Crunchy, creamy, sweet and savory, this dairy free broccoli salad is perfect for potlucks, barbecues, and family meals. It’s easy to make, keeps well, and can be adapted for egg-free or mayo-free diets.
This dairy free broccoli salad combines crisp broccoli florets with savory bacon, sweet raisins, and crunchy sunflower seeds, all tossed in a simple, tangy dressing. It’s a familiar classic with the benefit of being dairy-free, and it adapts well to a variety of dietary needs.
The balance of sweet and savory, plus the varied textures, makes it a crowd-pleaser for gatherings and weeknight dinners alike.
The salad is quick to assemble and actually improves after resting in the refrigerator, which makes it ideal to prepare ahead for parties or packed lunches.
Tips & Tricks
- Adjust ingredient amounts to your taste. If you like extra texture, add more sunflower seeds or bacon; if you prefer a lighter salad, reduce the mayo or use a mayo alternative.
- If raw broccoli is too firm for you, briefly blanch the florets in boiling water for 30–60 seconds, then plunge into ice water to preserve color and crunch.
- Bacon cook times vary by method. For an easy hands-off approach, bake bacon on a parchment-lined rimmed sheet at 400°F (about 15–20 minutes) until crisp, then drain on paper towels and chop.
- For best flavor, make the salad a few hours ahead and chill. The dressing will meld with the mix-ins and the texture will soften slightly without becoming soggy.
Substitutions
- Swap dried cranberries for raisins for a brighter, tart-sweet flavor.
- Use raw sunflower seeds instead of salted; if you do, taste the salad and add a little extra salt if needed.
- Pure honey can replace maple syrup if you prefer its taste or don’t have maple on hand.
- To make the salad egg-free or vegan, use an egg-free or vegan mayonnaise. A dairy-free sour cream mixed with a bit of maple syrup and salt also works as an alternative dressing.
How To Store
Refrigerator: Store the salad in an airtight container for up to 4 days. The flavors hold up well, though sunflower seeds and bacon may soften slightly over time.
For food safety, do not leave the salad at room temperature longer than 2 hours; reduce that to 1 hour if it’s hot outside.
Ingredients
For the salad:
- 6 cups bite-sized broccoli florets
- ¾ cup chopped crispy bacon*
- ½ cup raisins
- ½ cup salted sunflower seeds
- ⅓ cup finely diced red onion
For the dressing:
- ¾ cup mayonnaise***
- 2½ tablespoons pure maple syrup
- 1½ tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
Instructions
Assemble the salad:
- Place the broccoli florets, chopped bacon, raisins, sunflower seeds, and red onion in a large mixing bowl. Toss to combine evenly.
Make the dressing:
- In a small bowl, whisk together the mayonnaise, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning to your preference.
- Pour the dressing over the broccoli mixture and toss until everything is well coated. Taste and add more salt or pepper if needed (an extra ¼ teaspoon of salt is common).
- For best results, cover and refrigerate the salad for 1–2 hours before serving so the flavors can meld.
Notes
*Bacon method: Preheat the oven to 400°F. Arrange about 8 slices of bacon on a parchment-lined rimmed baking sheet and bake 15–20 minutes until crispy. Drain on paper towels, cool slightly, and chop.
**Mayonnaise alternative: If you prefer not to use mayo, try whisking ¾ cup of a thick dairy-free sour cream with 1 tablespoon maple syrup and a pinch of salt. Mix into the salad and adjust salt to taste (you may need a bit more salt to brighten the flavors).
***Most commercial mayonnaise is dairy-free, but always check labels if you have dietary concerns. To keep the recipe egg-free, use a vegan or egg-free mayo.
Nutrition (estimated per serving)
- Calories: ~298
- Total fat: ~21 g (saturated fat ~4 g)
- Carbohydrates: ~22 g (sugar ~12 g, fiber ~5 g)
- Protein: ~7 g
- Sodium: ~736 mg
Nutrition information is an estimate and should be used for general guidance only.
Additional Dairy-Free Side Dish Ideas
- Dairy Free Macaroni Salad
- Dairy Free Coleslaw
- Dairy Free Italian Pasta Salad
- Summer Veggie Quinoa Salad
- Blueberry Quinoa Salad
Did you make this dairy free broccoli salad? I’d love to hear your feedback—rate and review the recipe or leave a comment to share any tweaks you tried.