Bacon and Broccoli Salad

There’s something incredibly satisfying about combining fresh, crunchy vegetables with the smoky, savory flavor of bacon. This Bacon and Broccoli Salad is one of those recipes that feels indulgent yet wholesome at the same time. It’s perfect for potlucks, family gatherings, or even as a quick lunch option that keeps you energized throughout the day. I love how versatile it is—you can tweak it to suit your taste buds, and it always turns out delicious.

What makes this salad truly special is the balance of textures and flavors. The crisp broccoli, the salty bacon, the sweetness of dried cranberries, and the creamy dressing all come together in harmony. It’s a dish that’s as pleasing to the eye as it is to the palate. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is straightforward and rewarding. Let’s dive into what you’ll need and how to make it!

What You Need To Make This Recipe

Broccoli: Fresh broccoli is the star of this salad. It’s packed with nutrients, adds a satisfying crunch, and holds up well when mixed with the dressing. Make sure to chop it into bite-sized florets for easy eating.

Bacon: Crispy, smoky bacon brings a rich, savory flavor to the salad. It’s best to cook it until it’s perfectly crisp so it adds texture and doesn’t become soggy when mixed in.

Dried Cranberries: These little bursts of sweetness balance out the saltiness of the bacon and the tanginess of the dressing. They also add a pop of color to the salad.

Red Onion: A small amount of finely chopped red onion adds a sharp, slightly spicy kick that complements the other flavors. If you’re not a fan of raw onion, you can soak the chopped pieces in cold water for 10 minutes to mellow the flavor.

Mayonnaise: This is the base of the creamy dressing that ties everything together. Use a good-quality mayonnaise for the best results.

Apple Cider Vinegar: A splash of apple cider vinegar adds a tangy note to the dressing, cutting through the richness of the mayonnaise and bacon.

Sugar: Just a touch of sugar balances the acidity of the vinegar and enhances the natural sweetness of the cranberries.

Sunflower Seeds: These add a delightful nutty crunch to the salad. You can toast them lightly for extra flavor if you like.

Ingredients List

4 cups fresh broccoli florets (about 1 large head)
6 slices bacon, cooked until crisp and crumbled
1/2 cup dried cranberries
1/4 cup finely chopped red onion
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
1/4 cup sunflower seeds
Salt and pepper to taste

How to Make Bacon and Broccoli Salad

Step 1: Prepare the Broccoli

Start by washing the broccoli thoroughly under cold water. Cut the broccoli into small, bite-sized florets. If you like, you can also peel and chop the broccoli stems for added texture.

Step 2: Cook and Crumble the Bacon

Cook the bacon in a skillet over medium heat until it’s crispy. Transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble it into small pieces.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth. Taste and adjust the seasoning with a pinch of salt and pepper if needed.

Step 4: Combine the Ingredients

In a large mixing bowl, combine the broccoli florets, crumbled bacon, dried cranberries, red onion, and sunflower seeds. Pour the dressing over the top and toss everything together until well coated.

Step 5: Chill and Serve

For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Give it a quick stir before serving, and enjoy!

Tips for Making This Recipe

Blanch the Broccoli: If you prefer a slightly softer texture, blanch the broccoli florets in boiling water for 1-2 minutes, then plunge them into ice water to stop the cooking process.
Customize the Add-Ins: Feel free to add other ingredients like shredded cheddar cheese, chopped apples, or even sliced almonds for extra flavor and texture.
Make It Ahead: This salad can be made a day in advance. Just wait to add the sunflower seeds until right before serving to keep them crunchy.
Lighten It Up: For a lighter version, substitute Greek yogurt for half of the mayonnaise.
Toast the Sunflower Seeds: Toasting the sunflower seeds in a dry skillet for a few minutes enhances their nutty flavor.

FAQs

Can I use frozen broccoli?
While fresh broccoli is recommended for its crisp texture, you can use frozen broccoli in a pinch. Thaw and drain it well to avoid excess moisture in the salad.

How long does this salad last in the fridge?
This salad will stay fresh in the refrigerator for up to 3 days when stored in an airtight container.

Can I use a different type of vinegar?
Yes, white wine vinegar or even lemon juice can be used as a substitute for apple cider vinegar.

Is there a way to make this recipe vegetarian?
Absolutely! Simply omit the bacon and add a smoky element like smoked paprika or roasted chickpeas for a similar flavor profile.

Can I use a different sweetener instead of sugar?
Yes, you can use honey or maple syrup as a natural alternative to sugar in the dressing.

This Bacon and Broccoli Salad is a crowd-pleaser that’s easy to make and even easier to love. Give it a try, and I’m sure it’ll become a staple in your recipe collection!