BROCCOLI SALAD
I really enjoy rediscovering recipes that I grew up with and realizing that they’re Paleo. My mom used to make this salad whenever we’d have people over for a casual summer party, and even though it wasn’t my favorite as a kid, it’s one of my favorites now. There’s just something about the combination of broccoli and mayo that I love—I actually dip steamed broccoli in mayo all the time! The next time you’re making mayonnaise, prepare a double batch, and you’ll be ready to whip this salad up in no time. SERVES 4
PREP TIME: 10 minutes, plus 20 minutes to rest
COOK TIME: None
FOR THE DRESSING
½ cup Homemade Mayo (here)
¼ red onion, finely diced
1 tablespoon (15 ml) red wine vinegar
2 teaspoons (10 ml) honey
Pinch salt
Pinch freshly ground black pepper
FOR THE SALAD
1 large head broccoli, cut into bite-size pieces
½ cup dried cranberries
½ cup toasted almonds (see here)
TO MAKE THE DRESSING
In a small bowl, stir well to combine the Homemade Mayo, red onion, vinegar, honey, salt, and pepper. Set aside.
TO MAKE THE SALAD
- In a large bowl, toss the broccoli and cranberries with the dressing. Top with the toasted almonds.
- If possible, wait about 20 minutes before serving to allow the dressing to fully combine with the broccoli.
VARIATION 1 BROCCOLI SALAD WITH RAISINS: Swap the cranberries for raisins if you’re looking for a less tart version.
VARIATION 2 BACON-BROCCOLI SALAD: Mix 3 or 4 cooked and crumbled slices bacon into the dressing before tossing.
More Recipes You'll Love
- Kale, Cranberry, and Sweet Potato Salad
- Spinach Salad with Sweet Potato, Bacon, Walnuts, and Pomegranates
- Tomato Salad with Jalapeño Vinaigrette
Broccoli salad is the potluck classic that gets better the longer it sits — crisp florets and dried cranberries tossed in a tangy homemade mayo dressing with sharp red onion and honey. Toasted almonds on top add the crunch that makes every bite land. It's creamy, sweet, crunchy, and completely addictive.
Pro Tips
- Cut the broccoli into small, bite-size pieces so the dressing coats every surface — big florets stay dry in the middle.
- Toast the almonds separately and add them just before serving so they keep their crunch against the creamy dressing.
- Give the dressed salad 20 minutes in the fridge before serving; the flavors meld and the broccoli sweetens slightly.
- The raisin variation is a lovely swap for the cranberries if you prefer less tartness.
Frequently Asked Questions
How long does broccoli salad keep?
Up to 3 days refrigerated — it's one of the best make-ahead salads since the broccoli holds its crunch far better than lettuce.
Can I make this without mayo?
You can dress it with a lemon-olive oil vinaigrette for a lighter version, though you'll lose the classic creamy character that makes the dish.
Is dried cranberry Paleo?
Look for unsweetened or juice-sweetened dried cranberries, or swap in raisins or chopped dates. Most conventional dried cranberries have added sugar.
Do I have to use raw broccoli?
Yes for this salad — raw florets give the signature crunch. A quick 30-second blanch is fine if you prefer it slightly softer.
Recipe Card
Ingredients
Method
- In a small bowl, stir well to combine the Homemade Mayo, red onion, vinegar, honey, salt, and pepper.
- Set aside. TO MAKE THE SALAD
- In a large bowl, toss the broccoli and cranberries with the dressing.
- Top with the toasted almonds.
- If possible, wait about 20 minutes before serving to allow the dressing to fully combine with the broccoli. VARIATION 1 BROCCOLI SALAD WITH RAISINS: Swap the cranberries for raisins if you’re looking for a less tart version. VARIATION 2 BACON-BROCCOLI SALAD: Mix 3 or 4 cooked and crumbled slices bacon into the dressing before tossing.
