Broccoli Cranberry Salad with Bacon

Introduction

This Broccoli Cranberry Salad with crispy bacon, crunchy sunflower seeds, and sweet-tart cranberries is a flavor-packed side dish that’s perfect for any season. Whether you’re prepping for a backyard barbecue, a fall holiday spread, or a quick weekday lunch, this salad fits right in. It’s bright, satisfying, and comes together in just 10 minutes with no stove or oven required.

I first made this salad on a whim when I had some leftover broccoli and a handful of dried cranberries—and it turned out to be a total hit. The creamy dressing, the salty bacon, the pops of sweetness from the fruit—it’s just one of those combos that keeps you coming back for more. And the best part? It’s just as good the next day, which makes it a great make-ahead option too.

Why You’ll Love This Recipe

Key Benefits

• Quick prep – only 10 minutes from start to finish
• No cooking required
• Great for potlucks, picnics, or meal prepping
• Budget-friendly with simple pantry staples
• Kid-approved and easy to scale up for crowds

Taste & Texture

This salad has everything:

• Crisp, fresh broccoli
• Chewy, sweet dried cranberries
• Savory bacon bits
• Crunchy sunflower seeds
• A creamy, tangy-sweet dressing that brings it all together

It’s crunchy, creamy, sweet, salty, and just a little tangy—balanced and addictive in the best way.

Dietary Attributes

This broccoli salad is naturally gluten-free and can be easily made dairy-free or vegetarian with a few simple swaps. It’s high in fiber and nutrients thanks to the raw broccoli and seeds, and it’s filling enough to work as a light lunch or hearty side.

Ingredients & Substitutions

Ingredient List

For the Salad:

• 8 cups raw broccoli florets, cut into bite-sized pieces
• 1/2 cup diced red onion
• 1/2 cup dried cranberries (or dried cherries)
• 1/2 cup sunflower seeds (or pine nuts for a slightly different flavor)
• 1/2 cup cooked bacon, finely chopped

For the Dressing:

• 1 cup mayonnaise (you can also use plain Greek yogurt for a lighter version)
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Notes on Quality

Fresh broccoli is key here—you want it to be vibrant green and crisp. If you’re short on time, you can buy pre-cut broccoli florets, but give them a quick chop to make them more bite-sized. For bacon, crispy is best. I love using thick-cut bacon and baking it for easy cleanup.

Possible Substitutions

• Swap bacon for turkey bacon or plant-based bacon for a vegetarian twist
• Replace mayo with Greek yogurt for a tangier, lighter option
• Use chopped almonds or pumpkin seeds if you don’t have sunflower seeds
• Try dried cherries or raisins if cranberries aren’t available

Step-by-Step Instructions

• In a large bowl, combine the broccoli florets, red onion, dried cranberries, sunflower seeds, and cooked bacon.
• In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.

• Pour the dressing over the broccoli mixture and toss gently until everything is evenly coated.
• Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld.
• Optional: top with a few extra sunflower seeds, bacon bits, or cranberries for garnish before serving.

Expert Tips & Tricks

Best Practices

• Chop your broccoli into small, even pieces so the dressing coats everything well.
• Let the salad chill in the fridge for a bit—it tastes even better after an hour.
• Use high-quality mayo or yogurt for the creamiest texture.

Common Mistakes

• Using too-large broccoli florets makes the salad clunky. Aim for small, bite-sized pieces.
• Skipping the chilling time—this step really lets the flavors settle in and mellow.
• Overdressing—start with a little and add more as needed. You want it coated, not swimming.

Time-Saving Tips

• Use pre-cooked bacon or microwave it quickly for less cleanup
• Pre-chopped broccoli florets save time—just give them a quick rinse and rough chop
• Make the dressing ahead and keep it in the fridge for up to 3 days

Serving Suggestions

Pairings

This salad goes with just about anything! Some great pairing ideas:

• Grilled chicken or steak
• Pulled pork sandwiches
• Quiche or frittatas at brunch
• Baked potatoes or loaded potato soup

Presentation Ideas

Serve it in a large wooden bowl or on a white platter for a clean, fresh look. Sprinkle a few extra toppings right before serving to give it that professional finish.

Beverage Pairings

This salad pairs beautifully with:

• A crisp white wine like Sauvignon Blanc
• Light summer beers or hard seltzers
• Sparkling water with lemon or cucumber
• Fresh lemonade or iced tea for non-alcoholic options

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Because the broccoli is raw, it stays crisp even after sitting with the dressing.

Reheating Methods

No reheating necessary! This salad is best enjoyed cold or at room temperature. If it’s been in the fridge, give it a quick stir and maybe a little splash of vinegar or mayo to freshen it up.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen broccoli?
Fresh is best here. Frozen broccoli tends to be too soft and watery for this kind of salad.

Is this recipe vegetarian?
As written, it includes bacon. You can easily make it vegetarian by leaving out the bacon or using a plant-based alternative.

Can I double this recipe?
Yes! It’s super easy to scale up—just double all the ingredients and use a large mixing bowl.

Troubleshooting

My salad is too dry—what went wrong?
You may not have used enough dressing. Add a spoonful or two more and toss again.

Too tangy?
Next time, reduce the vinegar or increase the honey slightly to balance the flavors.

It tastes bland—how can I fix it?
A pinch more salt or a splash of lemon juice can really brighten things up.

Variations & Customizations

Dietary Adaptations

• Vegetarian: Skip the bacon or use veggie bacon
• Dairy-Free: Use a dairy-free mayo
• Lower Sugar: Use a sugar-free sweetener or omit the honey

Flavor Twists

• Add shredded cheddar cheese for extra richness
• Stir in chopped apples for a fresh crunch
• Use roasted nuts like almonds or cashews instead of sunflower seeds

Seasonal/Holiday Versions

• Add dried cranberries and pecans for a festive Thanksgiving side
• Stir in diced green apples and pomegranate seeds for a holiday twist
• Serve alongside ham or turkey at Easter or Christmas gatherings

Conclusion

This Broccoli Cranberry Salad with Bacon is the kind of recipe that checks all the boxes—fast, flavorful, flexible, and full of texture. It’s the perfect side for busy weeknights or celebratory feasts, and I promise you’ll find yourself making it again and again.

If you try this salad, I’d love to hear how it turned out! Leave a comment below, share a photo on Pinterest, or tag me on your favorite social platform. Let’s keep this community delicious and inspired.

And if you’re loving fresh, flavorful salads like this one, don’t miss these other reader favorites:

• Beet Garden Salad with Goat Cheese
• Tomato Feta Salad

Hungry for more? Follow along on Pinterest for tons of fresh ideas: Pinterest – Cooking With Callie

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