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Looking for a crowd-pleasing, allergy-friendly side dish? This broccoli salad has never failed me yet! I’ve made this broccoli salad for so many friends and family gatherings, and this salad is always a standout: it’s genuinely converted so many picky eaters, young and old to finally start enjoying broccoli for the first time in their lives and it’s a great way to sneak more veggies and fiber into meals!
Salty, sweet, crunchy, soft, and saucy – every ingredient in this recipe builds on the next and the combination is glorious. It makes a perfect addition to any family meal and pairs really well with wonderfully with pork roasts, pork-based dishes, and chicken dishes. The combination of crispy bacon, sweet cranberries, and a tangy dressing makes it irresistible.
If you’re hosting a party or cooking for someone with special dietary requirements, this broccoli salad is also perfect for get-togethers, parties, and family dinners as it naturally caters to multiple dietary requirements. Naturally gluten-free, dairy-free, and nut-free, it’s a versatile dish. Just ensure the mayonnaise is egg-free & dairy-free if needed, by opting for a vegan mayo.
Ingredients:
- 1 head of broccoli, cut into bite-sized florets
- 1/4 cup dried cranberries, roughly chopped
- 1/2 red onion (or 2 shallots), diced (OR swap for 2)
- 4-5 slices of belly bacon, cooked crispy and chopped (adjust to taste)
Dressing:
- 1/4 cup mayonnaise (ensure it’s egg-free and dairy-free if needed, or use vegan mayo)
- 1 tbsp apple cider vinegar
- 3 tsp caster sugar
Instructions:
- Prepare the Salad:
- Cut the broccoli into bite-sized florets.
- Roughly chop the dried cranberries.
- Dice the red onion (or shallots) and set aside.
- Chop bacon into small pieces, then cook in a pan until crispy. Allow to cool on a paper towel.
- Make the Dressing:
- In a small bowl, combine the mayonnaise, apple cider vinegar, and caster sugar. Stir until smooth and well combined.
- Assemble the Salad:
- In a large bowl, mix the broccoli, cranberries, onion (or shallots), and crispy bacon.
- Dress the Salad:
- Pour the dressing over the salad and toss everything together to coat evenly.
- Chill:
- Cover the salad and let it sit in the fridge for 30 minutes to allow the flavors to meld together.
- Serve:
- Once chilled, serve and enjoy!
Why You’ll Love This Broccoli Salad
This easy broccoli salad recipe is a great way to enjoy a nutritious vegetable side dish that meets multiple dietary needs. With its balance of flavors and textures, it’s a must-try for anyone on a gluten-free, dairy-free, egg-free (as long as you use a vegan mayo), or nut-free diet. Whether you’re cooking for someone with allergies or just want to serve a dish that’s inclusive of different diets, this broccoli salad will be a hit at your next party or family gathering.
Perfect for Meal Prep and Leftovers
Make this salad ahead of time, and it gets even better as it sits, with the flavors soaking into the broccoli and cranberries. It’s a perfect option for meal prep—just make a big batch and store it in the fridge for a few days. Broccoli salad with bacon also works great as a side dish for lunch or dinner and can be enjoyed on its own or with any protein, like grilled chicken, pork roast, or even vegan options like grilled tofu.
Frequently Asked Questions
- Can I make this ahead of time? Yes, you can prepare this broccoli salad a day before serving! It actually tastes better after sitting in the fridge for a few hours or overnight.
- Can I skip the bacon? I think the bacon gives a crucial salty, crispy aspect to the salad, so I personally would not skip it. But if you would prefer a vegan or vegetarian version, you can try replacing it with toasted pumpkin seeds. To make toasted pumpkin seeds, just toss them in a pan over medium heat, stirring with a wooden spoon to avoid burning. They’ll make little pops like popcorn. After about 5 minutes, or when lightly browned, add a small dash of soy sauce or coconut aminos and allow the liquid to cook down until dry, then serve.
The Best Broccoli Salad Ever (This Recipe Always Converts The Broccoli Haters!)
This creamy and crunchy broccoli salad is a crowd-pleaser, combining fresh broccoli, crispy bacon, sweet cranberries, and a tangy dressing. Naturally gluten-free, dairy-free, and nut-free, it’s the perfect side dish for any occasion. Whether you're hosting a party or making a simple weeknight dinner, this salad is sure to convert even the biggest broccoli skeptics!
Ingredients
- 1 head of broccoli cut into bite-sized florets
- 1/4 cup dried cranberries roughly chopped
- 2 shallots, diced OR 2 Spring Onions, for a Low Nickel Alternative
- 4-5 slices streaky bacon
- 1/4 cup mayonnaise ensure it's egg-free and dairy-free if needed, or simply use vegan mayo
- 1 tbsp apple cider vinegar
- 3 tsp caster sugar
Instructions
- Choose a large bowl to combine the ingredients. Start by cutting the broccoli into bite-sized florets, roughly chopping the dried cranberries, and finely dicing the shallots. Set everything aside in the bowl.
- Next, chop the bacon into small pieces and cook in a pan over medium heat until lightly browned and crispy, about 5 minutes. Stir regularly to prevent burning. Once cooked, transfer the bacon to a paper towel to cool.
- Prepare the dressing by combining the mayonnaise, apple cider vinegar, and caster sugar in a small bowl. Stir until smooth and well combined.
- Combine all the ingredients into the large bowl, tossing everything together to coat evenly.
- Cover the salad and let it sit in the fridge for 30 minutes to allow the flavors to meld together.
- Once chilled, serve and enjoy!
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