Description
Broccoli Bacon Salad – This classic broccoli salad is one of my favorite summer salads for barbecues, picnics, and potlucks. (Gluten-Free, Paleo-Friendly)
Ingredients
Scale
FOR THE BROCCOLI BACON SALAD:
- 1 lb. broccoli florets, cut into small pieces (about 8 cups)
- 6–8oz bacon, cooked & crumbled
- 1/2 cup dried cranberries, raisins, or cherries
- 1/2 cup roasted, salted sunflower seeds or toasted almonds
- 3–4 Tbsp. finely minced red onion
FOR THE DRESSING:
- 1/3 cup mayonnaise*
- 1 Tbsp cider vinegar
- 1 Tbsp pure maple syrup
- 1/4 tsp. salt (or more, to taste)
- 1/4 tsp. pepper (or more, to taste)
Instructions
FOR THE SALAD:
- In a large bowl, combine broccoli florets, crumbled bacon, cranberries, sunflower seeds, and onion.
- Drizzle with dressing (see below) and stir to combine.
- Refrigerate until ready to serve, up to 8 hours ahead of time. (Note: if making ahead of time, I recommend adding the sunflower seeds right before serving, so they preserve their crunch.)
- Salad will keep 2-3 days in the refrigerator.
FOR THE DRESSING:
- In a small bowl, whisk together mayonnaise, cider vinegar, maple syrup, and salt and pepper.
- Whisk until smooth. Taste and add more salt or pepper, as desired. (Note: the dressing will take on some of the other flavors in the salad once combined, so don’t be tempted to go crazy on seasonings in the dressing)
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American