Plate mayonnaise. The sauce by itself was wonderful, but I could have used 1/4 to 1/2 cup more dressing. I doubled the recipe and used 1 1/4 cup seedless raisins, 3/4 cup dried cranberries and added cashews instead of sunflower seeds. I don’t know how it would have been if I hadn’t used the cranberries. It was good but too sweet. Thank you for posting the recipe. Before I saw this, I was guessing. By the time I figured out how to get the taste right, the dressing would be too thin and too much of it.

  3. YUM! What a salad! Broccoli and raisins are two of my daughter’s favorite things, so I know she’s gonna love this recipe this summer.