When I think of Southern comfort food, hearty salads that balance fresh ingredients with rich flavors always come to mind. Southern-style Broccoli Salad does that — combining crunchy vegetables, crispy bacon and creamy dressing into a simple yet flavorful dish.
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This salad has been a staple at our family gatherings for as long as I can remember, especially during summer barbecues. It’s a delicious way to enjoy fresh vegetables with that classic Southern touch.
A Southern food classic
Growing up, there was always something special about the dishes my family shared at our cookouts. We’d spend the day outside grilling, laughing and enjoying the company of friends and family. And no summer table was complete without a broccoli salad — its fresh crunch and bold flavors perfectly complementing the rich, smoky barbecue.
I remember my grandmother making a big batch of this Southern-style Broccoli Salad, and now, whenever I prepare it, I think of those hot, joyful afternoons. This recipe carries that nostalgia and love, making it more than just a dish — it’s a memory on a plate.
Ingredients
How to make Southern-style Broccoli Salad
Making this salad starts with prepping the fresh ingredients. Begin by blanching the broccoli to keep its bright green color and tender crunch. While the broccoli cools, chop the onion, cook the bacon until crispy and roast the pumpkin seeds for extra texture and flavor.
Once everything is prepped, it’s time to assemble the salad. Add the broccoli florets, onion, bacon, roasted pumpkin seeds, shredded cheddar cheese and blueberries to a large mixing bowl. Each ingredient brings its own texture and flavor to the dish, from the crisp broccoli to the juicy blueberries.
Next, mix up the dressing. Combine yogurt and apple cider vinegar in a small bowl, stirring until smooth. The tangy dressing ties all the flavors together, giving the salad its signature Southern taste.
Finally, pour the dressing over the salad ingredients. Toss everything gently but thoroughly, ensuring each bite gets a little bit of every ingredient. This simple step transforms the fresh ingredients into a creamy, flavorful salad ready to serve!
Serving suggestions
This Southern-style Broccoli Salad is a great side dish for any barbecue or family meal. It pairs well with grilled chicken, ribs or even a classic fried catfish. For a lighter meal, you can serve it alongside a simple sandwich or with a hearty soup.
The mix of textures — from the crunch of the broccoli to the richness of the bacon and cheddar cheese — makes it an ideal dish to share at any gathering. Serve it chilled, and it’s sure to be a refreshing, flavorful addition to your Southern table.
Storage tips
If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep for about two to three days, though the broccoli may lose some of its crunch over time.
To refresh the salad, you can add a little extra yogurt or vinegar to the dressing before serving again. Avoid freezing it — fresh ingredients won’t hold up well to thawing.
Southern farewell
Something about this Southern-style Broccoli Salad that always takes me back to those family cookouts — full of laughter, good food and great memories. I hope this recipe brings some of that same joy to your home.
Whether you’re serving it at a big family gathering or enjoying it on a quiet evening, it’s a dish that carries the South’s flavors and comfort. Give it a try, and let this salad be a part of your family’s next celebration.
Southern-Style Broccoli Salad
Equipment
- 1 Cooking Pot
- 1 Mixing Bowl
Ingredients
- 1 Broccoli – blanch for 2 minutes
- 1/2 or 1 Cup Bacon Bits
- 1 Chopped Onion
- 1/2 Cup Roasted Pumpkin Seeds / Hemp Seeds
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup Blueberries
Instructions
- Start by preparing all the ingredients. Chop the onion, cook the bacon bits until crispy and roast the pumpkin seeds to add a nice crunch. Shred the cheddar cheese, and wash the blueberries thoroughly.
- Bring a pot of water to a boil. Submerge the whole broccoli head into the boiling water for 2-3 minutes, then quickly remove it and place it in a bowl filled with ice water to stop the cooking. This keeps the broccoli crisp and bright green.
- Once the broccoli has cooled, drain and dry it well. Cut it into small florets and place them in a large mixing bowl, ensuring enough space to mix everything later.
- Add the chopped onion, bacon bits, roasted pumpkin seeds, shredded cheddar and fresh blueberries to the bowl with the broccoli. One by one, combine the ingredients, ensuring everything is evenly distributed.
- In a small bowl, mix 1/2 cup of yogurt and 2 tablespoons of apple cider vinegar. You can add a tablespoon of sweetener if you prefer a slightly sweeter dressing. Stir well until the dressing is smooth and creamy.
- Pour the dressing over the salad ingredients and gently toss everything together. Make sure the broccoli and other ingredients are well coated with the dressing. Taste and adjust seasoning if needed.
- Transfer the salad to a serving dish and chill in the refrigerator for 30 minutes before serving. This gives the flavors a chance to come together. Serve cold and enjoy this fresh, crunchy Southern salad!
