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Broccoli Salad with Bacon

A crunchy, creamy salad that combines crisp broccoli with smoky bacon and a sweet tangy dressing, perfect for potlucks and quick dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups broccoli florets, chopped into bite-size pieces Choose firm, bright-green florets.
  • 6 slices bacon, cooked until crisp and chopped This adds a smoky backbone to the salad.
  • 1/2 cup red onion, finely diced Adds a sharp, colorful bite.
  • 1/2 cup dried cranberries or raisins Provides a touch of sweet chew.
  • 1/2 cup sunflower seeds or chopped walnuts Adds nutty crunch.
  • 1 cup cherry tomatoes, halved (optional) For juicy brightness.
  • 1 cup shredded sharp cheddar or a dairy-free alternative For a melty, savory contrast.
Dressing Ingredients
  • 3/4 cup mayonnaise Creamy base; can substitute with Greek yogurt.
  • 2 tablespoons apple cider vinegar Adds tang.
  • 2 tablespoons honey or maple syrup Balances with gentle sweetness.
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. In a skillet over medium heat, cook bacon until crisp. Drain on paper towels and chop once cool.
  2. While the bacon cooks, wash and chop broccoli into small florets. Briefly blanch broccoli in boiling water for 1 minute, then plunge into ice water. Drain well.
Dressing
  1. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and glossy. Taste and adjust sweetness or acidity.
Combination
  1. In a large bowl, toss the broccoli, red onion, dried cranberries, sunflower seeds, cherry tomatoes, cheddar, and bacon.
  2. Pour the dressing over and gently toss to coat everything evenly.
Chill and Serve
  1. Cover and refrigerate for 20 to 30 minutes before serving to allow the flavors to meld.
  2. Give it a final toss, taste for seasoning, and serve chilled or at cool room temperature.

Notes

For a vegetarian twist, swap bacon for smoked tempeh and use vegan mayo. This salad can be prepared a day in advance; keep dressing separate until just before serving. Store leftovers in an airtight container for up to 3 days.