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Classic Broccoli Salad packed with fresh broccoli, crispy bacon, tangy red onion, crunchy pecans, dried cranberries, and a creamy homemade dressing. This classic salad is easy to make and a beautiful side dish for any meal!
Broccoli is one of my favorite vegetables! Especially when we can enjoy it raw. This Broccoli Salad is quick and easy to put together plus it’s packed with flavor making it a family favorite.
This recipe features fresh broccoli, crispy bacon, sweet dried cranberries, crunchy pecans, red onion, and a creamy homemade dressing. The dressing is based on my all-time favorite classic coleslaw.
This recipe has just the right amount of dressing, with the perfect balance of tangy vinegar with a touch of sweetness. This salad is beautiful and makes a great side dish for any family meal or special Easter celebration!
Ingredients & Substitutions
- Broccoli: Fresh broccoli is used in this salad. Frozen and thawed broccoli will lose the texture that is desired for making a salad. It is not required to blanch the broccoli before assembling the salad, but you can do that step first if you prefer. If you are blanching only cook the broccoli for 1-2 minutes before plunging into cold water.
- Pecans: For a bit of crunch add a seed or nut. Sunflower seeds are common, but for a Texas-twist try some chopped pecans. Omit if nuts/seeds are a problem.
- Mayonnaise & Sour Cream: The base for the creamy dressing is a combination of mayo & sour cream. Substitute for plain greek yogurt if needed. Or you can use a dairy free option if required.
- Vinegar: Use either apple cider vinegar or a white wine vinegar.
Find the complete recipe card below with measurements and full instructions.
How to Make Broccoli Salad
First, chop the bacon and add to a medium size skillet. Cook the bacon over medium heat until crispy. Spoon out the bacon and place on a paper towel to soak up remaining grease.
Next, chop the broccoli and add it to a large bowl. Add the dried cranberries, diced red onion and chopped pecans to the bowl with the broccoli.
Broccoli Salad Dressing
Finally, in a small mixing bowl combine the mayonnaise, sour cream, and vinegar, stir to combine. Add in the sugar, salt, lemon juice and fresh ground black pepper to the dressing and stir to combine.
Pour the dressing over the broccoli salad and stir to coat. Cover and chill the broccoli salad in the refrigerator for at least 2 hours before serving.
Storage Information
- Make Ahead: Prepare up to 2 days ahead of time and store in the refrigerator.
- Leftovers: Store leftovers in a sealed container for up to 4 days.
- Freezer: It is not recommended to freeze this salad. We also don’t recommend using previously frozen broccoli for making the salad.
Recipe Tips
- Chilling: Allowing time for the salad to chill in the refrigerator before serving helps to create the best broccoli salad possible.
- Pre-cooked Bacon: Use bacon crumbles that are pre-cooked to save time.
- Prepare Ahead of Time: Chop up the broccoli ahead of time and store in the refrigerator for up to 4 days before making the salad.
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Broccoli Salad
Ingredients
- 5 slices bacon
- 8 cups broccoli florets chopped
- ⅔ cup dried cranberries
- ⅓ cup red onion diced
- ⅔ cup pecans chopped
Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ¼ teaspoon lemon juice
- fresh ground black pepper to taste
Instructions
- Chop the bacon and add to a medium size skillet. Cook over medium heat until crisp. Spoon out the bacon and place on a paper towel to soak up remaining grease. Set aside.
- Chop the broccoli and add to a large bowl.
- Add the dried cranberries, diced red onion and chopped pecans to the bowl with the broccoli.
- In a small mixing bowl combine the mayonnaise, sour cream, and vinegar, stir to combine.
- Add in the sugar, salt, lemon juice and fresh ground black pepper to the dressing and stir to combine.
- Pour the dressing over the broccoli salad and stir to coat.
- Cover and chill in the refrigerator for at least 2 hours before serving.
Notes
- Broccoli: Fresh broccoli is used in this salad. Frozen and thawed broccoli will lose the texture that is desired for making a salad. It is not required to blanch the broccoli before assembling the salad, but you can do that step first if you prefer. If you are blanching only cook the broccoli for 1-2 minutes before plunging into cold water.
- Pecans: For a bit of crunch add a seed or nut. Sunflower seeds are common, but for a Texas-twist try some chopped pecans. Omit if nuts/seeds are a problem.
- Mayonnaise & Sour Cream: The base for the creamy dressing is a combination of mayo & sour cream. Substitute for plain greek yogurt if needed. Or you can use a dairy free option if required.
- Vinegar: Use either apple cider vinegar or a white wine vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by the talented @KJandCompany.co
