Broccoli Salad

Broccoli Salad

Transport your tastebuds to flavor town with this easy broccoli bacon salad loaded with crispy, smoky bacon, fresh vibrant broccoli florets, sweet dried cranberries, crunchy nuts and seeds, tangy creamy dressing, and pops of pungent onion. It’s a flavor and texture sensation in every bite!

Can I prepare this salad in advance? 

Yes, you can make this broccoli salad up to 2 days ahead of time. Simply store it covered in the refrigerator until ready to serve. Drain any excess liquid before serving if needed. The vegetables may soften slightly but the flavors will continue developing.

What type of broccoli should I use?

Choose fresh broccoli with tightly packed florets. Standard green broccoli works great but you can also use purple or orange broccoli for color variation. Just be sure to chop the florets into small, bite-sized pieces so they absorb the dressing.

Can I freeze this salad?

Broccoli salad freezes well for up to 3 months. Blanch the broccoli florets for 1-2 minutes before fully assembling the salad. Allow the salad to chill completely before transferring to a freezer-safe container. Thaw overnight in the fridge before serving.

What dressing substitutions can I make? 

The mayonnaise and yogurt dressing imparts a signature creaminess but you can swap in sour cream or full-fat Greek yogurt for similar tang. For nut-based dressing, puree 1/4 cup nuts like cashews with lemon juice, garlic, olive oil and a touch of honey. Another tasty dressing is tahini mixed with apple cider vinegar.


  • 8 slices thick-cut peppered bacon
  • 1 large head broccoli, chopped into bite-sized florets (about 5 cups)
  • 1⁄3 cup diced red onion
  • 1⁄2 cup raw sunflower seeds
  • 1⁄2 cup sweetened dried cranberries
  • 1⁄4 cup crumbled goat cheese (optional)

Creamy Dressing:

  • 1⁄2 cup homemade mayonnaise
  • 1⁄4 cup plain Greek yogurt


  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Evenly arrange bacon slices without overlapping. Place in oven and bake for 12-15 minutes, flipping bacon halfway through. Bacon should be crispy.
  2. While bacon cooks, rinse broccoli florets under cold water. Chop into bite-sized pieces using a sharp knife. Set chopped broccoli aside in a large bowl.
  3. Remove baked bacon from oven when crispy and golden brown. Transfer bacon slices to a paper towel-lined plate to drain excess grease. Set aside to cool completely before crumbling, about 5 minutes.
  4. To bowl with broccoli, add diced red onion, sunflower seeds, dried cranberries, and goat cheese (if using). Toss gently to combine.
  5. Make creamy dressing: Add 1 egg, 1 Tbsp fresh lemon juice, 1 tsp white wine vinegar, 1⁄2 tsp Dijon mustard and a pinch of salt to a medium bowl. Slowly drizzle in 1 cup light olive oil while blending with an immersion blender until thick, creamy mayonnaise forms, about 1 minute. Transfer 1⁄2 cup mayonnaise to a small bowl. Whisk in 1⁄4 cup plain Greek yogurt until smooth and combined. Recipe by
  6. Crumble cooled bacon into small bits. Add crumbled bacon to bowl with broccoli mixture.
  7. Pour creamy dressing over broccoli mixture. Toss gently until evenly coated.
  8. Serve broccoli salad chilled or at room temperature. Store leftovers covered in the refrigerator up to 5 days.


  • For crunch, use slivered almonds, pecans, hazelnuts, or cashews instead of sunflower seeds
  • For dairy-free option, use coconut cream or cashew cream in place of yogurt
  • To make this nut-free, omit sunflower seeds and cheese
  • Salad can be made up to 2 days in advance

With its medley of colors, textures, flavors and nutrients, this broccoli bacon salad is a crowd-pleasing contribution to any barbecue, potluck or holiday spread. The sweet and savory flavor profile appeals to both kids and adults alike. Wrap it up for an easy on-the-go work lunch or dinner the whole family will devour.

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