Whether you’re prepping for Easter dinner or a summer potluck, this broccoli bacon salad is the effortless, crowd-pleasing side dish you need.
Whip it together in under 15 minutes, and try to chill it ahead of time for a better experience, and then watch it disappear
I guarantee at least one person will ask you for the recipe. Simple, refreshing, and always raved about, it’s the no-fuss favorite that belongs on every gathering or picnic spread.
Plus, most of you nutrition watchers have enough broccoli stored up to create a quick salad for any meal anytime. But for this, I highly recommend you to chop it all up into tiny pieces and let it sit overnight for maximum flavor. It’s a famous trick to make this bowl.
This recipe makes about 8 servings. Here’s a breakdown of the approximate nutrition per serving:
| Nutrient | Amount |
| Calories | 250 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 15 g |
| Dietary Fibre | 3 g |
| Sugars | 10 g |
| Proteins | 5 g |
These are estimates based on the ingredients—values might shift depending on your bacon or mayo brand. It’s a tasty way to get some greens and protein into your day!
What You’ll Love About This Recipe
- The mix of crunchy broccoli and crispy bacon delivers a texture that’s hard to resist. Every forkful gives you that perfect contrast, keeping your taste buds engaged from start to finish.
- The raisins add a sweet pop, while the dressing brings a tangy edge, creating a flavor combo that’s anything but boring. It’s a balance that makes this salad stand out and keeps you reaching for seconds.
- You get solid nutrition without sacrificing taste. Broccoli packs fiber and vitamins, bacon adds protein, and the dressing ties it all together with a creamy finish that feels indulgent yet smart.
Other Recipes To Try
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Easy 20-Minutes Thai Quinoa Salad
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20 Health Benefits of Salad That Will Blow Your Mind
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Ingredients
Broccoli Florets
Broccoli is the backbone of this salad, giving it a fresh, crisp foundation. I use 8 cups of florets, chopped very small, so each bite blends seamlessly with the other flavors. Look for bright green, firm heads—they’re loaded with vitamins C and K, plus fiber to keep you full.Bacon
Bacon brings a smoky depth and crunch that elevates the dish. I cook 8 slices until crispy, then crumble them for even distribution. Thick-cut works best here—it adds a hearty texture and a good dose of protein to the mix.Raisins
Raisins, at 1/2 cup, offer a chewy sweetness that offsets the savory bacon. I often grab golden ones for their subtle tang, but any kind will do. They’re a natural way to sweeten things up and add a bit of energy-boosting carbs.Salted Sunflower Seeds
With 1/3 cup of toasted, hulled sunflower seeds, you get a nutty crunch that complements the broccoli. I go for salted to boost the flavor—lightly toasting them beforehand draws out their richness and adds a satisfying bite.Red Onions
Half a cup of finely diced red onions cuts through the richness with a sharp, tangy kick. I chop them small so they mix evenly without overpowering. Soak them in cold water if you want a milder taste—they’ll still add color and crunch.Mayonnaise
One cup of mayonnaise forms the creamy base of the dressing. I stick with full-fat for its smooth, rich texture, though a lighter option works if you’re cutting calories. It’s key to whisk it well with the other ingredients for a consistent coat.White Vinegar
White vinegar, 1-2 tablespoons, sharpens the dressing with a bright tang. I start with 1 tablespoon and tweak it to taste—it balances the mayo’s richness and wakes up the whole salad. A little goes a long way.Sugar
A quarter to a third cup of sugar rounds out the dressing with a gentle sweetness. I begin with 1/4 cup, then adjust—it tempers the vinegar and ties the flavors together. It’s all about finding that sweet-spot harmony.Salt and Black Pepper
Seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper pulls everything into focus. I sprinkle them into the dressing and tweak as needed. They enhance the natural flavors without stealing the show.
Directions
- I kick things off by prepping the broccoli. Wash 8 cups of florets under cold water, then chop them into tiny pieces. You’ll want them small so they mix easily and soak up the dressing.
- Next, I tackle the sunflower seeds. I stir-fry them in a drizzle of oil until that golden color of toasted seeds become vibrantly visible.
- After removing the seeds, I like to stir-fry 8 slices of bacon in the same skillet until they’re nice and crispy. Baking them at 400°F for about 15-20 minutes works too. This step saves the oil, and the bacon crisps soak up the subtly taste of seeds as well. Let them cool, then crumble into small bits.
- While the bacon cooks, I get the rest ready. Dice 1/2 cup of red onions finely, measure out 1/2 cup raisins, and grab 1/3 cup of toasted sunflower seeds. Having everything prepped makes assembly a breeze.
- For the dressing, I grab a small bowl and mix 1 cup mayonnaise, 1 tablespoon white vinegar, 1/4 cup sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk it until smooth, tasting to adjust the vinegar or sugar if you like it sharper or sweeter.
- Now, I assemble the salad. In a big bowl, toss together the chopped broccoli, crumbled bacon, raisins, sunflower seeds, and red onions. Pour the dressing over it and mix until everything’s evenly coated.
- I cover the bowl and pop it in the fridge for at least an hour. You’ll notice the flavors meld and deepen—trust me, it’s worth the wait. Before serving, give it a quick stir and dish it out.
Recipe Variations
1. Honey Mustard Dressing Switch
Ditch the usual dressing for a honey mustard vibe—mix 1/4 cup honey, 2 tablespoons mustard, 1 tablespoon apple cider vinegar, and 1/2 cup mayo. It’s sweet, tangy, and gives the salad a warm, cozy feel. I love how it clings to the broccoli and bacon, making every bite pop.
2. Apple and Walnut Crunch
Swap raisins for diced fresh apples (about 1 cup) and use chopped walnuts instead of seeds. The apples bring a juicy crispness, and the walnuts add a hearty, earthy crunch. It’s my go-to for a fall-inspired twist that feels fresh yet comforting.
3. Quinoa Boost
Add 1 cup of cooked quinoa to the mix for a nutty, fluffy texture. I rinse and cook it in broth for extra flavor before tossing it in. This turns the salad into a satisfying, grain-packed dish that’s perfect for meal prep or a picnic.
Tips and Tricks
1. Crisp Up the Bacon Perfectly
For extra-crisp bacon, bake it on a wire rack over a baking sheet at 400°F for 15-20 minutes. I find this method keeps it crunchy even after mixing with the dressing. It’s a game-changer for texture lovers like me.
2. Chill the Bowl First
Toss the salad in a chilled mixing bowl—it keeps everything crisp and cool, especially on warm days. I pop my bowl in the fridge for 15 minutes before starting. It’s a small trick that makes a big difference in freshness.
3. Add Dressing Gradually
Don’t dump all the dressing in at once—start with half, toss, and add more as needed. I do this to avoid a soggy mess and let the flavors shine without overpowering the broccoli. You can always tweak it to your liking.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, but thaw and pat it dry first to avoid extra water in the salad. I’ve used it in a pinch, and it works fine—just don’t cook it, or it’ll get mushy.
2. How long does this salad stay fresh in the fridge?
It’s good for about 2-3 days in an airtight container. I’ve noticed the bacon softens a bit after day one, but the flavors still hold up well.
3. Can I make it nut-free?
Absolutely, just skip the nuts or seeds and lean on the bacon and dressing for flavor. I sometimes add extra cheese or diced veggies like celery for crunch instead.
Broccoli Bacon Salad
Ingredients
- 8 cups broccoli florets chopped, very small
- 8 slices bacon cooked and crumbled
- 1/2 cup raisins
- 1/3 cup salted sunflower seeds toasted and hulled
- 1/2 cup red onions finely diced
- 1 cup mayonnaise
- 1-2 tablespoon white vinegar
- 1/4-1/3 cup sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Wash 8 cups of broccoli florets under cold water and chop into small pieces.
- Stir-fry 1/3 cup sunflower seeds in a skillet with a drizzle of oil until golden.
- Stir-fry 8 slices of bacon in the same skillet until crispy, or bake at 400°F for 15-20 minutes. Let cool, then crumble into small bits.
- Dice 1/2 cup red onions finely.
- In a small bowl, whisk together 1 cup mayonnaise, 1 tablespoon white vinegar, 1/4 cup sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Adjust vinegar or sugar to taste.
- In a large bowl, combine chopped broccoli, crumbled bacon, 1/2 cup raisins, 1/3 cup toasted sunflower seeds, and diced red onions.
- Pour the dressing over the salad and mix until evenly coated.
- Cover and refrigerate for at least 1 hour before serving. Stir once more before dishing out.
Notes
Recipe Notes:
- Stir-frying bacon after sunflower seeds adds a subtle nutty flavor to the bacon.
- For crispier bacon, bake it on a wire rack over a baking sheet.
- Adjust dressing by adding more vinegar for tang or sugar for sweetness.
- Salad can be stored in the fridge for up to 2-3 days.
