Broccoli Salad with Mandarin Oranges

Broccoli salad is one of those beloved side dishes that’s always one of the first to disappear. It’s a must-have at all my family’s spring and summer get-togethers because it is light and colorful, is made with good-for-you ingredients and  packs plenty of satisfying crunch.

There are many riffs on classic broccoli salad, but most recipes include the few basics: a creamy dressing and savory mix-ins like onion, bacon, cheese or nuts. My favorites always include some sort of fresh or dried fruit.

This broccoli orange salad combines fresh broccoli florets with juicy mandarin oranges, plump raisins, thinly sliced red onions and toasted pecans for a refreshing salad with a mix of bright flavors and textures. It’s tossed in a sweet, tangy dressing made with mayonnaise, apple cider vinegar and sugar. Our broccoli salad with mandarin oranges tastes even better if left to chill overnight, so make it ahead for potlucks, picnics and barbecues.

Ingredients for Broccoli Salad with Mandarin Oranges

• Mayonnaise: The dressing contains just three ingredients, so top-notch mayonnaise is key for the best flavor. See which mayo brands our Test Kitchen recommends for salad dressing, or make mayonnaise from scratch—it takes just a handful of everyday ingredients.
• Sugar: The sweetness cuts through the richness of the mayonnaise and balances the acidity of the vinegar. It also enhances the natural sweetness of the fruit and nuts in this recipe.
• Cider vinegar: Vinegar adds the tangy element to our creamy dressing. We love the fruity notes of cider vinegar, but you can use red wine vinegar for a punchier dressing or white wine vinegar for subtle zippiness.
• Broccoli: Fresh is best here—frozen broccoli just won’t give you the same crisp texture, so save it for a cozy casserole or frittata. Cut the florets into bite-sized pieces so they’re easy to eat and mix with the other ingredients.
• Red onion: The sharpness of red onion contrasts beautifully with all the sweeter elements in this broccoli salad. Slice the onion as thinly as possible to prevent overpowering the other ingredients. To tone down the raw onion flavor, soak the sliced onion in cold water before adding it to the salad.
• Raisins: Raisins bring natural sweetness and a pleasant, chewy texture to this broccoli mandarin salad. Dark or golden raisins work equally well, or you can swap in another dried fruit like cranberries, blueberries or cherries.
• Pecans: Toasted pecans add crunch and have a nutty, slightly sweet flavor. No pecans? Use walnuts, almonds or cashews.
• Mandarin oranges: Canned mandarin orange segments are the most convenient choice for this recipe. Be sure to drain them well before adding them to the salad.

Directions

Step 1: Make the dressing

Whisk together the mayonnaise, sugar and cider vinegar in a small bowl until smooth and creamy. Set the dressing aside while you prepare the rest of the salad.

Step 2: Combine the salad

Combine the broccoli florets, sliced red onions, raisins and toasted pecans in a large salad bowl. Pour the dressing on top and toss gently until everything is evenly coated. Add the mandarin oranges and gently fold them in.

Editor’s Tip: The broccoli will soak up some of the dressing as it sits, so to keep the salad saucy, toss it with roughly three-quarters of the dressing first. Then, just before serving, add the remaining dressing to freshen it up and add extra creaminess.

Step 3: Chill, then serve

Tightly cover the bowl with storage wrap and refrigerate the broccoli and mandarin orange salad for at least three hours before serving.

Josh Rink for Taste Of Home

Broccoli Salad with Mandarin Orange Variations

• Make a lighter dressing: Replace some or all the mayonnaise with plain Greek yogurt for a lighter, protein-packed dressing. If you prefer a rich and creamy flavor, go with whole milk yogurt, or use reduced-fat yogurt for a tangier version. You could also substitute Miracle Whip for mayonnaise—it’s not as rich as mayo.
• Change up the mix-ins: Replace the raisins with dried cranberries, blueberries or cherries for a different fruity flavor. Instead of pecans, you can add almonds, walnuts, cashews or sunflower seeds for crunch.
• Add bacon: Many of our favorite sweet-and-savory broccoli salad recipes, including broccoli raisin salad and broccoli and apple salad, feature bacon. Crisp bacon crumbles add a salty, smoky flavor that balances this salad’s sweet and tangy elements.
• Include more fruits and veggies: Shredded carrots, chopped apples or quartered grapes are colorful broccoli salad additions that add natural sweetness and extra crunch.

How to Store Broccoli Salad with Mandarin Oranges

Keep the broccoli mandarin salad refrigerated until you’re ready to serve, and store leftovers in an airtight container in the fridge. Broccoli and mandarin orange salad will last up to four days—just give it a good toss to redistribute the dressing before digging in.

Can you make broccoli salad with mandarin oranges ahead of time?

Yes, broccoli salad with mandarin oranges is a great make-ahead dish—it actually tastes better the longer it sits! The extra time allows the ingredients to soak in the dressing and lets the flavors develop.

The recipe instructs you to make the salad at least three hours in advance, but you can make it up to 24 hours ahead of time—I don’t recommend making it any earlier than that since the broccoli will start to soften and we want it to keep its crunch.

The toasted pecans will also soften, so you might want to leave them out and add them to the salad before serving. To ensure the salad is fresh and saucy, save one-quarter of the dressing to add just before serving.

Broccoli Salad with Mandarin Orange Tips

Josh Rink for Taste Of Home

Can you use frozen broccoli?

Frozen broccoli isn’t ideal for broccoli salad recipes. Once thawed, it tends to be too soft and soggy. We recommend using raw broccoli florets for a satisfying crunch—they’ll hold up better in the dressing too.

How many broccoli florets are in a cup?

Depending on the size of the broccoli florets, there are typically eight to twelve florets in a cup. This recipe for broccoli salad with mandarin oranges calls for 4 cups of florets, which should equal a medium head of broccoli. You can also use a bag of precut florets—just measure what you need.

How do you cut broccoli florets for broccoli salad?

Cut the broccoli florets into uniform, bite-sized pieces so they easily fit on a fork and you can get a little bit of everything in each bite of salad. If you’re starting with a head of broccoli, remove the stem (save it to chop and add to salads, stir-fries or soups) and break the crown into large chunks. Then, use a sharp knife to trim each chunk into smaller, singular florets with a bit of stem.

What can you serve with broccoli mandarin salad?

Broccoli orange salad is the perfect summer side dish for grilled proteins like chicken kabobs, hot dogs and cheeseburgers. It’s also tasty served with pulled pork sandwiches, saucy barbecue ribs or grilled salmon. Add other summertime favorites like coleslaw, pasta salad and wedges of juicy watermelon for a Memorial Day or Fourth of July celebration.