Broccoli Bacon Salad Recipe

This broccoli bacon salad is the ultimate potluck and BBQ side dish that’s always a crowd-pleaser! What makes our recipe special is the creamy dressing made with a combination of mayo and plain yogurt, which cuts back on calories and fat while adding protein without anyone noticing the difference. Loaded with crispy bacon, sweet cranberries, crunchy sunflower seeds, sharp cheddar, and fresh broccoli, this salad has the ideal balance of textures and flavors in every bite!

You always need a good side to bring to potlucks and BBQs, and broccoli salad is always a hit. My husband is a bit picky about his broccoli salad (I wouldn’t go as far as to call him a broccoli salad snob, but…), and he was really worried when I wanted to make our recipe a bit healthier by cutting back on the mayo and swapping in some plain yogurt. He’ll tell you himself he was wrong and he LOVES this version. The only difference is a subtle tang from the yogurt, but otherwise it tastes just like you’d expect from a classic creamy broccoli salad. The dressing is just as creamy and delicious, but lighter and with added protein!

My brother-in-law also congratulated me for getting him to eat broccoli (quite the feat!). This broccoli salad has become one of my go-to recipes for gatherings because it’s easy to make ahead, travels well, and always disappears quickly. Plus, broccoli is available year-round, though it’s in season from October through April, so you can make this salad any time of year!

What You’ll Need for this Broccoli Bacon Salad Recipe

For the Salad

• Broccoli florets. Cut into bite-sized pieces for easy eating (about 2 medium heads of broccoli or 1 pound of florets).
• Dried cranberries. Add pops of sweetness and chewy texture (craisins work great).
• Roasted and salted sunflower seeds. Provide crunch and nutty flavor.
• Crispy cooked bacon. The star ingredient! Chop into bite-sized pieces (you’ll need about 10 strips). We like to use our oven cooked bacon for this recipe.
• Chopped red onion. Adds a sharp, slightly spicy bite that balances the sweetness.
• Shredded cheddar cheese. Sharp cheddar works best for maximum flavor.

Dressing for Broccoli Salad

• Mayonnaise. Provides creaminess and richness (but we’re using less than traditional recipes).
• Plain yogurt. Not Greek yogurt (it’s too thick), but regular plain yogurt adds creaminess and protein while keeping the dressing lighter.
• Lemon juice. Adds brightness and helps balance the richness.
• White wine vinegar. Provides tanginess and helps cut through the creaminess.
• Granulated sugar. Balances the tangy dressing and complements the sweet cranberries.
• Salt and black pepper. Season and enhance all the flavors.
• Dry mustard. Adds a subtle depth and slight sharpness.
• Cayenne pepper. Just a tiny bit adds warmth without making it spicy.

All ingredient measurements can be found in the recipe card at the bottom of the page.

How to Make Broccoli Salad with Bacon

Make the dressing. In a large bowl, whisk together the mayo, plain yogurt, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne pepper until smooth and well combined.

Prep the salad ingredients. Cut your broccoli florets into bite-sized pieces, cook and chop your bacon into bits, chop your red onion, and measure out the cranberries, sunflower seeds, and shredded cheddar cheese.

Combine everything. Add all the salad ingredients (broccoli, cranberries, sunflower seeds, bacon, red onion, and cheddar cheese) to the bowl with the dressing. Stir everything together until all the ingredients are evenly coated with the creamy dressing.

Chill and serve. Cover and refrigerate for at least 1 hour before serving to let the flavors meld together. The salad tastes even better after sitting for a few hours! Give it a good stir before serving.

Broccoli Bacon Salad Variation Ideas

• Adjust the mayo to yogurt ratio. If you want a more indulgent version, switch the ratio to use more mayo and less yogurt, or use all mayo for the most traditional version.
• Swap the dried fruit. Use dried cherries instead of cranberries for a slightly different sweet and tart flavor.
• Add more bacon. Let’s be honest, no one will be sad if you add another couple strips of bacon to this salad!
• Try apple cider vinegar. We tested this with apple cider vinegar instead of white wine vinegar and it got REALLY tangy. Not necessarily in a bad way, but more in your face. If you like that apple cider vinegar punch, you can try it, but white wine vinegar is our preferred choice.
• Add lemon zest. For extra brightness and lemon flavor, add some lemon zest to the dressing along with the lemon juice.

Make Ahead Tips for Bacon Broccoli Salad

This broccoli salad is ideal for making ahead! You can make it up to 24 hours in advance and store it covered in the fridge. The flavors actually get better as it sits, and the broccoli softens slightly but still maintains a nice crunch.

If you want to prep even further ahead, you can make the dressing up to 2 days in advance and store it separately. Prep all your salad ingredients (cook the bacon, chop the broccoli, measure everything out) and store them separately. Then combine everything 1 to 2 hours before serving.

For the crunchiest salad, you can also wait to add the sunflower seeds until right before serving so they don’t soften in the dressing.

What to Serve with this Recipe for Broccoli Salad

This broccoli bacon salad pairs wonderfully with just about any main dish! It’s ideal alongside grilled burgers of any kind (we love this with our turkey burgers!), beer brats, hot dogs (or better yet our hot dog pigs in a blanket!), grilled chicken, or BBQ ribs at your next cookout. The creamy, crunchy salad complements smoky, savory grilled meats really well. Serve it with our jalapeño cheddar cornbread muffins for a complete summer spread!

It’s also great for potlucks and picnics served alongside other classic sides like our bacon ranch pasta salad, summer corn salad, potato salad, coleslaw, chips, etc.

How to Store Leftover Bacon Broccoli Salad

Store leftover broccoli bacon salad in an airtight container in the fridge for up to 3 days. The salad will soften as it sits (the broccoli absorbs some of the dressing), but it’s still delicious! Give it a good stir before serving leftovers.

I don’t recommend freezing this salad. The texture of the broccoli, dressing, and other ingredients doesn’t hold up well after freezing and thawing. This is best enjoyed fresh or within a few days of making it.

FAQs for this Broccoli Salad Recipe with Bacon