Broccoli Raisin Salad

5 from 3 votes

This broccoli raisin salad is crunchy, creamy, and packed with flavor! Make this easy broccoli salad with bacon and raisins for any occasion.

Prep Time15

Total Time15

Course: Side Dish, Salad

Cuisine: American

Keyword: Salads, broccoli, healthy sides, easy vegetable side dish, broccoli salad, healthy salad, broccoli raisin salad

Servings: servings

Calories: 410kcal

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!

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 Variations:

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.

Storing Instructions:

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.

Make Ahead Instructions:

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.