This Amish Broccoli Salad is the perfect side dish! Easy to make, creamy and delicious. This will be your new favorite side salad!
I don't know about you, but I am so excited about the warmer weather. It starts to shine down on us and bring us outdoors which means only one thing, BBQ season! While I love all things BBQ, one of my favorite parts of BBQ season is the side dishes! This Amish Broccoli Salad makes the perfect side dish for any cookout! Fresh fruits and vegetables tossed in a creamy and tangy dressing make this a family favorite all around!
For some other great BBQ sides, check out this Mediterranean Cucumber Salad, these Air Fryer Diced Potatoes or this Amish Potato Salad!
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What Makes This Amish Broccoli Salad the Best?
- Good For You- This recipe is plant-based and vegan and it is a good for you side dish that the whole family will love!
- Creamy and Delicious- The dressing makes this salad super creamy and delicious. It is tangy and slightly sweet and pairs perfectly with the broccoli!
- Quick to Make- You can make this Amish Broccoli salad in just 15 minutes. All that is required is chopping the vegetables and stirring up the dressing!
Ingredient Notes
- Broccoli- Make sure to use fresh broccoli in this recipe. The broccoli will be crisp and have a good bite to it. If you use frozen broccoli it will hold too much water and the salad will be soggy.
- Blueberries-The blueberries add a hint of freshness to the broccoli salad. Opt for fresh blueberries as they will have the best taste and texture.
- Cranberries- Dried cranberries pair perfectly in this salad and help to give it a nice and tangy taste.
See the recipe card for the full ingredient list and quantities.
Instructions
- Combine broccoli florets, dried cranberries, bacon, blueberries and slivered almonds in a large bowl.
- In a separate, small bowl, whisk together the vegan mayonnaise, dijon mustard, maple syrup, apple cider vinegar and salt and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Amish Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving.
Hint: Make sure to cut the broccoli into bite sized pieces. It will help it soak up the dressing and soften.
Substitutions
- Vegan Mayonnaise - If you prefer to keep this oil-free, you can swap the vegan mayonnaise for vegan greek yogurt. Make sure to get the plain variety.
- Almonds - If you don't like almonds, feel free to use pepitas instead!
- Dried Cranberries -My husband hates cranberries, so when I make this for his lunches, I swap the cranberries for dried cherries and he loves it!
Variations
- Vegan Bacon - Add some crispy tempeh bacon to give this salad a smokey flavor.
- Cheese - Toss in some vegan shredded cheddar cheese to give this a cheesy twist
- Green Apples - Toss in some green apples to give this an extra fun crunch!
FAQ's
This salad will not freeze well. The mayonnaise will separate when thawed and the broccoli will become soggy. This salad is best served fresh.
You can keep this broccoli salad for up to five days in the fridge. I like to store in an airtight container to ensure freshness.
Chop the broccoli florets into ½ inch pieces and any remaining stems into ¼ inch dice.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Glass Mixing Bowls
- Chef Knife
- Cutting Board
Storage
Store the broccoli salad in an airtight container for up to 5 days. The longer it sits, the softer the broccoli will become. I love making this the day before bringing it to any event as I find that it gives it the perfect texture.
I would not recommend freezing this broccoli salad and it will get soggy.
Amish Broccoli Salad Serving Suggestions
If you make this recipe for a cookout, it would be great alongside these White Bean Teriyaki Burgers or this Air-Fryer Beyond Burger! This is the perfect recipe to make ahead of time so if you are headed to a BBQ, offer to bring this side and make the day before!
This is also perfect for lunch meal preps! I store in individual glass containers and take one for lunch each day!
Top tips
- Cut the broccoli small. Since the broccoli stays raw for this dish, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Keeping the broccoli small also ensures that you can get a full bite!
- Let it sit for a bit- This salad is great right after it is made, however it is even better when you let it sit in the fridge for a bit. The dressing will soften the broccoli and give the perfect texture between soft and crunchy.
- Add the nuts right before serving. Save the nuts until right before you serve the broccoli salad. Since they are slivered almonds, they will soften as the salad sits. To maintain the crunch, add some right before you serve.
Other Great BBQ Sides!
- Easy Creamy Whole30 Coleslaw
- Vegan Gnocchi Potato Salad
- Ancient Grain Bowl with Roasted Vegetables
- Spicy and Fresh Watermelon Salad
- Warm Basil Pesto Potato Salad
Amish Broccoli Salad
Ingredients
- 1 pound broccoli florets
- 1 cup blueberries
- 1 cup dried cranberries
- ½ cup slivered almonds
- 1 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- salt and pepper to taste
Instructions
- Combine broccoli florets, dried cranberries, bacon, blueberries and slivered almonds in a large bowl.
- In a separate, small bowl, whisk together the vegan mayonnaise, dijon mustard, maple syrup, apple cider vinegar and salt and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Amish Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving.
Notes
- Cut the broccoli small. Since the broccoli stays raw for this dish, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Keeping the broccoli small also ensures that you can get a full bite!
- Let it sit for a bit- This salad is great right after it is made, however it is even better when you let it sit in the fridge for a bit. The dressing will soften the broccoli and give the perfect texture between soft and crunchy.
- Add the nuts right before serving. Save the nuts until right before you serve the broccoli salad. Since they are slivered almonds, they will soften as the salad sits. To maintain the crunch, add some right before you serve.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
So delicious!
Nancy says
This salad is a perfect combination of textures and flavors. It's crunchy yet creamy, savory and a little tart but also sweet. It's perfect!
Amanda Mason says
This was so good! I made it for a church potluck and everyone raved at how good it was! This one will be a hit this summer! Thanks for such a great recipe!!
Devan says
This recipe was great - healthy, creamy and easy to make. Would definitely make this again!
Amanda says
This salad was so, so good! I just love the sweetness the cranberries and blueberries added. Such a great summer salad!
Megan says
I love this salad. Sweet, crunchy and delicious! Thanks for another kickass recipe.
Andrea Pannell says
I never thought to put broccoli in a salad, now I might try it!
Ann says
I have made a similar broccoli salad before - always a crowd pleaser. But I have never tried adding blueberries to it. Planning on making for a Memorial Day party this weekend!
Cathleen says
I see this in my local deli near my house, and I always want to buy it. Now I don't need to because I can make it at home! Thank you so much for sharing 🙂
Debbie says
This AMISH BROCCOLI SALAD is the exact recipe I have been looking for !! I love the addition of blueberries in this recipe . It was so good , not a morsel left after our cook out yesterday .