Broccoli raisin salad is a delightful mix of crunchy, sweet, and savory flavors. It’s packed with fresh broccoli, juicy raisins, crispy bacon, and a creamy, tangy dressing that ties everything together. This refreshing side dish is perfect for picnics, BBQs, or meal prep, and it comes together in just minutes.
Broccoli salad with raisins is a fantastic balance of textures and flavors. The crispness of the broccoli pairs beautifully with the natural sweetness of the raisins, while the walnuts add a satisfying crunch! The addition of bacon brings a savory touch, complementing the tangy dressing made with mayo, vinegar, and a hint of sugar.
This broccoli salad with bacon and raisins is a classic recipe that fits any occasion. It’s easy to make ahead of time, making it great for meal prep, cookouts, or potlucks. Plus, the combination of fresh vegetables, nuts, and dried fruit makes it both nutritious and delicious. If you love a good chopped salad, this will remind you of the green goddess cobb salad Panera is known for!
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Why We Love this Broccoli Salad with Raisins
- It’s quick and easy.
This broccoli and raisin salad comes together in just a few simple steps, making it a go-to recipe for busy days. - The flavor is amazing.
The mix of fresh, crunchy broccoli with smoky bacon and sweet raisins creates a delicious contrast in every bite. - It’s versatile.
- This broccoli salad with bacon is great for lunch, as a side dish for dinner, or even as a meal-prep option for the week.
Ingredient Notes and Substitutions
- Mayonnaise: Adds a creamy base for the dressing; swap for Greek yogurt for a lighter option.
- White vinegar: Provides tanginess to the broccoli raisin salad; apple cider vinegar or white wine vinegar can be used instead.
- Sugar: A touch of sweetness that balances the flavors.
- Kosher salt and black pepper: use more or less depending on personal preference.
- Broccoli florets: Fresh, raw broccoli is best, but you can also blanch it slightly for a softer texture.
- Golden raisins: Sweet and chewy; substitute with dried cranberries for a tart twist.
- Green onion: Adds a mild onion flavor; swap with shallots if desired.
- Walnut halves: Gives crunch; use pecans, almonds, or cashews for variation.
- Red onion: Brings a slight sharpness; can be omitted if preferred.
- Bacon strips: Provides a smoky, salty element; turkey bacon works too!
Recipe Variations
- Make it nut-free: skip the walnuts and add crunchy sunflower seeds instead for texture in your broccoli salad with raisins.
- Add more fruit: replace some raisins with cranberries for a tangy kick.
- Use different nuts: try almonds, pecans, or pine nuts for a different crunch.
- Incorporate more veggies: add shredded carrot or finely chopped kale for extra nutrients.
- Make it dairy-free: use a honey mustard vinaigrette instead of mayo.
Equipment Needed in this Recipe
- large bowl
- whisk
- cutting board
- knife
- measuring spoons and cup
How to Make Broccoli Salad with Bacon and Raisins
- Make the dressing
In a large bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until fully combined and smooth.
Set aside to allow the flavors to meld while preparing the other ingredients.
- Prepare vegetables: chop the broccoli florets into bite-sized pieces and rinse thoroughly. Pat them dry using a paper towel to remove excess moisture. Dice the red onion, thinly slice the green onions and roughly chop the walnuts into smaller pieces for added crunch.
- Cook the bacon until crispy, then crumble it into small bits.
- Assemble the salad
Add the broccoli florets, chopped red onion, green onions, walnuts, bacon crumbles, and ¾ cup of the raisins to the bowl with the dressing. Reserve ¼ cup of the golden raisins for garnishing later.
Gently toss everything together using a large spoon or tongs, ensuring the dressing evenly coats all the ingredients.
- Final touches
Sprinkle the reserved raisins over the top for extra bursts of sweetness.
If time allows, cover and refrigerate the salad for at least 30 minutes to let the flavors develop. - Serve and enjoy
Give the salad a final toss before serving.
Serve chilled as a refreshing side dish for BBQs, holiday gatherings, or everyday meals.
Serving Suggestions
This bacon broccoli salad recipe is a perfect side dish for cookouts, get-togethers, potlucks, or meal prep. Serve it with smoked chicken, teriyaki BBQ ribs, or pulled pork for a well-rounded meal. It also pairs well with a fresh fruit salad, a crusty French bread, or roasted baked sweet potatoes. For a lighter meal, serve it alongside a bowl of soup or a sandwich.
🎯 TFN Pro Tip
For the best texture, use paper towels to pat the broccoli dry after washing it. This helps the dressing stick better to your broccoli salad recipe with bacon and prevents excess moisture from making the salad watery.
Recipe FAQs
Yes! If making it in advance, store the dressing separately and mix everything together just before serving. Add the walnuts at the last minute for extra crunch.
Keep any remaining salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier the next day!
No, raw broccoli works best to keep the salad crunchy. If you prefer a softer texture, you can drain and blanch it for 1-2 minutes in boiling water before assembling the salad.
No, this salad is not ideal for the freezer because the mayonnaise-based dressing will separate, and the broccoli will lose its crunch.
More Easy Side Dishes to Love…
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Broccoli Raisin Salad
Equipment
- large mixing bowl
- whisk
- knife
- cutting board
Ingredients
- ¾ cup mayonnaise
- 2 tablespoons white vinegar white wine vinegar can be used instead
- 1 tablespoon sugar
- ½ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 4 cups broccoli 1 medium bunch fresh florets
- 1 cup golden raisins divided, can substitute with dried cranberries
- ½ cup sliced green onion
- ½ cup walnuts halves or use pecans, almonds, or cashews for variation
- ½ cup red onion chopped
- 3 bacon strips cooked and crumbled
Instructions
- In a large mixing bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until smooth and well combined. Set aside to allow flavors to meld.
- Wash and dry the broccoli florets thoroughly to remove any excess moisture. If needed, chop larger florets into bite-sized pieces for easy eating.
- Slice the green onions thinly and chop the red onion finely for a mild crunch and slight sweetness. Roughly chop the walnut halves to create smaller, bite-sized pieces. Crumble the cooked bacon strips into small bits.
- Add the broccoli florets, ¾ cup of raisins, green onion, walnuts, chopped red onion, and crumbled bacon to the bowl with the dressing. Set aside ¼ cup of golden raisins to use as a topping later.
- Using a large spoon, gently toss all the ingredients together until the dressing evenly coats the salad. Sprinkle the reserved ¼ cup of golden raisins over the top of the salad as a final garnish.
- For the best flavor, cover the bowl with plastic wrap or transfer the salad to an airtight container and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to come together.
- Give the salad a quick toss before serving and enjoy!
Notes
- Make it nut-free: skip the walnuts and add crunchy sunflower seeds instead for texture.
- Use different nuts: try almonds, pecans, or pine nuts for a different crunch.
- Incorporate more veggies: add shredded carrot or finely chopped kale for extra nutrients.
- Make it egg-free: use a honey mustard vinaigrette instead of mayo.
- Keep any remaining salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier the next day!
- This salad is not ideal for the freezer because the mayonnaise-based dressing will separate, and the broccoli will lose its crunch.
- If making it in advance, store the dressing separately and mix everything together just before serving. Add the walnuts at the last minute for extra crunch.
Nutrition
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Nikka says
I love how simple it is to throw together, yet it tastes so fresh and flavorful. Definitely making this again!