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This broccoli salad has been my go-to potluck contribution for years because it always disappears first. The combination of fresh broccoli with savory bacon, sweet cranberries, and crunchy almonds creates an irresistible texture contrast that even vegetable skeptics can't resist.
I first made this for a summer family reunion when I needed something that could withstand the heat without wilting. Three generations later, it's still requested at every family gathering, and I've lost count of how many times I've written this recipe on napkins for guests.
Ingredients
- Fresh broccoli florets: Finely chopped for the perfect bite size texture and maximum crunch
- Crispy bacon pieces: Add smokiness and savory depth everyone craves
- Red onion: Provides sharp flavor that balances the sweetness perfectly
- Dried cranberries: Bring chewy sweetness that complements the crunchy elements
- Sliced almonds: Add nutty crunch and make the salad more substantial
- Mayonnaise: Creates the creamy base for the dressing that brings everything together
- Apple cider vinegar: Adds brightness and cuts through the richness
- Granulated sugar: Balances the tang and enhances flavor without making it too sweet
- Fresh ground black pepper: Gives subtle heat that elevates all the flavors
Step-by-Step Instructions
- Make the dressing:
- Combine mayonnaise, sugar, cider vinegar, and black pepper in a small bowl and whisk until completely smooth. The dressing should have a pourable consistency that will coat the broccoli well. Make sure the sugar fully dissolves for the best flavor distribution throughout the salad.
- Prepare the vegetables:
- Chop broccoli florets into small, bite-sized pieces that are easy to eat but still substantial enough to hold their texture. The red onion should be finely diced to distribute its flavor without overwhelming any single bite. Remember that raw broccoli and onion will soften slightly as they marinate in the dressing.
- Combine all ingredients:
- In a large bowl, add your chopped broccoli, bacon pieces, diced red onion, dried cranberries, and sliced almonds. Ensure everything is evenly distributed before adding the dressing. Pour the dressing over the mixture and gently toss until every piece is coated.
- Chill and serve:
- Cover the bowl with plastic wrap and refrigerate for 1-2 hours minimum. This resting time allows the flavors to meld and the broccoli to slightly soften from the dressing. Before serving, give everything one final toss to redistribute any dressing that may have settled at the bottom.
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The sliced almonds are actually my favorite ingredient in this recipe. I discovered them by accident when I ran out of sunflower seeds one day, and now I would never go back. They add the perfect nutty flavor that elevates this from a basic broccoli salad to something special that guests always ask about.
Make It Your Own
This broccoli salad welcomes customization based on what you have available. Sunflower seeds work beautifully in place of almonds for a different crunch and flavor profile. For a sweeter version, try adding diced apple chunks or halved grapes. Those preferring a lighter option can substitute half the mayonnaise with Greek yogurt for tanginess with less fat.
Storage Tips
The beauty of this broccoli salad is how well it keeps in the refrigerator. Store leftovers in an airtight container for up to three days. The broccoli actually maintains its crunch surprisingly well, though the bacon may soften slightly. For best results when planning ahead, consider keeping the dressing separate until 1-2 hours before serving. If the salad seems dry after refrigeration, a quick splash of apple cider vinegar refreshes it perfectly.
Serving Suggestions
This versatile salad pairs beautifully with grilled meats, particularly barbecued chicken or hamburgers. It offers the perfect cool contrast to spicy main dishes and satisfies as a complete meal when topped with extra protein like grilled chicken or hard-boiled eggs. For a stunning presentation, serve it in a hollow red cabbage half or alongside a colorful selection of other summer salads on a buffet table.
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Recipe FAQs
- → Can I make broccoli salad ahead of time?
Yes! This broccoli salad actually benefits from being made ahead. For optimal flavor, prepare it 1-2 hours before serving and refrigerate. You can even make it a day ahead - just add the bacon shortly before serving if you want it to maintain maximum crispness.
- → Is it necessary to cook the broccoli?
No, raw broccoli works perfectly in this salad and provides a satisfying crunch. However, if you prefer a more tender texture, you can briefly blanch the florets for 1-2 minutes in boiling water, then immediately cool in cold water and dry thoroughly before adding to the salad.
- → Can I substitute the mayo in the dressing?
Absolutely! For a lighter version, use half mayo and half Greek yogurt. For a dairy-free option, use a plant-based mayonnaise substitute. Each alternative will change the flavor profile slightly but still produce a delicious result.
- → What can I use instead of cranberries?
If cranberries aren't available, try raisins, dried cherries, or even fresh grapes cut in half. Each will provide a similar sweet contrast to the savory ingredients. Diced apples also work well for added crunch and sweetness.
- → How long does broccoli salad last in the refrigerator?
When stored in an airtight container in the refrigerator, this broccoli salad will keep well for 3-4 days. The flavors often improve after a day as they meld together. Just be aware the bacon may soften over time.
- → Can I make this salad vegetarian?
Yes! Simply omit the bacon or replace it with plant-based bacon alternatives, smoked nuts, or roasted chickpeas seasoned with smoked paprika for a similar savory, crunchy element in the salad.