Broccoli Red Onion Bacon Salad
This broccoli red onion bacon salad is loaded with crisp broccoli, smoky bacon, nuts, seeds, and dried cranberries tossed in a creamy tangy dressing for an easy make-ahead side.
This broccoli red onion bacon salad is one of those sides that disappears every time it hits the table. It’s crunchy, salty, a little sweet, and covered in a creamy, tangy dressing that coats to every bite.
We mix fresh broccoli florets with crisp bacon, finely diced red onion, walnuts, sunflower seeds, and dried cranberries, then toss everything in a simple mayonnaise-based dressing.
It’s pretty much the same as our coleslaw dressing. It tastes so good on this, so we use it on both!
The whole salad comes together in about 25 minutes and holds up well in the fridge, which makes it perfect for cookouts, potlucks, or a make-ahead side for busy weeknights.
John and I have been making versions of this broccoli salad for years. This one is our go-to when we want fairly easy and little different from the usual lettuce salad.
If you love broccoli as much as we do, don’t forget to try our broccoli cheese rice casserole, instant pot beef and broccoli, and instant pot chicken broccoli and rice!
What you’ll need
The full recipe including ingredient amounts is further down the page.
- Broccoli florets.
- Bacon.
- Red onion.
- Walnuts.
- Sunflower seeds.
- Dried cranberries.
- Mayonnaise: make sure you use mayonnaise and not Miracle Whip.
- White wine vinegar and sugar.
- Salt and black pepper.
How to make broccoli red onion bacon salad
This salad is really easy to make! You can prep everything while the bacon cooks, then combine, and serve.
- Whisk together the mayonnaise, sugar, white wine vinegar, salt, and black pepper until the mixture is smooth
- Add the broccoli florets, crumbled bacon, chopped walnuts, sunflower seeds, dried cranberries, and red onion to a large bowl.
- Pour the dressing over the broccoli mixture.
- Use a large spoon or spatula to stir from the bottom of the bowl so every piece gets coated.
Tips for the best broccoli bacon salad
- Keep the broccoli crisp. We use raw broccoli to make sure it’s crunchy. The broccoli softens as it sits in the fridge.
- Cook the bacon fully. Crisp bacon holds its texture better once it’s mixed with the dressing. Soft bacon will get chewy as it sits.
- Adjust the sweetness. Like it less sweet? Reduce the sugar in the dressing slightly. Want more of that classic broccoli salad sweetness? Add another spoonful, taste, and adjust.
- Swap the mix-ins. Trade walnuts for pecans, use roasted pumpkin seeds instead of sunflower seeds, or mix in cubed cheddar cheese, diced ham, or even a handful of cauliflower florets for a little variety.
What to serve with broccoli bacon salad
This broccoli red onion bacon salad works with just about anything off the grill or your favorite comfort food mains. Try it alongside:
- Grilled chicken, burgers, or pork chops.
- A pan of cheesy casserole or a pasta bake.
- Other make-ahead salads such as green pea salad or cucumber tomato salad.
Do you cook the broccoli for this salad?
No, the broccoli goes in raw so the salad stays crunchy.
What if I don’t like nuts or need to skip them?
You can leave the walnuts out entirely or replace them with extra sunflower seeds or roasted pumpkin seeds. The salad will still have great crunch from the seeds, bacon, and broccoli.
Storage:
Refrigeration: Store broccoli bacon salad in a sealed container in the refrigerator for up to 3 days.
Make Ahead: Toss all the ingredients together except the bacon and dressing. Save those until you’re ready to serve the salad. Otherwise, the bacon will get soft and the other ingredients will get soggy.
Other Broccoli Side Dishes You May Enjoy:
How to Video
Ingredients
Homemade Dressing:
- 1 cup mayonnaise
- ¼ cup granulated sugar
- ¼ cup white wine vinegar
- ½ teaspoon salt
- ¼ teaspoons black pepper
Salad:
- 4 cups broccoli florets
- 6 slices bacon, cooked and crumbled
- ½ cup walnuts, chopped
- ½ cup dried cranberries
- ¼ cup purple onion, diced
- ¼ cup sunflower seeds
💌 Don't forget to save this recipe!
Instructions
- In a medium bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Set aside.1 cup mayonnaise¼ cup granulated sugar¼ cup white wine vinegar½ teaspoon salt¼ teaspoons black pepper
- In a separate large bowl, combine the broccoli florets, bacon, walnuts, sunflower seeds, cranberries, and onion.4 cups broccoli florets6 slices bacon½ cup walnuts½ cup dried cranberries¼ cup purple onion¼ cup sunflower seeds
- Pour the mayonnaise dressing over the broccoli salad, and stir to coat.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
