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A fresh, crunchy broccoli salad with crispy bacon, red onions, dried cranberries, sliced almonds, and a lightly sweetened creamy mayonnaise dressing. Ready in about 15 minutes and perfect for potlucks or family meals.

  • Total Time: 25 minutes plus 1-2 hours chilling
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup mayonnaise
  • 1½ tablespoons granulated sugar
  • 3 tablespoons apple cider vinegar
  • ¼ teaspoon fresh ground black pepper
  • 1⅓ lbs broccoli florets, finely chopped into bite-size pieces
  • 8 slices crispy cooked bacon, chopped
  • ⅓ cup chopped red onion
  • ½ cup sweetened dried cranberries
  • ⅓ cup sliced almonds

Instructions

  1. Whisk together the mayonnaise, sugar, apple cider vinegar, and black pepper in a small bowl.
  2. In a large bowl, combine the chopped broccoli florets, crispy bacon, chopped red onion, dried cranberries, and sliced almonds.
  3. Drizzle the prepared dressing over the broccoli mixture and toss gently to coat evenly.
  4. Cover the bowl and chill the salad in the refrigerator for 1 to 2 hours to let the flavors meld.
  5. Before serving, give the salad a quick toss to freshen it up.

Notes

For best flavor, cover and chill for a few hours before serving to let flavors meld., Use raw broccoli for a crunchy texture; alternatively, blanch broccoli for 1-2 minutes in boiling water, then rinse cold and dry thoroughly to soften., Use broccoli florets cut into bite-sized pieces for easier eating., Cook bacon by baking at 375°F for 15-17 minutes, flipping halfway, or use pre-cooked store-bought bacon to save time., Substitute mayo with Miracle Whip or a fresh honey mustard vinaigrette for variation., Swap almonds for pecans, walnuts, or pistachios, and dried cranberries for blueberries, cherries, or seedless grapes., Add 2/3 cup shredded or cubed sharp cheddar cheese for richness or 1/2 cup crumbled feta cheese for tang., For vegetarian/vegan versions, omit bacon or use plant-based bacon substitutes and use vegan mayonnaise., Store leftovers in an airtight container in the refrigerator for up to 3 days; toss before serving to refresh texture.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (for bacon, if cooking)
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 cup per serving
  • Calories: 283 kcal per serving
  • Fat: 24 g per serving
  • Carbohydrates: 15 g per serving
  • Protein: 3 g per serving