Classic Broccoli Salad with Bacon and Craisins

I didn’t grow up eating broccoli salad, but when I tried it for the first time at a neighborhood potluck, I couldn’t believe what I’d been missing. The combination of crisp raw broccoli, salty bacon, and sweet craisins was so good that I went back for seconds—and maybe thirds.

The best part about this salad is that it’s actually easy to throw together. You don’t need to cook the broccoli, which means no steaming or blanching. Just chop it into small florets, mix up a simple dressing, and toss everything together. The creamy mayo-based dressing pulls it all together, and those toasted almonds add a nice crunch that makes each bite interesting.

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the dressing. You can buy pre-cut broccoli florets from the produce section to save time, or grab whole broccoli crowns and cut them yourself into bite-sized pieces. Either way, make sure your broccoli looks bright green and firm, not yellowing or wilted. If you do buy whole crowns, don’t toss those stems – just peel off the tough outer layer and chop them up too, as they add great crunch and are totally edible.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients around:

• Mayonnaise: If you’re looking for a lighter option, try using half mayo and half Greek yogurt or sour cream. You can also use all Greek yogurt, though the dressing will be tangier and less creamy.
• Apple cider vinegar: White vinegar or rice vinegar work just fine here. You’ll still get that nice tangy kick to balance the sweetness.
• Bacon: Turkey bacon is a good substitute if you want less fat, or you can skip the meat entirely and add extra nuts for crunch. Cooked and crumbled pancetta also works well.
• Cranberries: Raisins, dried cherries, or chopped dried apricots all work nicely. Just stick with something sweet and chewy to balance the savory elements.
• Almonds: Sunflower seeds, pecans, walnuts, or cashews are all good swaps. Toast them lightly before adding for extra flavor.
• Red onion: If raw onion is too strong for you, try green onions or shallots instead. You can also soak the red onion in cold water for 10 minutes to mellow the bite.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is over-blanching the broccoli, which turns it mushy and dull – you want to pull it out of the boiling water after exactly one minute and immediately plunge it into ice water to stop the cooking and keep that bright green color and crisp texture.

Another common error is adding the dressing too early, which can make your salad watery since the vegetables release moisture over time – for best results, toss everything together about 30 minutes before serving rather than the full hour ahead.

Don’t forget to pat your broccoli completely dry after blanching and make sure your bacon is crispy and well-drained on paper towels, as any excess moisture or grease will dilute your creamy dressing and leave you with a watery salad instead of the thick, coating consistency you’re after.

What to Serve With Broccoli Salad?

Broccoli salad is one of those side dishes that works great at pretty much any cookout or potluck, and it pairs really well with grilled meats like chicken, burgers, or ribs. I love serving it alongside pulled pork sandwiches or barbecue brisket since the creamy, slightly sweet dressing balances out smoky flavors perfectly. It’s also a solid choice for picnics with fried chicken or as part of a bigger spread with potato salad and coleslaw. If you’re keeping things simple, this salad can even work as a light lunch on its own with some crusty bread on the side.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they sit together, so it’s great for making ahead for parties or meal prep. Just keep in mind that the almonds might soften a bit over time, so if you want them extra crunchy, you can add them right before serving.

Make Ahead: You can prep all the ingredients separately up to a day in advance and store them in the fridge. Mix everything together a few hours before serving so the broccoli has time to soak up the dressing. If you’re making it more than a few hours ahead, wait to add the bacon and almonds until just before serving to keep them crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 35-45 g
• Fat: 100-115 g
• Carbohydrates: 120-140 g

Ingredients

For the dressing:

• 1.25 cups mayonnaise (I prefer Hellmann’s for its creamy texture)
• 2 tbsp apple cider vinegar
• 2 tbsp sugar (helps balance the acidity of the vinegar)
• 1 tsp Dijon mustard

For the salad:

• 9 cups broccoli (cut into small 1/2-inch bite-sized florets)
• 9 slices bacon (I like Oscar Mayer naturally smoked, cooked until crispy and crumbled)
• 1/4 cup red onion (finely diced into 1/4-inch pieces)
• 1/2 cup dried cranberries (I use Ocean Spray Craisins)
• 1/2 cup almonds (slivered and toasted for extra crunch)

Step 1: Prepare the Broccoli and Toast the Almonds

• 9 cups broccoli
• 1/2 cup almonds

Bring a pot of salted water to a boil and add the broccoli florets.

Cook for just 1 minute—this blanching softens the broccoli slightly while keeping it crisp and bright green.

Immediately drain and rinse under cold water to stop the cooking process and preserve the texture.

While the water heats, spread the slivered almonds on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring halfway through, until fragrant and golden.

This brings out their natural oils and adds depth to the salad.

Set both aside to cool completely.

Step 2: Cook the Bacon Until Crispy

• 9 slices bacon

While the broccoli and almonds are cooling, cook the bacon slices in a large skillet over medium-high heat until they’re golden and crispy, about 8-10 minutes.

Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces once cooled.

I find that crisping the bacon this way gives the salad much better texture—soggy bacon can make the whole dish feel heavy.

Step 3: Whisk Together the Dressing

• 1.25 cups mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp sugar
• 1 tsp Dijon mustard

In a medium bowl, combine the mayonnaise, apple cider vinegar, sugar, and Dijon mustard.

Whisk until smooth and emulsified—the sugar dissolves into the dressing and helps balance the sharpness of the vinegar, creating a well-rounded flavor.

Set aside until ready to use.

Step 4: Assemble the Salad Base

• cooled broccoli from Step 1
• crumbled bacon from Step 2
• 1/4 cup red onion
• 1/2 cup dried cranberries
• toasted almonds from Step 1

In a large bowl, combine the cooled broccoli florets, crumbled bacon from Step 2, finely diced red onion, dried cranberries, and toasted almonds from Step 1.

Toss everything together gently to distribute the ingredients evenly.

This is the perfect time to mix the components before the dressing is added, ensuring even coating when you do.

Step 5: Dress and Chill the Salad

• assembled salad from Step 4
• dressing from Step 3

Pour the dressing from Step 3 over the broccoli mixture and stir until all ingredients are well coated and no dry bits remain.

Cover and refrigerate for at least 1 hour before serving—this chilling time lets the flavors meld together and allows the broccoli to soften slightly while staying crisp.

I always give it a good stir right before serving to redistribute any dressing that may have settled at the bottom.

Classic Broccoli Salad with Bacon and Craisins

Delicious Classic Broccoli Salad with Bacon and Craisins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 8 servings

Calories 1650 kcal

Ingredients

  

For the dressing

• 1.25 cups mayonnaise (I prefer Hellmann's for its creamy texture)
• 2 tbsp apple cider vinegar
• 2 tbsp sugar (helps balance the acidity of the vinegar)
• 1 tsp Dijon mustard

For the salad

• 9 cups broccoli (cut into small 1/2-inch bite-sized florets)
• 9 slices bacon (I like Oscar Mayer naturally smoked, cooked until crispy and crumbled)
• 1/4 cup red onion (finely diced into 1/4-inch pieces)
• 1/2 cup dried cranberries (I use Ocean Spray Craisins)
• 1/2 cup almonds (slivered and toasted for extra crunch)

Instructions

 

• Bring a pot of salted water to a boil and add the broccoli florets. Cook for just 1 minute—this blanching softens the broccoli slightly while keeping it crisp and bright green. Immediately drain and rinse under cold water to stop the cooking process and preserve the texture. While the water heats, spread the slivered almonds on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring halfway through, until fragrant and golden. This brings out their natural oils and adds depth to the salad. Set both aside to cool completely.
• While the broccoli and almonds are cooling, cook the bacon slices in a large skillet over medium-high heat until they're golden and crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces once cooled. I find that crisping the bacon this way gives the salad much better texture—soggy bacon can make the whole dish feel heavy.
• In a medium bowl, combine the mayonnaise, apple cider vinegar, sugar, and Dijon mustard. Whisk until smooth and emulsified—the sugar dissolves into the dressing and helps balance the sharpness of the vinegar, creating a well-rounded flavor. Set aside until ready to use.
• In a large bowl, combine the cooled broccoli florets, crumbled bacon from Step 2, finely diced red onion, dried cranberries, and toasted almonds from Step 1. Toss everything together gently to distribute the ingredients evenly. This is the perfect time to mix the components before the dressing is added, ensuring even coating when you do.
• Pour the dressing from Step 3 over the broccoli mixture and stir until all ingredients are well coated and no dry bits remain. Cover and refrigerate for at least 1 hour before serving—this chilling time lets the flavors meld together and allows the broccoli to soften slightly while staying crisp. I always give it a good stir right before serving to redistribute any dressing that may have settled at the bottom.