Broccoli Salad

Broccoli salad is the best because there’s no cooking involved! Fresh broccoli is cut into small florets and tossed with a simple mayonnaise-based dressing. But it’s the stir-ins that make it super fun—namely, the dried cranberries, sharp cheddar cheese, and crunchy smoked almonds. Yes, smoked almonds! Haven’t tried them yet? They have a rich salty-smoky flavor and a nice crunch. You can substitute any roasted salted nut or seed here, but trust us: smoked almonds are the best!

YIELDS:8 – 10 serving(s)
PREP TIME:15 mins
TOTAL TIME:15 mins



  • 1 c.mayonnaise
  • 3 cider vinegar
  • 3 tbsp.granulated sugar
  • 1 tsp.ground black pepper


  • 8 c.small broccoli florets
  • 1 c.dried cranberries
  • 1 c.shredded sharp cheddar cheese
  • 1 c.smoked almonds, chopped
  • 6slices bacon, cooked and crumbled
  • 1/4 c.chopped red onion
    1. 1For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside.
    2. 2For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine.
    3. 3Refrigerate at least 1 hour or up to 3 days before serving.

Tip: For a lighter version, substitute 1/2 cup of Greek yogurt for 1/2 cup mayonnaise in the dressing, and add 1/8 teaspoon kosher salt.

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