This Broccoli Salad with Bacon is sure to be a favorite at your next gathering. Crisp, refreshing broccoli florets are mixed with smoky bacon, chewy dried cranberries, sharp red onion and crunchy sunflower seeds, then dressed in a sweet-tangy creamy coleslaw dressing. Gluten-free and simple to prepare, this vibrant side comes together in about 20 minutes and holds up well for make-ahead entertaining.
Side dishes often steal the spotlight at barbecues and family meals. Along with classics like German potato salad, vinegar coleslaw and grilled corn on the cob, a bright broccoli salad brings color, texture and contrast to any plate. If you love broccoli slaw, you’ll find this broccoli salad with bacon equally satisfying — it’s crunchy, slightly sweet and loaded with savory bites.
Why you’ll love this recipe:
- Fresh, crisp broccoli contrasts with chewy cranberries, savory bacon and crunchy sunflower seeds for an irresistible texture combination.
- Quick and easy to make — most of the work is chopping and tossing, so it’s ready in about 20 minutes.
- Make it ahead: you can prepare the components in advance and assemble right before serving.
- Diet-friendly — naturally gluten-free and dairy-free. Omit the bacon to make it vegetarian.
Recipe ingredients
Ingredient notes
- Broccoli: Use about 16 ounces of fresh broccoli crowns, roughly 4 cups of florets. Crowns are economical; if you buy pre-cut florets, chop them into bite-sized pieces.
- Bacon: Thick-cut or your preferred bacon works well. Cook and crumble before adding. To keep the salad vegetarian, simply omit the bacon.
- Dried cranberries: Provide a sweet-tart chew. Raisins, currants or chopped apple are good substitutes.
- Red onion: Adds sharpness that softens once mixed with the dressing. Green onion is a milder alternative.
- Sunflower seeds: Use raw or roasted seeds for crunch. You can swap for chopped nuts or pumpkin seeds if desired.
- Dressing: A simple creamy coleslaw dressing ties everything together. Use your favorite coleslaw dressing or a homemade three-ingredient version; vegan mayonnaise works if you want a dairy-free option.
How to make this broccoli salad recipe
This salad is straightforward and fast. Most components can be prepped in advance so assembly is quick when you’re ready to serve.
Pro tip: Chop the broccoli, cook the bacon and prepare the dressing ahead of time — then toss everything together just before serving for the best texture.
Simple assembly:
- Trim and cut the broccoli into bite-sized florets and place them in a large bowl.
- Add crumbled bacon, dried cranberries, chopped red onion and sunflower seeds to the broccoli.
- Pour in the coleslaw dressing and toss until everything is evenly coated. Add a little more dressing if you prefer a creamier salad.
- Taste and adjust seasoning if needed, then serve.
FAQs
Broccoli salad typically includes raw broccoli florets, crumbled bacon, dried fruit such as raisins or cranberries, red onion and sunflower seeds, all tossed in a creamy coleslaw-style dressing. Some recipes add cheddar cheese if you like a cheesier version. This recipe is easy to customize and can be made vegetarian by leaving out the bacon.
Yes. Chop and store the broccoli, cook and crumble the bacon, and prepare the dressing up to a day ahead. Assemble the salad a few hours before serving for best texture.
Stored in an airtight container in the refrigerator, leftover broccoli salad will keep for 2–3 days. Note that the broccoli softens over time, so it’s best enjoyed within a couple of days.
Serving suggestions
This versatile broccoli salad pairs well with many mains. It brightens up barbecues, picnics and weeknight dinners.
- Serve alongside grilled BBQ chicken, tomahawk steak, or burgers.
- Offer it with pulled pork or chicken wings for a game-day spread.
- Pack it for picnics with chicken salad or a three-bean salad.
- For simple weeknight meals, serve with air fryer chicken breast or baked pork chops.
- Portion it into meal-prep containers for easy grab-and-go lunches with grilled protein or skewers.
Recipe notes
- Pro tip: Prep the broccoli, bacon and dressing in advance for faster assembly.
- To make this vegetarian, omit the bacon.
- Assemble the salad a few hours before serving if you like, but for the crispiest texture toss just before serving.
- Store leftovers in an airtight container in the fridge for up to 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
- Grilled Mexican street corn salad
- Vinegar coleslaw
Did you try this recipe? If so, please leave a review below and tag me @flavorthemoments on Facebook or Instagram — I love to see your creations!
Broccoli Salad with Bacon
Crunchy broccoli, smoky bacon, dried cranberries and sunflower seeds, tossed in a creamy coleslaw dressing. Makes about 6 servings.
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, or to taste
Instructions
- Cut the broccoli into bite-sized florets and place in a large bowl.
- Add the crumbled bacon, dried cranberries, chopped red onion and sunflower seeds.
- Pour in the coleslaw dressing and toss until everything is evenly coated. Add more dressing if you prefer a creamier salad.
- Serve immediately or chill briefly before serving.
Notes
- Prep the components ahead to speed up assembly.
- Omit bacon for a vegetarian version.
- Assembled salad keeps 2–3 days in an airtight container in the refrigerator.
Nutrition (per serving, approximate)
Calories: 249 kcal; Carbohydrates: 21 g; Protein: 6 g; Fat: 17 g; Fiber: 3 g; Sugar: 14 g; Sodium: 301 mg; Vitamin C: 68 mg.