Published: · Modified: by Susie Weinrich · This post may contain affiliate links. 5 Comments
Jump to Recipe
This Broccoli Bacon Salad recipe is a wonderfully easy side dish that can be prepped ahead. It is a mix of raw broccoli, bacon, red onion, sunflower seeds, and raisins, all coated in a sweet and tangy mayo/sugar and vinegar dressing.
It is the perfect side dish for holidays, like Easter and Christmas, or just regular weeknight dinners. Broccoli Bacon Salad goes especially well with anything from the grill!
Table of Contents hide
1 Ingredients
2 Raw Onion Tip
3 3 Ingredient Dressing
4 How to Make Broccoli Bacon Salad
5 To Make Ahead
6 Serve With…
7 Did you make this recipe?!
8 Broccoli Bacon Salad Recipe
Ingredients
Most of the ingredients in this dish are raw, which makes it so easy!
Broccoli: You will want to use fresh broccoli florets. You can buy heads of broccoli or already cut florets. Just make sure to cut them down into small bite side pieces.
Bacon: You can cook your bacon in the oven or skillet. But a small package of fully cooked microwavable bacon is the perfect amount! I buy the Market Pantry bacon at Target, it has about 10 slices and is crispy and ready in about 1 minute in the microwave!
Sunflower Seeds: These little seeds add a nice salty crunch to the salad.
Raisins: You can use raisins or dried sweetened cranberries. Both are delicious!
Pro Tip: soak your raisins or cranberries in a little hot water for about 5 minutes. They will plump up and be nice and juicy in your salad.
Red Onion: Dice the red onion so that you are not eating huge chunks of onion. Also follow the onion tip below to make sure the onion doesn’t take over your salad.
Raw Onion Tip
You know how when you eat raw onions the flavor can stick around a lot longer than you would like? Or the onion flavor is so strong it takes over the whole dish? It doesn’t have to be that way!
One you cut the onion, but before you dice it, give it a generous rinse (or you can soak it for 5 minutes) under cool water, slightly separating the layers of the onion.
This will wash away the enzyme that keeps the onion flavor around long after you have eaten it!
3 Ingredient Dressing
To make the dressing you just need mayonnaise, sugar and apple cider vinegar. Do not sub miracle whip, it will not be the same.
You can make the dressing a day ahead. I like to use a large mason jar to mix it up and pop it right in the fridge.
How to Make Broccoli Bacon Salad
This veggie side dish is so easy to prepare and makes the perfect fresh salad to add to any dinner.
You simply assemble the chopped broccoli, raisins, sunflower seeds and diced red onions in a large bowl.
Cook and crumble the bacon, then add to the broccoli mixture.
Make the dressing by whisking together the mayonnaise, sugar and vinegar. Pour over the broccoli bacon mixture. Stir to coat everything.
Let the salad sit for 15-30 minutes before serving.
To Make Ahead
I almost always make this Broccoli Bacon Salad ahead of time. It is so easy to do!
- Prep the broccoli and place in a large bowl.
- Measure out the sunflower seeds and place in a small container in with the broccoli. Soak the raisins or craisins in hot water for 5 minutes, drain and then pour on top of the broccoli.
- Cut the red onion, rinse them, then dice. Put in a small container and place in the bowl with the broccoli.
- Cover and refrigerate up to 24 hours.
- Prepare the dressing in a separate container and refrigerate separate from the salad. I like to use a mason jar for this!
About an hour before serving cook the crispy bacon, then toss the whole salad together. Keep in the fridge until it is time to eat.
Serve With…
- Perfect Grilled Burger Recipe
- Instant Pot Boneless Pork Ribs
- Super Juicy Grilled Buttermilk Chicken
- Shredded BBQ Beef (oven or crock pot)
Did you make this recipe?!
If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.
Then sign up for our Weekly Newsletter so you never miss a new recipe!
Rate This Recipe
Broccoli Bacon Salad Recipe
A classic Broccoli Bacon Salad recipe that has raw broccoli, crispy bacon, sweet raisins and sunflower seeds with a sweet and tangy dressing. Makes a great side dish for any holiday or barbecue.
Can also be prepped a day ahead!
4.60 from 10 votes
Print Pin Rate Save
Prep Time: 15 minutes minutes
cooking bacon: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 servings
Calories: 408kcal
Author: Susie Weinrich
Ingredients
- 4-5 cups raw, fresh broccoli chopped into bite sized florets
- ½ cup sunflower seeds
- ¼ cup red onion diced, See Note#1
- ½ cup raisins or dried sweetened cranberries, See Note #2
- 8-10 slices bacon cooked and crumbled, See Note #3
Dressing
- 1 cup mayonnaise
- ⅓ cup sugar
- 1 Tablespoon Apple Cider Vinegar
Instructions
In a mixing bowl add the 1 cup mayo, ⅓ cup sugar, and 1 tablespoon apple cider vinegar. Whisk or stir together until completely smooth. Set aside.
1 cup mayonnaise, ⅓ cup sugar, 1 Tablespoon Apple Cider Vinegar
In a separate large bowl combine the cut broccoli florets, raisins, sunflower seeds, diced red onion, and crumbled bacon.
Pro Tip: soak your raisins or dried cranberries in hot water for 5 minute to plump before adding to the salad.
4-5 cups raw, fresh broccoli, ½ cup raisins, ½ cup sunflower seeds, ¼ cup red onion, 8-10 slices bacon
Pour the prepared dressing over the broccoli salad and stir to coat.
Let rest in the fridge for 20-30 minutes before serving.
TO MAKE AHEAD:
Prep the broccoli and place in a large bowl.
Measure out the sunflower seeds and place in a small container in with the broccoli. Soak the raisins or craisins in hot water for 5 minutes, drain and then pour on top of the broccoli. Cut the red onion, rinse them, then dice. Put in a small container and place in the bowl with the broccoli.
Cover and refrigerate up to 24 hours.
Prepare the dressing in a separate container and refrigerate separate from the salad. I like to use a mason jar for this!
About an hour before serving crisp up the bacon and add to the salad.
Mix everything together and let sit for 30 minutes in the fridge before serving.
Notes:
- RED ONION TIP: Rinse the raw red onion slices under cool water before chopping. This will rinse away the enzyme that makes raw onion flavor stick around for too long!
- RAISINS OR CRANBERRIES: soak your raisins or dried cranberries in hot water for 5 minutes before adding to the salad. It makes them plump and juicy.
- BACON: A small package of fully cooked microwavable bacon is the perfect amount for this salad! I buy the Market Pantry bacon at Target and it has about 10 slices and cooks up crispy in the microwave in about 1 minute!
Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
Jump to Comments
Serving: 1serving | Calories: 408kcal | Carbohydrates: 21g | Protein: 6g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 342mg | Potassium: 331mg | Fiber: 3g | Sugar: 10g | Vitamin A: 314IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Originally posted April 2017 – Photos & copy updated March 2020
More Mom's Dinner Recipes to Love
- The Best Black Bean Salsa
- Amazing Red Skin Mashed Potatoes
- Sauteed Steakhouse Mushrooms
- Cilantro Rice (Chipotle Dupe)
About Susie Weinrich
Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!
Reader Interactions
Comments
Conny
Love your site!! I have made this salad several times. It is always a hit. I have made it vegetarian too by omitting the bacon. My favorite is to exchange the raisins for craisins and the sunflower seeds for toasted pumpkin seeds. Soooo delicious!
Thank you for the menus and making your recipes so easy to follow. Best blog ever!Reply
DeniseDenise
The proportions of ingredients for this salad are way off. If you are starting with 2 heads of broccoli that give 5 cups of florets, there is way too much of everything else. I cut the 1/3 cup of sugar in the mayo dressing in half and it was still too sweet, and then I needed only a couple spoonfuls of the mayo dressing. Too many raisins, sunflower seeds, onion and bacon.Reply
Michelle
This is one of my all time favorite salads. I could make a meal out of this!
Reply
John
Perfect side dish for any lunch or dinner. Heck I’d eat it with breakfast!Reply
Susie
me too!
Reply
