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Sweet dried cranberries, salty bacon, sharp red onion, crunchy pecans, and creamy cheese come together in an awesomely flavorful and texture-filled way to make this broccoli salad.
Broccoli Salad without Mayo
Broccoli + cranberries + bacon combined in a tangy sweet dressing always add up to a craveable cranberry broccoli salad. And today’s version makes things even tastier and more irresistible without using even a spoonful of mayo.
There are a few reasons why you might want to try making your next broccoli salad without mayo. Some people simply don’t care for the taste of mayonnaise, and while I’m not one of these people, I do often cook for them.
Foods also tend to sit out for a good long while during potlucks and summer barbecues. When mayonnaise is in a dish, those foods can spoil very quickly. And lastly, if you have anyone in your life with an egg allergy, this is a delicious option that doesn’t require a trip to the store for a jar of vegan mayonnaise.
This broccoli salad is made with a sweet and tangy vinaigrette-style dressing that my family enjoyed so much, I’ve taken to making the honey dijon vinaigrette on a regular basis. (It was fantastic on this shrimp and avocado salad, too!)
Broccoli Cranberry Salad
There are a lot of ways to make your own variations on broccoli salad. Not a fan of super crunchy raw broccoli? You can lightly steam the broccoli before adding it to the salad.
There is still plenty of crunch that way, but it feels like a completely different salad. When making this macaroni salad, I like to toss the broccoli florets into the pasta water just a few moments before draining it. However you do (or don’t) choose to soften the broccoli, broccoli cranberry salad is certain to be a winner.
Broccoli Salad with Bacon
There is something undeniably irresistible about broccoli salad when you add a bit of bacon to it. Crunchy fresh vegetables mixed with savory bacon? Yes, please, every single time. Bacon adds an abundance of flavor in a way that not many other ingredients can do.
Broccoli florets mingle with savory bites of smoky bacon, tangy cheddar cheese, and zesty red onion in this broccoli bacon salad. Each bite offers a delightful balance of textures and a terrific combination of rich, creamy, and savory notes.
Broccoli Cranberry Salad without Mayo
Ingredients
- 6 slices bacon about 6 ounces
- 1½ pound broccoli about 6 cups of very small florets and very thin matchsticks
- ⅓ cup red onion very finely chopped
- ½ cup dried cranberries
- ¼ cup chopped pecans
- ½ cup shredded cheddar cheese OPTIONAL
Honey Dijon Vinaigrette
- ½ cup olive oil
- ¼ cup white balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons coarse Dijon mustard
- ¼ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
- Cook the bacon however you like and transfer it to a paper towel to absorb some oil while it cools. (I recommend cooking bacon in the oven.) While the bacon is cooking, combine the broccoli, red onion, cranberries, and pecans in a mixing bowl.
- In a small bowl or glass measuring cup, whisk together the oil, vinegar, honey, mustard, salt, and pepper. Taste and adjust as desired.
- Chop the bacon and add it to the bowl. Pour about half of the dressing over the salad and toss well to coat. Add more dressing, as desired.
- Refrigerate for a couple of hours before serving to allow the flavors to mingle. This will keep nicely for 2 days. Stir before serving. Add cheese before serving, if desired, and stir again to mix throughout.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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