Irresistible Broccoli Salad Recipe with Bacon & Cranberries

The crunch of fresh broccoli, the smoky goodness of crispy bacon, and the sweet-tart zing of dried cranberries—this broccoli salad with bacon and cranberries is everything you’ve been craving. It’s the perfect balance of flavors and textures, all tied together with a creamy, tangy dressing you’ll want to drizzle on everything. Whether you’re hosting a backyard barbecue, meal prepping for the week, or just want a quick side dish that makes veggies exciting, this recipe is a total keeper.

I first whipped up this recipe when I was tasked with bringing a side dish to a potluck. I wanted something fresh but not boring, and let me tell you—this broccoli salad was the unexpected star of the day. Everyone asked for seconds, and the recipe requests came flying my way. It’s now a staple in my kitchen, and I can’t wait for you to try it!

What makes this recipe extra special is the combination of bold flavors: smoky bacon, the crunch of sunflower seeds, sweet cranberries, and the creamy dressing that ties it all together. It’s a salad that doesn’t feel like a chore to eat—it’s genuinely irresistible.

Why You’ll Love This Recipe

• Quick & Easy: This broccoli salad comes together in less than 20 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: No fancy grocery runs are required; everything you need is probably already in your kitchen.
• A Crowd-Pleaser: Kids and adults alike will love the combination of crunch, sweetness, and smoky bacon goodness.
• Versatile: Serve it as a side dish for BBQs, picnics, or even holiday dinners—it works for every occasion.
• Unbeatably Delicious: The texture and flavor combination will have you going back for seconds (and thirds!).

What sets this broccoli salad apart is the way the bacon and cranberries complement each other so perfectly. Plus, the dressing is simple yet packed with flavor—it’s creamy, tangy, and just a little sweet. Trust me, this recipe is a game-changer.

What Ingredients You Will Need

This recipe uses fresh, easy-to-find ingredients that come together effortlessly:

• Fresh broccoli: 6 cups, chopped into bite-sized florets. (Look for bright green heads with no yellowing.)
• Crispy bacon: 6-8 slices, cooked and crumbled. (Thick-cut bacon works best for maximum crunch.)
• Dried cranberries: 1/2 cup, for that sweet-tart flavor burst.
• Red onion: 1/2 cup, finely diced. (Adds a sharp contrast to the sweetness.)
• Sunflower seeds: 1/4 cup, shelled. (For an extra crunch.)
• Shredded cheddar cheese: 1/2 cup, optional but highly recommended. (Adds a creamy, cheesy touch.)
• Mayonnaise: 1 cup, for the dressing. (Use your favorite brand or a light version.)
• Apple cider vinegar: 2 tablespoons, for tanginess.
• Honey: 2 tablespoons, to balance the flavors.

If you’re out of cranberries, you can swap them for raisins or dried cherries. Want to make it healthier? Choose turkey bacon or leave it out entirely for a vegetarian version. This recipe is super flexible!

Equipment Needed

• Cutting board: For chopping up the broccoli, onion, and bacon.
• Sharp knife: A chef’s knife will make quick work of your chopping tasks.
• Large mixing bowl: To toss everything together without a mess.
• Whisk: For mixing the dressing until smooth.
• Measuring cups and spoons: To ensure perfect ratios for the dressing.

If you don’t have a whisk, a fork works just fine for blending the dressing. And if you’re short on mixing bowls, you can use a large salad bowl instead—it’s all about working with what you’ve got!

Preparation Method

1. Cook the bacon: Heat a skillet over medium heat and cook the bacon slices until crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble into small pieces. (About 10 minutes)
2. Prep the veggies: Wash and chop the broccoli into bite-sized florets. Finely dice the red onion. Set aside. (5 minutes)
3. Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Taste and adjust sweetness or tanginess as needed. (2 minutes)
4. Combine the salad ingredients: In a large mixing bowl, toss together the broccoli, crumbled bacon, dried cranberries, diced onion, sunflower seeds, and shredded cheddar cheese. (3 minutes)
5. Add the dressing: Pour the dressing over the salad and toss until everything is evenly coated. Make sure every piece gets a good coating of that creamy, tangy goodness. (5 minutes)
6. Chill (optional): If you have time, let the salad chill in the fridge for 15-30 minutes to let the flavors meld together.

This recipe is best served fresh, but you can make it a few hours ahead of time. Just give it a good stir before serving!

Cooking Tips & Techniques

• Don’t overcook the bacon: Keep an eye on it while frying—it can go from crispy to burnt quickly. Remove it from the skillet as soon as it’s golden and crunchy.
• Chop broccoli evenly: Cutting the florets into similar sizes ensures even coating with the dressing and a satisfying crunch in every bite.
• Adjust sweetness: If your cranberries are extra sweet, you might want to reduce the honey slightly in the dressing.
• Mix thoroughly: Take your time tossing the salad to make sure every ingredient is coated in the dressing.
• Make it ahead: This salad tastes even better after a few hours in the fridge. Just don’t skip the stirring before serving!

Pro tip: Use a mix of broccoli florets and stems for added texture. Just peel the stems and chop them into small pieces!

Variations & Adaptations

• Vegetarian version: Skip the bacon and add roasted chickpeas or cubed smoked tofu for a plant-based protein boost.
• Gluten-free option: This recipe is naturally gluten-free, but make sure your bacon and mayonnaise are labeled gluten-free.
• Seasonal twist: Swap dried cranberries for fresh pomegranate seeds in the winter, or use diced apples for a fall-inspired variation.
• Nutty crunch: Replace sunflower seeds with chopped pecans, slivered almonds, or walnuts for a richer flavor.

Personally, I love adding a touch of Dijon mustard to the dressing for a little extra zing. It’s totally up to you, though!

Serving & Storage Suggestions

This broccoli salad is best served chilled, though you can enjoy it at room temperature if you’re short on time. It pairs wonderfully with grilled chicken, burgers, or even as a topping for baked potatoes. For drinks, try a refreshing iced tea or a crisp glass of white wine.

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time, but the bacon may lose some of its crunch. To bring it back to life, simply add a few freshly cooked bacon crumbles before serving.

If you’re planning to freeze this, skip the dressing and store the salad ingredients separately. Add the dressing only after thawing for best results.

Nutritional Information & Benefits

This broccoli salad is a nutrient-packed dish that doesn’t skimp on flavor:

• Calories: Approximately 250 per serving
• Protein: High, thanks to the bacon, cheese, and sunflower seeds
• Fiber: Broccoli and cranberries provide a good dose of dietary fiber.
• Health Benefits: Broccoli is full of antioxidants, vitamin C, and potassium, while cranberries add natural sweetness without refined sugar.

This recipe is naturally gluten-free and can be adapted to fit keto or vegetarian diets with a few simple swaps!

Conclusion

This irresistible broccoli salad with bacon and cranberries is one of those recipes that’s bound to become a family favorite. It’s delicious, easy to make, and packed with flavor—you’ll want to make it again and again.

Once you try this recipe, feel free to make it your own. Add extra cheese, swap the cranberries for raisins, or add your favorite nuts for a personal twist. That’s the beauty of this dish—it’s versatile and forgiving!

I hope you love this recipe as much as I do. If you try it out, let me know how it turned out in the comments below! Don’t forget to share this recipe with your friends and family—it’s too good to keep to yourself. Happy cooking!

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli is best for this recipe because it has the perfect crunch, but you can use frozen broccoli if that’s what you have. Just make sure to thaw and drain it well to avoid a watery salad.

Can I make this salad ahead of time?

Yes, you can! Prep the salad a day in advance and store it in the fridge. Stir well before serving and consider adding fresh bacon for extra crunch.

What can I substitute for mayonnaise in the dressing?

Greek yogurt is a great substitute if you want a lighter option. You could also try a vegan mayo for a dairy-free version.

Can I add chicken to this salad?

Absolutely! Grilled or shredded chicken makes this salad even heartier and can turn it into a full meal.

How do I make this salad vegan?

Swap out the bacon for coconut bacon or roasted chickpeas, use a vegan mayo, and skip the cheese or use a plant-based alternative.

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