This broccoli salad is one of those dishes that looks far more impressive than the effort it takes to make it. Bright yellow bell pepper and tart dried cranberries turn simple steamed broccoli into something colorful and genuinely appetizing, while a quick sesame-ginger dressing ties it all together. It comes together with just a handful of ingredients and no cooking beyond a quick steam of the broccoli.
What makes this salad such a good one to keep in your regular rotation is how well it holds up. Unlike leafy green salads that wilt quickly, this one is just as good the next day, which makes it a reliable choice for meal prep, potlucks, or a make-ahead side for a busy week. It's also easy to scale up for a crowd, since the recipe just calls for doubling or tripling the ingredients in the same ratio.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Broccoli - cut into bite-sized florets and steamed just until bright green, so it stays tender-crisp rather than mushy.
- Yellow bell pepper - adds sweetness and a pop of color. A red or orange bell pepper works just as well if that's what you have on hand.
- Sunflower or pumpkin seeds - toasted for extra flavor and crunch. Pine nuts, lightly toasted in a dry skillet, make a nice (if pricier) substitute.
- Dried cranberries - their tartness balances the sweetness of the pepper and dressing. Dried cherries or raisins work as substitutes.
- Sesame-ginger dressing - this ties everything together with a savory, slightly sweet flavor. Any favorite vinaigrette-style dressing can be used in its place.
Helpful Tips
- Steam the broccoli only until it turns bright green, about 3 to 4 minutes - overcooking will turn it dull and soft rather than tender-crisp.
- Rinse the steamed broccoli under cool water right away to stop the cooking and bring it to room temperature quickly.
- Toast the sunflower or pumpkin seeds in a dry skillet over medium heat for a few minutes, stirring often, to deepen their flavor before adding them to the salad.
- Dress the salad just before serving if you're making it ahead, so the broccoli stays crisp rather than sitting in dressing for too long.
Variations
Swap in pine nuts, lightly toasted in a dry skillet, for the sunflower or pumpkin seeds for a slightly richer flavor. Add some thinly sliced red onion or a handful of shredded carrots for even more color and crunch. A sprinkle of sesame seeds over the top makes a nice finishing touch if you're using the sesame-ginger dressing.
Serving Ideas
This salad is a great side for just about any meal, from a simple weeknight dinner to a holiday spread or potluck table. It pairs especially well with dishes that could use a bright, crunchy contrast, like a hearty grain bowl or a rich bean-based main.
Storing & Freezing
This salad keeps well in an airtight container in the refrigerator for up to 4 days, and it often tastes even better after the flavors have had time to meld. It's not a good candidate for freezing, since the broccoli and pepper will turn soft and watery once thawed.
Recipe
Broccoli Salad with Yellow Peppers and Cranberries
Ingredients
- 2 large broccoli crowns cut into bite-sized florets, about 4 heaping cups
- 1 medium yellow bell pepper sliced or diced
- ¼ cup toasted sunflower or pumpkin seeds
- ⅓ cup dried cranberries
- ¼ cup sesame-ginger salad dressing or equivalent store-bought dressing, or as needed
Instructions
- Steam the broccoli florets until just bright green, about 3 to 4 minutes.
- Drain and rinse under cool water until at room temperature.
- Combine the broccoli with the remaining ingredients in a serving bowl, toss well, and serve.
Notes
Nutrition (Estimate per Serving)
Frequently Asked Questions
Can I make this salad ahead of time?
Yes - this is actually a great make-ahead salad since it holds up well in the refrigerator and doesn't wilt the way leafy salads do. For the best texture, you can steam the broccoli and prep the rest of the ingredients up to a day ahead, then toss everything together with the dressing just before serving.
Can I use raw broccoli instead of steaming it?
Yes, if you prefer a crunchier texture. Just cut the florets small so they're easy to eat raw, and expect a firmer bite than the tender-crisp texture you get from a quick steam.
What can I use if I don't have sesame-ginger dressing?
Any dressing with a bit of sweetness and acidity works well here - a simple balsamic vinaigrette, a poppy seed dressing, or even a basic oil-and-vinegar mix all pair nicely with the broccoli, pepper, and cranberries. Start with a smaller amount and add more to taste, since some store-bought dressings are more concentrated than others.
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