Make a quick, naturally gluten-free broccoli salad that can be made in advance, stored, in the fridge, plus it’s packed with flavor. This broccoli salad uses a variety of fresh ingredients along with a creamy homemade dressing. It takes less than 15 minutes to make and can be stored in the fridge for a week!
Gluten-Free Broccoli Salad is a quick, simple recipe that is perfect for a variety of side dishes such as potlucks, holiday meals, or summer picnics. We enjoy having this on hand in our fridge for an easy lunch item too!
What you’ll love about this recipe:
- Naturally gluten-free!
- Ready in less than 20 minutes.
- Easy to make-ahead and store in the fridge, served best when chilled.
- Perfect for meal prep or gatherings.
- Easy to customize too.
Ingredients for Gluten-Free Broccoli Salad:
- Broccoli Florets
- Red Onions
- Bacon
- Dried Cranberries
- Sunflower Nuts (Shelled Seeds)
- Shredded Sharp Cheddar Cheese
- Mayo
- Sugar
- Cider Vinegar
- Salt and Pepper to Taste
Step-by-Step Instructions:
- In a large bowl, combine the broccoli, onion, bacon, cranberries, sunflower seeds, and cheddar cheese.
- In a small bowl whisk together the mayo, sugar, vinegar, salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and toss well to combine.
- Place in the fridge for 1 hour and toss together once more before serving.
What does Broccoli Salad pair well with?
Broccoli Salad goes well with grilled meats, such as grilled chicken or beef. It’s a great option for a cookout with hamburgers, steaks, or hot dogs. This salad is usually a common side dish during the summer months at cookouts.
It’s also a great option paired with barbecue meats such as smoked bologna or brisket.
Can you make Broccoli Salad in advance?
Broccoli Salad is best when it’s chilled, so making it in advance is perfectly fine. It needs to be chilled for at least an hour before serving, but it’s good for up to 4 days in the fridge.
That means you can make it a day or two in advance and then it will be nice and chilled to serve.
Store it in an airtight container to keep the vegetables fresh. If you know that you will be waiting several days to serve it, you can also store the vegetables separate from the dressing and then mix it just before serving.
Do you need to cook the broccoli first?
The broccoli does not need to be cooked prior to making this salad, it is made with raw, fresh broccoli.
Tips for making the Best Broccoli Salad Recipe:
Be sure to use broccoli florets, and trim the stems, this will allow the tops of the broccoli to be the most prominent part of the salad. I make this broccoli salad almost weekly and I love using this handheld chopper. Once the broccoli is well combined, I go back through and chop it with this handheld chopper to get it to the perfect size!
It’s also necessary to use cider vinegar do not substitute this for white vinegar or you will not yield the same result. This salad is meant to be served chilled, chill the salad for at least 1 hour before serving.
The sunflower seeds need to be shelled, many times this is referred to as a sunflower nut.
- Cut the broccoli into small bites so that every bite gets coated with dressing, use the handheld chopper for best results.
- Let the salad chill for at least an hour before serving.
- Use freshly cooked bacon or chopped bacon.
- Once stored, stir it back up before serving.
How to store leftovers:
Store the broccoli salad in an airtight container in the fridge for up to 4 days. Be sure to stir it before serving as the dressing can settle at the bottom.
Gluten-Free Broccoli Salad is a go-to recipe you will make again and again. This is the best budget-friendly side dish for an easy lunch item, potluck, or holiday recipe!
If you enjoy this salad, be sure to check out this Three Bean Salad from More than Meat and Potatoes!
Gluten-Free Broccoli Salad
Ingredients
- 6 Cups Broccoli Florets Chopped
- 1/4 Cup Red Onions Thinly Sliced
- 1/2 Cup Cooked Bacon Chopped
- 1/2 Cup Dried Cranberries
- 1/4 Cup Sunflower Seeds Shelled
- 1/2 Cup Shredded Sharp Cheddar Cheese
- 1 Cup Mayo
- 3 Tbsp Sugar
- 2 Tbsp Cider Vinegar
- Salt and Pepper to Taste
Instructions
- In a large bowl, combine the broccoli, onion, bacon, cranberries, sunflower seeds, and cheddar cheese.
- In a small bowl whisk together the mayo, sugar, vinegar, salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and toss well to combine.
- Place in the fridge for 1 hour and toss together once more before serving.
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Comments & Reviews
Damon Bell says
This looks delicious. I will have to try this recipe.
angie says
oh so yummy I have made salads like this before and they are always a hit thanks for sharing
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Donna @ Modern on Monticello says
You are right, salads like this are perfect side dishes for the summer. Can’t wait to try this one. #HomeMattersParty
Nat Benson says
LOVE this!!!! I omitted cider vinegar, salt, and sunflower seeds to keep the sodium content lower. This was extremely easy to make.( and it just might be my new favorite!)
Marilyn Moseley says
This sounds wonderful – I have fresh broccoli growing in the garden right now, will give this recipe a try!
Laurie Cover says
This looks delicious! I love broccoli salad!
I think for me, to make it plant-based, I’d probably use some garbanzos, some vegan cheese, and vegan mayo, but everything else would be pretty much the same.
Thanks for sharing this recipe
I found you at a link party. You are welcome anytime to come and share your recipes or ideas at the Sunday sunshine blog hop!
Have a wonderful week
Laurie
Esme Slabbert says
Yippee – GF the best ever salad and this does look stunning As a salad junkie I will eat this daily.
Thank you for sharing your links with us at #274 SSPS Linky. See you again next week.