We’ve tried a lot of recipes, but this one really hits the mark. If you’ve ever had that broccoli salad at Golden Corral and thought, “Wow, this is good,” then you’re in the right place. We’ve made it at home, and it turns out-it’s super easy and super tasty starters.
The Golden Corral Broccoli Salad Recipe is a cold dish made with fresh broccoli florets, red onions, bacon bits, shredded cheese, raisins, and a sweet mayo-based dressing. It is served chilled and often found at the restaurant’s cold bar.
You’re gonna love how simple it is to throw together. Keep reading, and we’ll show you exactly what you need and how to make it just right.
What Makes This Golden Corral Broccoli Salad So Delicious?
What makes this Golden Corral Broccoli Salad so delicious is the perfect balance of flavors and textures. You get that fresh crunch from the broccoli, paired with creamy dressing that’s tangy, slightly sweet, and oh-so-satisfying.
Then come the mix-ins-chewy dried cranberries, savory sun-dried tomatoes, and toasted nuts and seeds that add richness and a pop of flavor in every bite. It’s a salad that never feels boring.
And finally, that homemade dressing ties it all together. With mayo, Greek yogurt, and a touch of maple syrup, it’s creamy without being heavy. Whether you’re serving it at a picnic, potluck, or right from your fridge, this salad is a guaranteed crowd-pleaser!
Ingredients Required for Golden Corral Broccoli Salad Recipe
Here’s the list of Ingredients you’ll need to make this Golden Corral Broccoli Salad
- 2 medium heads broccoli
- ½ red onion, finely chopped
- ½ cup dried cranberries
- ¼ cup almonds, chopped
- ¼ cup sunflower or pumpkin seeds
- ½ packed cup sun-dried tomatoes in oil, chopped or cut into strips
- ½ cup vegan mayo or regular mayonnaise
- ½ cup Greek yogurt (fat-free or non-dairy if preferred)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or sugar
- 1 teaspoon salt (or more, to taste)
- ⅛ teaspoon black pepper
Kitchen Tools You’ll Need
- Large mixing bowl
- Small bowl (for dressing)
- Cutting board and knife
- Measuring cups and spoons
- Skillet (for toasting nuts and seeds)
- Scissors (optional, for sun-dried tomatoes)
- Whisk or fork
Prep Time: 15 minutes
Cook Time (toasting seeds): 2 minutes
Chill Time (optional): 30 minutes
Yield: About 6 servings
Recipe for Golden Corral Broccoli Salad
Simply follow the steps given below to make your Golden Corral Broccoli Salad at home
Step 1: Chop the Broccoli
Wash and dry your broccoli. Cut into small bite-sized florets and chop up the stems too if you like. Toss it all into a big mixing bowl.
Step 2: Toast the Nuts and Seeds
Chop your almonds, then toss them into a skillet along with your sunflower or pumpkin seeds. Toast over medium heat for about 2 minutes, stirring often, until golden and fragrant. Set them aside to cool.
Step 3: Make the Dressing
In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper. Give it a taste and adjust the seasoning if needed.
Step 4: Put It All Together
Add your chopped red onion, dried cranberries, toasted nuts and seeds, and sun-dried tomatoes into the bowl with the broccoli. Pour the creamy dressing over everything, and give it a good toss until every piece is coated.
Step 5: Chill and Serve
You can serve it right away, but letting it chill in the fridge for 30 minutes makes the flavors come together even more beautifully. Totally worth the wait!
Some Tasty Ways To Customize and Serve This Golden Corral Broccoli Salad
1. With Grilled Chicken
We’ve had this salad right alongside juicy grilled chicken breasts, and let me tell you-it’s a match made in heaven. The tangy dressing cuts through the smokiness of the chicken just perfectly.
2. Stuffed in a Wrap
One time, we had a little bit left over and wrapped it up in a tortilla with some turkey slices. Boom-instant lunch wrap that tasted like something you’d get at a café!
3. At a BBQ Table
This broccoli salad is always a crowd-pleaser at cookouts. We’ve brought it to more than a few family BBQs, and it holds its own next to ribs, burgers, or even hot dogs.
4. With Baked Salmon
Something about the cool, creamy crunch of this salad goes so well with flaky, buttery salmon. We love serving it as a side when we bake salmon with lemon and herbs.
5. Topped on a Baked Potato
Okay, this might sound odd, but trust us-scoop a big spoonful of this salad over a hot baked potato (with a bit of melted cheese underneath), and you’ve got something special going on.
6. As a Sandwich Side
We’ve swapped out plain old chips for this broccoli salad more times than we can count. It’s so much more satisfying next to a turkey club or grilled cheese sandwich.
7. At Brunch with Quiche
Yep-we’ve served it with a spinach and cheese quiche at brunch. The flavors work so well together, and it adds a fresh crunch to balance out richer dishes.
8. In a Mason Jar Lunch
If you’re packing lunch, layer this salad in a mason jar (dressing on the bottom, broccoli on top). We’ve done this on busy weeks, and it’s the perfect grab-and-go option.
9. Mixed Into a Grain Bowl
We tried mixing it with cooked quinoa and a little grilled tofu one day-total surprise hit! It turns a side dish into a hearty meal with just a few tweaks.
10. With Deviled Eggs and Cold Cuts
This combo screams Southern picnic. We’ve served it as part of a cold plate with deviled eggs, ham, and pickles. It’s light, zesty, and keeps everything balanced.
Some Tips on This Golden Corral Broccoli Salad Recipe
1. Chop the broccoli small
Trust me, tiny pieces make all the difference. They soak up more dressing and are easier to eat. I always make sure there are no big, chunky pieces.
2. Don’t skip toasting the nuts and seeds
Toasting brings out that yummy, nutty flavor. Just two minutes in a skillet makes a big difference. I almost forgot once and wow-totally not the same!
3. Let the salad chill
If you have the time, chill it in the fridge for 30 minutes. The flavors get better as they sit together. It’s like magic!
4. Use scissors for the sun-dried tomatoes
Chopping sun-dried tomatoes with a knife can get messy. I like to snip them up with kitchen scissors-it’s so much easier!
5. Taste the dressing before mixing
Sometimes I add a little more salt or vinegar. Just give it a taste first so you can make it just right for you.
6. Go easy on the onion
Red onion is strong! I use just half, but if you’re not a fan, use less or soak it in water first to make it milder.
7. Make it the day before
This salad is even better the next day. Everything gets all mixed in and extra flavorful. I love having it ready in the fridge!
8. Use what seeds you have
Don’t worry if you don’t have sunflower seeds. I’ve used pumpkin seeds before, and they were just as good. Use whatever you’ve got!
9. Double the dressing if you love it creamy
Some days, I want it extra creamy, so I just double the dressing. It’s totally okay to do what feels right!
10. Add a pinch of fun
Wanna mix it up? Try tossing in a handful of bacon bits or shredded cheese. I did that once and, oh my, it was a crowd-pleaser!
Storage Guide and Reheating Instructions for Golden Corral Broccoli Salad
If you have leftovers, just pop them into an airtight container and store in the fridge. This salad will stay fresh and tasty for up to 3 days. It might get a little softer as it sits, but the flavor? Still fantastic.
Golden Corral Broccoli Salad Recipe
Ingredients
- 2 medium heads broccoli
- ½ red onion finely chopped
- ½ cup dried cranberries
- ¼ cup almonds chopped
- ¼ cup sunflower or pumpkin seeds
- ½ packed cup sun-dried tomatoes in oil chopped or cut into strips
- ½ cup vegan mayo or regular mayonnaise
- ½ cup Greek yogurt fat-free or non-dairy if preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or sugar
- 1 teaspoon salt or more, to taste
- ⅛ teaspoon black pepper
Instructions
- Wash and dry your broccoli. Cut into small bite-sized florets and chop up the stems too if you like. Toss it all into a big mixing bowl.
- Chop your almonds, then toss them into a skillet along with your sunflower or pumpkin seeds. Toast over medium heat for about 2 minutes, stirring often, until golden and fragrant. Set them aside to cool.
- In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper. Give it a taste and adjust the seasoning if needed.
- Add your chopped red onion, dried cranberries, toasted nuts and seeds, and sun-dried tomatoes into the bowl with the broccoli. Pour the creamy dressing over everything, and give it a good toss until every piece is coated.
- You can serve it right away, but letting it chill in the fridge for 30 minutes makes the flavors come together even more beautifully. Totally worth the wait!
Video
Notes
Common Queries on This Golden Corral Broccoli Salad Recipe
Here, we’ve got you covered with some common questions about the Golden Corral Broccoli Salad that people often ask.
1. What are the ingredients of broccoli salad?
From our kitchen to yours, the key ingredients include fresh broccoli, red onion, dried cranberries, sun-dried tomatoes, toasted almonds, and sunflower or pumpkin seeds. The dressing is a creamy mix of mayo, Greek yogurt, apple cider vinegar, maple syrup (or sugar), salt, and pepper. It’s that simple-and that flavorful.
2. Where does broccoli salad come from?
Broccoli salad has been around for decades, and while it doesn’t have one set origin, it became especially popular in Southern American cooking and buffet restaurants like Golden Corral. We think it gained fame because it’s a clever way to make broccoli the star in a dish everyone loves.
3. How do you cut broccoli for salad?
In our experience, the trick is to cut small, bite-sized florets and not waste the stems-just peel them and chop them finely. You want everything to be easy to fork and chew, so no oversized chunks. And always rinse and dry your broccoli well before chopping.
4. What dressing goes on Golden Corral Broccoli Salad?
We love making a creamy, tangy-sweet dressing for this salad. It’s a combo of mayo and Greek yogurt, with apple cider vinegar, maple syrup (or sugar), salt, and a dash of pepper. It’s light but still gives that rich, classic flavor you expect.
5. Can I make this salad ahead of time?
Absolutely! In fact, we often make it a few hours ahead and let it chill in the fridge. The flavors blend together beautifully as it sits. Just give it a little toss before serving.
6. How long does broccoli salad last in the fridge?
When stored in an airtight container, it’ll stay fresh for about 3 days. The broccoli stays crisp for a good while, and the dressing keeps everything tasting bright and creamy.
7. Can I make this salad without mayo or dairy?
Yes, and we’ve done it! You can swap the mayo and yogurt for vegan or dairy-free alternatives, and the taste is still amazing. Just use a plant-based yogurt and mayo you enjoy.
8. Is it okay to use raw broccoli in salad?
Totally okay-and that’s actually what gives this salad its crunch. We don’t blanch or cook it at all. Just wash, chop, and mix it in. It softens slightly when mixed with the dressing.
9. Can I use other dried fruits or nuts in this Golden Corral Broccoli Salad?
Sure thing! We’ve tried it with raisins, chopped dates, or even dried cherries. And if you’re out of almonds, try pecans or walnuts. Just make sure to toast them for that extra crunch and flavor.
10. What’s the best way to serve Golden Corral Broccoli Salad?
We usually serve it cold, straight from the fridge, especially during warm months. It’s perfect as a side for grilled meats, at potlucks, or even on its own for lunch. It holds up really well at room temp too, so it travels great for picnics!
There you have it-Golden Corral’s Broccoli Salad, made simple and delicious right at home. It’s crunchy, creamy, and just sweet enough to keep everyone coming back for seconds. Bring it to your next potluck, or make a batch for meal prep. Either way, it’s a hit every time.
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