Broccoli Salad with Bacon

This creamy broccoli salad is the ultimate crowd-pleasing side dish I make whenever I need something that disappears fast at potlucks. The combination of crunchy broccoli, savory bacon, sweet cranberries, and a tangy-sweet dressing creates a flavor explosion that converts even the most stubborn broccoli skeptics.

I first made this salad for a neighborhood cookout when I was desperate for something beyond the usual potato salad, and it sparked so many recipe requests that I now keep printed copies on hand when I bring it to parties.

Ingredients

• Fresh broccoli: Cut into bite-size pieces gives this salad its hearty base; look for firm florets with deep green color
• Bacon: Adds smoky saltiness that balances the sweetness; choose thick-cut for more substantial texture
• Red onion: Provides sharp flavor and beautiful color contrast; finely chop it to distribute the flavor evenly
• Dried cranberries: Bring a perfect tart-sweet element; look for unsweetened varieties for less sugar
• Roasted sunflower seeds: Contribute essential crunch and nutty flavor; toast them briefly to enhance flavor
• Mayonnaise: Creates the creamy base of the dressing; high-quality brands make a noticeable difference
• Apple cider vinegar: Balances the richness with necessary acidity; use unfiltered for more complex flavor
• Honey: Adds natural sweetness that brings everything together; local honey provides the best flavor
• Dijon mustard: Gives the dressing depth and subtle heat; choose authentic Dijon for proper emulsification

Step-by-Step Instructions

Cook the Bacon:

Place bacon slices on a foil-lined baking sheet with the edges folded up to contain the grease. Bake at 400°F for 12-20 minutes until your desired crispness is achieved. The oven method ensures perfectly flat bacon that crumbles beautifully into the salad. Let it cool completely before chopping to maintain its crispy texture.

Prepare the Vegetables:

Chop the broccoli into consistent bite-sized pieces to ensure each forkful has the perfect texture. I prefer pieces about the size of a quarter for ideal dressing coverage. Finely dice the red onion so it distributes throughout without overwhelming any single bite. Combine with cranberries and sunflower seeds in a large bowl with plenty of mixing room.

Mix the Dressing:

Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper until perfectly smooth and combined. The dressing should have a pourable consistency but still be thick enough to cling to the broccoli. This step can be done up to three days in advance with the dressing stored separately.

Combine and Chill:

Pour the dressing over the broccoli mixture and toss thoroughly but gently to ensure every piece gets coated. Add the chopped bacon last and fold in with minimal stirring to keep it crispy. Allow the salad to chill for at least one hour before serving to let the flavors develop and meld together.

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The sunflower seeds are my secret ingredient in this recipe. I discovered their perfect contribution when I ran out of the traditional walnuts one day before a family reunion. My grandmother declared it was the best version she had ever tasted, and I have used them exclusively ever since.

Make It Healthier

This broccoli salad can easily be adapted for a lighter version without sacrificing flavor. Substitute half or all of the mayonnaise with Greek yogurt for added protein and fewer calories. The yogurt provides the same creamy texture with a pleasant tangy note that complements the other ingredients beautifully. I often make this swap when serving the salad for everyday family dinners rather than special occasions.

Storage Tips

Properly stored leftovers will maintain their delicious flavor and texture for up to three days in the refrigerator. Keep the salad in an airtight container to prevent it from absorbing other food odors. The dressing may thicken slightly over time. If this happens, simply stir well before serving or add a tiny splash of apple cider vinegar to refresh the consistency. The bacon will gradually soften, but the overall texture remains enjoyable.

Serving Suggestions

This versatile broccoli salad pairs beautifully with grilled proteins like chicken, steak, or salmon. For a complete summer meal, serve alongside burgers or hot dogs at your next cookout. The salad also makes an excellent addition to holiday spreads, providing a fresh counterpoint to heavier dishes. For a light lunch option, serve a generous portion over a bed of mixed greens or alongside a cup of tomato soup for a satisfying meal.

Variations to Try

The basic recipe framework welcomes creative adaptations based on what you have available. Replace cranberries with raisins, dried cherries, or even diced apple for different sweet notes. Swap sunflower seeds with almonds, pecans, or pepitas for alternative crunchy elements. Add cubed cheddar cheese for extra richness or diced avocado for creaminess. For a Mediterranean twist, include chopped kalamata olives and feta cheese with a lemon-based dressing instead.

Frequently Asked Questions

→ Can I prep this salad in advance?

Yes, you can store the dressing and salad separately in the refrigerator. Toss them together 1-2 hours before serving and let it chill to enhance the flavors.

→ What can I use instead of mayonnaise?

You can substitute all or part of the mayonnaise with plain Greek yogurt for a healthier option while maintaining creaminess.

→ How long does this salad stay fresh?

When stored in an airtight container in the refrigerator, leftovers can be enjoyed for 2-3 days.

→ Can I add other ingredients?

Absolutely! Feel free to add shredded cheese, nuts, or seeds to customize the salad to your preferences.

→ What’s the best way to cook the bacon?

Baking the bacon on a foil-lined sheet at 400°F ensures even cooking and less mess. Cook until crispy, then chop for the salad.