Crispy Broccoli Crunch Salad with Bacon and Honey Mustard Dressing Recipe

Introduction

This Crispy Broccoli Crunch Salad combines fresh broccoli with savory bacon, toasted almonds, and a sweet honey mustard dressing. It’s a perfect side dish that’s quick to make and full of texture and vibrant flavors.

Ingredients

• 4 cups broccoli florets (about 300 grams), chopped into bite-sized pieces
• 6 slices thick-cut bacon, cooked crispy and crumbled
• 1/4 cup finely chopped red onion
• 1/2 cup toasted sliced almonds (about 50 grams), or substitute pecans or walnuts
• 1/3 cup raisins (or dried cranberries as an alternative)
• 1/2 cup mayonnaise (120 ml), preferably Hellmann’s
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions

1. Step 1: Cook the bacon by placing 6 slices in a cold skillet. Turn the heat to medium and cook, flipping occasionally, until crispy and browned, about 8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces.
2. Step 2: Rinse the broccoli florets under cold water. Pat dry thoroughly with a towel or use a salad spinner. Chop into bite-sized pieces if needed.
3. Step 3: In the same skillet, wipe out excess bacon grease if desired. Toast 1/2 cup sliced almonds over medium heat for 3 to 4 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool.
4. Step 4: Finely dice 1/4 cup red onion. If the raw onion flavor is too strong, soak in cold water for 5 minutes and then drain.
5. Step 5: In a small bowl or jar, combine mayonnaise, honey, Dijon mustard, and apple cider vinegar. Whisk or shake vigorously until smooth. Season with salt and pepper to taste. Adjust honey or vinegar as desired for sweetness or tang.
6. Step 6: In a large mixing bowl, combine broccoli, crumbled bacon, toasted almonds, raisins, and chopped red onion. Pour dressing over and toss gently but thoroughly to coat evenly without bruising the broccoli.
7. Step 7: Cover and refrigerate for 30 minutes up to 2 hours before serving to allow flavors to meld, if desired.

Tips & Variations

• Substitute toasted sliced almonds with pecans or walnuts for a different nutty flavor.
• If you prefer less crunch, chop the broccoli smaller or briefly blanch it to soften.
• Soaking the red onion reduces sharpness and makes the salad milder.
• Use dried cranberries instead of raisins for a tart twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to redistribute the dressing. This salad is best served chilled or at room temperature. Avoid storing with dressing if keeping longer to prevent sogginess—add dressing just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bacon?

Yes, any thick-cut bacon works well. Turkey bacon is a leaner option but may be less crispy and flavorful.

Is it okay to prepare this salad ahead of time?

Absolutely. Preparing the salad a few hours in advance lets the flavors meld. Just keep it refrigerated and toss gently before serving.

Crispy Broccoli Crunch Salad with Bacon and Honey Mustard Dressing Recipe

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★★★★★

4.6 from 119 reviews

• Author: anna
• Total Time: 20 minutes
• Yield: 6 servings 1x

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Description

This Crispy Broccoli Crunch Salad combines fresh broccoli florets with crispy bacon, toasted almonds, and sweet raisins, all tossed in a tangy honey mustard dressing. Perfect as a refreshing side dish or a light lunch, this salad offers a delightful contrast of crunchy textures and savory flavors, ready in just 20 minutes.

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Ingredients

Scale 1x2x3x

Salad

• 4 cups broccoli florets (about 300 grams), chopped into bite-sized pieces
• 6 slices thick-cut bacon, cooked crispy and crumbled
• 1/4 cup finely chopped red onion
• 1/2 cup toasted sliced almonds (about 50 grams), or substitute pecans or walnuts
• 1/3 cup raisins (or dried cranberries as an alternative)

Dressing

• 1/2 cup mayonnaise (120 ml), preferably Hellmann’s
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

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Instructions

1. Cook the bacon: Place 6 slices of bacon in a cold skillet, then turn the heat to medium. Cook the bacon, flipping occasionally, until it is crispy and browned, approximately 8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cool, crumble into small pieces.
2. Prepare the broccoli: Rinse 4 cups of broccoli florets under cold water and pat dry thoroughly using a kitchen towel or a salad spinner to remove excess moisture. Chop into bite-sized pieces if necessary.
3. Toast the almonds: In the same skillet used for the bacon (wipe out excess bacon grease if desired), toast 1/2 cup sliced almonds over medium heat for 3 to 4 minutes. Stir frequently until the almonds become fragrant and lightly golden. Remove from heat and set aside to cool.
4. Chop the onion: Finely dice 1/4 cup red onion. If the raw onion taste is too strong, soak the onion pieces in cold water for 5 minutes and then drain thoroughly.
5. Mix the dressing: In a small bowl or jar, combine 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Whisk or shake vigorously until the dressing is smooth. Season with salt and black pepper to taste. Adjust sweetness or acidity by varying honey or vinegar as desired.
6. Toss everything: In a large mixing bowl, combine the broccoli florets, crumbled bacon, toasted almonds, raisins, and chopped red onion. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly, taking care not to bruise the broccoli.
7. Chill (optional): Cover the salad and refrigerate for 30 minutes to 2 hours before serving. This resting time allows the flavors to meld for a more cohesive taste experience.

Notes

• To reduce onion sharpness, soak diced onions in cold water before adding to the salad.
• Substitute almonds with pecans or walnuts according to preference or availability.
• For a lighter version, use a light mayonnaise or Greek yogurt in the dressing.
• The salad can be made a few hours ahead and refrigerated, but add the dressing just before serving if you prefer extra crispness.
• Adjust salt and pepper seasoning to taste, especially if bacon is particularly salty.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: broccoli salad, bacon salad, honey mustard dressing, crunchy salad, easy side dish, quick salad recipe