I make this broccoli salad recipe for my family's Father's Day cookout every year.It's a Love & Lemons reader favorite—it has over 400 5-star reviews! On Mother’s Day, we make brunch.On Father’s Day, we grill!That’s how it is in my family, anyway.

While we might sit down to a frittata or Dutch baby on Mother’s Day morning, by the time Father’s Day rolls around, the weather is wayyyyy too nice for an indoor meal.So my family gets together in the late afternoon for a cookout.My brother-in-law Josh is in charge of the mains (thanks, Josh!), and I’m on side dish duty.I like to change up the menu from year to year, but there’s one recipe that I make every single time: my easy broccoli salad.Here’s why I love this broccoli salad recipe:It gets better if you make it ahead.I don’t know about you, but I LOVE a cookout side dish that I can make in advance.

This one actually improves as it sits, as the raw broccoli softens and soaks up flavor from the dressing.I often make it one to two days ahead and store it in the fridge until I’m ready to serve.The mix of textures and flavors is delicious.

Traditional Midwest broccoli salad is made with bacon.In this recipe, I replace it with smoky roasted almonds and pepitas.They add nutty crunch and savory flavor to the salad, which creates a delicious contrast with the creamy dressing and chewy dried cranberries.

It’s an easy way to eat a lot of broccoli.Raw broccoli isn’t everyone’s favorite, but this

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