Christmas Broccoli Salad (Festive & Crunchy)
This Christmas Broccoli Salad is my absolute favorite thing to bring to holiday parties! It’s so colorful and crunchy, and honestly, people always go crazy for it. I love how it’s fresh and light but still feels special enough for Christmas dinner.
The red cranberries and green broccoli look SO festive on the table. Plus, it’s super easy to throw together, which is perfect when you’re already stressed about cooking everything else.
The creamy dressing? It’s sweet and tangy and just makes everything taste amazing. I make this every single year now, and my family actually gets upset if I forget it. Can you imagine that?
Ingredients You’ll Need
You’re going to love how simple this ingredient list is – just fresh veggies, some bacon, and a few pantry staples! Check out the recipe card down below for all the exact amounts you’ll need.
- Broccoli florets: Fresh, crunchy broccoli is the star here – it stays nice and crisp in the salad.
- Red onion: Just a little bit adds a nice, sharp flavor that’s not too strong or overpowering.
- Dried cranberries: These sweet-tart little gems make it taste like Christmas and add pretty pops of red.
- Sunflower seeds: They give you that satisfying crunch and make the salad more filling and hearty, too.
- Bacon: Crispy bacon makes everything better, right? It adds the most delicious smoky, savory flavor here.
- Mayonnaise: This creates the creamy base that holds everything together and coats all the good stuff.
- Apple cider vinegar: A splash of this brightens everything up and balances out the creamy, rich mayo.
- Honey: Just enough sweetness to make the dressing taste balanced and bring out the cranberry flavor.
How to Make Christmas Broccoli Salad
Okay, this is really straightforward! You basically just cook some bacon, chop everything up, and mix it all together. Let me walk you through it.
Step 1: Cook the Bacon
Toss 8 strips of bacon in your skillet and turn the heat to medium for about 10-12 minutes. You want it super crispy and golden. Flip it now and then. Let it cool on paper towels, then chop it up small.
Step 2: Prepare the Broccoli
Grab your knife and cut 4 cups of broccoli florets into little bite-sized pieces. Try to make them pretty much the same size. That way, they mix better, and they’re way easier to eat with just a fork.
Step 3: Chop the Vegetables
Dice up ½ cup red onion really fine so the flavor spreads out evenly. You don’t want big chunks because they can be too strong. The smaller pieces blend right into that yummy, creamy dressing.
Step 4: Make the Dressing
In a small bowl, whisk 1 cup mayonnaise, 3 tablespoons apple cider vinegar, and 2 tablespoons honey together until it’s smooth. The dressing should be nice and creamy with no chunks of honey left. It should pour easily, too.
Step 5: Combine Everything
Put your broccoli, red onion, 1 cup dried cranberries, ¾ cup sunflower seeds, and that crispy bacon in your big bowl. Pour all the creamy dressing on top and mix everything up really well until it’s all coated.
Step 6: Chill and Serve
Cover your bowl with some plastic wrap and stick it in the fridge for at least 1 hour. This lets all the flavors get friendly with each other. The broccoli softens just a tiny bit but stays crunchy, and the dressing gets perfect!
Tips for the Best Christmas Broccoli Salad
- Use fresh, crisp broccoli: Pick the brightest green heads you can find with tight florets – that’s how you know it’s fresh and crunchy.
- Chop uniformly: Try to cut everything about the same size so every single bite tastes balanced and has a little of everything.
- Don’t skip chilling time: Letting it sit in the fridge really does make a difference – the flavors come together so much better!
- Toast sunflower seeds: If you have an extra minute, toast those seeds in a dry pan first for even more nutty flavor.
- Adjust sweetness: Taste your dressing before you pour it on and add extra honey if you like things a bit sweeter.
Variations and Substitutions
The cool thing about this salad is you can totally change it up based on what you like or what you have!
- Make it vegetarian: Just skip the bacon or swap it for roasted chickpeas – they get nice and crunchy and add protein too.
- Try different nuts: Use sliced almonds, chopped pecans, or walnuts instead of sunflower seeds if that’s what you’ve got on hand.
- Use Greek yogurt: Replace half the mayo with plain Greek yogurt for a lighter version that’s still super creamy and delicious.
- Add cheese: Throw in ½ cup crumbled feta or sharp cheddar if you want it even richer and more savory.
Want to try more fun broccoli salads? Check out this Broccoli Raisin Bacon Salad – it’s a classic! Or maybe the Broccoli Salad with Blueberries for summer vibes. And if you want something heartier, the Roasted Sweet Potato Broccoli Salad is AMAZING for fall.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can make this up to a day before your party and keep it covered in the fridge. Actually, it tastes even better the next day!
How long does Christmas broccoli salad last?
It’ll stay good for about 3-4 days in an airtight container in your fridge, so it’s perfect for leftovers or meal prep.
Can I use frozen broccoli instead of fresh?
Fresh broccoli really is best for that nice crunch. But if you only have frozen, just thaw it and drain it really well first.
What can I serve with Christmas broccoli salad?
This goes with pretty much any holiday main dish – turkey, ham, prime rib, you name it! It’s a nice fresh side for all that rich food.
How do I keep the broccoli crunchy?
Don’t add the dressing until right before you’re ready to eat. Or just dress the amount you’ll eat and keep the rest separate for later.
Can I add other vegetables to this salad?
For sure! Shredded carrots, diced bell peppers, or chopped cauliflower would all be really good in here. Get creative and have fun with it!
Christmas Broccoli Salad (Festive & Crunchy)
Ingredients
For the Salad:
- 4 cups broccoli florets, cut into bite-sized pieces)
- ½ cup red onion, finely diced
- 1 cup dried cranberries
- ¾ cup sunflower seeds
- 8 strips bacon, cooked crispy and chopped
For the Creamy Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook bacon in a skillet over medium heat until crispy, which takes about 10 to 12 minutes.
- Move bacon to paper towels, let it cool down completely, then chop into small bite-sized pieces.
- Cut broccoli into uniform, bite-sized pieces that are super easy to eat with just a fork.
- Dice the red onion really fine so that the sharp flavor spreads out evenly through the whole salad.
- Whisk mayo, vinegar, honey, salt, and pepper together until it’s completely smooth and nice and creamy.
- Put broccoli, onion, cranberries, sunflower seeds, and bacon together in your big mixing bowl.
- Pour creamy dressing over everything and toss it all up until everything’s coated really well.
- Cover the bowl and refrigerate for at least 1 hour so all the flavors can blend together nicely.
- Give salad another quick toss right before you serve it to make sure dressing’s distributed evenly.
- Add extra cranberries or seeds on top if you want, then serve it cold and ENJOY!
Notes
- Toast those sunflower seeds in a dry pan for 2-3 minutes first for extra crunch and flavor.
- This actually tastes even better the next day after everything sits together in the fridge overnight.
- Try turkey bacon instead of regular bacon if you want a lighter option that’s still smoky and yummy.
- Add just a pinch of red pepper flakes to your dressing if you like a little kick of heat.
- Keep leftovers in an airtight container in the fridge for up to 4 days max.
