Name: Broccoli Salad with Beef Bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 6 slices beef bacon, cooked and crumbled; 1 ½ pounds fresh broccoli, cut into bite-size pieces (8 cups); ½ cup finely chopped red onion; ½ cup dried cranberries; ½ cup roasted sunflower seeds; 1 cup mayonnaise; 2 tablespoons apple cider vinegar; 2 tablespoons honey; 2 teaspoons Dijon mustard; ¼ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste)

Broccoli Salad is the dish that changes minds about broccoli. This isn’t your average steamed broccoli. This broccoli salad is a fantastic side dish, perfect for potlucks, barbecues, or just a weeknight dinner. The star here is really the combination of textures and flavors: the crisp, fresh broccoli, the smoky crunch of beef bacon, the sweet tang of the dressing, and the satisfying bite of sunflower seeds and cranberries. It’s a salad that holds up well, making it a great make-ahead option. Ingredients: 6 slices beef bacon 1 ½ pounds fresh broccoli (cut into bite-size pieces, about 8 cups) ½ cup finely chopped red onion ½ cup dried cranberries ½ cup roasted sunflower seeds 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard ¼ teaspoon salt (or to taste) ¼ teaspoon black pepper (or to taste) Instructions Prepare the Beef Bacon The first step to getting this delicious broccoli salad started is to cook the beef bacon. You want to render it until it’s nice and crispy. I usually do this in a skillet over medium heat. Lay the slices flat in a cold or slightly warm pan and let them cook slowly. This helps the fat render out gradually, resulting in a crispier beef bacon. Once it’s perfectly browned and crisp, remove the beef bacon from the skillet and place it on a paper towel-lined plate to drain off any excess grease. After it’s cooled a bit, you’ll want to crumble it into small pieces. You can do this with your hands or by chopping it with a knife. Set the crumbled beef bacon aside. Blanch the Broccoli

Broccoli Salad

This isn’t your average steamed broccoli. This broccoli salad is a fantastic side dish, perfect for potlucks, barbecues, or just a weeknight dinner. The star here is really the combination of textures and flavors: the crisp, fresh broccoli, the smoky crunch of beef bacon, the sweet tang of the dressing, and the satisfying bite of sunflower seeds and cranberries. It’s a salad that holds up well, making it a great make-ahead option.

Ingredients:

6 slices beef bacon
1 ½ pounds fresh broccoli (cut into bite-size pieces, about 8 cups)
½ cup finely chopped red onion
½ cup dried cranberries
½ cup roasted sunflower seeds
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Instructions

Prepare the Beef Bacon

The first step to getting this delicious broccoli salad started is to cook the beef bacon. You want to render it until it’s nice and crispy. I usually do this in a skillet over medium heat. Lay the slices flat in a cold or slightly warm pan and let them cook slowly. This helps the fat render out gradually, resulting in a crispier beef bacon. Once it’s perfectly browned and crisp, remove the beef bacon from the skillet and place it on a paper towel-lined plate to drain off any excess grease. After it’s cooled a bit, you’ll want to crumble it into small pieces. You can do this with your hands or by chopping it with a knife. Set the crumbled beef bacon aside.

Blanch the Broccoli

For the best texture in this salad, we’re going to briefly blanch the fresh broccoli. This is a quick dip in boiling water that brightens the color of the broccoli and tenderizes it just slightly, making it easier to eat raw but still retaining a pleasant bite. Bring a large pot of water to a rolling boil. While the water is heating up, prepare an ice bath – this is a bowl filled with ice and cold water. Once the water is boiling, carefully add the bite-size broccoli florets. Let them cook for just about 1 to 2 minutes. You want them to be bright green and slightly tender-crisp, not mushy. Immediately after the short blanching time, use a slotted spoon or a spider strainer to transfer the broccoli directly into the prepared ice bath. This stops the cooking process instantly, preserving that vibrant green color and crisp texture. Let the broccoli chill in the ice bath for a few minutes, then drain it very well in a colander. It’s important to get as much water off as possible to prevent a watery salad.

Make the Dressing

While the broccoli is draining, let’s whip up the dressing that brings everything together. In a medium bowl, combine the mayonnaise, apple cider vinegar, honey, and Dijon mustard. Whisk these ingredients together until they are smooth and well combined. The apple cider vinegar adds a nice bright tang that cuts through the richness of the mayonnaise, and the honey provides a touch of sweetness to balance it out. The Dijon mustard adds a subtle depth and a slight peppery note. Taste the dressing at this point and add the salt and black pepper. Remember, you can always add more salt, but you can’t take it away, so start with the ¼ teaspoon of each and adjust as needed. Mix everything thoroughly one last time.

Combine the Salad Ingredients

Now comes the fun part: bringing all the delicious components together. In a large mixing bowl, combine the well-drained broccoli florets, the finely chopped red onion, the dried cranberries, and the roasted sunflower seeds. The red onion adds a bit of sharpness and color, the cranberries bring a chewy sweetness, and the sunflower seeds provide a delightful nutty crunch. Once these main salad ingredients are in the bowl, pour the prepared dressing over them. Gently toss everything together using a large spoon or rubber spatula until all the ingredients are evenly coated with the dressing. Make sure to scrape the bottom of the bowl to ensure no dry spots are left behind.

Add the Beef Bacon and Chill

Finally, add the crumbled, crispy beef bacon to the salad. Fold it in gently so you don’t break up the pieces too much. At this stage, you can taste the salad one last time and adjust seasonings if necessary. If you prefer it sweeter, add a touch more honey. If it needs more tang, a splash more vinegar. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. For the best flavor, it’s really beneficial to let the salad chill in the refrigerator for at least 30 minutes, and ideally for an hour or two. This allows the flavors to meld together beautifully. The longer it sits, the more the flavors will develop, so it’s a perfect make-ahead dish.

Conclusion:

This Broccoli Salad truly is a crowd-pleaser, bringing together fresh, crunchy broccoli with smoky beef bacon, sweet cranberries, and nutty sunflower seeds in a creamy, tangy dressing. It’s a satisfying salad that works beautifully as a side for any meal, from grilled meats to simple weeknight dinners. Because it holds up so well in the fridge, it’s also a fantastic option to prepare a day ahead for parties or gatherings. Don’t be afraid to adjust the sweetness or tang of the dressing to your liking. You can also swap out the sunflower seeds for slivered almonds or pepitas if that’s what you have on hand.

Frequently Asked Questions

Can I make this Broccoli Salad ahead of time?

Yes, absolutely! This salad is actually best made at least a couple of hours in advance, or even the day before. This allows the flavors to meld together beautifully, and the broccoli will soften just slightly while still remaining crisp. Just store it covered in the refrigerator.

What other ingredients can I add to this salad?

You can customize this Broccoli Salad with many additions. Consider adding chopped hard-boiled eggs for extra protein, crumbled feta or blue cheese for a salty kick, or even some chopped bell peppers for added color and crunch. A little bit of finely diced celery can also add another layer of texture.

How long does this salad last in the refrigerator?

This Broccoli Salad will stay fresh in the refrigerator for about 3 to 4 days when stored in an airtight container. The beef bacon will lose some of its crispiness over time, but the overall flavor will remain delicious.