Broccoli Salad

This fresh Broccoli Salad recipe is a super simple side dish you can make year-round. In it, crisp fresh broccoli florets are combined with tangy red onion, crumbled bacon, toasted pecans and shredded cheddar cheese all dressed with a creamy homemade dressing. It’s so popular, that here in my neck of the woods that it’s available prepared in every grocery store deli case. Add this recipe to your side dish menu for picnics, the holidays or weekday meals with the family.

Ingredients to Make Broccoli Salad Recipe

Easy refrigerator salads like this Broccoli Salad have always a favorite of mine to make. They can be prepared in advance and kept chilled in the fridge for a quick side dish to go with any entrée. I’ve taken a bit of liberty with this salad, as classic broccoli salad recipe would usually include raisins and some sort of nuts or toasted sesame seeds. Since I cook according to my family’s taste, it gives me full creative control to adjust to our taste and I opt for toasted pecans. Pack this salad and take to potlucks, casual gatherings, picnics and holiday celebrations. Ingredients you’ll need to have on hand to make simple Broccoli Pecan Salad with bacon: (Scroll down for full printable recipe card.)

• Broccoli – One fresh head of broccoli, frozen broccoli won’t work here.
• Bacon – Crispy bacon gives the salad a smoky flavor.
• Onion – Red onion or sweet onion like Vidalia, for a tangy flavor.
• Fruit – Dried cranberries or raisins add a hint of sweetness and texture.
• Nuts – Chopped pecans or walnuts add crunch.
• Peppers – Sweet red bell pepper and green onions add color and expand the flavor profile.
• Cheese – Shredded sharp cheddar cheese. Classic cheddar or white cheddar cheese both work.
• Dressing – Mayonnaise, granulated sugar, apple cider vinegar, salt, black pepper, garlic powder and onion powder.

How to Make the BEST Broccoli Salad Recipe

This Broccoli Salad with bacon is one of those deli salads that are commonly found all throughout the South. As with any recipe, cook’s often remake salad recipes to include the little ingredient twists that they know their family will enjoy. That’s precisely reflected in this recipe with just a couple of ingredients switches. This is one of those easy salad recipes that comes together in a snap and the sweet and tangy mayo dressing adds just the right creaminess to balance the crunch of the broccoli.

• Toast the Pecans – Preheat the oven to 350°F. Spread chopped pecans on a sheet pan in a single layer. Roast for 6-8 minutes until fragrant, set aside to cool.
• Prep the Broccoli – Clean the broccoli and separate the florets into bite-size pieces, removing most of the stem. Let dry.
• Make the Dressing – In a large bowl use a whisk to combine the mayonnaise, granulated sugar, apple cider vinegar, salt, granulated garlic, onion powder and black pepper.
• Combine – To the bowl add broccoli florets, shredded cheddar cheese, red onion, bacon, raisins (or cranberries), toasted pecans, red bell pepper and green onions. Gently toss to evenly coat with the dressing reserving a small amount of bacon and pecans for garnishing.
• Refrigerate – Cover and chill for at least 4-6 hours before serving.
• Serve– Mix well then pour into a serving dish and garnish with the reserved bacon and pecans.

Kitchen Equipment to Make Broccoli Pecan Salad

• Sharp knife and chopping board to prep the vegetables.
• Cheese grater for freshly grated cheese.
• Measuring cups and spoons.
• Large spoon for stirring everything together.
• Large bowl and whisk for making the dressing.
• Baking sheet to toast the pecans.

Recipe Variations, Tips and Substitutions

• Use Raw Broccoli Florets – You can’t use frozen broccoli for this recipe nor do you need to steam the broccoli. A through cleaning is all you need to make this fresh broccoli salad. I’ve never found it necessary to blanch the broccoli prior to assembling with the remaining ingredients.
• Fruit – You can make this broccoli salad with classic raisins, golden raisins or broccoli salad with cranberries. You can also make broccoli salad with sunflower seeds. Either way it’s delicious!
• Tomatoes – You can add sliced cherry tomatoes especially in the Summer when fresh produce is in abundance.
• Lower Carb Tips – To make broccoli salad low carb use full fat mayonnaise, perhaps less cheddar cheese and onion and omit the raisins or dried cranberries and use an alternative sweetener for the dressing in place of white sugar. It’s fine to use any sweetener that you enjoy.
• Nuts – You can use walnuts or slivered almonds in place of pecans, if preferred. Some broccoli salads are made using sunflower seeds or pumpkin seeds instead of nuts.
• Cheese – You can use another variety of cheese to suit your personal taste. I highly recommend that you shred your own cheese for the best flavor. You could use mild or medium cheddar or colby jack cheese in the same amount called for in the recipe.

Storage and Leftovers

• Leftovers – Store leftover Broccoli Salad in an airtight container chilled in the refrigerator for up to 4 days.
• Freezer – I don’t recommend freezing broccoli salad. The texture will change completely when the broccoli is thawed.

More Southern Salad Recipes to Make

I’d be hard pressed to think of a meal that wouldn’t suit a salad of some kind on the menu as a side dish. More easy salad recipes you may like to try:

• Homestyle Macaroni Salad is a warm weather staple.
• A colorful Seven Layer Salad is a feast for the eyes.
• This creamy Grape Salad Recipe can double as a side dish or a dessert.
• This layered Cornbread Salad is as delicious as it is colorful.
• A Tomato Cracker Salad is always the talk of the table.
• Tuna Macaroni Salad can double on as a side dish or a busy day main dish.
• This Easy Southern Pear Salad doesn’t require any cooking at all.
• Another delicious refrigerator salad you may like is this Bell Pepper Salad from Know Your Produce.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander