This vibrant broccoli salad transforms humble ingredients into a crowd-pleasing side dish that’s perfect for potlucks, picnics, and family gatherings. The combination of crisp broccoli florets, crunchy bacon, and creamy dressing creates an irresistible blend of flavors and textures.
Whether you’re looking for a make-ahead dish or a fresh way to get more vegetables into your meals, this classic broccoli salad delivers satisfaction in every bite.
Why You’ll Love This
- Make-ahead friendly – tastes even better the next day
- No cooking required except for the bacon
- Perfect balance of creamy and crunchy textures
- Great for meal prep and stays fresh for days
- Easily customizable to your taste preferences
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- To bowl with broccoli, add diced red onion, sunflower seeds, dried cranberries, and goat cheese (if using). Toss gently to combine.
- 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 Ineskohl.info
- Crumble cooled bacon into small bits. Add crumbled bacon to bowl with broccoli mixture.
- Pour creamy dressing over broccoli mixture. Toss gently until evenly coated.
- Serve broccoli salad chilled or at room temperature. Store leftovers covered in the refrigerator up to 5 days.
Tips & Variations
- Blanch the broccoli briefly for a softer texture
- Substitute Greek yogurt for half the mayonnaise for a lighter version
- Add diced cheese cubes for extra protein
- Toast the sunflower seeds for enhanced flavor
- Use red wine vinegar instead of apple cider vinegar if preferred
Serving Suggestions
Serve this versatile salad alongside grilled meats or as part of a buffet spread. It pairs particularly well with barbecued chicken, hamburgers, or as a refreshing side for summer picnics.
Notes
- Stores well in an airtight container for up to 4 days
- Best served chilled
- Can be made up to 24 hours in advance
FAQs
- Can I make this vegetarian? Yes, simply omit the bacon or use tempeh bacon instead
- How do I prevent the salad from getting soggy? Cut the broccoli into slightly larger pieces and add the dressing just before serving
- Can I use frozen broccoli? Fresh broccoli is recommended for the best texture and crunch
- Is this salad keto-friendly? Yes, just substitute the honey with a sugar-free sweetener
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 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)
Steps
- 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.
- 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.
- 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.
- To bowl with broccoli, add diced red onion, sunflower seeds, dried cranberries, and goat cheese (if using). Toss gently to combine.
- 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 Ineskohl.info
- Crumble cooled bacon into small bits. Add crumbled bacon to bowl with broccoli mixture.
- Pour creamy dressing over broccoli mixture. Toss gently until evenly coated.
- Serve broccoli salad chilled or at room temperature. Store leftovers covered in the refrigerator up to 5 days.
Notes
- Stores well in an airtight container for up to 4 days
- Best served chilled
- Can be made up to 24 hours in advance
