Broccoli Salad with Bacon is a fresh, crunchy side that’s sure to be the hit of your next gathering. Crispy bacon, chewy dried cranberries, sharp red onion and crunchy sunflower seeds are tossed with raw broccoli florets in a creamy coleslaw-style dressing for a salad that’s bright, satisfying and quick to assemble. This gluten-free salad can be made in about 20 minutes and is easy to prep in advance for barbecues, potlucks, holidays and weeknight dinners.
Great side dishes can steal the show at any barbecue. Classic options like German potato salad, vinegar coleslaw and grilled corn on the cob are always welcome, but this broccoli salad with bacon stands out for its texture and balance of sweet and savory flavors.
If you already love broccoli slaw, this recipe will feel familiar but even more indulgent thanks to the smoked bacon and sweet dried fruit. The dressing is a simple, creamy coleslaw dressing that clings to each floret without being heavy. The result is a versatile, make-ahead side that holds up well on the table and pairs beautifully with grilled meats or sandwiches.
Why you’ll love this recipe:
- Fresh, crunchy raw broccoli combined with sweet and savory add-ins creates great contrast in every bite.
- Quick to prepare — most of the work is chopping and crumbling, so the salad comes together in about 20 minutes.
- Make it ahead: the components can be prepared in advance and assembled a few hours before serving.
- Diet-friendly: this salad is gluten-free and dairy-free by default, and it can be made vegetarian by omitting the bacon.
Recipe ingredients
Ingredient notes
- Broccoli: Use about 16 ounces of fresh broccoli crowns (roughly 4 cups of florets). Broccoli crowns are economical, but bagged florets work too—just chop to bite-sized pieces.
- Bacon: Thick-cut bacon adds texture and smoky flavor. Cook until crisp and crumble. For a vegetarian version, omit the bacon or substitute a vegan bacon-style product.
- Dried cranberries: Dried cranberries provide sweetness and chew. You can swap in raisins, currants or small diced apple for a fresher bite.
- Red onion: Finely chopped red onion gives a bright, slightly sharp note that softens after tossing with the dressing. Green onions are a milder alternative.
- Sunflower seeds: Use raw or roasted sunflower seeds for crunch. Chopped nuts such as almonds or pecans work well as a substitute.
- Dressing: A simple coleslaw dressing ties everything together. A basic dressing of mayonnaise, apple cider vinegar and a touch of sweetener is all you need; you can use vegan mayonnaise to keep it dairy-free.
How to make this broccoli salad
This salad is fast to prepare and most components can be prepped in advance. For the quickest assembly, prepare the broccoli florets, cook and crumble the bacon, and mix the dressing ahead of time.
Pro tip: Chop the broccoli and store it in the refrigerator a day ahead and prepare the bacon in advance to save time on the day you serve.
- Cut the broccoli into bite-sized florets and place them in a large mixing bowl.
- Add the crumbled bacon, dried cranberries, chopped red onion and sunflower seeds to the bowl.
- Pour in the coleslaw dressing and toss until the broccoli is evenly coated. Add more dressing if you prefer a creamier salad.
- Adjust seasoning to taste. Chill for 30 minutes if time allows to let the flavors meld, then serve.
FAQs
Typical broccoli salad features raw broccoli florets, crumbled bacon, dried fruit like cranberries or raisins, red onion and seeds or nuts, all tossed in a creamy coleslaw-style dressing. Optional additions include shredded cheddar cheese or diced apple.
Yes. You can prep the broccoli, bacon and dressing up to 24 hours ahead. Assemble the salad a few hours before serving for best texture. If you need to prep even earlier, keep the dressing separate and toss just before serving.
Store leftovers in an airtight container in the refrigerator for 2–3 days. The broccoli will soften over time, so it’s best eaten within a couple of days.
Serving suggestions
This broccoli salad pairs well with many mains and is ideal for outdoor gatherings and casual meals. Suggested pairings:
- Grilled BBQ chicken, steak, or burgers.
- Pulled pork or chicken wings for game day.
- Picnic-friendly dishes like chicken salad or a three-bean salad.
- Simple weeknight pairings with roasted or air-fried chicken or pork chops.
- Meal prep: portion into containers with a protein for quick grab-and-go lunches.
Recipe notes
- Make ahead: Chop broccoli and cook bacon in advance for fast assembly.
- To make vegetarian, omit bacon or replace with a plant-based substitute.
- Assemble up to a few hours ahead for best texture; long storage will soften the broccoli.
- Keep leftovers refrigerated in an airtight container for 2–3 days.
More salad recipes you’ll love:
- Broccoli kale salad with poppy seed dressing
- Classic coleslaw
- Corn and tomato salad
- Greek quinoa salad with roasted chickpeas and tzatziki
- Kale slaw with apples and cranberries
- Mexican-style grilled corn salad
- Vinegar-based coleslaw
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your version.
Broccoli Salad with Bacon
Servings: 6 | Prep time: 15 mins | Cook time: 5 mins | Total time: 20 mins
Ingredients
- 16 ounces broccoli crowns (about 4 cups florets)
- 4 slices bacon, cooked and crumbled
- 1/2 cup dried cranberries
- 1/3 cup chopped red onion
- 1/3 cup sunflower seeds
- 1/2 cup coleslaw dressing (adjust to taste)
Instructions
- Trim and cut broccoli into bite-sized florets and place in a large bowl.
- Add crumbled bacon, dried cranberries, chopped red onion and sunflower seeds.
- Pour in coleslaw dressing and toss to coat evenly. Add more dressing if desired.
- Serve immediately or chill for 30 minutes to let flavors meld.
Notes
- Prepare broccoli and bacon ahead to speed assembly.
- Omit bacon for a vegetarian option.
- Store refrigerated for up to 2–3 days.
Nutrition (estimate per serving): Calories 249, Carbohydrates 21g, Protein 6g, Fat 17g. Nutrition values are estimates and intended as a guideline.