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Best Broccoli Salad Recipe: Creamy Crunchy Potluck Crowd Pleaser

This classic broccoli salad combines fresh broccoli florets with a creamy, tangy dressing and satisfying crunchy elements for the ultimate crowd-pleasing side dish. Perfect for summer gatherings and potlucks, it features crisp broccoli, savory turkey ham, sweet dried cranberries, and crunchy sunflower seeds in a rich creamy dressing.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh broccoli florets, chopped into bite-sized pieces
  • 1 cup cooked turkey ham, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1/2 cup shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare the broccoli by washing and drying thoroughly. Cut into small, bite-sized florets. Place in a large mixing bowl.
  2. Add the diced turkey ham, chopped red onion, dried cranberries, sunflower seeds, and shredded cheese to the bowl with the broccoli.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
  4. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. Be careful not to overmix to maintain the texture.
  5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Can be made up to 24 hours in advance.

Notes

For extra crunch, toast sunflower seeds in a dry skillet for 2-3 minutes. Salad tastes better after refrigerating for a few hours as flavors develop. Can be customized with raisins, apples, or almonds instead of cranberries and sunflower seeds.