Broccoli Strawberry Salad

Why You should choose this side dish recipe!

I get it, there are so many options for recipes online but you should def make this. This isn’t a boring stale salad, its sweet, salty, and creamy all in one bite. With fresh ingredients, there really is no baking or cooking involved. Total win!

Perfect for potlucks, cookouts, or holiday planning, it will shine as a unique recipe in the sea of classic options. Plus, so easy to customize with what you have on hand from changing up the cheese, switching up the nuts or adding other fruits, its fine to trust your tastebuds and get a little creative.

Ingredients:

A unique twist on a traditional broccoli salad recipe, the combination of sweet strawberries, crispy bacon, sharp cheddar, and crunchy pecans make this the perfect summer side dish.

• 3 cups broccoli florets (choose firm, bright green florets without any yellowing)
• 1 cup strawberries, washed, tops removed, and cut into quarters (use ripe but firm berries for the best flavor and texture)
• 1/2 cup cubed sharp cheddar cheese
• 6 strips bacon, cooked and crumbled (I like to bake mine for extra crispness without the grease)
• 1/2 cup chopped pecans (or swap for walnuts, sliced almonds, or sunflower seeds)
• Dressing: 1/2 cup real mayonnaise, 1 tablespoon granulated sugar, and 1 tablespoon white vinegar

How to Make Broccoli Strawberry Salad:

1. In a large mixing bowl, combine the broccoli, strawberries, cheddar cheese, bacon, and pecans. As a note, if serving next day, I like to wait to add the pecans right before serving.
2. In a separate bowl, whisk together the mayonnaise, sugar, and vinegar until smooth.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Cover and refrigerate until you’re ready to serve. Give it a good stir right before setting it on the table to make sure to mix up any settled dressing.

Helpful Tips and Salad Variations:

Keep the broccoli raw for a crisp texture. If you don’t love raw broccoli, and not everyone does, its fine to blanch florets for one minute in boiling water, then immediately cool in ice water. Make sure to dry the pieces really well before moving onto the salad. Blanching offers a softer bite.

Ingredient changes: Swap pecans for walnuts, sliced almonds, or sunflower seeds. Use Colby Jack or Monterey Jack Cheese if you’re out of cheddar. Toss in a handful of dried cranberries, dried cherries, or raisins for extra sweetness. Add fresh fruit like blueberries, diced apples, or pineapple chunks for more variety.

Side dish or dinner: Make it a meal by adding diced rotisserie chicken or cooked shrimp.

What to Serve alongside this salad:

This broccoli strawberry salad pairs beautifully with all your favorite summer and holiday dishes. Try serving it alongside grilled chicken, juicy burgers, BBQ ribs, or pulled pork sandwiches. It’s also delicious next to turkey, ham, or beef brisket during the holidays, making it a wonderful side dish option for seasonal menus like Memorial Day and July 4th.

Looking for more refreshing sides? Be sure to check out my creamy grape salad, dragon fruit salad, or this old fashioned fruit salad with canned pie filling — all are favorites in my kitchen when the weather warms up.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. The broccoli will stay crisp, and the strawberries may soften slightly, but the flavors will remain delicious.

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