Broccoli Salad with Bacon is a classic, crowd-pleasing dish that combines crisp broccoli florets, smoky bacon, sweet cranberries, and crunchy sunflower seeds—all tossed in a creamy, tangy dressing. It’s the perfect blend of textures and flavors: fresh, savory, and slightly sweet with just the right amount of crunch. This salad is as great for potlucks and picnics as it is for weekday lunches or family dinners.
Unlike typical leafy salads, this one stays crisp and flavorful even after a few hours, making it a favorite for meal prep and gatherings. The combination of smoky bacon, sharp cheddar, and sweet dressing creates a satisfying bite every time. It’s hearty yet refreshing, and it goes well with everything from grilled meats to sandwiches or BBQ mains.
Simple to make and always a hit, Broccoli Salad with Bacon proves that vegetables can be both delicious and crave-worthy.
Key Ingredients & Substitutions
Each ingredient brings something special to the salad, but it’s easy to adjust based on your preferences or what’s in your pantry.
Fresh Broccoli: The star of the dish—crisp, crunchy, and full of nutrients. Use raw broccoli for a firm bite or blanch it briefly for a softer texture.
Bacon: Adds smoky, savory flavor that perfectly balances the sweet dressing. Use turkey bacon for a lighter version or omit for a vegetarian option.
Red Onion: Brings mild sharpness and color contrast. Soak sliced onion in cold water for a few minutes to mellow the flavor if preferred.
Dried Cranberries: Add sweetness and chewiness. You can substitute with raisins, chopped dates, or fresh grapes for a juicy twist.
Sunflower Seeds: Add nutty crunch and protein. Chopped almonds, pecans, or pumpkin seeds (pepitas) are great alternatives.
Cheddar Cheese: Sharp cheddar adds richness and creaminess. Swap for Colby Jack or shredded gouda if you like milder cheese.
Mayonnaise & Greek Yogurt: The creamy dressing base—yogurt lightens it up while mayo keeps it classic. Use only one or a mix depending on preference.
Apple Cider Vinegar & Honey: Give the dressing its signature tangy-sweet balance. Maple syrup or white vinegar can be used instead.
Equipment You’ll Need
- Large mixing bowl
- Medium skillet (for cooking bacon)
- Cutting board and knife
- Small bowl or jar (for dressing)
- Whisk or spoon
- Serving spoon or tongs
Flavor Variations & Add-Ins
- Apple Crunch: Add diced apples for extra sweetness and freshness.
- Spicy Kick: Stir a pinch of cayenne or a drizzle of hot honey into the dressing.
- Vegan Version: Skip the bacon, use vegan mayo, and add roasted chickpeas or coconut bacon for crunch.
- Sweet & Savory: Mix in a handful of halved grapes for juicy bursts of flavor.
- Extra Protein: Add chopped boiled eggs or shredded rotisserie chicken for a hearty lunch salad.
- Crunch Lovers: Sprinkle crushed ramen noodles or crispy fried onions just before serving.
- Keto-Friendly: Skip the cranberries and honey; use a sugar-free sweetener for the dressing.
How to Make Broccoli Salad with Bacon
Ingredients You’ll Need:
- 5 cups fresh broccoli florets (about 2 heads)
- 6 slices bacon, cooked crisp and crumbled
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup chopped red onion
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt (or use more mayo)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or sugar to taste)
- Salt and black pepper to taste
How Much Time Will You Need?
Total time: about 20 minutes. You’ll spend 10 minutes prepping ingredients, 10 minutes cooking bacon, and a few minutes mixing everything together.
Step-by-Step Instructions:
1. Cook the Bacon
In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel–lined plate to cool, then crumble into small pieces. Set aside.
2. Prep the Broccoli
Wash and cut the broccoli into bite-sized florets. For a slightly softer texture, blanch in boiling water for 1 minute, then immediately transfer to an ice bath to cool. Drain well before assembling.
3. Make the Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Adjust the sweetness or acidity to taste.
4. Combine the Salad
In a large bowl, add broccoli, red onion, cranberries, sunflower seeds, cheddar cheese, and crumbled bacon. Pour the dressing over and toss until everything is evenly coated.
5. Chill and Serve
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with extra bacon or seeds for a beautiful presentation.
Pro Tips for Best Texture & Taste
Follow these small details for the ultimate balance of crunch and creaminess.
- Make sure the broccoli is completely dry before mixing—it helps the dressing stick better.
- Let the salad chill before serving; it tastes even better once the flavors blend.
- Use freshly cooked bacon for the best smoky crunch (avoid prepackaged bits).
- Double the dressing if you prefer a creamier salad.
- For meal prep, keep the dressing separate until ready to eat to maintain crunch.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Broccoli Salad with Bacon actually tastes better after a few hours. Prepare it up to a day ahead, but add the bacon and seeds right before serving to keep them crispy.
Can I use frozen broccoli?
It’s best to use fresh broccoli for the ideal texture. Frozen broccoli tends to get mushy after thawing, which changes the consistency of the salad.
How long does it last in the fridge?
Stored in an airtight container, the salad keeps for up to 3 days. Stir before serving, as the dressing may settle slightly.
Can I lighten the dressing?
Definitely. Use only Greek yogurt or a mix of yogurt and light mayo to reduce calories while keeping it creamy and flavorful.