Broccoli Bacon Salad

This broccoli bacon salad recipe is the perfect balance of crunchy, creamy, salty, and slightly sweet, making it a go-to side for everything from weeknight dinners to summer gatherings. It comes together quickly with simple ingredients and holds up beautifully in the fridge, so it's ideal for meal prep or making ahead for easy entertaining.

I feel like some version of broccoli salad showed up at just about every summer gathering growing up, from 4th of July BBQs to potlucks and picnics. And while there are plenty of variations out there, this one skips the shortcuts and leans into real ingredients, crispy bacon, and a creamy, tangy homemade dressing that brings everything together. The first time I made this my husband loved this so much he nearly ate the entire container himself!

What makes this version worth making is the balance of texture and flavor. It's crisp, fresh, a little sweet from the cranberries, and savory from the bacon, with just enough acidity to keep it from feeling heavy. It also holds up really well in the fridge, so you can make it ahead of time for an easy side that tastes just as good (if not better) the next day. Use a good quality mayonnaise here, I love Japanese-style mayo like Kewpie, and you'll end up with a broccoli bacon salad that people will go back for again and again.

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• Equipment
• Ingredients & Substitutions
• Recipe FAQs
• More summer salad recipes for you to enjoy.
• Recipe

Equipment

For this recipe you will need:

• Cutting board and knife
• Measuring cups and spoons
• Mixing bowl
• Skillet or parchment lined baking sheet - Something to cook the bacon in.

Ingredients & Substitutions

• Broccoli florets - Fresh is best here for that crisp texture. Cut into small, bite-sized pieces so the dressing coats everything evenly.
• Red onion - Adds a sharp bite that balances the creamy dressing. If you want it milder, soak the diced onion in cold water for 5-10 minutes, then drain. You could also use a shallot.
• Dried cranberries - These bring a little sweetness and chewiness. You can swap with raisins, chopped dried cherries, or even finely diced apples for a fresher option.
• Bacon - I highly, highly recommend cooking your own for the best flavor and texture. Crisp it up and chop it into small pieces. You can use store-bought bacon bits in a pinch, but the flavor just won't be the same.
• Pumpkin or sunflower seeds - Adds crunch and a slightly nutty flavor. Either works great. You can also use chopped pecans, walnuts, or sliced almonds if that's what you have on hand.
• Mayonnaise - This is the base of your dressing, so use a good quality one. I personally love Kewpie (Japanese-style mayo) for its richer, slightly tangy flavor, but any full-fat mayo will work.
• Sour cream - I recommend full-fat for the best flavor and creaminess. You can substitute with plain Greek yogurt if you want something a little lighter, but it will be slightly tangier.
• White wine vinegar - Apple cider vinegar is a great substitute if needed.
• Fresh lemon juice - Fresh is best, but bottled will work in a pinch.
• Sugar - Just a touch to balance the tang. You can adjust to taste or swap with honey or maple syrup if you prefer, or omit it all together.
• Dijon mustard - Adds depth and a subtle tangy sharpness that pulls the dressing together. Yellow mustard can work in a pinch, but Dijon is definitely better here.
• Salt & pepper - Season to taste. Keep in mind the bacon adds saltiness, so adjust after everything is mixed together.

Recipe FAQs

More summer salad recipes for you to enjoy.

Shrimp Salad

French Green Bean Salad

Cucumber Salad

Made this broccoli bacon salad recipe? Let me know what you think in the comments!

Recipe