This broccoli salad with bacon is a crowd pleasing classic. Loaded with cranberries, sunflower kernels, red onion then tossed in a homemade dressing, it’s a potluck favorite!
Classic Broccoli Bacon Salad
One of my favorite parts about summer is all the classic recipes to bring to a BBQ! This broccoli salad with bacon is just one of many delicious potluck salads that makes an appearance, easy macaroni salad and loaded potato salad being other favorites.
It’s super easy to make with fresh crunchy broccoli, sweet dried cranberries, salty sunflower kernels, diced red onion and crispy bacon pieces. Then it’s topped off with a homemade creamy and tangy dressing that adds the best flavor.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Broccoli: They key is cut the fresh broccoli florets into bite-sized pieces so the broccoli salad with bacon is super easy to eat.
- Bacon: Use bacon that is cooked crispy, cooled and then crumbled. If you would like your broccoli salad healthier, use turkey bacon or omit.
- Sunflower seeds: I like to use roasted and salted kernels for the additional flavor but you can use slivered almonds, chopped pecans or walnuts.
- Dried cranberries: The sweet and tangy berry adds the perfect balance but you can use raisins if you would like.
- Red onion: I finely chop the onion so you get some in each bite.
- Dressing: You’ll need mayonnaise, honey, and lemon. Swap the lemon juice for apple cider vinegar or white vinegar if you like.
How to Make Broccoli Salad with Bacon
In a large bowl, add the broccoli, bacon, sunflower kernels, dried cranberries, and red onion.
Combine dressing ingredients then pour dressing evenly over the broccoli and toss until well coated. Make sure the broccoli is evenly coated with the dressing then chill salad for 15 minutes.
Broccoli Salad Dressing
The dressing is what makes this broccoli salad with bacon so flavorful. I made it a little different than the classic dressing with sugar and vinegar and it tastes so much better!
- Mayo or Greek yogurt: I like to use mayonnaise with olive oil, I don’t care for Miracle Whip or low fat but if you like it, go ahead and use it. Swap mayo for Greek yogurt for a lighter dressing or use half mayo and half Greek yogurt. .
- Lemon juice: You could use white wine vinegar, apple cider vinegar or red wine vinegar if preferred.
- Honey: Granulated sugar can be used if that is what you have on hand.
Tips for the Best Broccoli Salad
- Bacon in the oven. I love to cook my bacon in the oven. It’s by far the easiest method in my opinion and way less messy. Give it a shot if you haven’t tried it!
- Chop, chop chop. Make sure to chop the broccoli florets into small, evenly sized pieces. They’re easier to eat this way and will soak up more of the creamy dressing.
- Let marinate. Chill the salad in the refrigerator for at least 15 minutes prior to serving. It enhances the flavor and allows the dressing to soak into the broccoli to soften it up a bit.
- Convenience. If you’re in a hurry, you can buy pre-chopped broccoli and pre-cooked bacon. It makes this side dish come together super quickly.
- Add-in: Shredded sharp cheddar cheese is a delicious indulgent addition. Use thickly shredded cheese or cubes so that it remains sturdy in the salad.
Make Ahead and Storing
- Make Ahead: This bacon broccoli salad recipe can easily be prepped ahead of time. Assemble as directed, minus the bacon pieces so that they don’t get soggy. Then right before serving, mix them in. This helps keep the bacon nice and crispy.
- Store: If there are any leftovers, keep them in an airtight container in the fridge up to 5 days.
Want even more recipes where broccoli shines? Try Parmesan roasted broccoli, broccoli and cheese soup, and chicken broccoli rice casserole.
More Potluck Salad Recipes
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Broccoli Salad with Bacon
Video
Ingredients
Dressing
- ¾ cup mayonnaise or plain Greek yogurt
- 2 Tablespoons lemon juice
- 2 Tablespoons honey
- Kosher salt , to taste
- Freshly ground black pepper , to taste
Broccoli Salad
- 5-6 cups broccoli florets , cut into bite-sized pieces
- 6 pieces bacon , cooked crisp, cooled and crumbled
- ¼ cup salted sunflower kernels
- ¼ cup dried cranberries
- ¼ cup red onion , finely chopped
Instructions
Dressing
- In a small bowl, whisk together 3/4 cup mayonnaise, 2 Tablespoons lemon juice, and 2 Tablespoons honey. Season with salt and pepper.
Broccoli Salad
- In a large bowl, add 5-6 cups broccoli, 6 pieces bacon, 1/4 cup sunflower kernels, 1/4 cup dried cranberries, and 1/4 cup red onion.
- Pour dressing evenly over the broccoli and toss until well coated.
- Chill the salad at least 15 minutes to let the flavors marinate together. Toss well before serving.
Notes
- Cheese. Shredded cheddar cheese is a delicious addition. You want the cheese to be thickly shredded, so that it remains sturdy in the salad.
- Lighten it up. If you want to make this dish lighter, use Greek yogurt for the dressing and turkey bacon instead of regular.
- Bacon in the oven. I love to cook my bacon in the oven.
- Chop, chop chop. Make sure to chop the broccoli florets into small, evenly sized pieces.
- Let marinate. Chill the salad in the refrigerator for at least 15 minutes prior to serving.
- Substitutions: Feel free to swap dried cranberries with raisins or 1/4 cup sliced grapes. You can also use slivered almonds or walnuts in place of sunflower kernels.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, American, Gluten-Free, Low Carb, Salads, Side Dishes, Vegetables
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Huge hit with my family. I will make this all summer long! So easy and yummy.
This salad was a delicious mix of flavors and so simple to make, I can’t wait to have it again!
I added extra bacon to my broccoli salad. So filling and satisfying! New go-to lunch recipe!