Broccoli Salad with Bacon is a crunchy, creamy side dish that comes together in about 10 minutes and works for just about any occasion. Whether you’re bringing a dish to a BBQ, a potluck, or Thanksgiving dinner, this easy broccoli salad is always a hit.
Broccoli Salad with Bacon
What I love most is that this is one of those old fashioned recipes that never goes out of style. Crispy bacon, crunchy broccoli, sunflower seeds, and red onion tossed in a tangy, slightly sweet dressing is the kind of combination that just works. It’s simple, it’s delicious, and you don’t need to be a fancy cook to nail it every time.
Ingredients & Equipment
- Broccoli florets
- Red onion
- Sunflower seeds
- Bacon
- Mayonnaise
- Apple cider vinegar
- Sugar
- Salt and pepper
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Large bowl
- Small bowl
- Whisk or spoon
- Cutting board
- Knife
Step By Step Directions
This recipe makes 8 servings. It takes 10 minutes of prep time.
Step 1. Combine the broccoli, onion, sunflower seeds, and bacon in a large bowl.
Step 2. Mix the dressing ingredients together.
Step 3. Add the dressing to the bowl and stir to mix.
Step 4. Serve immediately or chill until ready to serve.
Variations
- Add cheese: Shredded cheddar stirred in makes this a heartier, cheesier version that kids especially love.
- Toss in dried cranberries or raisins: A handful of dried cranberries or golden raisins adds a little sweetness that balances out the tangy dressing and salty bacon.
- Use broccoli slaw mix: Swap the chopped florets for a bag of broccoli slaw for an even crunchier broccoli slaw salad with less prep work.
- Add grapes: Halved red grapes are a classic addition to broccoli salad and add a sweet, juicy bite.
- Try pecans or almonds instead: Swap the sunflower seeds for chopped pecans or slivered almonds for a different crunch.
- Make it with turkey bacon: Turkey bacon works if you want a lighter version. Just cook it extra crispy so it holds up in the salad.
Leftovers & Storage
Store leftover broccoli salad in an airtight container in the refrigerator for up to 3-4 days. This is actually one of those recipes that tastes even better the next day after the dressing has had time to soak into the broccoli. The broccoli stays nice and crunchy even after sitting overnight, which is one of the best things about this salad.
Tips & Tricks
- Chop the broccoli into small, uniform pieces. Bite-sized florets are key so every forkful has the right mix of broccoli, dressing, and toppings.
- Cook the bacon until it’s really crispy. It softens slightly once it’s mixed into the salad, so extra crispy bacon gives you the best texture.
- Finely chop the red onion. You want the onion flavor distributed throughout without big chunks that overpower the other ingredients.
- Whisk the dressing until the sugar is fully dissolved. This gives you a smooth, creamy dressing without any grittiness.
- Make it ahead for the best flavor. Letting it chill for at least 30 minutes (or even overnight) gives the dressing time to really soak into the broccoli.
- Pat the broccoli dry if you wash it. Extra water on the florets will thin out the dressing, so make sure everything is dry before tossing.
Recipe FAQs
Can I make broccoli salad ahead of time? Yes, and I actually recommend it. The flavors develop as it sits in the fridge, and the broccoli stays crunchy even the next day. It’s a perfect make-ahead side for Thanksgiving, holiday dinners, or summer potlucks.
Can I use frozen broccoli? I’d stick with fresh broccoli for this one. Frozen broccoli gets soft when it thaws and won’t give you that signature crunch that makes this salad so good.
What can I use instead of sunflower seeds? Chopped pecans, slivered almonds, or pepitas all work well. You just want something with a little crunch to add texture alongside the broccoli and bacon.
Is this good for Thanksgiving? It’s great for Thanksgiving. The crunchy broccoli salad is a nice contrast to all the heavy, warm dishes on the table, and you can make it the day before so it’s one less thing to worry about on Thanksgiving morning.
Can I leave out the sugar in the dressing? You can, but the sugar balances out the tanginess of the vinegar and the richness of the mayo. Even just one tablespoon makes a difference if you want to cut back but not skip it entirely.
Can I add other vegetables? Shredded carrots, diced bell peppers, or halved cherry tomatoes are all easy additions. Just keep the broccoli as the star so you don’t lose that classic broccoli salad feel.
More Easy Salad Side Dish Recipes
- Spaghetti Salad
- Bowtie Pasta Salad
- Broccoli Pasta Salad
- Greek Pasta Salad
- Easy Macaroni Salad
- Cucumber Pasta Salad
- Avocado Pasta Salad
- Hawaiian Macaroni Salad
- Creamy Cucumber Salad
Ingredients
- 8 cups broccoli florets chopped
- ½ red onion finely chopped
- ¼ cup sunflower seeds
- 5 strips bacon cooked and chopped
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper
Instructions
- Combine the broccoli, onion, sunflower seeds, and bacon in a large bowl.
- Mix the dressing ingredients together.
- Add the dressing to the bowl and stir to mix.
- Serve immediately or chill until ready to serve.
Notes
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