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Broccoli Salad in an oval serving plate

Broccoli Salad

This bright tangy broccoli salad combines the best flavors and textures in a sweet zesty homemade vinaigrette for a crave-worthy salad sure to please.
Course Salad
Cuisine American
Keyword Broccoli Salad, Broccoli Salad Recipe, How Do I Make Broccoli Salad, How To Make Broccoli Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 723kcal
Author Kathleen



  • 4 cups broccoli florets cut into bite-sized pieces
  • 2 cups red seedless grapes cut in half
  • 3/4 cup pecans roughly chopped
  • 1/2 cup red onion chopped
  • 12 ounces bacon cooked and chopped
  • 1/2 cup cheddar or Mozzarella cut into small cubes
  • 1/2 cup dried cranberries or dates


  • 1 cup mayonnaise
  • 1/2 cup orange juice
  • 1/4 Cup sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh orange zest
  • 1 teaspoon dijon mustard
  • 1/4--1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  •  In a small bowl, whisk together the mayonnaise, orange juice, sugar, apple cider vinegar, orange zest, Dijon, salt, and pepper until smooth and creamy.
  • In a large salad bowl, toss together the broccoli, grapes, pecans, red onions, bacon, cheese, and dates. Toss the salad with half the dressing. Cover the bowl with plastic wrap and refrigerate for 2 hours. Adjust seasoning, adding more salt and pepper and dressing as needed. Serve


Serving: 1/6 of the recipe | Calories: 723kcal | Carbohydrates: 29g | Protein: 13g | Fat: 63g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 800mg | Potassium: 535mg | Fiber: 4g | Sugar: 21g | Vitamin A: 592IU | Vitamin C: 70mg | Calcium: 121mg | Iron: 1mg