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There’s something undeniably irresistible about this broccoli salad with bacon and cranberries. It disappears every time it’s served at a potluck or barbecue, and there are almost always requests for the recipe.
Broccoli Salad with Cranberries
The salad checks all of the boxes for texture and flavor thanks to crisp-tender broccoli florets, chewy dried cranberries, salty sunflower seeds, bacon, and red onion. The resulting salad is a delightful combination of crunchy, creamy, sweet, and tangy flavors, all while remaining fresh and colorful. And it gets bonus points for being super easy to make in advance.
As much as I enjoy broccoli (give it to me roasted sweet and spicy, sauteed and sprinkled with Parmesan, baked in this fantastic casserole, or steamed with a side of bang bang sauce), it doesn’t always sound that exciting on its own. But give your broccoli the right company and a good dressing, and it becomes the best dish on the table.
The salad dressing here is a simple and oh-so-tasty combination of mayo, fresh lemon juice, Dijon mustard, and a pinch of sugar. It’s creamy with a bit of tang and just a touch of sweetness to tie everything together.
Broccoli Salad with Bacon and Cranberries
This salad holds up well in the fridge, making it perfect for prepping ahead of time, and it’s just as good the next day, maybe even better. It makes a fresh and flavorful side for Last Minute Chicken or a batch of Filthy Burgers.
Broccoli salad is a great way to add some vegetables into your meal without feeling like you’re eating a “health food.” For more broccoli-centric salads, check out this broccoli slaw with poppyseed dressing and this broccoli cheddar pasta salad.
Broccoli Salad with Bacon and Cranberries
Ingredients
Salad Ingredients
- 6 slices bacon about 6 ounces
- 1 pound broccoli about 4 cups of florets and matchsticks
- ⅓ cup red onion finely chopped
- ½ cup dried cranberries or raisins
- ¼ cup sunflower seeds
Dressing Ingredients
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt adjust to taste
Instructions
Cook the Bacon
- Line the baking sheet with foil. Spread the bacon strips out across the sheet and place in a cold oven. Place the bacon on the middle rack of a COLD oven.
- Set the temperature to 400°F. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours between 18-22 minutes. Use tongs to transfer the bacon to a paper towel lined plate to drain.
Make the Salad
- While the bacon is cooking, combine the broccoli, red onion, cranberries, and sunflower seeds in a mixing bowl.
- In a small bowl or glass measuring cup, stir together the mayonnaise, lemon juice, sugar, and mustard. Taste and add salt only if needed.
- Chop the bacon and add it to the bowl with the broccoli. Pour the dressing over the salad and toss well to coat.
- Refrigerate for a couple of hours before serving to allow the flavors to mingle. This will keep nicely for 2 days. Stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
