Healthy Broccoli Salad with Bacon and Almonds (original) (raw)
This post contains affiliate links.
The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It's an easy and quick side dish everyone loves!
Want more easy side dishes? Try Potatoes Au Gratin, Corn Casserole, Quinoa Salad, or Roasted Vegetables!
I've found Broccoli Salad is the unexpected star of dinner.
Even my youngest kids enjoy eating broccoli when served in this salad. It has a delicious creamy dressing and is loaded with the best mix-ins like almonds, Craisins, bacon, and onions. The flavor combo is “bussin'”, as my tweenager would say. Plus it's easy to make ahead of time and keep in the refrigerator until ready to serve. Serve it any time of year, like during the summer with grilled chicken and grilled corn on the cob, or as a side with something fancy, like Prime Rib or King Crab Legs.
How to make Broccoli Salad:
Prep Broccoli: Blanch chopped broccoli, and whisk the dressing ingredients together in a bowl. Cook the bacon bits and chop almonds and onion.
Combine: Place all ingredients in the bowl then pour dressing on top. Toss until everything is combined then cover and refrigerate for at least 1 hour.
Make Ahead and Storage Instructions:
To Make Ahead: This recipe can be made a few hours or a day ahead. Store covered in the refrigerator.
Store leftovers covered and in the refrigerator for up to 2 days.
Recipe Variations:
This salad is so customizable! Add whatever add-ins you have on hand! Here are some of my favorites:
- Cheese: add a handful of chopped cheddar cheese or manchego.
- Add-Ins: Toss in some sunflower seeds, pine nuts, pomegranate, or pecans.
- Raisins: Swap the Craisins for regular raisins if you prefer.
- Vegan: Use vegan mayonnaise and omit the bacon or use coconut bacon.
More Recipes with Broccoli:
▢ 7-8 cups fresh broccoli florets, (about 500 grams/1lb)
▢ 1 cup mayonnaise, (I often use half plain Greek yogurt)
▢ 2 Tablespoons apple cider vinegar
▢ 3 Tablespoons granulated sugar
▢ 8 slices bacon, , cooked and crumbled
▢ 1/4 cup red onion, , chopped
▢ 1/2 cup dried cranberries, (or raisins)
▢ 1/2 cup almonds, , chopped (*see note below)
Blanch broccoli (optional, or keep raw)in boiling water for 1 minute. Drain and rinse with cold water. Set aside to drain completely.
Mix sauce in a large bowl: mayonnaise, vinegar and sugar. Stir well.
Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Drizzle with desired amount of sauce (you may not want to use it all).
Refrigerate for at least 1 hour before serving. Toss again to coat before serving. Store in the fridge for up to 2 days.
Make Ahead Instructions: This recipe can be made a few hours or a day ahead. Store covered in the fridge.
Add other nuts or seeds: sunflower seeds, pine nuts, pomegranate, or pecans.
Cheese: Try stirring in a handful of chopped cheddar cheese.
Vegan: Use vegan mayonnaise and swap out the bacon for coconut bacon, or just leave it out altogether.
Calories: 318kcal, Carbohydrates: 19g, Protein: 5g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 229mg, Potassium: 373mg, Fiber: 4g, Sugar: 12g, Vitamin A: 585IU, Vitamin C: 82mg, Calcium: 71mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
*I first shared this recipe in March 2015. Updated December 2020 and November 2024.
Related Posts
Published November 14, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.