Broccoli Salad with Mango Chutney Dressing
This easy Broccoli Salad is packed with fresh, seasonal fruit, dried cranberries, raisins, and bacon before tossing it in a tangy mango chutney dressing.
Broccoli Salad with Mango Chutney Dressing
This easy broccoli salad recipe is going to be your new favorite salad for holiday parties and potlucks. It’s a simple salad made with raw broccoli, and a delicious blend of fresh fruits, dried fruits, nuts, and bacon.
There is no mayonnaise in this salad. The whole things is tossed in a delicious, slightly sweet mango chutney dressing that perfectly compliments all of the fresh and dried fruits.
The best part is there is no wrong way to make it. Choose from a huge list of ingredients to add to your salad. Want a broccoli salad with bacon? Go for it! Want to make it a vegan side? Skip the meat and add extra fruit and nuts. And if you like it all…well throw everything in. I promise you it’s going to be delicious!
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
How Do You Cut Broccoli for Broccoli Salad?
For this simple salad you’ll cut the broccoli into small, bite-size pieces. Since the fresh broccoli is uncooked you want the pieces to be small enough to easily pick up with a fork along with the other salad ingredients.
What Ingredients Can You Put in this Salad?
- Grapes, red or green
- Red onion
- Dried cranberries
- Dried dates
- Peanuts, Salted or unsalted
- Sunflower Seeds
The Magic is in the Dressing!
This recipe was given to me by a friend’s mother and right there in the instructions she hand wrote, “The dressing is the magic!” After making this dressing and eating it along with fresh and dried fruit, nuts, and salty bacon, I’ve got to tell you…she was right!
This isn’t like those other broccoli salads you’ve seen. They are usually tossed in a dressing made with mayonnaise, sugar, and vinegar. This heavenly dressing is made with mango chutney, olive oil, vinegar, mustard powder, and curry powder. It has a tangy, slightly sweet flavor from the mango chutney and that perfectly balances out the sharpness of the vinegar.
I also love the flavor of the curry powder. I think it makes this dressing something special but, if you’re not a fan of curry powder you can skip that ingredient.
Tip: You can usually find mango chutney in the international aisle at the grocery store along with other Indian cuisine ingredients.
Can I Substitute the White Vinegar for a Different Kind of Vinegar?
Yes. You can use apple cider vinegar or white wine vinegar instead if you prefer.
How Long Can I Keep it in the Fridge?
This salad can be made ahead of time but you’ll want to store the dressing separately so it can be added just before serving.
The rest of the ingredients can be tossed together in a large bowl and then covered in plastic wrap or with an airtight lid and stored in the fridge for 24 hours.
Note: If you’re using apples in your salad I suggest waiting to cut them and add them to the salad until you are ready to serve. Otherwise your cut apples may brown slightly while they are in the refrigerator.
When you’re ready to serve pull the salad out of the fridge, add the dressing and toss to coat before serving.
Once you have made the salad you can store leftovers in the refrigerator, in an airtight container, for up to 2 days.
Looking for More Easy Salad Recipes?
- Strawberry Spinach Salad
- Italian Green Bean Salad
- Crunchy Asian Ramen Noodle Salad
- Classic Waldorf Salad
- Brussels Sprout Salad
- Winter Salad with Homemade Vinaigrette
- Easy Three Bean Salad
- Portuguese Chickpea Salad
- Panzanella Salad
- Grilled Peach and Berry Summer Salad
Broccoli Spinach Salad with Mango Chutney Dressing
- 1 pound Broccoli crowns, cut into bite size pieces
- 6 strips Bacon, fried crisp and crushed or Bacon bits
- 1 cup Red grapes, halved
- 1 Apple, chopped
- 1 cup Strawberries, sliced
- ¼ cup Dried cranberries
- 1/4 cup Raisins
- 1 cup Pecans, chopped
- In a large bowl toss all of the salad ingredients together. If you are making this ahead of time do not cut the apples and add them to the salad instead wait until you are ready to serve the salad then add the apples.
- In a small bowl mix all of the dressing ingredients together and refrigerate until ready to serve.
- When you are ready to serve the salad whisk the salad dressing together one more time to make sure it is well mixed and pour it over the salad. Toss to coat.
- Serve immediately.