I make this broccoli salad recipe for my family’s Father’s Day cookout every year. It’s a Love & Lemons reader favorite—it has over 400 5-star reviews!
On Mother’s Day, we make brunch. On Father’s Day, we grill!
That’s how it is in my family, anyway. While we might sit down to a frittata or Dutch baby on Mother’s Day morning, by the time Father’s Day rolls around, the weather is wayyyyy too nice for an indoor meal.
So my family gets together in the late afternoon for a cookout. My brother-in-law Josh is in charge of the mains (thanks, Josh!), and I’m on side dish duty.
I like to change up the menu from year to year, but there’s one recipe that I make every single time: my easy broccoli salad.
Here’s why I love this broccoli salad recipe:
- It gets better if you make it ahead. I don’t know about you, but I LOVE a cookout side dish that I can make in advance. This one actually improves as it sits, as the raw broccoli softens and soaks up flavor from the dressing. I often make it one to two days ahead and store it in the fridge until I’m ready to serve.
- The mix of textures and flavors is delicious. Traditional Midwest broccoli salad is made with bacon. In this recipe, I replace it with smoky roasted almonds and pepitas. They add nutty crunch and savory flavor to the salad, which creates a delicious contrast with the creamy dressing and chewy dried cranberries.
- It’s an easy way to eat a lot of broccoli. Raw broccoli isn’t everyone’s favorite, but this recipe makes it feel fresh and fun. With the flavorful dressing and toppings, my whole family keeps going back for more!
If you’re looking for a make-ahead side dish for Father’s Day or any cookout this summer, you can’t go wrong with this broccoli salad recipe.
It’s one of my favorites, and our readers love it too. It has over 400 5-star reviews!
Get the recipe:
Want to make this salad? Here are a few tips:
- Cut the broccoli into small pieces. The broccoli in this salad is raw. If the pieces are too large, they won’t soften in the dressing. For the best texture, cut the broccoli into small florets that will absorb the dressing.
- Store the nuts separately. The crunchy roasted nuts are SUCH a tasty part of this salad. You can make them ahead at the same time you make the salad, but you should store them in a separate container at room temperature until just before serving. If you add them too early, they’ll lose their crunch.
Get the recipe:
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