Broccoli Salad Bacon Cranberries

Broccoli salad with bacon is my go-to for cookouts and family gatherings because it packs a punch of flavors and textures while holding up well on a buffet table. This recipe says celebration to me and the first bite is always creamy and fresh with smoky crunch in every forkful.

I discovered this salad when I wanted something that was both fresh and satisfying alongside grilled meats. Now every time I bring it out picnic style people ask for the recipe before they finish their plate.

Gather Your Ingredients

• Bacon strips: look for thick-cut quality bacon for more crunch and flavor
• Broccoli crowns: choose dark green firm heads for maximum freshness and snap
• Dried cranberries: give tart chewy pops choose plump dried berries
• Roasted salted sunflower seeds: add rich crunch and savory depth look for fresh seeds from a bulk bin or reputable brand
• Cheddar cheese: sharp shredded cheese melts slightly into the dressing for creamy texture and flavor go for blocks you shred yourself for best taste
• Red onion: brings sharp bite and color use firm crisp red onions with shiny skin
• Miracle Whip or mayonnaise: forms the tangy base for the creamy dressing use your preferred brand and check for a smooth texture
• Lemon zest: adds a fresh pop use bright fragrant lemons and zest just the outer skin to avoid bitterness
• Lemon juice: brings acidity to balance the richness squeeze fresh lemons for best flavor
• White wine vinegar: gives the dressing brightness choose a good quality vinegar for cleaner taste
• Sugar: balances the tang and sharpness use granulated sugar for even mixing
• Kosher salt: enhances all the flavors go for flaky for easier control
• Black pepper: gives gentle heat and flavor use freshly ground for best aroma
• Dry mustard: brings subtle earthiness and lift check the tin is still fragrant
• Cayenne pepper: for a tiny background heat optional but so good if you love a little zing

How to Make It

Cook the Bacon:

Lay bacon strips flat on a baking sheet lined with foil. Start in a cold oven then set it to 400 degrees F. Let it bake for about 18 to 22 minutes until your desired crispness is reached. Transfer to paper towels to cool. Chop into small pieces for bite-size crunch in every spoonful.

Prep the Broccoli:

Rinse broccoli heads thoroughly and dry completely. Using a sharp knife cut off the tough stems and separate the crowns into small bite-size florets. You want every piece to be roughly the same size for even mixing.

Make the Dressing:

In a large bowl whisk together Miracle Whip or mayonnaise lemon zest lemon juice white wine vinegar sugar kosher salt black pepper dry mustard and cayenne pepper until very smooth. Taste for seasoning and adjust salt or lemon if needed.

Combine the Ingredients:

To the bowl with dressing add chopped broccoli shredded cheddar red onion cranberries and sunflower seeds. Use a large spoon or spatula to toss everything gently and evenly. Fold in the chopped bacon last so it stays crisp.

Chill and Serve:

Cover the salad and refrigerate at least 30 minutes so the flavors meld and everything gets nicely cold. Give one more toss before serving and top with extra bacon or sunflower seeds if desired.

Broccoli is my favorite part here because it stays crisp-tender and never soggy which reminds me of family picnics at the park when the last bowl disappeared faster than any dessert. Those Saturdays always ended with kids asking for seconds before dessert came out.

Flavor Boosters

Store the salad in a tightly sealed container in the fridge and it will keep the crunch for up to three days. If you want to keep the bacon super crisp store it separately and toss in just before serving. Do not freeze this salad since the broccoli and dressing will lose their texture.

Serving Suggestions

Perfect alongside grilled chicken burgers or steak since it acts almost like a fresh slaw. Pair with quiche or frittata for a brunch buffet that pops with color and flavor. Serve as a lunch salad alone with a hunk of crusty bread for a no-cook meal.

Creative Twists

Swap cranberries for raisins or chopped dates if you prefer a different dried fruit or want less tartness. You can use Greek yogurt for half the mayo or Miracle Whip if you like the dressing tangy but lighter. Try smoked gouda or pepper jack cheese instead of cheddar for a fun twist. In early spring swap sunflower seeds for chopped toasted almonds or walnuts for a nutty crunch. In fall use dried cherries or apple pieces for a seasonal burst of flavor. During the winter citrus zest like orange can brighten the dressing in place of lemon.

My cousin once made this for her new neighbor and it promptly became a neighborhood favorite showing up at every block party. Another friend made it for a holiday potluck and said the bowl was scraped clean even with five other salads on the table.

Common Questions About This Recipe

→ Can I substitute mayonnaise for Miracle Whip?

Yes, both mayonnaise and Miracle Whip work well, depending on your flavor preference. Miracle Whip is slightly tangier and sweeter.

→ How should I cook the bacon for this salad?

Bake the bacon in the oven until crisp, then cool and chop into bite-sized pieces. This keeps the bacon crunchy and less greasy.

→ Can I make this salad ahead of time?

Yes, you can prepare the salad a day in advance. For best results, add the bacon and sunflower seeds just before serving to retain their crunch.

→ Are there alternative mix-ins I can use?

You can swap in chopped nuts for sunflower seeds or use raisins instead of cranberries, adjusting to your taste or what’s on hand.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as some separation may occur.