I was skeptical about broccoli salad for way too long. I know, I know—who gets excited about raw broccoli? But then my neighbor Jamie brought this hearty version to a potluck a few years back with seasoned ground beef instead of the usual bacon, and I actually went back for seconds. Seconds. Of a vegetable salad with meat. That’s when I knew something magical was happening.
The secret? It’s not just the broccoli. It’s the combination of savory seasoned ground beef, tart-sweet cranberries, crunchy sunflower seeds, and a creamy dressing that somehow makes every bite feel indulgent without being heavy. This is the kind of side dish that disappears from the table before anyone notices, and then people ask for the recipe while they’re still chewing.
After a few kitchen experiments (and one slightly over-browned beef incident), I’ve perfected this broccoli salad recipe into something I make constantly—especially during those busy weeknights when I need a side that’s ready in 20 minutes flat and feels like a complete meal.
Why This Broccoli Salad Works
Let me break down what makes this recipe so good:
Texture Contrast is everything here. You’ve got tender broccoli florets against savory crumbled beef and crunchy seeds. That combination of textures keeps your mouth interested with every bite—and you know how I feel about texture in food.
The Protein Factor. Unlike traditional broccoli salads, the ground beef makes this substantially more filling. It’s perfect as a side dish that actually satisfies, or even as a light main course if you’re looking for something quick and hearty.
The Dressing is a creamy mayo-based situation with a touch of apple cider vinegar and a hint of honey. It’s slightly tangy, slightly sweet, and totally addictive. And here’s the thing: I’m not a baker, but I can nail a good dressing in my sleep.
Make-Ahead Magic. This salad actually tastes better the next day once the flavors meld together. Perfect for meal prep Sundays or when you need something ready to grab on a busy Tuesday.
Naturally Gluten-Free. Since Jamie follows a gluten-free diet, I’m always thinking about recipes that work for everyone at the table. This one does, no substitutions needed.
Ingredients You’ll Need
- 4 cups fresh broccoli florets (about one large head)
- 1 pound lean ground beef
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup dried cranberries (or raisins if that’s what you have)
- 1/2 cup raw sunflower seeds
- 1/4 red onion, finely diced
- 1/2 cup creamy Greek yogurt or mayo (I mix both for creaminess with less heaviness)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Optional Add-Ins: Sliced almonds, chopped pecans, fresh cilantro, or a pinch of lime zest for brightness
How to Make the Best Broccoli Salad
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add your ground beef and cook until it’s browned, breaking it up as it cooks—about 5-7 minutes. Once it’s no longer pink, drain any excess fat (you want it flavorful, not greasy). Add your garlic powder, cumin, smoked paprika, salt, and pepper. Stir everything together and let it cook for another minute until fragrant. Set it aside to cool slightly.
Step 2: Prep the Broccoli
While the beef cools, wash your broccoli and chop it into bite-sized florets—not too small, or they’ll disappear into the dressing. I like mine about the size of my thumb. Toss them into a large mixing bowl.
Step 3: Make the Dressing
In a small bowl, whisk together the Greek yogurt (or mayo), apple cider vinegar, honey, salt, and pepper. Taste it. Adjust the sweetness or tanginess to your preference. This is where you get creative—I sometimes add an extra pinch of garlic powder or cumin to complement the beef seasoning. Life’s too short for bland food, after all.
Step 4: Combine Everything
Add the cooled ground beef, cranberries, sunflower seeds, and red onion to your broccoli bowl. Pour the dressing over everything and gently toss until every floret is coated. Don’t worry if it looks a little messy—mine always does, and it still tastes incredible.
Step 5: Chill and Serve
Pop this into the fridge for at least 30 minutes before serving. This allows the flavors to meld and keeps the broccoli crisp. You can make it up to 24 hours ahead, which is perfect for meal prep.
My Favorite Tips & Tricks
The Beef Question: Use lean ground beef (90/10 or 93/7) to keep things from getting too greasy. But honestly, if you want richer flavor, go for 80/20 and just drain the excess fat. The seasoning is key—don’t skip the cumin and paprika because they make the beef taste amazing.
Spice Level: If you like things spicier, add a pinch of cayenne or crushed red pepper to your beef seasoning. I love a little heat, but keep it subtle so the other flavors still shine.
Cranberry Swap: Love raisins instead? Go for it. Prefer dried cherries or apricots? Even better. I’ve also used dried apricots for a different flavor vibe, and it was delicious alongside the savory beef.
Dressing Variations: If you’re not feeling mayo-based, try a simple vinaigrette with olive oil, apple cider vinegar, and a touch of Dijon mustard. It’s lighter and still amazing with the beef.
Beef Substitutes: Can’t do ground beef? Ground turkey or bison work beautifully and give you a leaner option. I’ve even made this with crumbled cooked sausage for a slightly spicier kick.
Make It Even Heartier: Add hard-boiled eggs or crispy chickpeas on top for extra protein and crunch. This turns into a seriously satisfying main-dish salad.
Seed Substitutions: Can’t find sunflower seeds? Pumpkin seeds, pecans, or sliced almonds work beautifully. The goal is crunch, and you’ve got options.
Storage & Make-Ahead Tips
This salad keeps in an airtight container in the fridge for up to 3 days. The beef stays flavorful, the broccoli stays crisp, and honestly, the dressing gets even creamier as it sits. If you’re packing this for lunch, keep the dressing separate until you’re ready to eat to prevent any sogginess—though I’ve never had that problem in all my years of making it.
For a crowd, you can actually assemble this the morning of and it’ll be perfect by dinner. It’s honestly one of the most forgiving recipes I make, and the seasoned beef actually tastes better after it’s sat for a few hours.
Serving Suggestions
This broccoli salad is the perfect hearty side or light main course. Serve it alongside grilled chicken or alongside my easy chicken curry recipe for a complete meal. Pack it for work lunches. Bring it to potlucks and watch it disappear. I’ve even served it at holiday gatherings, and it always holds its own against heavier sides.
Speaking of sides: If you’re looking for more easy side dishes that’ll round out your meal, check out my 30-minute meals collection—there are tons of quick recipes that pair beautifully with this salad. For something with a similar savory, veggie-forward vibe, my garlic herb roasted veggies are another crowd-pleaser that takes just as little time.
Final Thoughts
You know what I love most about this broccoli salad recipe? It’s proof that simple ingredients, when combined thoughtfully, create something genuinely special. There’s no fancy technique here, no rare ingredients, just fresh broccoli, seasoned ground beef, and a creamy dressing that ties it all together.
And honestly? Your kitchen will smell absolutely incredible while you’re browning that beef. The aroma of cumin and paprika alone is worth the effort.
Give this a try, and I’d love to hear how it turns out. Feel free to share your own tweaks in the comments—I genuinely read every single one, and I love hearing how you made it your own.
Happy cooking!
—Ava
Best Broccoli Salad with Seasoned Ground Beef
Ingredients
Method
- Heat a large skillet over medium-high heat. Add one pound of lean ground beef and cook until browned, breaking it up as it cooks, approximately 5 to 7 minutes. Once the beef is no longer pink, drain any excess fat from the skillet. You want it flavorful, not greasy. Add 2 teaspoons garlic powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika to the cooked beef. Stir everything together and let it cook for another minute until fragrant. Season with salt and pepper to taste. Set the cooked beef aside to cool slightly.
- While the beef cools, wash 4 cups of fresh broccoli florets and chop them into bite-sized pieces—not too small, or they’ll disappear into the dressing. Aim for florets about the size of your thumb. Transfer all the chopped broccoli into a large mixing bowl.
- In a small mixing bowl, whisk together 1/2 cup creamy Greek yogurt (or mayonnaise), 2 tablespoons apple cider vinegar, and 1 tablespoon honey. Taste the dressing and adjust the sweetness or tanginess to your personal preference. If desired, add an extra pinch of garlic powder or cumin to complement the beef seasoning. Season with salt and pepper to taste.
- Add the cooled ground beef, 1 cup dried cranberries, 1/2 cup sunflower seeds, and 1/4 finely diced red onion to the broccoli bowl. Pour the prepared dressing over all ingredients and gently toss until every broccoli floret is well coated. Don’t worry if it looks a little messy—that’s totally normal and it will still taste incredible.
- Transfer the salad to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully and keeps the broccoli crisp. You can prepare this salad up to 24 hours in advance, making it perfect for meal prep. Serve chilled and enjoy!
Notes
Frequently Asked Question
Q1: How long does this broccoli salad last in the refrigerator?
A: This broccoli salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The seasoned ground beef stays flavorful, the broccoli maintains its crispness, and honestly, the creamy dressing gets even better as it sits. The flavors meld together over time, making it perfect for meal prep. If you’re packing it for lunch, I recommend keeping the dressing separate until you’re ready to eat, though I’ve never had sogginess issues with this recipe.
Q2: Can I make this salad ahead of time?
A: Absolutely! This is one of the best parts about this recipe. You can assemble the entire salad in the morning, and it’ll be perfect by dinner. The flavors actually improve as they sit together for several hours. For the best results, I recommend making it 2-4 hours ahead of serving. You can also prep individual components separately and combine them right before eating if you prefer maximum crispness. This recipe is incredibly forgiving.
Q3: Is this broccoli salad gluten-free?
A: Yes! This recipe is naturally gluten-free. All the main ingredients—broccoli, ground beef, cranberries, sunflower seeds, and the dressing—contain no gluten. Just make sure your seasonings (garlic powder, cumin, smoked paprika) are pure and not mixed with other ingredients that might contain gluten. Always check ingredient labels if you have celiac disease or severe gluten sensitivity. This salad is perfect for anyone following a gluten-free diet.
Q4: Can I freeze this broccoli salad?
A: I don’t recommend freezing this salad. The texture of the broccoli florets can become compromised and mushy after thawing, and the overall quality of the dish suffers. The raw broccoli and fresh vegetables don’t freeze well. However, you can freeze the seasoned ground beef separately in an airtight container for up to 3 months, then thaw and use it to quickly assemble a fresh salad whenever you’d like.