If you’ve ever grabbed that addictive broccoli salad from Costco’s deli section, you know exactly how hard it is to stop eating it straight from the container. The problem? Those tubs disappear way too fast, and let’s be honest, the cost adds up when you’re feeding a family or bringing it to every potluck and barbecue.
The good news is that making your own copycat version at home is surprisingly easy, takes less than 15 minutes of hands-on time, and tastes just as good (if not better) than the original. Plus, you can adjust the ingredients to your liking and make it fresh whenever a craving hits.
Why You’ll Love This Broccoli Salad
- Quick and easy – This salad comes together in just 25 minutes, making it perfect for last-minute potlucks or when you need a side dish in a hurry.
- Healthier homemade version – By using Greek yogurt alongside mayo, you get that creamy dressing with extra protein and fewer calories than the store-bought version.
- Perfect texture combination – The crunchy broccoli, sunflower seeds, and bacon bits mixed with creamy dressing create a satisfying bite every time.
- Great for meal prep – This salad holds up well in the fridge for a few days, so you can make it ahead for easy lunches or side dishes throughout the week.
- Crowd-pleaser – Everyone loves this classic combination of flavors, and you’ll save money making it at home instead of buying it from Costco.
What Kind of Broccoli Should I Use?
Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that give the dish its signature texture. Look for broccoli with tight, dark green florets and firm stalks, avoiding any that look yellowing or wilted. You can buy pre-cut broccoli florets from the produce section to save time, or grab a whole head and cut it yourself (which is usually cheaper). If you’re cutting your own, don’t toss those stems – you can peel and chop them into small pieces to add extra crunch to your salad.
Options for Substitutions
This salad is easy to customize based on what you have in your kitchen:
- Greek yogurt: If you don’t have Greek yogurt, regular sour cream works great as a substitute. You can also use all mayonnaise (1/2 cup total) if you prefer, though the dressing will be a bit richer.
- Sunflower seeds: Sliced almonds, chopped pecans, or pumpkin seeds make good alternatives if you’re out of sunflower seeds. They’ll give you that same satisfying crunch.
- Cheddar cheese: Feel free to swap cheddar for another cheese like colby, monterey jack, or even crumbled feta for a tangier flavor.
- Bacon: Turkey bacon works if you want a leaner option, or you can skip the meat entirely for a vegetarian version. Some people like adding dried cranberries instead for a sweet-savory twist.
- Apple cider vinegar: White vinegar or red wine vinegar can step in if you’re out of apple cider vinegar. Start with 1 tablespoon and add more to taste.
- Onion: Red onion gives a milder, slightly sweeter flavor than yellow onion, or you can use thinly sliced green onions for a gentler bite.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.
Another common error is adding the dressing right before serving, but this salad actually tastes better when it sits in the fridge for at least an hour, allowing the flavors to blend and the broccoli to soften slightly while still keeping its crunch.
To prevent a watery salad, make sure your broccoli is completely dry after washing (pat it with paper towels), and if you’re making it ahead, consider adding the sunflower seeds just before serving so they stay crunchy instead of getting soggy.
Finally, don’t skip the bacon fat – letting your crumbled bacon cool on a paper towel removes excess grease that could make your salad oily.
What to Serve With Broccoli Salad?
This broccoli salad is perfect for summer cookouts and potlucks, so I love pairing it with grilled chicken, burgers, or hot dogs. It also works great alongside BBQ pulled pork or ribs since the creamy, tangy dressing balances out smoky flavors really nicely. If you’re looking for a lighter meal, serve it with some grilled salmon or as a side to sandwiches and wraps. The salad is filling enough on its own thanks to the bacon, cheese, and sunflower seeds, but it also complements just about any main dish you’d serve at a backyard gathering.
Storage Instructions
Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s great for making a day ahead. Just give it a good stir before serving since the dressing might settle at the bottom.
Make Ahead: If you want to prep this salad in advance, you can chop all your ingredients and store them separately, then mix everything together right before serving. This keeps the broccoli extra crisp and prevents the sunflower seeds from getting soggy. The dressing can be made up to 5 days ahead and stored in a separate container.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 15-20 g
- Fat: 40-48 g
- Carbohydrates: 18-24 g
Ingredients
For the salad:
- 2 1/4 cups broccoli (florets cut into bite-sized 1/2-inch pieces)
- 1/3 cup red onion, finely diced
- 1/3 cup sunflower seeds (I use David’s roasted kernels for extra crunch)
- 1/3 cup cheddar (freshly grated from a block for better texture)
- 4 slices bacon, cooked extra crispy and crumbled
For the dressing:
- 1/4 cup mayo (I prefer Hellmann’s for that authentic creamy taste)
- 1/4 cup greek yogurt
- 1.5 tbsp apple cider vinegar
- 1.5 tsp maple syrup
- 1 pinch sea salt
Step 1: Prep the Fresh and Crispy Components
- 2 1/4 cups broccoli florets
- 1/3 cup red onion
- 4 slices bacon, cooked extra crispy
Cut the broccoli florets into bite-sized 1/2-inch pieces—uniform sizing ensures even coating with dressing and better texture in every bite.
Finely dice the red onion to distribute its sharp flavor throughout, and if you haven’t already, cook your bacon until extra crispy, then crumble it into small pieces.
I like to use David’s roasted sunflower kernels because they stay crunchier longer than raw seeds and hold up better when tossed with the creamy dressing.
Step 2: Create the Creamy Dressing Base
- 1/4 cup mayo
- 1/4 cup greek yogurt
- 1.5 tbsp apple cider vinegar
- 1.5 tsp maple syrup
- 1 pinch sea salt
In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, and sea salt until smooth and fully combined.
The Greek yogurt cuts the richness of the mayo while adding a subtle tang, and the maple syrup balances the vinegar’s acidity with a touch of sweetness.
I prefer Hellmann’s mayo for that authentic creamy taste that makes this salad taste exactly like Costco’s version.
Step 3: Combine and Dress the Salad
- Prepared broccoli, onion, and bacon from Step 1
- 1/3 cup sunflower seeds
- 1/3 cup cheddar, freshly grated
- Dressing mixture from Step 2
In a large mixing bowl, combine the prepared broccoli, red onion, sunflower seeds, freshly grated cheddar cheese, and crumbled bacon from Step 1.
Pour the dressing from Step 2 over the top and toss everything together until the vegetables are evenly coated.
Make sure to get into all the nooks and crannies so every bite has that creamy, tangy flavor.
Serve immediately to maintain the crunch of the broccoli and sunflower seeds.
Quick Copycat Costco Broccoli Salad
Ingredients
For the salad
- 2 1/4 cups broccoli (florets cut into bite-sized 1/2-inch pieces)
- 1/3 cup red onion, finely diced
- 1/3 cup sunflower seeds (I use David's roasted kernels for extra crunch)
- 1/3 cup cheddar (freshly grated from a block for better texture)
- 4 slices bacon, cooked extra crispy and crumbled
For the dressing
- 1/4 cup mayo (I prefer Hellmann's for that authentic creamy taste)
- 1/4 cup greek yogurt
- 1.5 tbsp apple cider vinegar
- 1.5 tsp maple syrup
- 1 pinch sea salt
Instructions
- Cut the broccoli florets into bite-sized 1/2-inch pieces—uniform sizing ensures even coating with dressing and better texture in every bite. Finely dice the red onion to distribute its sharp flavor throughout, and if you haven't already, cook your bacon until extra crispy, then crumble it into small pieces. I like to use David's roasted sunflower kernels because they stay crunchier longer than raw seeds and hold up better when tossed with the creamy dressing.
- In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, and sea salt until smooth and fully combined. The Greek yogurt cuts the richness of the mayo while adding a subtle tang, and the maple syrup balances the vinegar's acidity with a touch of sweetness. I prefer Hellmann's mayo for that authentic creamy taste that makes this salad taste exactly like Costco's version.
- In a large mixing bowl, combine the prepared broccoli, red onion, sunflower seeds, freshly grated cheddar cheese, and crumbled bacon from Step 1. Pour the dressing from Step 2 over the top and toss everything together until the vegetables are evenly coated. Make sure to get into all the nooks and crannies so every bite has that creamy, tangy flavor. Serve immediately to maintain the crunch of the broccoli and sunflower seeds.
