Bright, crunchy broccoli meets smoky bacon, sweet cranberries, and a creamy-tangy dressing that makes every bite pop. This is the bowl I bring to picnics and weeknight dinners when I want something fresh, fast, and a little bit nostalgic.
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This easy broccoli bacon salad recipe comes together in minutes, holds beautifully in the fridge, and hits that perfect balance of savory, sweet, and crisp. Ready to toss it together? Let's get cooking.
Why You'll Love This Recipe
- Big flavor, little effort: pantry dressing, no stove time beyond the bacon
- Make-ahead friendly: stays crisp and happy for days
- Family-friendly textures: crunchy florets, chewy cranberries, salty bacon
- Customizable: swap nuts, change the cheese, or make it lighter
- Perfect for BBQs, holidays, or a fresh lunch prep
EASY BROCCOLI BACON SALAD RECIPE
Ingredients
For the salad
- 10 to 11 strips bacon, cooked and chopped
- 2 heads broccoli (about 1 ½ pounds or 5 to 6 cups), finely chopped into small florets; peel and dice tender stems if you like
- 1 cup dried cranberries
- ⅓ cup roasted salted sunflower seeds
- 1 cup shredded cheddar cheese
- ⅓ cup chopped red onion, or more to taste
For the dressing
- 1 ¼ cups Miracle Whip or mayonnaise
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- ¼ cup sugar
- 1 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
Ingredient Notes & Substitutions
- Bacon: Oven-baked bacon stays flat and evenly crisp. Turkey bacon works if you prefer a lighter option.
- Broccoli: Small florets are key for a pleasant bite. If stems are tender, peel and dice them finely so nothing goes to waste.
- Sweet element: Dried cranberries add chew and balance. Raisins or chopped dried cherries also work.
- Seeds: Sunflower seeds bring salty crunch. Toasted sliced almonds or pepitas are great swaps.
- Cheddar: Sharp cheddar gives bold flavor. For a milder salad, try Colby Jack or mozzarella pearls.
- Dressing base: Miracle Whip adds tangy sweetness; mayo is richer and more neutral. Use what you love and adjust sugar to taste.
- Heat: The pinch of cayenne won't make it spicy, it just wakes up the flavors.
Instructions
- Cook the bacon: Bake at 400°F on a foil-lined sheet for 15 to 20 minutes until crisp, or pan-fry. Drain on paper towels and cool, then chop.
- Whisk the dressing: In a large bowl, combine Miracle Whip or mayo, lemon zest, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne. Whisk until smooth.
- Prep the broccoli: Chop into small, bite-friendly florets. If stems are tender, peel and dice finely for extra crunch.
- Assemble the salad: Add broccoli, cranberries, sunflower seeds, cheddar, and red onion to the bowl with dressing. Add most of the bacon, saving a little for garnish.
- Toss and adjust: Stir until every floret is lightly coated. Add more salt, pepper, or lemon juice to taste.
- Rest (optional but lovely): Chill 20 to 30 minutes for flavors to mingle, then sprinkle with the reserved bacon before serving.
Now that everything is glossy and well coated, take a taste. The broccoli should still be crisp, the dressing bright and creamy, and the bacon nice and salty. If it tastes a touch sharp, let it rest a bit longer-time softens the edges.
Pro Tips for Success
Top Tip
- Go small with florets: Tiny florets mean better dressing coverage and no awkward bites.
- Balance the dressing: Miracle Whip is sweeter; mayo often needs that ¼ cup sugar. Tweak sugar and lemon to your preference.
- Salt at the end: Bacon, cheese, and seeds are salty. Taste before adding extra salt.
- Color counts: A little extra red onion and cheddar right on top makes this salad look restaurant-ready.
- Make it your meal: Add diced rotisserie chicken or cooked pasta shells for a hearty main.
Storage and Reheating
- Fridge: Store covered for up to 5 days. The broccoli stays pleasantly crisp, and the flavors deepen.
- Reheating: No reheating needed. For best texture after day 2, fold in a handful of fresh chopped broccoli or an extra spoonful of sunflower seeds.
Make Ahead & Freezing
- Make ahead: Whisk the dressing and prep the broccoli up to 24 hours in advance. Keep components separate and toss just before serving.
- Freezing: Not recommended-the raw broccoli and creamy dressing do not freeze well.
Tips and Variations
- Lighten it up: Use half yogurt and half mayo, then sweeten to taste with honey instead of sugar.
- Extra-crunch version: Add diced celery and chopped apples right before serving.
- Smoky-sweet twist: Swap cheddar for smoked Gouda and add a drizzle of maple to the dressing.
- No-dairy option: Skip the cheese and use a dairy-free mayo.
- Nutty swap: Replace sunflower seeds with toasted pecans for a richer crunch.
- Meal-prep bowls: Divide into containers and top with chicken or canned chickpeas for grab-and-go lunches.
FAQs
Yes, if you prefer a softer bite. Blanch 45 to 60 seconds in salted boiling water, shock in ice water, drain very well, and pat dry before mixing to avoid watering down the dressing.
Dry broccoli is crucial. If you rinse it, spin or pat very dry. Also keep juicy add-ins like apples separate until serving.
Absolutely. Use honey or maple to taste, or skip the sweetener and rely on cranberries for balance.
No. Mayo creates a classic creamy base; Miracle Whip adds tangy sweetness. Use whichever matches your taste.
Start with the recipe amount in the dressing and taste after tossing. Remember bacon, cheese, and seeds already contribute salt.
📖 Recipe
Easy Broccoli Bacon Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
Bright, crunchy broccoli meets smoky bacon, sweet cranberries, and a creamy-tangy dressing that makes every bite pop. This is the bowl I bring to picnics and weeknight dinners when I want something fresh, fast, and a little bit nostalgic.
Ingredients
- 10 to 11 strips bacon, cooked and chopped
- 2 heads broccoli (about 1 ½ pounds or 5 to 6 cups), finely chopped into small florets
- 1 cup dried cranberries
- ⅓ cup roasted salted sunflower seeds
- 1 cup shredded cheddar cheese
- ⅓ cup chopped red onion
- 1 ¼ cups Miracle Whip or mayonnaise
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- ¼ cup sugar
- 1 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
Instructions
- Cook the bacon: Bake at 400°F on a foil-lined sheet for 15 to 20 minutes until crisp, or pan-fry. Drain on paper towels and cool, then chop.
- Whisk the dressing: In a large bowl, combine Miracle Whip or mayo, lemon zest, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne. Whisk until smooth.
- Prep the broccoli: Chop into small, bite-friendly florets. If stems are tender, peel and dice finely for extra crunch.
- Assemble the salad: Add broccoli, cranberries, sunflower seeds, cheddar, and red onion to the bowl with dressing. Add most of the bacon, saving a little for garnish.
- Toss and adjust: Stir until every floret is lightly coated. Add more salt, pepper, or lemon juice to taste.
- Rest (optional): Chill 20 to 30 minutes for flavors to mingle, then sprinkle with the reserved bacon before serving.
Notes
Store covered in the fridge for up to 5 days. For best texture after day 2, add a handful of fresh chopped broccoli or extra sunflower seeds before serving. Not recommended for freezing. Customize with cheese swaps, nut substitutions, or a lightened-up dressing with yogurt and honey.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
Serving Suggestions
Serve this bright salad next to grilled chicken, pulled pork, burgers, or a cozy soup night. It loves potlucks and holiday buffets, and it is sturdy enough to sit out for a bit during a backyard cookout. For a pretty finish, mound it in a wide bowl, scatter extra cheddar, red onion slivers, and bacon crumbles over the top, and add a quick twist of black pepper.
Nutrition & Notes
- Yield: 8 to 10 side servings
- Skill level: Easy
- Estimated per serving (10 servings): 360 calories, 7g protein, 24g fat, 30g carbs, 3g fiber, 620mg sodium (nutrition will vary with ingredient brands and portion size).
- Written for easy scanning with short paragraphs, clear subheadings, and helpful transitions for readability.
Author's note: I've made this version many times to dial in the texture. The tiny florets soak up just enough dressing while staying crisp, and the lemon lifts the richness so it never feels heavy. It is the bowl folks hover around at parties-every time.
Related Recipes / Internal Links
- You may also like my Creamy Mushroom Risotto recipe.
- Try it with my Herbed Roast Chicken and my Honey Butter Cornbread for a full dinner spread.
External Resource
- Curious about broccoli's nutrition profile? Read a clear, research-based overview from a trusted public health source.
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