Broccoli Salad with Bacon
A crunchy and creamy salad featuring fresh broccoli, crispy bacon, and a tangy-sweet dressing, perfect for gatherings and potlucks.
Ingredients
Salad Base
- 4 cups broccoli florets, chopped bite-size Choose firm, vivid green stalks for the best crunch.
- 6 slices thick-cut bacon, cooked until crisp and crumbled Turkey bacon works if you want less fat.
- 1/2 cup red onion, finely diced Substitute shallot for milder flavor.
- 3/4 cup dried cranberries or raisins Adds a sweet contrast; fresh apple chunks make a lively swap.
- 1/2 cup sunflower seeds or toasted almonds For extra crunch; pepitas are a great nut-free alternative.
Dressing
- 1 cup mayonnaise For a lighter option try Greek yogurt or half mayo and half yogurt for tang.
- 2 tablespoons apple cider vinegar Brightens the dressing; lemon juice also works.
- 2 tablespoons honey Balances the tang; maple syrup is a lovely alternative.
- 1 teaspoon Dijon mustard Adds depth; use whole grain mustard for texture.
- to taste salt and freshly ground black pepper
Instructions
Preparation
- In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels and crumble once cool.
- If you prefer a gentler bite, blanch the florets in boiling water for 1 minute then plunge into ice water; otherwise use raw for maximum crunch.
- In a medium bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon, a pinch of salt, and a few grinds of black pepper until glossy and smooth.
Combining
- In a large bowl, toss the broccoli, red onion, dried cranberries, and sunflower seeds. Add the crumbled bacon.
- Pour the dressing over the salad and toss to coat evenly. Taste and adjust seasoning.
- Chill for at least 30 minutes so the flavors marry; it’s even better after a few hours.
Serving
- Give the salad a final toss before serving and sprinkle a few extra sunflower seeds or bacon crumbles on top for a pretty finish.
Notes
Make it vegan by swapping bacon for smoked tempeh or coconut bacon, and use vegan mayo. For a lower-calorie, higher-protein salad, sub Greek yogurt for half or all of the mayo and add cooked quinoa.