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The ultimate potluck or picnic dish! This old-fashioned Broccoli Salad with Bacon has been a crowd-pleasing easy side dish recipe for generations. The classic combination of broccoli, bacon, raisins, cheese, and sunflower seeds all tossed in sweet and creamy dressing is undeniably delicious — and it’s ready in 15 minutes!
Sweet, salty, crunchy and smooth — this Broccoli Salad with Bacon definitely hits all of the taste and texture highlights to make your mouth happy! There’s a reason it’s been a popular side dish for as long as I can remember, and it’s equally appropriate for a casual cookout, picnic, or potluck as it is for a special holiday dinner like Easter or Christmas. Any excuse is a good excuse for this old-fashioned favorite!
How to make Broccoli Salad with Bacon:
Along with Three Bean Salad, Carrot and Raisin Salad, and Macaroni Salad, this easy Broccoli Salad recipe is something that you’ll find on just about every salad bar or deli counter in the south! Fortunately, it comes together in minutes, so you can make it at home any time a craving strikes…
Salad Ingredients:
- Fresh broccoli florets
- Raisins or dried sweetened cranberries (such as Craisins)
- Red onion
- Bacon
- Roasted, salted sunflower seed kernels
- Grated cheddar cheese
First, place the broccoli florets in a large bowl. There’s no need to blanch or cook the broccoli first — it just goes in raw! Then add the raisins, onion, cheese, bacon and sunflower seeds.
Dressing for Broccoli Salad:
Next, it’s time for the dressing! This simple homemade dressing is a combination of mayonnaise, sugar, and vinegar. Simple, quick, and the perfect balance to the crunchy, salty and savory salad ingredients!
Finally, pour the dressing over the salad, toss to coat, and then refrigerate until you’re ready to serve! It doesn’t look like a lot of dressing at first, but the vegetables will release some liquid as the salad chills, thinning the dressing and creating the perfect amount. You don’t want a wet, soggy mess!
What to serve with Broccoli Salad:
This bright, fresh salad goes well with almost any main entree. Here are a few good options to get you started:
- Grilled hamburgers and hotdogs
- Virginia Brown Sugar Baked Ham
- 5-Ingredient Baked Ham with Apricot Glaze
- Baked Ham and Cheese Omelet
- Garlic and Herb Roast Turkey Breast
- Southern Bourbon-Glazed Beef Tenderloin
- Crock Pot Cola Glazed Ham
- Barbecue — such as Crock Pot Ribs, Pulled Pork, Beef Barbecue or even just Grilled Chicken
Preparation and Storage Tips:
- Prep Ahead! This make ahead side dish just gets better as it sits! The broccoli softens a bit in the dressing and the flavors all come together. You can prepare the salad up to 3 days in advance and keep it tightly wrapped in the refrigerator until ready to serve.
- Leftover broccoli salad will last in the refrigerator for up to 3 days. I do not recommend freezing this salad.
Cook’s Tips and Recipe Variations:
- This recipe yields approximately 9 cups of salad (more or less, depending on the size of your head of broccoli). Assuming it’s served as a side along with other dishes, it’s safe to assume anywhere from about 3/4 cup – 1 cup of broccoli salad per person, so this big bowl will easily feed a crowd of 8-10 people. If you’re cooking for a smaller family, you can cut all of the ingredients in half.
- My favorite way to cook the bacon: Line a rimmed baking sheet with foil. Place bacon in a single layer on the baking sheet and bake at 425 degrees F for about 12 minutes (or until crisp), flipping halfway through. Drain on paper towels before chopping and using in the salad.
- For a shortcut, you can purchase pre-cooked bacon or use real bacon bits (often found in the salad dressing section).
- Regular raisins, golden raisins, dried cranberries (such as Craisins) or halved grapes will all work in this salad.
- For a healthier salad, use light mayonnaise or cut half of the mayonnaise and use light sour cream or Greek yogurt in its place. You can also decrease the amount of bacon, cheese, or sunflower seeds that you use.
- Swap out the sunflower seeds for roasted, salted almonds, peanuts, walnuts or cashews. That toasty, crunchy, salty contrast is key, though — so I do not recommend using raw, unsalted nuts.
- For another shortcut, you can purchase pre-shredded cheese at the store. If you do this, I recommend using the largest grate of cheese that you can find. Finely shredded cheese just kind of falls apart in the salad.
- Instead of grating the cheese, dice the cheddar into cubes.
- Other types of cheese will also work. Try Monterey Jack, cubed Swiss cheese, Colby Jack, or even Pepper Jack for a spicy kick.
More easy potluck salad recipes that you might enjoy:
- Watergate Salad
- Snickers Salad
- Marinated Vegetable Salad
- Three Bean Salad
- Carrot and Raisin Salad
- Ramen Noodle Salad
Broccoli Salad with Bacon
Ingredients
FOR THE SALAD:
- 1 large bunch fresh broccoli, cut into pieces (about 4-5 cups)
- 1 cup raisins
- 1 cup grated cheddar cheese
- 1 cup roasted and salted sunflower seed kernels
- ½ cup finely diced red onion
- 10 strips bacon, cooked and chopped
FOR THE DRESSING:
- 3 tablespoons sugar
- ½ cup mayonnaise (I used light mayonnaise, but any variety will work)
- 1 tablespoon white vinegar
Instructions
- Place broccoli in a large bowl. Add raisins, cheese, sunflower seed kernels, onion and bacon.
- In a small bowl, stir together dressing ingredients. Pour over salad. Cover and chill in refrigerator until ready to serve.
Notes
- Prep Ahead! This make ahead side dish just gets better as it sits! The broccoli softens a bit in the dressing and the flavors all come together. You can prepare the salad up to 3 days in advance and keep it tightly wrapped in the refrigerator until ready to serve.
- Leftover broccoli salad will last in the refrigerator for up to 3 days. I do not recommend freezing this salad.
- This recipe yields approximately 9 cups of salad (more or less, depending on the size of your head of broccoli). Assuming it’s served as a side along with other dishes, it’s safe to assume anywhere from about 3/4 cup – 1 cup of broccoli salad per person, so this big bowl will easily feed a crowd of 8-10 people. If you’re cooking for a smaller family, you can cut all of the ingredients in half.
- My favorite way to cook the bacon: Line a rimmed baking sheet with foil. Place bacon in a single layer on the baking sheet and bake at 425 degrees F for about 12 minutes (or until crisp), flipping halfway through. Drain on paper towels before chopping and using in the salad.
- For a shortcut, you can purchase pre-cooked bacon or use real bacon bits (often found in the salad dressing section).
- Regular raisins, golden raisins, dried cranberries (such as Craisins) or halved grapes will all work in this salad.
- For a healthier salad, use light mayonnaise or cut half of the mayonnaise and use light sour cream or Greek yogurt in its place. You can also decrease the amount of bacon, cheese, or sunflower seeds that you use.
- Swap out the sunflower seeds for roasted, salted almonds, peanuts, walnuts or cashews. That toasty, crunchy, salty contrast is key, though — so I do not recommend using raw, unsalted nuts.
- For another shortcut, you can purchase pre-shredded cheese at the store. If you do this, I recommend using the largest grate of cheese that you can find. Finely shredded cheese just kind of falls apart in the salad.
- Instead of grating the cheese, dice the cheddar into cubes.
- Other types of cheese will also work. Try Monterey Jack, cubed Swiss cheese, Colby Jack, or even Pepper Jack for a spicy kick.
broccoli salad bacon is tasty and I would love to have it on my dining table.
Even though I used what I had on hand and based on family members’ likes: halved red seedless grapes instead of raisins, small package of real bacon pieces from salad dressing aisle, no cheese or raw onion, this salad was very good. I used dried minced onion in the dressing and no one even noticed. Really like the crunch the sunflower kernels added. It went well with chicken tenders and cheesy hash brown potato casserole. Family all liked it and want me to make it again!
That’s perfect, Sophie! I always hope that my recipes serve as a guide for inspiration, and then you can use them to make recipes based on your preferences and what you have on hand. So glad that the salad was a hit!
Fabulous! Easy! I took this to a family gathering last Saturday. The bowl was empty in no time. Thank you also for the idea to prepare the bacon in the oven. Less mess. Though I’ve heard of this it wasn’t until you recommended it that I took the plunge. So very easy and the bacon turns out nicely. I love your website, the variety of recipes, and appreciate the weekly email. The care that you take in passing on “notes” about ingredient substitutes, what to serve with the recipe, etc. is very helpful. You are so meticulous and I love it! You’re always my go-to when I need something special.
Thank you so much, Vickie! We appreciate your support and are so glad the recipe was a hit!