Classic Broccoli Salad Without Raisins

Here is my favorite broccoli salad recipe, without raisins, featuring crunchy sunflower seeds, sharp cheddar, sweet cranberries, and a tangy homemade dressing with apple cider vinegar and honey.

This broccoli salad is perfect for potlucks and family gatherings because it holds up well and actually tastes better after sitting for a bit. Plus, leaving out the raisins means my kids will actually eat it!

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the dressing. Look for broccoli heads that are dark green with tight, compact florets and firm stalks, avoiding any that look yellowing or wilted. You can use just the florets if you prefer, but don’t toss those stems – just peel off the tough outer layer and chop them up for extra crunch and less waste. If you’re short on time, pre-cut broccoli florets from the produce section work just fine, though they tend to be a bit pricier than buying the whole head.

Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Sunflower seeds: You can swap these with sliced almonds, chopped walnuts, or pepitas (pumpkin seeds) for a different crunch. Toast them lightly in a dry pan for extra flavor.
• Cranberries: If you’re out of cranberries, try chopped dried apricots, cherries, or even diced fresh apple for a sweet element. You could also use raisins if you don’t mind them in your salad.
• Cheddar cheese: Any cheese that crumbles or shreds well works here – try feta, gouda, or even crumbled bacon if you want to skip the cheese altogether.
• Apple cider vinegar: White wine vinegar or lemon juice make good substitutes and will still give you that tangy kick in the dressing.
• Honey: Maple syrup or agave nectar work just as well for sweetness. You can also use regular sugar – just dissolve 1 tablespoon in the dressing.
• Red onion: If red onion is too strong for you, try green onions or shallots for a milder flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Skipping the marinating time is another common error that leaves you with a bland salad, so give it at least 20 minutes in the fridge for the flavors to blend together and the broccoli to soften slightly.

Watch your sunflower seeds closely while toasting since they can go from golden to burnt in seconds, and shake the pan frequently to ensure even browning.

Finally, don’t dice your red onion too chunky or it’ll overpower the other flavors – thin slices or small dice work best, and if you find raw onion too sharp, soak the pieces in cold water for 10 minutes before adding them to mellow out the bite.

What to Serve With Broccoli Salad?

This broccoli salad is perfect alongside grilled chicken, burgers, or ribs at your next cookout or family dinner. It works great as a side dish for BBQ pulled pork sandwiches or grilled steak, since the tangy dressing and crunchy texture balance out heavier main dishes. I also love bringing this salad to potlucks with fried chicken or serving it next to baked salmon for a lighter meal. If you’re keeping things simple, it pairs nicely with a bowl of chili or even just some crusty bread and soup for an easy lunch.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The broccoli actually softens a bit and soaks up the dressing, which makes it even better the next day. Just give it a good stir before serving since the dressing tends to settle at the bottom.

Make Ahead: You can prep this salad a few hours ahead, but I’d recommend adding the sunflower seeds right before serving so they stay crunchy. The rest of the ingredients can hang out together in the fridge, and the flavors will actually blend together nicely while it sits.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 25-30 g
• Fat: 85-95 g
• Carbohydrates: 65-75 g

Ingredients

For the salad:

• 1.25 lb broccoli (cut into small bite-sized 1/2-inch florets)
• 3/4 cup sunflower seeds (I use David’s roasted kernels for extra crunch)
• 1/2 cup red onion
• 1/2 cup cheddar (sharp variety is best for a punchy flavor profile)
• 1/3 cup cranberries

For the dressing:

• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for dressings)
• 3 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 2 garlic cloves (freshly minced to release the oils and aroma)
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 1: Prepare the Vegetables and Ingredients

• 1.25 lb broccoli
• 1/2 cup red onion
• 1/2 cup cheddar cheese
• 1/3 cup cranberries
• 3/4 cup sunflower seeds
• 2 garlic cloves

Cut the broccoli into small, bite-sized 1/2-inch florets—uniform sizing ensures even texture throughout the salad.

Finely dice the red onion and shred the sharp cheddar cheese.

Mince the garlic cloves fresh, as this releases the oils and aroma that will brighten the dressing.

Measure out the cranberries and sunflower seeds and set everything aside within arm’s reach.

Step 2: Toast the Sunflower Seeds

• 3/4 cup sunflower seeds

Heat a dry skillet over medium heat and add the sunflower seeds.

Toast for about 5 minutes, stirring occasionally, until they become fragrant and develop a slight golden color.

This step is crucial—I find that toasting the seeds adds a deeper, more complex crunch and flavor that raw seeds simply can’t match.

Transfer to a plate and let cool slightly.

Step 3: Make the Vinaigrette

• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 2 garlic cloves, minced
• 1/2 tsp salt

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, freshly minced garlic, and salt.

Whisk until the mixture is well emulsified and the honey is fully dissolved.

This creates a balanced dressing where the tanginess of the vinegar, sweetness of honey, and sharpness of mustard work together harmoniously.

Step 4: Assemble and Dress the Salad

• broccoli florets from Step 1
• toasted sunflower seeds from Step 2
• red onion from Step 1
• cheddar cheese from Step 1
• cranberries from Step 1
• vinaigrette from Step 3
• 1/4 tsp black pepper

In a large bowl, combine the prepared broccoli florets, cooled toasted sunflower seeds from Step 2, diced red onion, shredded cheddar cheese, and cranberries.

Pour the vinaigrette from Step 3 over the salad and toss thoroughly, making sure every piece of broccoli gets coated with dressing.

Season with the black pepper and mix again.

Step 5: Marinate and Serve

Let the salad sit at room temperature for about 20 minutes before serving.

This resting time allows the flavors to meld together and the broccoli to soften slightly while maintaining its crunch.

I find that this marinating step is what transforms this from just a vegetable mix into a truly cohesive salad.

Serve chilled or at room temperature in bowls, and enjoy!

Classic Broccoli Salad Without Raisins

Delicious Classic Broccoli Salad Without Raisins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 6 servings

Calories 1150 kcal

Ingredients

  

For the salad::

• 1.25 lb broccoli (cut into small bite-sized 1/2-inch florets)
• 3/4 cup sunflower seeds (I use David's roasted kernels for extra crunch)
• 1/2 cup red onion
• 1/2 cup cheddar (sharp variety is best for a punchy flavor profile)
• 1/3 cup cranberries

For the dressing::

• 1/4 cup olive oil (I prefer Bertolli Extra Virgin for dressings)
• 3 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 2 garlic cloves (freshly minced to release the oils and aroma)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Cut the broccoli into small, bite-sized 1/2-inch florets—uniform sizing ensures even texture throughout the salad. Finely dice the red onion and shred the sharp cheddar cheese. Mince the garlic cloves fresh, as this releases the oils and aroma that will brighten the dressing. Measure out the cranberries and sunflower seeds and set everything aside within arm's reach.
• Heat a dry skillet over medium heat and add the sunflower seeds. Toast for about 5 minutes, stirring occasionally, until they become fragrant and develop a slight golden color. This step is crucial—I find that toasting the seeds adds a deeper, more complex crunch and flavor that raw seeds simply can't match. Transfer to a plate and let cool slightly.
• In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, freshly minced garlic, and salt. Whisk until the mixture is well emulsified and the honey is fully dissolved. This creates a balanced dressing where the tanginess of the vinegar, sweetness of honey, and sharpness of mustard work together harmoniously.
• In a large bowl, combine the prepared broccoli florets, cooled toasted sunflower seeds from Step 2, diced red onion, shredded cheddar cheese, and cranberries. Pour the vinaigrette from Step 3 over the salad and toss thoroughly, making sure every piece of broccoli gets coated with dressing. Season with the black pepper and mix again.
• Let the salad sit at room temperature for about 20 minutes before serving. This resting time allows the flavors to meld together and the broccoli to soften slightly while maintaining its crunch. I find that this marinating step is what transforms this from just a vegetable mix into a truly cohesive salad. Serve chilled or at room temperature in bowls, and enjoy!