Broccoli Bacon Salad Recipe

Name: Broccoli Bacon Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 heads broccoli (about 3 lbs); 1 lb bacon (cooked and crumbled); 1/4 cup salted sunflower seeds; 1/2 cup raisins; 1/4 small red onion (chopped); 1 cup mayonnaise; 1/4 cup honey; 2 tsp apple cider vinegar

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So many good side dishes are carb heavy; am I right? I love when there’s a great side dish that comes along that is veggie heavy instead. Hello Broccoli Bacon Salad!

Raw broccoli, delicious bacon, and a sweet, creamy dressing are the staple flavors of this perfect summer side salad. I even throw in some sunflower seeds and raisins for added texture. If this doesn’t scream barbecue side I don’t know what does.

Did I mention you don’t have to cook the broccoli or onion? Prepping this broccoli bacon salad only takes 10 minutes, making it an easy side dish recipe to throw together any night. If you have time to make it in advance, though, I highly recommend letting it sit in the fridge for a couple of hours. Marinating will help the flavors come together, and the raw broccoli will slightly soften from the vinegar and moisture.

This fresh broccoli bacon salad is sure to become your new go-to summer side salad recipe.

White serving dish with broccoli, chopped bacon and red onion, sunflower seeds and raisins sitting on a wood table. Scattered seeds and raisins lay beside the dish with a neutral color dish towel.

About the Ingredients

Broccoli – The broccoli doesn’t get cooked in this dish so it will be pretty firm and crunchy. I like to cut the florets nice and small to make them a little easier to chew.

Bacon – A sure foolproof method for cooking bacon is in the oven. Line a sheet pan with foil (for easy clean up!) Lay the bacon strips on the pan and place the pan in a cold oven. Turn the oven on to 375°F and set the timer for 18 minutes – don’t wait for the oven to preheat. After 18 minutes your bacon will be perfectly crispy. Remove it to a paper towel lined plate until it’s cool enough to work with. Then chop it up on a cutting board or just crumble it with clean fingers.

Sunflower seeds – The seeds add a little extra texture and nutrition. They seem insignificant but don’t skip them.

Raisins – Traditional purple raisins give broccoli bacon salad such nice color but golden are good too if that’s what you have on hand.

Red Onion – Onions are very pungent when raw so a little goes a long way. Just 3 or 4 slices from a small onion will be plenty.

Mayonnaise – The base of the dressing.

Honey – If you can get honey that is local to you, that is always best. Honey contains natural allergens from the pollen which helps us build up immunity just from consuming the honey. Not mention, it is delicious and unprocessed to boot.

Apple cider vinegar – The vinegar will balance out the sweetness of the honey. It will also help soften the broccoli just slightly as it marinates.

White serving bowl with ingredients grouped together before tossing. Broccoli, chopped bacon and red onion, sunflower seeds and raisins all segmented into clusters. Scattered seeds lay beside the bowl on a wood table with brass silverware and a pitcher of dressing.

How to Make Broccoli Bacon Salad

Chop the Salad Ingredients

Using a sharp knife, remove the broccoli stems and cut the head into small florets. Crumble the cooked bacon and chop the onion. Add the broccoli, bacon, onion, seeds, and raisins to a large mixing or serving bowl.

Mix up the Dressing

Whisk the mayonnaise, honey and vinegar in a small bowl. The consistency will become thinner and the color will turn slightly amber. Pour the dressing over the salad and toss so everything is coated well.

Refrigerate

Sprinkle the salad with feta cheese, salt and sugar and toss everything to coat it well. Letting the salad sit in the refrigerator to marinate helps the flavors come together. If possible, let the salad marinate for at least 2 hours then serve it cold.

Recipe Substitutions & Variations

Use Cauliflower or Brussel Sprouts

Some people aren’t broccoli lovers. In MHO they are missing out but none the less, they avoid broccoli at all costs. I have substituted the broccoli with cauliflower and this salad still comes out great. The color isn’t as eye catching but the flavor and textures are still all there. Cauliflower bacon salad is just as great of a side dish as its broccoli predecessor.

Or try brussel sprouts! The color stays just a vibrant and beautiful and the flavor is amazing. I like to blanch the brussel sprouts to soften them a little (those thick cores can be uninviting when raw) but otherwise the recipe stays the same.

White bowl with broccoli, chopped bacon and red onion, sunflower seeds and raisins sitting on a wood table and a wooden spoon rests in the bowl. Scattered seeds and raisins lay beside the bowl.

Make Ahead Instructions

This broccoli salad with bacon is completely raw and can (and should) be made ahead of time. Letting the dressing sit on the broccoli will allow the broccoli to absorb some of the flavor and soften from the vinegar and moisture just slightly. Don’t let it is too long though. You’ll end up with soggy salad. Prep this salad up to one day ahead of time for the best results.

If you need to make broccoli bacon salad further in advance, chop all of your ingredients and put them in a serving bowl but don’t dress them. Mix up the dressing and store separately from the salad. Cover both bowls and refrigerate them for up to 5 days. Don’t forget to dress your salad a few hours before serving.

FAQ’s and Recipe Tips

How long is broccoli salad good for?

Broccoli salad is good for 24-36 hours. After that it will start to get a soggy and the dressing will get watery.

A bronze fork with broccoli, chopped bacon and red onion, sunflower seeds and raisins, held above a dish full of broccoli salad.

The Recipe for Broccoli Bacon Salad

The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. Serve this Broccoli Bacon Salad along side Beer Can Chicken or Fall off the Bone Crockpot Ribs for a great barbecue style dinner. Enjoy!

Broccoli Bacon Salad

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Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine American

Servings 8 people

Ingredients

2 heads broccoli about 3 lbs
1 lb bacon cooked and crumbled
1/4 cup salted sunflower seeds
1/2 cup raisins
1/4 small red onion chopped

For the dressing:

1 cup mayonnaise
1/4 cup honey
2 tsp apple cider vinegar

Instructions

Cut the broccoli into florets and dispose of the remaining stems.
Place the broccoli through red onion in a large mixing bowl.
Mix up the dressing in a small bowl by whisking together all of the dressing ingredients. Pour the dressing over the salad and toss.
Refrigerate for at least 2 hours or up to one day.

Notes

Make Ahead: This broccoli salad is completely raw and can and should be made ahead of time. Letting the dressing sit on the broccoli will allow the broccoli to absorb some of the flavor and soften from the vinegar and moisture just slightly. Don’t let it is too long though. You’ll end up with soggy salad. Prep this salad up to one day ahead of time for the best broccoli bacon salad.

Keyword salad