Is there a way to make this salad dairy-free?

Absolutely! Just ensure you're using a dairy-free mayonnaise. Everything else in the recipe is naturally dairy-free, making this an easy adaptation for those with dairy sensitivities.

Can I use frozen broccoli for this salad?

I don't recommend frozen broccoli for this particular recipe. Frozen broccoli becomes quite soft when thawed and won't provide the crisp texture that makes this salad special. Fresh broccoli is definitely the way to go here.

How far in advance can I make this salad?

You can make this salad up to 24 hours in advance. In fact, many people find the flavor improves after the ingredients have had time to mingle in the refrigerator. If making ahead, you might want to add the almonds just before serving to maintain their crunchiness.

Can I reduce the sugar content in this recipe?

Yes, you can reduce the honey to 1-2 tablespoons instead of 3, or use a natural sugar substitute like monk fruit sweetener. The sweetness helps balance the tangy vinegar and savory bacon, but you can adjust to your taste preferences.

Crispy Broccoli Salad Recipe

Description

A refreshing and crunchy broccoli salad packed with delicious flavors and textures from crispy bacon, cranberries, toasted almonds, and a creamy homemade dressing. This versatile salad can be served immediately or prepared ahead of time for the flavors to meld together, making it a perfect dish for picnics, potlucks, or weeknight dinners.

Ingredients

Units Scale

Salad

6 cups tiny chopped broccoli florets (from about 3 broccoli crowns)
8 oz. bacon (8 strips)
3/4 cup slivered almonds
3/4 cup dried cranberries (such as cherry juice infused)
1/3 cup chopped red onion

Dressing

1 cup mayonnaise*
3 Tbsp honey**
2 1/2 Tbsp apple cider vinegar***
Salt to taste

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Instructions

Toast the Almonds
Preheat the oven to 350°F (175°C). Spread the slivered almonds evenly on a baking sheet. Toast them in the preheated oven for about 6–8 minutes, tossing halfway through, until they are golden brown. Remove from the oven and allow them to cool.
Cook the Bacon
Increase the oven temperature to 400°F (200°C). Line a baking sheet with aluminum foil and place the bacon strips in a single, even layer. Cook the bacon in the preheated oven for 12–18 minutes, until fully cooked (it will crisp further as it cools). Transfer the bacon to a plate lined with paper towels to drain excess oil, then chop it into small pieces.
Mix the Dressing
In a medium mixing bowl, whisk together the mayonnaise, honey, and apple cider vinegar. Add salt to taste (about 1/4 teaspoon, depending on the saltiness of the bacon).
Assemble the Salad
In a large salad bowl, combine the chopped broccoli florets, cooked bacon, toasted almonds, dried cranberries, and chopped red onion. Pour the prepared dressing over the mixture and toss everything together until evenly coated.
Serve or Chill
The salad can be served immediately, or for enhanced flavor, let it rest in the refrigerator for at least 1 hour to allow the flavors to meld together.

Notes

*To make a lighter dressing, substitute 2/3 cup thick plain Greek yogurt and 1/3 cup full-fat mayonnaise. Adjust the vinegar to 1 1/2 tablespoons to balance the acidity.
**If honey is unavailable, you can use 1/4 cup sugar as a sweetener alternative.
***Other types of vinegar like white wine vinegar or red wine vinegar can also be used.
****Sliced almonds or raw sesame seeds can be substituted for slivered almonds. Reduce the toasting time by a few minutes as they toast faster.
*****Alternatively, the bacon can be chopped first and cooked in a large non-stick skillet over medium-high heat until crispy.

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 9g
Sodium: 290mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg