There’s something instantly comforting about a crunchy, creamy Broccoli Salad that sings of spring — bright green florets, the salty snap of smoked bacon, and a sweet-tangy dressing that ties everything together. If you grew up seeing this dish at holiday tables or potlucks, this version brings that nostalgia forward with a from-scratch twist that highlights seasonal broccoli at its best. Whether you’re prepping sides for Easter, planning a spring gathering, or just craving a fresh-but-comforting salad, this recipe is easy enough for weeknights and special enough for company. For other seasonal salad ideas that pair beautifully with this, try a fruity accompaniment like a Honeycrisp apple feta salad.
Ingredients & Equipment
Ingredients
- fresh broccoli — about 4 cups chopped (florets and tender stems)
- smoked bacon — 6–8 slices, cooked and crumbled
- red onion — 1/4 to 1/2 cup finely diced (adjust to taste)
- sliced almonds — 1/2 cup, toasted if you like extra crunch
- mayonnaise — 1 cup (use full-fat for best flavor)
- sugar — 2 tablespoons (adjust to taste; honey or maple work as alternatives)
- apple cider vinegar — 2 tablespoons
- salt — 1/2 teaspoon (plus more to taste)
- pepper — 1/4 teaspoon (freshly ground)
Equipment & tools (helpful)
- large mixing bowl
- medium bowl for dressing
- whisk or fork
- cutting board and sharp chef’s knife
- skillet and spatula (for cooking bacon)
- baking tray (if toasting almonds or roasting broccoli)
- measuring cups and spoons
- slotted spoon or paper towels (to drain bacon)
- refrigerator-safe container for chilling
Notes
- Use firm, bright-green broccoli crowns for the best texture. Trim woody stem ends but don’t discard — the tender portion of stems is tasty if peeled and sliced.
- If you’re avoiding mayo or prefer lighter dressings, see the FAQ for substitutions and variations.
- A blender is not necessary for this simple dressing, but a small whisk keeps it airy and smooth.
Step-by-Step Instructions (with tips)
- Prepare the broccoli and mix the main ingredients.
- Chop fresh broccoli into bite-size florets; include the tender stem pieces cut into thin coins so every forkful has variety.
- In a large bowl, combine the chopped fresh broccoli, cooked and crumbled smoked bacon, diced red onion, and sliced almonds.
- Tip: If you’re serving this to people who prefer milder onion, soak the diced red onion in cold water for 10 minutes, then drain — this mellows the bite without removing flavor.
- Make the dressing.
- In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper to create the dressing.
- Tip: Whisk until smooth and sample; the sugar and vinegar are easily adjusted — add more vinegar for brightness or a touch more sugar if you like it sweeter. For a lighter dressing, swap half the mayo with plain Greek yogurt (see FAQ for proportions).
- Combine and toss.
- Pour the dressing over the broccoli mixture and toss until everything is well coated.
- Tip: Use tongs or two large spoons to lift and turn the salad — this prevents the almonds and bacon from sinking to the bottom. If you’re making the salad ahead, reserve a small handful of almonds for sprinkling on top right before serving so they stay extra-crunchy.
- Chill and serve.
- Chill in the refrigerator for at least 30 minutes before serving. Chilling lets the flavors marry and softens the broccoli just enough while keeping a pleasing crispness.
- Enjoy your Broccoli Salad as a side dish for Easter or any Spring gathering!
Variations and technique notes
- Roasting vs. raw: For a deeper, slightly smoky flavor, roast broccoli florets at 425°F (220°C) with a drizzle of olive oil and a pinch of salt for 12–15 minutes, cool, then use in the salad. Roasted broccoli adds a caramelized edge that contrasts nicely with creamy dressing.
- Blanching option: If you prefer bright-green, slightly tender broccoli but don’t want it raw, blanch florets in boiling salted water for 60–90 seconds, then shock in ice water to stop cooking. Drain thoroughly before mixing.
- Bacon swaps: Use pancetta, smoked turkey bacon, or a plant-based bacon alternative if you want something different. Sautéed mushrooms can be a savory vegetarian swap.
- Nut alternatives: If almonds aren’t your preference, chopped pecans, walnuts, or sunflower seeds work well; toast them lightly on a baking tray for extra flavor.
- Sweet add-ins: Some versions fold in dried cranberries or raisins for little bursts of sweetness — add 1/3 cup if you like a fruitier salad.
- Flavor boosters: A teaspoon of Dijon mustard in the dressing adds a lovely tang; a squeeze of lemon can brighten the overall profile.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Store leftover Broccoli Salad in an airtight container in the refrigerator for up to 3–4 days. Keep the salad cold and don’t let it sit at room temperature for extended periods.
- Separation tip: If you’re making this more than a day ahead, consider storing the dressing separately and tossing just before serving to maintain maximum crunch from the almonds and bacon.
Freezing
- Freezing is not recommended for this salad. Mayo-based dressings and the texture of broccoli, nuts, and bacon don’t freeze and thaw well — they become watery or mushy.
- If you need to prepare in advance for a large gathering, prep the components separately: make the dressing and store in the fridge, cook and cool the bacon in a sealed container, and chop the broccoli and store it cold. Combine within a few hours of serving.
Make-ahead method
- Up to 24 hours: You can fully assemble the salad up to 24 hours in advance if you enjoy a slightly marinated texture. Keep in an airtight container and give it a stir before serving; add any reserved crunchy elements (extra almonds) at the last minute.
- For best texture: Dress 90% of the salad 30–60 minutes before serving and add the final 10% of undressed florets and reserved nuts right before guests arrive for a fresher mouthfeel.
Portioning advice
- This recipe yields about 6–8 side-dish servings. For larger gatherings, double the ingredients and stir in dressing gradually to achieve the desired coating rather than overdressing.
How to Use / Serve This Dish
Serving ideas
- Classic pairing: Serve Broccoli Salad alongside roasted ham or baked chicken for an Easter or springtime spread. Its bright crunch balances rich mains.
- Picnic and potluck friendly: Keep chilled in a cooler for outdoor events — it travels well and pleases crowds.
- Make it a meal: Add shredded rotisserie chicken or chickpeas and serve over mixed greens or baby kale for a heartier lunch.
- Sandwich topper: Spoon chilled Broccoli Salad onto toasted sourdough with slices of turkey for an inventive sandwich.
- BBQ companion: It’s a fantastic counterpoint to grilled burgers or smoky ribs, offering a cool, crisp contrast.
Creative variations
- Mediterranean twist: Swap mayo for Greek yogurt, add chopped cucumber, feta crumbles, and a splash of lemon juice for a lighter Mediterranean vibe.
- Sweet-savory version: Fold in chopped apple and dried cranberries for a delightful balance that works especially well in spring and fall.
For recipe inspiration that complements this Broccoli Salad with cheesy or casserole-style sides, consider a comforting Broccoli Cheese Casserole or use this salad as a bright side next to a hearty cheesy turkey broccoli casserole.
FAQ
Q: Can I substitute Greek yogurt for mayonnaise? A: Yes. For a tangier, lighter dressing, substitute half or all of the mayonnaise with plain Greek yogurt. A good ratio is 1/2 cup mayo + 1/2 cup Greek yogurt to maintain creaminess while reducing richness. Taste and adjust the sugar and vinegar since yogurt can add tartness.
Q: How long will this broccoli salad last in the refrigerator? A: Properly stored in an airtight container, the salad will keep for 3–4 days. If you notice separation or a watery texture after a day or two, give it a gentle stir or add a touch more mayo to refresh the dressing. Discard if it smells off or the bacon has become overly soft.
Q: Can I make this nut-free or gluten-free? A: Nut-free: Replace sliced almonds with toasted sunflower seeds or pumpkin seeds for crunch. Gluten-free: This recipe is naturally gluten-free if your mayonnaise and bacon are certified gluten-free; double-check labels if you have strict dietary needs.
Q: What’s the best way to cook bacon for this salad? A: For even crispiness, bake bacon on a baking tray at 400°F (200°C) for 15–20 minutes, flipping once if you like. Baking produces less mess and consistent texture. Alternatively, pan-fry until crispy and drain on paper towels. Use a slotted spoon to transfer bacon to avoid excess grease in the salad.
Conclusion
This Broccoli Salad captures the best of spring: crisp, green broccoli, smoky bacon, crunchy almonds, and a sweet-tangy dressing that feels like sunshine in a bowl. It’s the kind of dish that’s simple to make from scratch, flexible to suit different diets, and reliably crowd-pleasing at family gatherings and potlucks. If you’d like more tested takes on this classic, compare a few popular variations like The Best Broccoli Salad Recipe or a sweeter spin from Broccoli Salad – Sugar Spun Run, and if you want another easy reference idea try this Easy Broccoli Salad – Southern Bite. I hope you give this version a try — if you do, I’d love to hear how you customize it or see your photos. Share your favorite twists and pass this comforting seasonal recipe along to friends and family!
Broccoli Salad
Ingredients
Main Ingredients
- 4 cups fresh broccoli, chopped (florets and tender stems) Use firm, bright-green broccoli crowns for best texture.
- 6-8 slices smoked bacon, cooked and crumbled Bacon can be baked for less mess and consistent texture.
- 1/4-1/2 cup red onion, finely diced Adjust the amount to taste. Soak in cold water to mellow flavor if desired.
- ½ cup sliced almonds, toasted Toast for extra crunch if preferred.
Dressing Ingredients
- 1 cup mayonnaise Use full-fat for best flavor or substitute half with Greek yogurt.
- 2 tablespoons sugar Adjust to taste; honey or maple can work as alternatives.
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt Plus more to taste.
- ¼ teaspoon pepper, freshly ground
Instructions
Preparation
- Chop fresh broccoli into bite-size florets and include the tender stem pieces cut into thin coins.
- In a large bowl, combine the chopped broccoli, cooked and crumbled bacon, diced red onion, and sliced almonds.
- Tip: Soak the diced red onion in cold water for 10 minutes, then drain to mellow the flavor.
Make the Dressing
- In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper.
- Tip: Adjust vinegar and sugar to taste. For lighter dressing, substitute half the mayo with Greek yogurt.
Combine and Chill
- Pour the dressing over the broccoli mixture and toss until well coated.
- Tip: Use tongs to toss gently, and reserve a small handful of almonds for topping before serving.
- Chill in the refrigerator for at least 30 minutes before serving.
