The Best Ever Make-Ahead Broccoli Salad

Broccoli cashews and cranberries with mayonnaise dressing in a bowl.

5 from 2 reviews

The Best Ever Make-Ahead Broccoli Salad

If you love salads with great texture, this broccoli salad more than delivers. Crisp raw broccoli, crunchy cashews, and sweet dried cranberries come together in a creamy dressing that gets even better as it sits. A reliable, gluten-free side dish that disappears fast at picnics and cookouts.

Prep10

Cook0

Total10

Course: Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: broccoli salad dressing, elevated side dish recipe, make ahead side dish, no cook side dish, picnic side dish

Servings: servings

Calories: 143kcal

Author: Ari Laing

Video

Equipment

Large mixing bowl

Small mixing bowl

Whisk

Ingredients

For the dressing

¾ cup mayonnaise
1 ½ Tbsp white wine vinegar or apple cider vinegar
1 Tbsp granulated sugar

For the salad

2 heads broccoli, fresh, cut into bite size florets, about 5-6 cups
⅓ cup dried cranberries
⅓ cup cashews, roasted and salted

Instructions

Make the broccoli salad dressing. Combine ¾ cup mayonnaise, 1½ Tbsp white wine vinegar, and 1 Tbsp sugar in a small bowl, then whisk until smooth.
Combine salad ingredients. In a large mixing bowl, combine broccoli florets, ¼ cup dried cranberries, and ¼ cup cashews.
Toss the salad. Pour the dressing on top, then toss to thoroughly coat. Refrigerate for at least 1 hour, then serve.

Notes

Storage: Refrigerate broccoli salad for 4–5 days; best enjoyed within 2 days.

Nutrition

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