clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up shot of broccoli salad with dried cranberries in a large serving bowl

Broccoli Salad With Bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 10 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: American
  • Diet: Gluten Free


Fresh broccoli florets mingle with crispy bacon bits, nutty pepitas, tangy dried cranberries and crunchy diced onions in this nourishing Broccoli Salad! Tossed with a lightened-up Greek yogurt dressing, it might just become your new go-to side dish.


  • 8 cups broccoli florets
  • 7 strips of bacon, diced
  • 3/4 cup diced red onion
  • 3/4 cup dried cranberries
  • 3/4 cup pepitas
  • 1/2 cup plain greek yogurt
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar


  1. Heat a pan to medium-high heat.
  2. Add the bacon to the pan and cook for 5-7 minutes, or until they are crispy. Place cooked bacon on a paper towel lined plate to dry and let some of the grease fall off.
  3. In a small bowl, add greek yogurt, stone ground mustard, honey, and apple cider vinegar. Whisk until combined. Set aside.
  4. To a large bowl add broccoli florets, bacon, red onion, cranberries, pepitas and dressing. Gently toss ingredients until they are mixed together and the broccoli is coated with dressing.
  5. Serve.


  • Makes 8-10 servings.
  • To Store: Keep leftover salad in an airtight container in the fridge for up to 3 days.
  • To Freeze: Plan to make/add dressing after salad thaws. I also recommend blanching the broccoli in this case as it’ll hold up better in the freezer. Place combined salad ingredients onto a baking sheet, cover loosely with parchment paper and flash-freeze for about an hour, or until veggies are solid. Once frozen, transfer salad to a freezer-safe container and freeze for up to 4 months. Thaw in the fridge overnight before adding dressing and serving.


  • Serving Size: 3/4 cup
  • Calories: 137
  • Sugar: 12 g
  • Sodium: 157 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 7 mg