A final photo of the finished bacon broccoli salad taken up close to show the sunflower seeds contrasted against the broccoli.
Print Recipe
5 from 8 votes

Broccoli Bacon Salad

A fresh crunchy broccoli bacon salad made with bacon, red onions, sunflower seeds and tossed with homemade dressing. It's a tangy treat for your taste buds!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad, Side
Cuisine: American
Keyword: Bacon Broccoli Salad
Servings: 8 Servings
Calories: 345kcal
Author: Berly's Kitchen


Broccoli Bacon Salad

  • 4 Cups Broccoli (chopped, by volume not weight)
  • 6 Slices Bacon (cooked, chopped)
  • 1/2 Cup Walnuts (chopped, by volume)
  • 1/2 Cup Cranberries (by volume)
  • 1/2 Cup Red Onion (diced, by volume)
  • 1/4 Cup Sunflower Seeds (by volume)

Homemade Salad Dressing

  • 3/4 Cup Mayonaise (by volume)
  • 1/4 Cup Sour Cream (by volume)
  • 1/4 Cup Sugar
  • 1/4 Cup White Wine Vinegar
  • 1/2 Teaspoons Sea Salt
  • 1/4 Teaspoons Black Pepper


  • First, in a medium bowl, combine the mayonnaise, sour cream, sugar, vinegar, salt & pepper. Set aside.
  • Next, in a separate large bowl, combine the broccoli, bacon, walnuts, sunflower seeds, cranberries, and onion.
  • Then, pour the mayonnaise dressing over the broccoli salad and stir to coat. 
  • Last, serve immediately or store in the refrigerator for up to 3 days.



The calories listed are an approximation based on the ingredients and a proper portion size. Actual calories will vary. The salad can be stored in a sealed container in your fridge for up to 3-days. 


Serving: 0.5Cup | Calories: 345kcal | Carbohydrates: 13g | Protein: 5g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 410mg | Potassium: 265mg | Fiber: 2g | Sugar: 8g | Vitamin A: 340IU | Vitamin C: 42.2mg | Calcium: 44mg | Iron: 0.9mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!