This crunchy and flavorful Broccoli Salad is a favorite party side dish! Our no-mayo version uses a tangy balsamic dressing instead. Crispy broccoli with bacon, sliced almonds and pomegranate seeds is like a flavor explosion! Not only do we make this broccoli salad for parties and holidays, but we use it in our weekly meal prep instead of regular salad.
A No-Mayo Broccoli Salad Recipe
Mayonnaise is literally my most favorite condiment. Mix it with honey or sriracha (or both) or use it on its own for sandwiches, wraps and just about anything.
But the one place I don’t love mayonnaise is tossed with broccoli. And raw broccoli – even worse. I’m not sure why I’m not a fan of raw broccoli, because I truly do love the veg…I just like it cooked a tad.
Nothing major, no place here for mushy, overcooked broccoli either. But a quick blanch and a rinse in cold water does the trick. Super crunchy (but not raw) broccoli salad is just about one of the tastiest vegetable sides you can make.
Ingredients For Broccoli Salad
- Broccoli: Stems trimmed and cut into florets.
- Red Onion: You can also use scallions or for a super mild onion flavor some fresh chives.
- Cooked Bacon: About 5 strips of bacon cooked until crispy.
- Sliced Almonds: Lightly toasted. Can also use walnuts, pistachios, sunflower seeds.
- Pomegranate Seeds: We love the fruity burst of pomegranate but you can also use raisins or dried cranberries.
- Parmesan Cheese: Shaved, not grated.
- Balsamic Vinegar: The type of balsamic vinegar that you use does make a difference. Try buying one that’s aged for at least 12 years so that the vinegar is a little sweeter instead or tart. We love using balsamic vinegar from Modena that is aged for 60 years, you can pour it on your salads straight up!
- Olive Oil: Extra virgin olive oil is our go to for flavor, but you can also use other oils like avocado oil that have a more mild flavor.
- Dijon Mustard: Dijon adds flavor but also works to emulsify the dressing so that it doesn’t break apart.
- Honey: Of course honey adds a delicious sweetness to the dressing but also helps to bind it together and thicken it up.
- Garlic: Well, because, garlic goes in just about everything.
- Dried Oregano & Basil: For seasoning, can also use Italian seasoning.
Can I Use Raw Broccoli Instead Of Blanched Broccoli?
Absolutely! If you do like raw broccoli, which is more traditional in broccoli salad, then definitely go ahead and skip the blanching step and use it raw. With raw broccoli, I like to cut the florets smaller so that you have a bite sized piece of broccoli that you don’t have to cut apart.
Best Way To Blanch Broccoli
Bring a large pot of salted water to a boil and add the broccoli florets, pushing down to submerge in the water. Quickly bring the water back to a boil with the heat on high.
Once the water is back to boiling, cook the broccoli for 1 minute, then drain and rinse with cold water. Place the broccoli in a bowl with cold water and ice to stop the cooking process. Let the broccoli sit in the ice bath for 15 minutes, then drain well and use in this salad recipe or for dipping into Ranch!
Is This A Make Ahead Recipe?
Yep! Not only is this no mayo broccoli salad super delicious, it can be made ahead of time for meal prepping, parties and holidays! Just keep the dressing separate and toss about an hour before serving and you’re good to go.
Another tip for making this salad ahead of time is to add in the almonds right before serving so they stay crunchy.
Looking For More Salad Recipes?
- Escarole Bistro Salad
- Creamy Caesar Salad
- Cheeseburger Salad with Creamy Dill Pickle Dressing
- Spinach Salad with Warm Bacon Dressing
- Balsamic Panzanella Salad
Broccoli Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeTry this no-mayo Broccoli Salad Recipe for your next holiday or BBQ! We love this salad so much, we make it for meal prepping during the week instead of a regular salad!
Ingredients
- 3 heads of broccoli, stems removed and cut into florets
- 1/2 cup finely diced red onion, soaked in ice water for 5 minutes, rinsed and drained
- 1 cup cooked diced bacon (about 5 strips of bacon)
- 1/2 cup toasted sliced almonds
- 1/2 cup pomegranate seeds, raisins or dried cranberries
- 1/3 cup shaved parmesan cheese
- 1/2 cup of Creamy Balsamic Dressing
Instructions
- Bring a large pot of water to a boil. Add a few pinches of kosher salt and then add the broccoli florets. Bring the water back to a boil, quickly, over high heat. Once the water is back to a boil, let the broccoli cook for 1 minute, then drain and rinse with cold water.
- Add the broccoli florets to a bowl of cold water with ice and let sit while you make the dressing.
- Add all of the dressing ingredients to a container or salad cruet. Shake well to emulsify the dressing.
- Drain the broccoli florets and place on a paper towel to dry. Once dried, add the broccoli to a large bowl with the red onion, bacon, almonds, pomegranate seeds and parmesan cheese. Pour some of the dressing onto the salad and toss. You might not need all of the dressing so add it in steps until it’s to your liking.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Recipe Notes
Once tossed with the dressing, the broccoli salad will keep for a day or two in the refrigerator. If you want to make this broccoli salad ahead of time, leave the dressing separate and then toss the salad an hour before serving.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
