Broccoli bacon cranberry Salad
This ridiculously tasty raw broccoli, bacon and cranberry salad is the perfect side dish for any meal. Crunchy, flavorful, and easy to throw together, it’s a crowd-pleaser that disappears fast!
Broccoli, bacon and cranberry salad (or raw broccoli salad as I like to call it for short) is one of those dishes that shows up at potlucks and suddenly, everyone wants the recipe.
My sister’s mother-in-law used to make this all the time, and let me tell you—it’s addicting. It’s crunchy, tangy, slightly sweet, and loaded with good stuff. Plus, it’s naturally gluten free.
My family loves broccoli, but we’re divided on how to eat it. My kids only want it cooked and smothered in butter, while my husband insists on eating it raw because, well, cooked broccoli smells like, well… you know. Me? I’m easy—I’ll eat it any way it’s served.
So when I make broccoli for dinner, I whip up some steamed florets for the kids and this broccoli salad for my husband. Everyone wins.
This salad is best eaten the same day or within a day or two, but it’ll last in the fridge for up to five days. I like to make it in the morning and let it chill so the flavors have time to meld together.
Gather Your Ingredients
- Broccoli (obviously)
- Shallots
- Cheddar cheese
- Bacon
- Craisins
- Mayonnaise
- Apple cider vinegar
- Sugar
Recipe Tidbits
I recommend cutting your broccoli florets to smaller pieces – no one wants to see Aunt Debbie shoving a huge piece of mayo laced broccoli into her mouth at the family reunion. Smaller pieces makes for a more enjoyable meal.
Make this ahead if you can and store it in the refrigerator. Broccoli salad only gets better as the flavors blend together. Feeding a crowd? This recipe is easy to double!
Variations and Substitutions
This salad is naturally gluten-free—just double-check your mayo, but honestly, I’ve never seen a mayo with gluten. If you’re dairy-free, use a dairy-free cheese or skip it entirely. Vegan? Swap the mayo for a plant-based version and leave out the bacon and cheese, or use a vegan alternative.
Broccoli Bacon Cranberry Salad
Ingredients
Salad
- 3-3½ cups broccoli florets (about 2 heads), cut into tiny bite sized pieces
- ⅓ cup cheddar cheese, shredded
- ⅓ cup dried cranberries
- ⅓ cup bacon, chopped
- ¼ cup shallots, minced
Dressing
- ½ cup mayonnaise
- 1 tsp apple cider vinegar
- 1 tablespoon sugar
Instructions
- Whisk the dressing ingredients together and ensure sugar is well combined. Set aside.
- Mix the salad ingredients together.
- Pour dressing over salad and mix well.
- Enjoy immediately or store in a covered container in the fridge for up to 5 days.
This is one of our favorite recipes here at home! Let me know if you tried this – would love to know how it turned out for you. xo Karen