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This easy broccoli salad with bacon is the first thing I reach for when I need a fresh and crowd-pleasing potluck side. It is creamy and crunchy in all the best ways and comes together in just a few minutes with bright veggies and plenty of savory-sweet flavor.
I remember making this salad for my favorite block party and coming home with an empty bowl. The mix of tangy cranberries with smoky bacon and crunchy pecans makes it impossible to stop at just one scoop.
Ingredients
- Broccoli: Choose fresh broccoli with tight green florets and crisp stalks for the best crunch
- Orange bell pepper: Adds a pop of color and mild sweetness Look for firm peppers without any wrinkles
- Bacon: Real bacon gives unbeatable smoky flavor and crispy texture Try baking it for easy cleanup
- Dried cranberries: These give a sweet tart bite and a chewy contrast Seek out plump berries without added sugar if you can
- Pecans: Offer buttery crunch Regular chopped pecans work or use candied for extra sweet flavor
- Red onion: Delivers sharpness and bite Milder shallots are a good substitute if you want something less pungent
- Mayonnaise: Classic creamy base for the dressing Use full fat for richness or swap in Greek yogurt for tang
- Sugar: Balances the dressing You only need a pinch and can leave it out for a less sweet version
- Red wine vinegar: Brightens everything up Any mild vinegar like apple cider or white wine vinegar will do
- Ground coriander seed: Lends a warm citrusy aroma Freshly ground if possible
Step-by-Step Instructions
- Prepare the Vegetables:
- Chop fresh broccoli into evenly sized bite size florets Wash well and spin dry for the perfect crisp texture Dice the orange bell pepper and slice red onion into thin slivers
- Cook the Bacon:
- Lay bacon on a rack set over a baking sheet and bake until perfectly crispy Pat off any extra grease then chop into bite size pieces
- Mix the Salad Base:
- In a large mixing bowl combine broccoli bell pepper crisp bacon dried cranberries pecans and red onion Toss until evenly blended
- Whisk the Dressing:
- In a small bowl blend mayonnaise a pinch of sugar red wine vinegar and ground coriander until smooth Make sure there are no lumps and the flavor tastes balanced to you
- Combine and Chill:
- Pour the dressing evenly over the broccoli mixture Toss thoroughly so every piece is coated Let the salad rest in the fridge for at least an hour to let flavors meld together
- Serve and Enjoy:
- Right before serving gently toss again Add extra dressing if you set some aside Serve cold and watch it disappear
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I cannot get enough of how crispy and fresh the broccoli stays even after it soaks up the tangy creamy dressing. My favorite part is sneaking extra pieces of bacon while I am mixing it all together because the salty crunch is everything in this salad.
Storage Tips
Broccoli salad is a superstar for meal prep. Keep it tightly covered in the fridge and it will stay at its best for up to four days. Be sure to chill promptly because of the mayo. Eat it straight from the fridge for the best crunch. Freezing is not recommended as the texture will suffer.
Ingredient Substitutions
If you don’t have pecans swap in chopped walnuts or slivered almonds. Dried cherries or golden raisins can stand in for the cranberries. Whole milk Greek yogurt or even sour cream can replace mayo for a tangier but still creamy base. For a vegetarian salad simply skip the bacon and throw in extra nuts for crunch.
Serving Suggestions
Broccoli salad with bacon is amazing next to grilled meats or sandwiches. I love using it as a not-so-boring side for burgers or barbecue chicken. It also makes a fresh and satisfying lunch when piled on top of mixed greens. For extra pop try adding a handful of shredded cheddar cheese.
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Cultural Notes
Classic broccoli salad like this is a staple at American picnic tables especially in the Midwest and South. It is all about contrasts crunchy raw broccoli tangy dressing smoky bacon and sweet dried fruit. This combo has been beloved for generations and with every bite I appreciate why.
Frequently Asked Questions
- → Should broccoli be raw or cooked?
Raw broccoli provides the crunchiest texture and retains fresh flavor for this salad. Blanching is optional but not necessary.
- → What can I use instead of bacon?
For a vegetarian option, simply omit the bacon. You could include toasted nuts or seeds for added texture.
- → How long can I store this dish?
This salad keeps well in an airtight container in the fridge for 3–4 days. Stir before serving for best texture.
- → Can the creamy dressing be made without mayonnaise?
Sour cream or plain Greek yogurt are excellent alternatives to mayonnaise for a lighter dressing variation.
- → Are there alternative add-ins for more variety?
Try walnuts or almonds instead of pecans, or swap dried cranberries with cherries. Red or yellow bell pepper adds color and sweetness.
- → How can I achieve ultra crispy bacon?
Bake bacon on a wire rack over a baking sheet in the oven for evenly crisp slices, letting the fat drain off as it cooks.