Broccoli Salad with Bacon, Raisins, Cashew & Cheddar Cheese

Bacon lovers, this recipe will make your favorite food turn into a healthy and delicious meal. All of us nutrition watchers have enough broccoli stored up to create this salad for a quick meal anytime.

I’ve always been a fan of broccoli, but I often struggle to find creative ways to incorporate it into my meals. This broccoli bacon salad is the perfect solution. It’s a simple yet delicious dish that’s packed with flavor and nutrients. 

I love the combination of sweet and savory flavors in this salad. The crispy bacon, juicy raisins, and creamy dressing complement the fresh broccoli perfectly. It’s a great way to use up leftover bacon, too. I remember one time, I had some bacon leftover from breakfast and I didn’t want to waste it. I decided to make this salad, and it was a huge hit at a potluck I attended. 

The best part about this salad is that it’s so versatile. You can customize it to your liking by adding different ingredients, such as nuts, seeds, or dried fruit. I often add a handful of chopped pecans for a little extra crunch.

Whether you’re looking for a quick and easy lunch or a side dish for dinner, this broccoli bacon salad is sure to please. It’s a delicious and healthy way to enjoy broccoli.

Ingredients

Broccoli Florets (1 head)

Broccoli is the star of this salad, providing a satisfying crunch and a good dose of vitamin C and fiber. I love using fresh broccoli florets for this recipe because they retain their vibrant green color and crisp texture when chopped into bite-sized pieces.

Crispy Cooked Bacon (8 slices)

Bacon adds a salty and savory element that perfectly complements the sweetness of the raisins and the creaminess of the dressing. I typically use thick-cut bacon for this salad because it offers a heartier bite and cooks up beautifully in the oven.

One Sunday morning, I woke up craving bacon but didn’t have any pancakes on hand. I ended up frying some bacon, and then later that day, I decided to throw together this salad.

The leftover bacon was the perfect addition, and it really took the flavor of the salad over the top!

Sharp Cheddar Cheese (8 ounces)

Sharp cheddar cheese adds a delightful sharpness and a creamy richness to the salad.

I prefer to use a block of sharp cheddar cheese rather than pre-shredded cheese because it allows me to control the size of the cheese cubes. Using a cheese grater, I shred the cheddar into small cubes that melt perfectly into the dressing and distribute their flavor throughout the salad.

Raisins (1/2 cup)

Raisins add a touch of sweetness and a chewy texture to the salad. I love the contrast between the sweet raisins and the savory bacon. 

Mayonnaise (1/3 cup)

Mayonnaise is the base of the creamy dressing that brings all the flavors together. It creates a smooth and creamy texture that coats the broccoli and other ingredients. 

Red Wine Vinegar (1 tablespoon)

Red wine vinegar adds a tangy flavor that balances the sweetness of the raisins and the richness of the bacon and cheese. 

Sugar (1 tablespoon)

Sugar balances the acidity of the vinegar and enhances the sweetness of the raisins. It also helps to dissolve the salt from the bacon.

Cashews (1/4 cup) 

Cashews add a nutty flavor and a satisfying crunch to the salad. I like to toast the cashews in a dry skillet for a few minutes to enhance their flavor and give them a slightly golden color.

Recipe Steps

I start by cooking the bacon until it’s crispy. Then, I chop it into small pieces and set it aside. 

Next, I steam the broccoli florets until they’re tender-crisp. I like to use a steamer basket to keep the broccoli bright green and flavorful. 

While the broccoli is steaming, I chop the cheddar cheese into small cubes. I use a sharp cheddar cheese for its bold flavor.

Once the broccoli is cooked, I transfer it to a large bowl and add the chopped bacon, raisins, cashews, and cheddar cheese. I toss everything together until the ingredients are well combined.

Finally, I make the dressing by whisking together mayonnaise, red wine vinegar, sugar, and a pinch of salt and pepper.

I pour the dressing over the salad and toss it to coat. The creamy dressing clings to every bite, creating a delicious and satisfying salad.

Chef’s Tips:

Tip # 1: Don’t overcook the broccoli 

Overcooked broccoli can become mushy. Cook it until it’s tender-crisp. 

Tip # 2: Use high-quality bacon 

Good bacon makes a big difference in the flavor of this salad. Look for thick-cut bacon with a high fat content.  

Tip # 3: Toast the cashews 

Toasting the cashews brings out their nutty flavor. Toast them in a dry skillet over medium heat for a few minutes, shaking the pan occasionally.  

Tip # 4: Customize the dressing 

If you prefer a sweeter dressing, add more sugar. For a tangier dressing, add more vinegar.  

Tip # 5: Let the flavors meld 

For the best flavor, let the salad sit for at least 30 minutes before serving. This allows the flavors to meld together and the dressing to soak into the ingredients.  

FAQs