Broccoli Salad with Bacon

Let Me Tell You About This Broccoli Salad with Bacon

So, here’s the deal: I started making this broccoli Salad with bacon ages ago for family barbecues, mostly because I got bored of the usual potato salad (don’t hate me, but mayo and potatoes — meh). First time I made it, my cousin Alice rolled her eyes—she’s a “where’s the cheese?” sort of gal—but ended up eating half the bowl before we even sat down. Honestly, making this salad now always reminds me of her trying to nick a bacon piece when she thought I wasn’t looking. Makes the prepping a bit more fun (and slightly competitive).

Truth be told, the recipe isn’t fancy. Even my dog, Buster, hangs out underfoot hoping for bacon to fall (which probably explains his, er, roundness). Anyway, you probably have most of this stuff lying around your fridge and pantry, so let’s get to it, yeah?

Why This Recipe Rocks (or Sometimes Sorta Flops)

I whip up this broccoli salad with bacon whenever someone says “just bring a salad” and I want to hear people say, “Wait, *that’s* salad?!” My family goes nuts for it because it’s got that sweet, smoky crunch and, well, bacon is magic. I used to think raw broccoli was boring—turns out, you just gotta hit it with enough sauce and, uh, bacon bits. One time, I made it with turkey bacon when I was on that health kick—didn’t impress anyone. But, hey, live and learn (and then go back to regular bacon).

Gather Up These Ingredients (Substitution Shenanigans Included)

• 4-5 cups fresh broccoli florets (Chop them pretty small. Might even cheat with pre-chopped if you’re done with life that day.)
• 6 slices bacon (Smoky is good. My gran swore by Oscar Mayer, but honestly, whatever’s on sale.)
• 1/2 cup red onion, finely diced (White onion if you’re out—once I even threw in scallions.)
• 1/2 cup sunflower seeds (Pumpkin seeds if that’s what you’ve got. Walnuts were weird, just saying.)
• 3/4 cup shredded cheddar cheese (Or skip it if dairy’s not your friend. Feta works for a twangy vibe.)
• 1/2 cup dried cranberries (Or raisins, or—don’t @ me—chopped dried apricots, which is actually good!)
• For the dressing:
  • 1 cup mayo (Duke’s if you’re a Southerner, but I use Hellmann’s mostly.)
  • 2 tablespoons apple cider vinegar (Red wine vinegar also works. Once tried balsamic, wasn’t wild about it.)
  • 2 tablespoons sugar (Can sneak in honey if you want to feel fancy.)
  • Pinch of salt & pepper

How I Throw This Together (with Some Real-Life Detours)

1. First, fry up your bacon until crispy. I always set aside a strip for “quality control” (okay, I just eat it). Save a bit of bacon grease if you’re feeling cheeky—sometimes I drizzle a tiny bit over the broccoli for a whisper of extra flavor.
2. While the bacon’s doing its thing, chop up your broccoli into teeny-tiny florets. The smaller, the better. (Nobody likes hulking tree stalks in their salad—it’s not Jurassic Park.)
3. Dump broccoli into a big bowl and toss with diced onion, sunflower seeds, cranberries, and cheese. Honestly, I sometimes forget the cheese until the very end. Don’t stress.
4. For the dressing, whisk together mayo, vinegar, sugar, plus that pinch of salt and pepper. I just do this right in a coffee mug because fewer dishes, right?
5. Pour dressing over broccoli mix. Get your hands in there or use a big spatula. Some people baby their salads, but I’m all about tossing till it’s coated (and yes, it looks a bit odd at first—hang in there.)
6. Finally, crumble in the bacon. If you can resist eating half as you go, you are a stronger soul than me.
7. Let it chill in the fridge for at least an hour. Actually, it’s way better the next day, but who has the patience for that?

Handy Notes (Stuff I’ve Figured Out)

• If your broccoli seems extra tough, give it a super-quick blanch first—just 30 seconds in boiling water, then cold rinse. But, I skip this nine times out of ten.
• Lighten up: Greek yogurt can replace half the mayo if you’re feeling righteous. It’ll be tangier though—fair warning.
• Once, my dressing looked weirdly separated. Actually, I find it works better if you let the mayo sit at room temp for a bit before mixing. No idea why—magic, probably.

Ways I’ve Messed With This (and Some Missed the Mark)

• Tried adding chopped apple once; surprisingly, not bad at all. Throw in a Granny Smith if you’re on the wild side.
• Roasted broccoli instead of raw? Honestly, looked nicer but kinda lost the super-crunchy bite.
• Once subbed in tofu bacon. My brother nearly staged a revolt.
• If you want to make it vegan, just drop the bacon (or try those smoky coconut flakes, though it’s… not the same).

What If You Don’t Have the Right Gear?

All you really need is a big mixing bowl, a sharp knife, and a frying pan. No salad spinner? Eh, just pat your broccoli dry with a tea towel and call it a day. (I’ve used a colander resting on a stack of paper towels before because why not?)

How Long’s It Good For? (The Real Answer)

Once dressed, this broccoli salad keeps for 2-3 days in the fridge, covered up or sealed in a bowl. Though, honestly, in my house it never lasts more than a day—folks just inhale it. If you’re a meal prepper (teach me your ways), keep the bacon crispy in its own container and add right before serving.

How We Serve It Up (A.K.A. Family Traditions & Weirdnesses)

We always toss this out with burgers at BBQs, but I’ve seen it work with fried chicken, sandwiches, even as a bit of a midnight snack the night before big events. My aunt dips crackers in—says it’s more fun that way. Once I even piled some on a baked potato, which I admit was weirdly twice as good as expected. Oh, and here’s a link to other salad ideas from Simply Recipes if you wanna branch out.

What I Wish I’d Known (a.k.a. Pro Tips From My Goofs)

• I once rushed the chilling step and served it at room temp; the flavors kinda argued instead of mingling. Let it chill, trust me.
• Don’t overdress—start with less, you can always add more. (Drowning the salad is not cute.)
• If you go overboard with the onion, have some gum handy. Ask me how I know…

FAQ: You’ve Actually Asked Me These

• Can I use frozen broccoli? Eh, you can—but it’ll be mushy, so I’d skip it if possible. If you do try it, make sure to thaw and really dry it first.
• How do I make this ahead? Mix everything except the bacon and let it chill; stir in the bacon just before serving. Keeps things crispy (and stops bacon thieves in their tracks).
• Mayo alternatives? You could try a mix of plain yogurt and a smidge of olive oil; not the same creamy finish but works in a pinch. Real talk though, I once tried a cashew-based vegan mayo (found here on Minimalist Baker) and it fooled half my family!
• Do I have to use bacon? Look, it’s in the title for a reason, but if you hate it (weird, but okay), sub with toasted nuts or skip entirely for a legit veggie salad.

And because my brain always veers off course—side note: who do you think actually comes up with all these salad holidays? There’s probably a secret broccoli council. Anyway—no need to wait; just make it for dinner. Enjoy—just don’t blame me when you eat half the bowl straight form the fridge!

★★★★★ 4.80 from 120 ratings

Broccoli Salad with Bacon

yield: 6 servings

prep: 15 mins

cook: 10 mins

total: 25 mins

A crunchy and flavorful broccoli salad tossed with crispy bacon, red onion, cheddar cheese, sunflower seeds, and a creamy dressing. Perfect as a side dish for picnics or weeknight dinners.

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Ingredients

• 6 cups fresh broccoli florets
• 8 slices bacon, cooked and crumbled
• 1/2 cup red onion, finely diced
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sunflower seeds
• 3/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• Salt and black pepper, to taste

Instructions

1. 1
   Cook the bacon in a skillet over medium heat until crispy. Remove, drain on paper towels, and crumble once cool.
2. 2
   In a large mixing bowl, combine the broccoli florets, red onion, cheddar cheese, sunflower seeds, and crumbled bacon.
3. 3
   In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
4. 4
   Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
5. 5
   Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 13gg

Fat: 24gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 13gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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