Broccoli Salad is one of my favorite go-to salad recipes. It features fresh broccoli, crisp smoked bacon, sweet red onion, and crunchy sliced almonds in a slightly sweet mayo base. It is always one of the first side dishes to disappear at parties, potlucks, family reunions, and neighborhood BBQs.
You will love this broccoli salad’s crunchy texture and the mayonnaise-based dressing’s creamy taste. This dish comes together quickly and easily, especially if you precook the bacon or purchase it cooked. It is a great side dish for pork tenderloin, buffalo chicken, or country-style ribs.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mayonnaise: I like Duke’s, but you can use any mayo or Miracle Whip.
- Vinegar: apple cider, or you can substitute red wine vinegar
- Dried fruit: sweetened dried cranberries, blueberries, or cherries
- Nuts: almonds, pecans, walnuts, pistachios
How to Make Broccoli Salad
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Mix the mayonnaise, sugar, cider vinegar, and fresh ground black pepper in a small bowl. Set the bowl aside for a while.
Next, cut your vegetables relatively fine so the dressing is distributed well around all the ingredients. Then, cook the bacon crispy. Chop it relatively fine as well. I like to cook my bacon on a baking sheet at 375 degrees for about 15-17 minutes, flipping the bacon halfway through the cooking process. You can also use this candied bacon recipe to add sweetness to this broccoli salad.
Combine the broccoli, onions, bacon, dried cranberries, and sliced almonds in a large bowl. Drizzle the dressing over the top and stir to coat. Cover and chill for about 1 hour before serving. Toss again right before serving.
Preparation Tips
- For optimal taste, cover and refrigerate for a few hours before serving.
- This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if you want more tender broccoli, blanch it by boiling a large pot of water. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
- The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Recipe Variations
- Substitute sunflower seeds, pine nuts, or chopped pecans for the sliced almonds.
- Add 2/3 cup shredded or small cubed sharp cheddar cheese
- Add another tablespoon of sugar to the dressing if you like things extra sweet.
- Skip the mayonnaise dressing and make a Honey Mustard Vinaigrette.
- Add 1 cup of seedless grapes sliced in half, or use them instead of the dried cranberries.
- Add 1/2 cup crumbled feta cheese for extra flavor, or go bold and add 1/3 cup bleu cheese crumbles.
- Reduce the amount of broccoli by half and substitute finely chopped cauliflower.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to stir the salad well before enjoying the leftovers.
More Salad Recipes
Best Broccoli Salad Recipe
Ingredients
- 1 cup mayonnaise
- 1½ tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- ¼ teaspoon fresh ground black pepper
- 1⅓ lbs broccoli florets finely chopped into bite-size pieces
- 8 slices crispy cooked bacon chopped
- ⅓ cup chopped red onion
- ½ cup sweetened dried cranberries
- ⅓ cup sliced almonds
Instructions
- Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
- In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving. Toss again right before serving.
Video
Notes
- For optimal taste, cover and refrigerate for a few hours before serving.
- This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
- The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Nutrition
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Lima Ekram
Love the idea of a creamy broccoli salad – will make this weekend!
Nathan
Broccoli salad isn’t something I make or have very often, which is a shame because I adore broccoli! As soon as I saw bacon and red onion I was hooked, this look absolutely delicious!
Amanda Dixon
What a delicious broccoli salad! I just loved the sweet cranberries paired with the smoky bacon. It made for such a wonderful depth of flavor.
Alison
This broccoli salad is gorgeous and full of flavor and texture!
Biana
Looks great! A perfect salad for summer picnics and BBQs.
Bintu | Budget Delicious
This is such a delicious salad and perfect for summer! I think it is perfect for a side or a main salad – so tasty!
H McCallum
Your Broccoli Salad was pretty good. Our family makes a version we really, and we love it. It was nice to try yours. Have a great day.
Sandhya
This would be a delicious summer salad. I love the fact, it can be made in advance.
sue a good
Add crumbled Ramen noodles browned in bcon greaase for aadded crunch nd FLAVOR! YUM!
Jeannette
What a wonderful weeknight salad! I love how the broccoli is dressed up so well that you could just eat everything on its own!
Dannii
We love a broccoli salad at a BBQ and everything is better with bacon!
Anjali
This really is the best broccoli salad I’ve had in a long time! It’s really fresh, and the dressing is super rich and satisfying. Yum!
Kristina Tipps
Broccoli is my family’s Dave veggie. Combined with the bacon, this was a definite hit!
Beth Pierce
Thanks Kristina! So glad that you liked it!
NewAgerJul
I’m not fond of raw onions (nor cucumbers). Are there any suggestions for a substitute for the onion? Thanks, in advance!
Beth Pierce
Have you tried green or red onions?
Paula O'Keefe
I’ve made this recipe for over 50 years. The difference is I used brown sugar instead of white and cashew nuts. Everyone loves it!!! Friends and family.
Kristen
How far in advance can you make this? Or should I keep the dressing separate until I’m ready to serve??
Beth Pierce
This salad can be made up to 24 hours in advance however I would hold the almonds and the bacon and toss them in before serving.