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Broccoli Salad with Bacon Recipe
4.9 from 441 votes

Broccoli Salad with Bacon Recipe

Broccoli Salad with Bacon combines crisp broccoli florets, crunchy bacon, dried cranberries, sunflower seeds, cheddar cheese, and onion tossed in a tangy, creamy dressing made from mayonnaise, lemon, vinegar, and spices. The salad offers a blend of textures and a balance of savory, sweet, and slightly spicy flavors.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 570 kcal
Course: Salad
Cuisine: American

Ingredients

For the salad
  • 10-11 trips Bacon cooked
  • 2 heads broccoli about 1 and 1/2 pounds or 5-6 cups
  • 1 cup dried cranberries
  • 1/3 cup sunflower seeds roasted and salted
  • 1 cup cheddar cheese shredded
  • 1/3 cup onion or more to taste, red, chopped
For the dressing
  • 1 & 1/4 cups mayonnaise or Miracle Whip
  • 1 lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup sugar
  • 1 & 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon mustard powder dry
  • 1/8 teaspoon cayenne pepper

Instructions

    Cup of Yum
  1. Start by making the bacon. I highly recommend baking it in the oven. So mush easier, and no splatter. However you want to do it, cook 10-11 slices of bacon to your desired level of crispness, then set aside on paper towels to cool. Once cool, chop into bite size pieces.
  2. While the bacon cooks, mix together the ingredients for the dressing. In a large bowl add 1 and 1/4 cups Miracle Whip OR Mayonnaise, the zest from 1 lemon, 1 tablespoon lemon juice, 2 tablespoons white wine vinegar, 1/4 cup sugar, 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon dry mustard, and 1/8 teaspoon cayenne pepper. (the cayenne adds flavor but not heat. Don't be scared of it! Just careful :) Whisk all the dressing ingredients together.
  3. Add the ingredients for the salad to the bowl with the dressing. Start by chopping your broccoli using a chef's knife. I like really small florets, so you don't get any bites that are just giant broccoli. See photos. I also like to save the stems, chop them up, and add them into the salad, but you can leave them out if you prefer.
  4. Add all the broccoli to the large bowl. Add 1 cup dried cranberries, 1/3 cup sunflower seeds, 1 cup cheddar cheese, and 1/3 cup chopped red onion. Add in most of the bacon, reserving some to sprinkle on top for serving.* (Actually, any of the ingredients besides broccoli would look pretty sprinkled on top right before serving.)
  5. Stir it all together. This salad can be served room temperature or chilled. If you chill it first, let it sit on the counter for about 20 minutes before serving.
  6. Store leftovers covered in the fridge! This salad will keep for about 5 days.

Notes

  • For best texture, add the crispy bacon to the salad just before serving to avoid sogginess.
  • Baking bacon in the oven is recommended to reduce splatter and achieve even crispness.
  • Cut broccoli into small, uniform florets including some stem pieces for varied texture.
  • The dressing's cayenne pepper adds flavor without significant heat; adjust quantity to taste.
  • This salad can be made ahead by preparing ingredients separately and combining before serving.

Nutrition Information

Serving 1serving Calories 570kcal (29%) Carbohydrates 32g (11%) Protein 13g (26%) Fat 45g (69%) Saturated Fat 11g (55%) Polyunsaturated Fat 19g (112%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 48mg (16%) Potassium 615mg (13%) Fiber 6g (24%) Sugar 20g (40%) Vitamin A 1139IU (23%) Vitamin C 138mg (153%) Calcium 187mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 570

% Daily Value*

Serving 1serving
Calories 570kcal 29%
Carbohydrates 32g 11%
Protein 13g 26%
Fat 45g 69%
Saturated Fat 11g 55%
Polyunsaturated Fat 19g 112%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 48mg 16%
Potassium 615mg 13%
Fiber 6g 24%
Sugar 20g 40%
Vitamin A 1139IU 23%
Vitamin C 138mg 153%
Calcium 187mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.