One-Bowl Broccoli Salad Recipe

Quick and easy broccoli salad recipe made with simple ingredients in one bowl in about 15 minutes. This creamy, crunchy salad combines mayonnaise, sour cream, dried cranberries and pecans for a delightful side dish or potluck favorite.

This broccoli salad is a regular at family dinners and gatherings because it’s easy to assemble, holds up well for an afternoon event, and can be customized to taste. The classic combination of crisp broccoli florets, crunchy pecans and sweet dried cranberries works with a creamy, slightly tangy dressing. You can adapt the recipe with grapes, apples, pasta, bacon or sunflower seeds depending on preference and occasion.

Key ingredients

• Mayonnaise – the base of a creamy, slightly sweet dressing.
• Sour cream – adds richness and balances the mayo.
• Vinegar – a splash to add bright tang.
• Granulated sugar – balances the acidity with a touch of sweetness.
• Salt and pepper – season to taste.
• Parsley – fresh, finely chopped for color and a mild herb note (optional).
• Broccoli – cut into bite-sized florets.
• Red onion – finely chopped for a mild sharpness.
• Dried cranberries – sweet-tart bursts of flavor; do not use fresh cranberries.
• Pecans – roughly chopped for crunch and nutty flavor.

Variations

• Add 1 cup halved green or red grapes for a juicy contrast.
• Mix in 1½ cups cooked pasta (mini shells or small macaroni) to make the salad heartier.
• Toss in 1 cup chopped red apple for extra sweetness and texture.
• Swap dried cranberries for raisins if preferred.
• Add ½ cup cooked bacon bits and ½ cup shredded cheddar cheese for a richer, more indulgent version.
• Replace half the broccoli with bite-sized cauliflower for a mixed vegetable salad.
• Lighten the dressing by using low-fat mayo and low-fat sour cream or substitute Greek yogurt for a tangier result.
• Omit mayonnaise and use only sour cream for a different, lighter texture.
• Stir in a handful of sunflower seeds for extra crunch and flavor.

How to make this sweet and easy broccoli salad

1. Prepare the dressing: In a bowl whisk together mayonnaise, sour cream, vinegar, sugar, salt and pepper until smooth. Add finely chopped parsley if using.
2. Combine the salad: Add bite-sized broccoli florets, finely chopped red onion, dried cranberries and roughly chopped pecans to the dressing. Toss until all pieces are evenly coated.
3. Chill: Refrigerate the salad for about 1 hour so the flavors meld and the dressing soaks into the broccoli. Serve cold.

What to serve with this salad

This broccoli salad pairs beautifully with roasted or grilled proteins such as rotisserie-style chicken, lemon pepper chicken, fish or roast beef. It also works well alongside casual sandwiches or as part of a picnic or potluck spread. The sweet-tart cranberries and crunchy pecans complement savory mains and add a bright contrast to richer dishes.

Tips and techniques

• Use full-fat mayonnaise and sour cream for the creamiest texture, unless you prefer a lighter version.
• To keep broccoli crisp, prepare the dressing separately and toss it with the vegetables about an hour before serving.
• The salad will soften the longer it sits in the refrigerator; serve within a day for best texture.
• Increase the mayo and sour cream slightly if you prefer a saucier salad.
• Roasting the pecans briefly enhances their nutty flavor, but raw pecans also work well.
• White or apple cider vinegar both work fine; use what you have on hand.

Recipe FAQs

Storage

• Make ahead: You can prepare the salad the same day or up to a day in advance. Store in a sealed container in the refrigerator.
• Refrigerate: Keep chilled and consume within 24 hours for best texture and food safety.
• Do not freeze: Freezing is not recommended; the dressing and vegetables will become mushy when thawed.
• Reheat: No reheating necessary — serve cold.

More homemade salad recipes

• Asian cucumber salad with a light dressing
• Strawberry spinach salad with poppy seed dressing
• Classic Waldorf salad with apples, celery and walnuts
• Watermelon salad with feta and mint
• Simple cherry tomato salad with herbs

Recipe

Ingredients

• ¾ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons vinegar
• 2½ tablespoons granulated sugar
• Salt, to taste
• Pepper, to taste
• 1 tablespoon fresh parsley, finely chopped (optional)
• 6–7 cups broccoli florets, cut into bite-sized pieces
• ⅓ cup finely chopped red onion
• ½ cup dried cranberries
• ⅓ cup pecans, roughly chopped

Instructions

1. In a salad bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, pepper and parsley (if using) until smooth.
2. Add the broccoli florets, red onion, dried cranberries and pecans. Toss until all pieces are evenly coated with the dressing.
3. Cover and chill in the refrigerator for about 1 hour to let the flavors meld. Serve cold and enjoy.

Notes

• Follow the tips above for best texture—toss the dressing with the broccoli shortly before serving if you want extra crispness.
• Leftovers should be kept in a sealed container in the refrigerator and used within 24 hours.

Nutrition