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–+ servings
Broccoli Bacon Salad in a large glass bowl with Lemon Garlic Dressing, finished dish. The salad ingredients are all in a large glass bowl, and the creamy salad dressing is being poured onto the mixture.

Broccoli Bacon Salad

This broccoli bacon salad is a delicious, balanced recipe for parties and cookouts. It's tossed with a homemade lemon garlic dressing and is nice and crunchy and hits all the salty, sweet flavor points!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 8 servings
Calories: 324kcal

Ingredients

Broccoli & Bacon Salad

  • 5 cups broccoli florets about 3 crowns
  • 8 ounces bacon cooked, about 8 slices
  • ½ cup diced dates, or use any combination of dried cranberries or apricots.⠀
  • ½ cup roasted unsalted sunflower seeds⠀
  • 1/2 red onion

Lemon Garlic Dressing

  • 1/2 cup mayo⠀
  • 1 clove garlic minced
  • 1 teaspoon mustard⠀
  • 2 teaspoons apple cider vinegar, preferably raw
  • 2 Tablespoons lemon juice about 1/2 lemon
  • salt and pepper to taste

Instructions

Do the Prep Work

  • Cook the bacon in a skillet over medium heat until crispy. Set the pieces on a paper towel lined plate to cool.
    Meanwhile, remove the stems from the broccoli and chop them into bite sized pieces.
    Thinly slice the red onion. Dice the dates. Once the bacon is cooled, roughly chop it into bite sized pieces.

Make the Dressing

  • Grate or finely mince the garlic, then whisk together all the salad dressing ingredients in a small bowl. Season with salt and pepper to taste.
    If needed, add 1/2 - 1 teaspoon more lemon juice to thin to desired consistency.

Broccoli & Bacon Salad

  • Add the broccoli, bacon, sunflower seeds, dates, and onion to a bowl.
    Drizzle all the salad dressing on top. Toss all the ingredients together until fully coated and serve.

Video

Notes

To store leftovers: Cover the bowl tightly or transfer leftovers to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
To make in advance: Follow the recipe as written, but keep the bacon separate and on the side to keep it from getting soft and soggy. Store the prepared salad covered in the refrigerator for up to a day, then add the bacon just before serving.
Some people may prefer blanched (lightly cooked) broccoli over raw broccoli in this recipe. To blanche the broccoli:
  1. Boil a large pot of salted water.
  2. Gently place the pieces of bite-sized broccoli into the boiling water.
  3. Cook for about 1 minute, or just until bright green.
  4. Remove the broccoli and set in an ice bath until cooled.
  5. Drain the water and pat the broccoli dry.

Nutrition

Serving: 0.5cups | Calories: 324kcal | Carbohydrates: 18g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 417mg | Potassium: 352mg | Fiber: 3g | Sugar: 9g | Vitamin A: 405IU | Vitamin C: 55mg | Calcium: 41mg | Iron: 1mg
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