Broccoli Salad With Bacon Recipe

Try our delightful Broccoli Salad With Bacon Recipe. It's savory, crunchy, and perfect for any gathering!

Ingredients

• 10-11 strips bacon, cooked
• 2 heads broccoli, about 1 and 1/2 pounds or 5-6 cups
• 1 cup dried cranberries
• 1/3 cup sunflower seeds, roasted and salted
• 1 cup cheddar cheese, shredded
• 1/3 cup chopped red onion, or more to taste
• 1 & 1/4 cups Miracle Whip OR mayonnaise
• 1 lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons white wine vinegar
• 1/4 cup sugar
• 1 & 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper

Instructions

Step 1: Crisp and Cool the Bacon

Cook your bacon until it reaches your preferred level of crispness—baked in the oven is my go-to to keep the mess down. Once deeply browned and crackly, transfer the strips to paper towels to drain and cool so they snap when bitten. After cooling, chop the bacon into generous, bite-size crumbles that will add a smoky, crunchy counterpoint to the salad. Treat this like a small ritual: crisp, cool, and ready to fold into the greens later.

Step 2: Whisk the Dressing

In a large mixing bowl combine 1 1/4 cups Miracle Whip or mayonnaise with finely grated lemon zest, the lemon juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard, and just a pinprick of cayenne. Whisk briskly until the dressing is smooth, glossy, and emulsified—taste and adjust the salt or sweetness if needed. You want a dressing that clings to the broccoli but still feels bright and slightly tangy, not cloyingly heavy.

Step 3: Prepare the Broccoli

Trim and chop the broccoli into small, even florets and peel and dice any tender stalk you want to include for extra crunch. Add all the chopped broccoli directly into the bowl with the freshly whisked dressing and toss gently so each floret gets a thin, even coating. The goal is vivid green florets flecked with creamy white dressing, the broccoli still with a crisp bite—this step is about marrying texture with flavor without wilting the veg.

Step 4: Assemble the Salad

To the dressed broccoli fold in dried cranberries, roasted salted sunflower seeds, shredded cheddar, and the chopped red onion, then fold in most of the chopped bacon so it distributes savory crunch throughout the bowl. Reserve a small handful of bacon crumbles for a finishing flourish on top. Use a large spoon to combine everything gently so the colors—deep green, ruby red, pale orange cheese, and blush onion—are evenly mingled but still distinct. Leave the salad to rest briefly so the dressing softens the broccoli slightly and the flavors meld.

Step 5: Chill and Serve

This salad shines slightly chilled or at cool room temperature—allow it to sit about 20 minutes so the flavors marry, then give it one last gentle toss and transfer to a serving bowl or plate. Sprinkle the reserved bacon on top for a crisp, smoky crown and serve immediately, or refrigerate until ready to present; the textures should remain bright and crunchy with the dressing clinging to every floret.

Notes

• Balance the sweetness by adjusting cranberries and sugar.
• Keep the salad crunchy by adding dressing just before serving.
• Consider adding more cayenne for a spicier kick.