Broccoli Bacon Salad with Cranberries or Golden Raisins
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Best served cold, this salad gets even more delicious the next day. Chock full of crispy bacon, sweet golden raisins, and toasted pecans, this classic Broccoli Bacon Salad recipe is always a favorite at potluck dinners and family picnics.
Sheila’s Recipe Snapshot for Easy Broccoli Salad Recipe
This broccoli bacon salad is the perfect blend of fresh crunch and savory richness—easy to throw together and always popular.
This broccoli bacon salad hits all the right notes—salty, tangy, sweet, and savory—with crisp broccoli, smoky bacon, plump golden raisins, and a creamy dressing that ties it all together. It’s the kind of dish that disappears fast at potlucks and barbecues and always has someone asking for the recipe!
The creamy dressing is made with just three ingredients — mayonnaise, sugar, and apple cider vinegar for a little tanginess — and is the perfect contrast to the crunchy broccoli and chewy raisins. This dish is a nice accompaniment for oven barbecue chicken breast, pork chops, or even meatloaf cupcakes!
There are a lot of variations on the original broccoli salad recipe, but the basics are still the same. Chopped, raw broccoli tossed with a mayo-based dressing is combined with crunchy nuts or seeds and chewy raisins or dried cranberries.
Ingredient Notes for Broccoli Salad
- Golden raisins or dried cranberries | Adds sweetness and chew. Soaking them in vinegar softens the texture and boosts flavor.
- Rice wine vinegar | Used to plump the raisins, it’s mild and slightly sweet.
- Bacon | Fried until crispy and crumbled. Adds salty, smoky crunch to the salad.
- Pecans | Toasted for extra flavor. They add buttery richness and crunch.
- Red onion | Adds sharpness and color. A quick rinse with hot water tones down the bite.
- Mayonnaise | The creamy base of the dressing. Full-fat gives the richest texture.
- Sugar | Balances the vinegar with a hint of sweetness.
- Apple cider vinegar | Bright and tangy, it lifts the flavor of the whole dish.
- Broccoli florets | The star of the show. Break them into small, bite-sized pieces for best texture!
Variations and Substitutions
- Mayonnaise > Use plain Greek yogurt or sour cream for a lighter, tangier version.
- Sugar > Try honey or maple syrup for natural sweetness and deeper flavor.
- Golden raisins > Sub in dried cranberries or chopped dried figs for variety.
- Pecans > Use slivered almonds or toasted walnuts for different nutty notes.
- Apple cider vinegar > Red wine vinegar or rice wine vinegar work well too.
- Fried and crumbled bacon > In a pinch, packaged bacon bits can save time.
How to Make Broccoli Salad With Raisins
This broccoli bacon salad comes together in minutes—just one bowl, one spoon, and zero fuss!
PLUMP THE RAISINS. Add the golden raisins or dried cranberries to a small bowl with 1 tablespoon rice wine vinegar. Allow the raisins to soak, or plump, in the vinegar for 5 to 10 minutes while you prep the other ingredients.
PREP THE INGREDIENTS. Fry and crumble the bacon (leftover bacon is perfect for this recipe) and dice the red onion. NOTE: I usually place my diced red onions in a fine-mesh strainer and pour boiling water over top to make them less strong.
TOAST THE PECANS. Add chopped pecans to a non-stick frying pan over medium-low heat. Cook and stir occasionally until they become fragrant and have turned just a bit darker, about 5 to 10 minutes. Cool before using.
MAKE THE DRESSING. In a small bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth.
COMBINE BROCCOLI WITH OTHER INGREDIENTS. Break the broccoli florets into small bite-size pieces and place in a large bowl. Add the crumbled bacon, pecans, and golden raisins (do not drain) to the bowl with the broccoli and toss gently to combine.
DRESS & CHILL. Pour the mayonnaise dressing over the broccoli mixture and stir until all the ingredients are coated. Cover and chill in the refrigerator for 1 to 2 hours before serving.
More Recipe Success Tips
Storage and Reheating Tips
- Refrigerator: Store bacon broccoli salad in an airtight container in the fridge for up to 3 days. It actually gets better after a few hours as the flavors meld.
- Make Ahead: You can prepare the components (broccoli, bacon, nuts, and dressing) up to 2 days in advance and store separately. Combine just before serving.
- Reheating: This salad is best served cold or at room temperature—no reheating needed!
Frequently Asked Questions
It’s not recommended. Frozen broccoli becomes too soft once it is thawed, so it won’t have that crunchy texture! Fresh florets keep their crisp texture, which is key to this salad.
Absolutely. Just skip the bacon or replace it with smoky roasted chickpeas or a vegetarian bacon alternative.
Broccoli salad dressing is typically a creamy blend made with mayonnaise, sugar, and vinegar—usually apple cider or red wine vinegar. It’s sweet, tangy, and perfectly coats the crunchy veggies and mix-ins.
Looking for More Salad Recipes?
Try my chopped kale salad for something green, my creamy herbed potato salad for something savory and filling, or my fresh corn avocado salad for something light and fresh!
What to Serve With Broccoli Salad with Cranberries
This broccoli bacon salad makes a delicious and versatile side for a variety of meals. It’s perfect alongside summer favorites like grilled chicken kebabs or Italian grilled chicken with a side of air fryer baked potatoes.
For a more indulgent pairing, try it with Hawaiian burgers or slow cooker pulled beef and a scoop of smoked mac and cheese. Also it’s a great addition to a brunch spread—especially when served with a slice of bacon and egg quiche for a satisfying mix of savory and fresh.
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Broccoli Salad with Golden Raisins or Dried Cranberries
Ingredients
- ¼ cup golden raisins or dried cranberries
- 1 tablespoon rice wine vinegar
- 6 slices bacon fried crisp and crumbled
- ¼ cup pecans chopped and toasted
- ¼ cup red onion diced
- ¾ cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 6 cups broccoli florets torn into small pieces
Instructions
- Add the golden raisins or dried cranberries to a small bowl with 1 tablespoon rice wine vinegar. Allow the raisins to soak, or plump, in the vinegar for 5 to 10 minutes while you prep the other ingredients.
- Fry and crumble the bacon (leftover bacon is perfect for this recipe), dice the red onion, and chop and toast the pecans (see notes below). NOTE: I usually place my diced red onions in a fine-mesh strainer and pour boiling water over top to make them less strong.
- In a small bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth.
- Break the broccoli florets into small bite-size pieces and place in a large bowl. Add the crumbled bacon, pecans, and golden raisins (do not drain) to the bowl with the broccoli and toss gently to combine.
- Pour the mayonnaise dressing over the broccoli mixture and stir until all the ingredients are coated. Cover and chill in the refrigerator for 1 to 2 hours before serving.
Notes
- Cut the broccoli into uniform, bite-size pieces. Smaller pieces are easier to get on your fork and are easier to chew. You can also use the stalk in the salad if you first peel it and cut it into small pieces.
- Toast the pecans before adding them to the salad. This will retain their crunch and prevent them from becoming soggy. Toasting the pecans also enhances the flavor!
- Soak the dried fruit. A short soak in vinegar plumps them up and infuses them with a bit of tang.
- Cool the bacon before mixing. This keeps the salad from getting greasy and helps maintain the bacon’s crunch.
- Be sure to chill before serving! Letting the salad sit for at least an hour in the fridge melds the flavors and improves texture.
- Storage. Store bacon broccoli salad in an airtight container in the fridge for up to 3 days. It actually gets better after a few hours as the flavors meld.
- Make ahead. You can prepare the components (broccoli, bacon, nuts, and dressing) up to 2 days in advance and store separately. Combine just before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
