If you’re craving a salad that packs a rainbow of flavors and textures into every bite, this Loaded Broccoli Salad Recipe is about to become your new favorite go-to. Imagine crisp, fresh broccoli mingling with crunchy toasted nuts, sweet bursts from dried cranberries and apples, and that irresistible savory snap of crispy bacon—all tied together by a luscious, creamy dressing with just the right tang and hint of sweetness. This salad feels like a celebration on your plate, perfect for potlucks, weeknight dinners, or any time you want a dish that’s both hearty and refreshing.
Ingredients You’ll Need
What makes this recipe truly shine is how simple, straightforward ingredients come together to create something so much bigger than the sum of its parts. Each component adds its own special touch—whether it’s the creaminess of mayo and sour cream, the vibrant crunch of broccoli, or the smoky-salty kick of bacon.
- 1 cup mayonnaise: The creamy base that keeps everything richly coated without overpowering flavors.
- 1 cup sour cream: Adds tang and silkiness to the dressing, balancing the mayo perfectly.
- 5 tablespoons white wine vinegar (or apple cider vinegar): This gives the dressing its bright, zesty kick; adjust to taste for your preferred tanginess.
- ¼ cup sugar: Sweetens the dressing just enough to complement the tart vinegar and savory ingredients.
- 1 tablespoon chopped parsley: A fresh herbaceous note that breathes life into the salad.
- ½ teaspoon dried garlic powder: A subtle layer of savory depth without the sharpness of raw garlic.
- ½ teaspoon salt: Essential for enhancing all the wonderful flavors—adjust as needed.
- 1 pound small-medium broccoli florets: The star vegetable—fresh, crisp, and packed with nutrients.
- 1 red apple, chopped: Adds sweetness, crunch, and a beautiful splash of color.
- 1 cup diced Gouda (or sharp cheddar): Cheesy cubes that melt slightly while maintaining their bite.
- ¾ cup dried cranberries (or raisins): Tart and chewy, these bring a lovely contrast of texture and flavor.
- ½ cup chopped almonds (or pecans or sunflower seeds), toasted: Toasting these nuts or seeds enhances their nuttiness and crunch.
- ½ pound bacon, chopped and browned until crispy: The bacon adds smoky, salty goodness and a satisfying crisp.
- ½ cup finely diced red onion: Sharp and slightly sweet, this provides a gentle bite that wakes up the palate.
How to Make Loaded Broccoli Salad Recipe
Step 1: Whip Up the Dressing
Begin by whisking together mayonnaise, sour cream, vinegar, sugar, parsley, garlic powder, and salt in a large salad bowl. This dressing is a beautiful balance of creamy, tangy, and sweet. Don’t be shy—taste and tweak the vinegar, sugar, and salt until the dressing sings to your personal preference.
Step 2: Toss in the Broccoli
Add your fresh broccoli florets directly into the dressing and toss until they’re thoroughly coated. Let it sit for about five minutes. This little wait softens the broccoli just slightly, allowing every bite to have a melt-in-your-mouth crunch that’s perfectly dressed.
Step 3: Assemble the Loaded Broccoli Salad Recipe
Now comes the fun part—fold in your chopped apple, diced cheese, dried cranberries, toasted nuts, crispy bacon, and red onion into the bowl. Give everything a good toss so every forkful gets a bit of everything. Taste once more to make sure it’s just right. You can serve it right away for a fresh, crisp feel or chill it in the fridge for a couple of hours to let the flavors meld beautifully.
How to Serve Loaded Broccoli Salad Recipe
Garnishes
A sprinkle of extra toasted nuts or a few fresh parsley leaves on top adds a lovely finishing touch that makes the salad look as good as it tastes. For a little extra zing, a light dusting of freshly cracked black pepper over the top does wonders.
Side Dishes
This salad is so packed with character that it pairs perfectly with simple, light mains like grilled chicken, roasted turkey, or even a casual sandwich. It also shines as part of a picnic or potluck spread, standing out alongside grilled vegetables, corn on the cob, or fresh crusty bread.
Creative Ways to Present
Try serving your Loaded Broccoli Salad Recipe in hollowed-out bell peppers or crunchy lettuce cups for an eye-catching appetizer. Another fun twist is layering it in a clear glass trifle bowl to showcase all the vibrant colors, turning your salad into an edible centerpiece.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to 2 days. The nuts and bacon may soften slightly over time but the flavors will deepen, making leftovers a treat in their own right.
Freezing
Freezing is not recommended for Loaded Broccoli Salad Recipe as the fresh ingredients, especially the broccoli, apples, and dressing, won’t hold up well and can become watery or mushy.
Reheating
Since this is a cold salad, reheating is not necessary. Just give leftover portions a gentle stir before serving to refresh the texture and flavors.
FAQs
Can I substitute sour cream with Greek yogurt?
Absolutely! Greek yogurt is a great substitute that will make the dressing lighter and add a nice tangy flavor while keeping the creaminess intact.
Is it better to blanch the broccoli or use it raw?
Either works well! Raw broccoli offers a crunchier, fresher bite, while blanching softens it just enough to make it more tender but still crisp. It’s a matter of personal preference.
Can I make this salad vegan or vegetarian-friendly?
For a vegetarian version, simply omit the bacon or replace it with smoked tempeh or coconut bacon. To make it vegan, use vegan mayo and sour cream alternatives, and swap cheese with your preferred non-dairy substitute.
What’s the best way to toast nuts for this salad?
Place nuts in a dry skillet over medium heat and stir frequently for about 5 minutes until golden and fragrant. Let them cool before adding to preserve their crunch in your salad.
How far in advance can I prepare this Loaded Broccoli Salad Recipe?
You can mix the dressing and broccoli up to a few hours before serving and add the remaining ingredients just before serving. Storing the whole salad made in advance is possible for up to 2 hours without losing texture and flavor.
Final Thoughts
This Loaded Broccoli Salad Recipe is truly a celebration of fresh, bold flavors that impress every time. Whether you’re looking for a nutritious weeknight side or a show-stopping dish for your next gathering, it hits every note perfectly. Give it a try—you might just find yourself hooked on this crunchy, creamy, and absolutely delicious salad!
Print
Loaded Broccoli Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This Loaded Broccoli Salad is a flavorful and crunchy mix of fresh broccoli florets, sweet apples, creamy gouda cheese, crispy bacon, and toasted nuts, all tossed in a tangy and slightly sweet homemade dressing. Perfect as a side dish or a light meal, this salad is easy to prepare and can be served immediately or chilled for a refreshing treat.
Ingredients
Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 5 tablespoons white wine vinegar (or apple cider vinegar; adjust to taste)
- ¼ cup sugar (or more to taste)
- 1 tablespoon chopped parsley
- ½ teaspoon dried garlic powder
- ½ teaspoon salt (more or less to taste)
Salad
- 1 pound small-medium broccoli florets (raw or blanched)
- 1 red apple, chopped
- 1 cup diced gouda (or sharp cheddar)
- ¾ cup dried cranberries (or raisins)
- ½ cup chopped almonds (or pecans or sunflower seeds; toasted)
- ½ pound bacon, chopped and browned until crispy
- ½ cup finely diced red onion
Instructions
- Make dressing: Whisk together all the dressing ingredients — mayonnaise, sour cream, vinegar, sugar, parsley, garlic powder, and salt — in a large salad bowl. Taste and adjust the vinegar, sugar, and salt until the dressing suits your preference.
- Add broccoli: Toss the raw or blanched broccoli florets in the dressing until they are well coated. Let the mixture sit for about 5 minutes to absorb the flavors.
- Assemble salad: Add the chopped apple, diced gouda, dried cranberries, toasted nuts, crispy bacon, and diced red onion to the bowl with the broccoli and dressing. Toss everything together until evenly combined. Taste again and adjust seasoning if needed. Serve immediately or chill in the refrigerator for up to 2 hours to enhance flavors.
Notes
- To blanch broccoli: Boil florets in salted water for 1-2 minutes, then immediately plunge into ice water to stop cooking. Drain well.
- To toast nuts: Heat nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- This salad can be made a few hours ahead. Keep chilled and add bacon just before serving if you want it extra crispy.
- Leftovers can be stored covered in the refrigerator for up to 2 days. Dressing may thicken slightly upon refrigeration; stir before serving.
