• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Salads » Broccoli Salad Recipe with Bacon

Broccoli Salad Recipe with Bacon

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 20, 2019
5 from 7 votes


Last Updated August 20, 2019 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

463 shares
jump to recipe

Classic and delicious Broccoli Salad Recipe perfect for any backyard party or potluck! Tossed in a creamy mayonnaise dressing, this easy Broccoli Salad comes filled with crisp broccoli florets, dried cranberries, red onion, bacon, pistachios, and chunks of mouthwatering smoked gouda cheese.

Everyone’s favorite Broccoli Salad with Bacon, serve this summer staple with Grilled Chicken Shish Kabobs and a healthy Fruit Salad.

Large bowl filled with mixed together broccoli salad with creamy mayo dressing, bacon, and cranberries..

The Best Broccoli Salad with Bacon

Unexpectedly delicious, this broccoli salad recipe tastes nothing like raw broccoli. I promise. I would know since I avoided trying even the creamiest of broccoli salads for pretty much my whole life.

Until one day, feeling experimental, I decided to give it a try. Surely I wouldn’t like it, I thought.

And that’s when I realized I was wrong. Broccoli salad does not taste like raw broccoli. In fact, with the right combination of salty, sweet, smoky, and creamy, this misunderstood childhood summertime dish quickly transformed into one of the best salads I had ever eaten!

Perfect for potlucks, backyard cookouts, or days when it’s too hot to turn on the oven, this broccoli salad recipe comes filled with crispy bacon, sweet dried cranberries, crunchy red onion, and smoked gouda cheese tossed in a creamy four-ingredient broccoli salad dressing.

Large white bowl filled with raw broccoli florets.

Broccoli Salad Ingredients

In this delicious bowl of broccoli salad, you’ll find,

  • Broccoli – small, bite-size florets.
  • Bacon – I highly recommend the addition of bacon. It’s the salty piece of this salad that keeps you coming back for more and more and more.
  • Red onion – when diced into small pieces, red onion lends loads of flavor without overshadowing the flavor of the other ingredients. If red onions are too strong for you, add less or soak them in water after they’ve been diced to remove some of the harshness.
  • Dried Cranberries – Like sweet little red jewels, dried cranberries are the perfect addition to the salty bacon and creamy mayo-covered broccoli. No dried cranberries? Raisins or dried blueberries are great alternatives.
  • Pistachios – I love pistachios but feel free to add sunflower seeds or cashews.
  • Cheese – Cheese adds huge flavor. Especially when that cheese is smoked gouda. If you can’t find smoked gouda, sharp cheddar is a popular alternative.

Large white bowl filled with raw broccoli florets and surrounded by five smaller bowls filled with diced red onion, cubes of smoked gouda cheese, bacon bits, pistachios, and dried cranberries.

Creamy Broccoli Salad Dressing

All these mouthwatering components need a dressing to hold them all together. Unlike a leafy green salad like this strawberry spinach salad, broccoli salads do really well with a creamy, mayonnaise-based dressing.

You can keep it as simple as mixing it with just mayonnaise or add a few other simple ingredients to give it a bit more flavor.

The ingredients in this creamy broccoli salad dressing include,

  • Mayonnaise – Must have.
  • Sour cream – or Greek yogurt. Somewhat lighter than mayonnaise.
  • Apple cider vinegar – Lends a nice tangy flavor.
  • Granulated sugar – Sweetens it up a bit (but not too much).
  • Salt and Pepper – Always to taste.

Large white bowl filled with raw broccoli florets and cubed smoked gouda cheese.

Large white mixing bowl filled with broccoli florets, dried cranberries, small cubes of smoked gouda cheese, diced red onion, and crumbled bacon.

How to make Broccoli Salad

You can make your broccoli salad in just four easy steps,

  1. Cook the bacon – Start by frying the bacon first. You can even do this step ahead of time. If I know that I’m making bacon bits, I find that it’s easiest to chop the bacon up first. Of course, feel free to cook according to your preferred method.

    1. Add the chopped bacon to a large skillet and set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low, and cover with a lid.
    2. Cook, low and slow, stirring occasionally.
    3. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until you reach the desired doneness.
    4. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
  2. Prepare the mayo dressing – Whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper in a small bowl. Season with additional salt and pepper, to taste, and transfer to the refrigerator to keep cool until ready to use.
  3. Assemble – In a large salad bowl, add the broccoli florets, diced red onion, dried cranberries, pistachios, smoked gouda, and bacon bits. Toss to combine. Pour the prepared mayo dressing over the broccoli salad and mix well to coat.
  4. Serve – Serve immediately, or for best flavor, let salad rest in the refrigerator for one hour, mixing once more before serving.

Large white mixing bowl filled with broccoli florets, dried cranberries, small cubes of smoked gouda cheese, diced red onion, crumbled bacon, and pistachios.

Should you blanch the broccoli first?

What is blanching? Blanching is it is a cooking technique where food (often vegetables or fruit) are added to a pot of boiling salted water for a brief period of time, typically no longer than 60 seconds, then immediately transferred to an ice water bath to stop cooking.

Blanching achieves many things, but in the case of this broccoli salad recipe, it may help remove some of the bitterness that comes naturally to raw broccoli.

I don’t feel that it is necessary to blanch the broccoli first (and I am super sensitive to that bitter, raw broccoli taste). I have made this recipe both ways and find that the flavor is comparable.

Regardless, here’s how to properly blanch broccoli–

  1. Chop broccoli into florets of approximately equal size.
  2. Bring a large pot of water to a rolling boil. Once boiling, add a couple of teaspoons of salt to the boiling water. 
  3. As you wait for the water to come to a boil, prepare your ice water bath by filling a large mixing bowl, salad bowl, or pot, with ice and cold water. Set aside.
  4. Add the broccoli florets to the pot filled with boiling water — Cook for 60 seconds max. 
  5. Use a slotted spoon to transfer the broccoli to the ice water bath to immediately stop cooking.
  6. Once cool, drain your broccoli and dry thoroughly.

Large white mixing bowl filled with broccoli florets, dried cranberries, small cubes of smoked gouda cheese, diced red onion, crumbled bacon, pistachios, and drizzled with creamy broccoli salad dressing.

Large bowl filled with mixed together broccoli salad with creamy mayo dressing.

Tips and Tricks

A few simple tips and tricks to help make the very best broccoli salad recipe,

  • Use the freshest broccoli that you can find.
  • For a little extra crunch add some diced celery.
  • If possible, allow your broccoli salad to rest, covered, and in the refrigerator, for at least 30-60 minutes before serving.
  • Chop your broccoli florets into small, bite-size pieces.
  • Mix up the nuts or add some seeds. 
  • Want to make a lighter broccoli salad?
    • Start with less dressing and add more as needed.
    • Skip the bacon, add less, or purchase store-bought “real” bacon bits.
    • Less cheese- especially if you’re adding a less flavorful cheese.

MORE EASY SALAD RECIPES,

  • Taco Salad Recipe
  • Egg Salad Recipe (How to Make Egg Salad)
  • Easy Three Bean Salad Recipe
  • Chinese Chicken Salad Recipe
  • Cucumber Salad Recipe
  • Balsamic Tomato Basil Salad
  • Broccoli Edamame Salad with Peanut Sauce

If you try making this Broccoli Salad Recipe with Poppy Seed Dressing, please leave me a comment and let me know! I always love to hear your thoughts. 

Large bowl filled with mixed together broccoli salad with creamy mayo dressing, bacon, and cranberries..

LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

Large bowl filled with mixed together broccoli salad with creamy mayo dressing, bacon, and cranberries..

Broccoli Salad Recipe

5 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Tossed in a creamy mayonnaise dressing, this easy Broccoli Salad comes filled with crisp broccoli florets, dried cranberries, red onion, bacon, pistachios, and chunks of mouthwatering smoked gouda cheese.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 25 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 8 servings
Calories 390 kcal

Ingredients
 
 

  • 8 strips bacon - (note 1)
  • 8 cups broccoli florets
  • 1 small red onion - diced
  • ½ cup dried cranberries - (note 2)
  • ⅓ cup pistachios - (note 3)
  • 1 cup smoked gouda cheese - chopped into small cubes (note 4)

For the Mayo Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoon apple cider vinegar - (note 5)
  • 2 tablespoon granulated sugar
  • salt and pepper - to season
Prevent your screen from going dark

Instructions
 

  • Cook the bacon - Add the chopped bacon to a large skillet and set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden, remove the lid and allow them to cook until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels. Set aside.
  • Prepare the mayo dressing - Whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper in a small bowl. Season with additional salt and pepper, to taste. Transfer to the refrigerator to keep cool until ready to use.
  • Assemble - In a large salad bowl add the broccoli florets, diced red onion, dried cranberries, pistachios, smoked gouda, and bacon bits. Toss to combine. Pour the prepared mayo dressing over the broccoli salad and mix well to coat.
  • Serve - Serve immediately, or for best flavor, let salad rest in the refrigerator for one hour, mixing once more before serving.

Jessica's Notes

  1. Use approximately 1/2 cup if using pre-cooked store-bought bacon bits.
  2. Dried cranberries are my personal favorite, but feel free to add your favorite dried fruits such as raisins or blueberries.
  3. No pistachios? Sunflower seeds, cashews, and almonds are all great alternatives.
  4. If you can get your hands on smoked gouda (I purchase mine from Trader Joe's), I highly recommend it for this broccoli salad (as well as this pea salad). Other delicious cheeses however include sharp cheddar, mozzarella, Jack, or even shaved Parmesan.
  5. Substitutes to apple cider vinegar include white wine vinegar and red wine vinegar. Distilled white vinegar is not recommended as it is far too harsh.

Nutritional Information

Calories: 390kcal | Carbohydrates: 19g | Protein: 13g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 474mg | Potassium: 444mg | Fiber: 4g | Sugar: 11g | Vitamin A: 790IU | Vitamin C: 82mg | Calcium: 232mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Broccoli Salad, Broccoli Salad Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

463 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure