Broccoli Bacon Almond Crunch Salad – Fresh, Savory, and Satisfying

This Broccoli Bacon Almond Crunch Salad is the kind of side dish that disappears fast. It’s crisp, creamy, salty, and a little sweet—everything you want in one bite. You get crunchy broccoli, smoky bacon, toasted almonds, and pops of dried fruit, all tied together with a tangy dressing.

It’s great for weeknights, potlucks, or meal prep. Best of all, it’s easy to make and holds up beautifully in the fridge.

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Broccoli Bacon Almond Crunch Salad - Fresh, Savory, and Satisfying

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Ingredients

• 6 cups broccoli florets, finely chopped (about 2 medium heads)
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 1/2 cup sliced or slivered almonds, lightly toasted
• 1/2 cup dried cranberries or raisins
• 1/3 cup red onion, finely minced
• 1/2 cup shredded sharp cheddar or crumbled feta (optional)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• 1–2 tablespoons honey or maple syrup, to taste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest (optional, but bright and delicious)

Instructions

• Cook the bacon. Place bacon strips in a cold skillet and cook over medium heat until crisp, 8–10 minutes. Drain on paper towels and crumble once cooled. Save a teaspoon of the rendered fat for toasting almonds if you like extra flavor.
• Toast the almonds. In a dry skillet over medium heat, toast the almonds for 2–3 minutes until lightly golden and fragrant.Stir often so they don’t burn. Set aside to cool.
• Prep the broccoli. Chop broccoli florets into small, bite-size pieces. Include some peeled stems for extra crunch.The smaller you chop, the better the texture and dressing coverage.
• Make the dressing. In a bowl, whisk together mayo, Greek yogurt, vinegar, honey, Dijon, salt, pepper, and lemon zest. Taste and adjust sweetness or acidity. It should be tangy with a gentle sweetness.
• Combine the salad. In a large bowl, add chopped broccoli, red onion, dried cranberries, toasted almonds, and crumbled bacon.If using cheese, add it now.
• Toss with dressing. Pour the dressing over the salad and toss until everything is well coated. The dressing will seem a bit thick at first, but it loosens as it sits.
• Chill for best flavor. Cover and chill for at least 30 minutes, or up to 24 hours. The rest time softens the broccoli slightly and brings the flavors together.
• Finish and serve. Give it a final toss and taste for seasoning.Add a pinch more salt, a squeeze of lemon, or an extra sprinkle of almonds for crunch right before serving.

What Makes This Special

This salad is a texture lover’s dream. You get a balanced mix of crunch from fresh broccoli and nuts, chew from dried fruit, and a creamy dressing that doesn’t feel heavy.

The bacon adds savory depth, while a splash of vinegar and lemon keeps it bright.

Unlike lettuce-based salads, this one stays crisp even after it’s dressed. That means you can make it ahead without worrying it will wilt. It’s also flexible—swap the nuts, adjust the sweetness, or add cheese if you like.

Simple ingredients, big flavor, and no fussy steps.

Ingredients

• 6 cups broccoli florets, finely chopped (about 2 medium heads)
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 1/2 cup sliced or slivered almonds, lightly toasted
• 1/2 cup dried cranberries or raisins
• 1/3 cup red onion, finely minced
• 1/2 cup shredded sharp cheddar or crumbled feta (optional)

Dressing:

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• 1–2 tablespoons honey or maple syrup, to taste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest (optional, but bright and delicious)

Step-by-Step Instructions

1. Cook the bacon. Place bacon strips in a cold skillet and cook over medium heat until crisp, 8–10 minutes. Drain on paper towels and crumble once cooled. Save a teaspoon of the rendered fat for toasting almonds if you like extra flavor.
2. Toast the almonds. In a dry skillet over medium heat, toast the almonds for 2–3 minutes until lightly golden and fragrant.

   Stir often so they don’t burn. Set aside to cool.

3. Prep the broccoli. Chop broccoli florets into small, bite-size pieces. Include some peeled stems for extra crunch.

   The smaller you chop, the better the texture and dressing coverage.

4. Make the dressing. In a bowl, whisk together mayo, Greek yogurt, vinegar, honey, Dijon, salt, pepper, and lemon zest. Taste and adjust sweetness or acidity. It should be tangy with a gentle sweetness.
5. Combine the salad. In a large bowl, add chopped broccoli, red onion, dried cranberries, toasted almonds, and crumbled bacon.

   If using cheese, add it now.

6. Toss with dressing. Pour the dressing over the salad and toss until everything is well coated. The dressing will seem a bit thick at first, but it loosens as it sits.
7. Chill for best flavor. Cover and chill for at least 30 minutes, or up to 24 hours. The rest time softens the broccoli slightly and brings the flavors together.
8. Finish and serve. Give it a final toss and taste for seasoning.

   Add a pinch more salt, a squeeze of lemon, or an extra sprinkle of almonds for crunch right before serving.

Storage Instructions

• Refrigerate in an airtight container for up to 3–4 days. It stays crisp longer than leafy salads.
• Keep nuts separate if you want to maintain maximum crunch. Add them just before serving.
• Refresh before serving with a squeeze of lemon or a spoonful of yogurt if it thickens.
• Do not freeze. The texture of the broccoli and dressing won’t hold up after thawing.

Why This is Good for You

Broccoli brings fiber, vitamin C, vitamin K, and antioxidants.

The raw crunch means you’re getting those nutrients with minimal loss. Almonds add healthy fats and a bit of protein, while the Greek yogurt in the dressing lightens things up and adds creaminess without going heavy on mayo.

Using a touch of honey keeps the dressing balanced without turning the salad sugary. You also control the salt and sweetness, so it’s easy to tailor for your needs.

Overall, it’s a satisfying, nutrient-dense side with staying power.

Common Mistakes to Avoid

• Leaving broccoli too large. Big florets are hard to coat and awkward to eat. Chop small for better texture and flavor distribution.
• Skipping the rest time. A quick chill blends flavors and mellows the raw bite of onion and broccoli.
• Over-sweetening the dressing. This is a savory salad with gentle sweetness. Start with less honey and add to taste.
• Not toasting the nuts. Toasting intensifies flavor and adds a satisfying crunch.

  It’s a small step with a big payoff.

• Using only mayo. The mix of mayo and Greek yogurt strikes a better balance. It keeps things creamy without feeling heavy.

Alternatives

• Nut swap: Use pecans, walnuts, or sunflower seeds. For nut-free, roasted pumpkin seeds are great.
• Bacon alternatives: Try turkey bacon, crispy prosciutto, or a handful of roasted chickpeas for a vegetarian crunch.
• Fruit options: Dried cherries or chopped dates add a deeper sweetness.

  Fresh apple or pear works well for a juicier bite.

• Dairy tweaks: Replace cheddar with feta, goat cheese, or skip cheese entirely.
• Dressing twist: Swap apple cider vinegar for rice vinegar and add a splash of sesame oil for a subtle Asian spin.
• Add-ins: Try cooked quinoa for extra bulk, or toss in shredded carrots for color and sweetness.

FAQ

Do I need to blanch the broccoli?

No. Raw broccoli gives the best crunch and holds up better over time. If you prefer a softer bite, blanch florets in boiling salted water for 45–60 seconds, then shock in ice water and dry well before mixing.

Can I make this ahead?

Yes.

Make it up to a day in advance and store it in the fridge. For maximum crunch, keep the almonds separate and add right before serving.

What can I use instead of mayo?

Use all Greek yogurt for a lighter dressing. Add an extra teaspoon of Dijon and a bit more olive oil to round out the flavor and texture.

How can I make it vegetarian?

Skip the bacon and add savory crunch with roasted chickpeas, smoked almonds, or a sprinkle of smoked paprika in the dressing for that smoky note.

Is this gluten-free?

Yes, as long as your bacon and condiments are gluten-free.

Always check labels to be safe.

How do I keep the onions from overpowering the salad?

Soak minced red onion in cold water for 10 minutes, then drain well. This softens the sharpness without losing flavor.

Can I reduce the sugar?

Absolutely. Start with 1 teaspoon of honey and adjust.

You can also use a few drops of liquid stevia or simply rely on the dried fruit for sweetness.

What protein can I add to make it a full meal?

Grilled chicken, rotisserie chicken, hard-boiled eggs, or flaked smoked salmon all work well. Add just before serving to keep the salad fresh.

Final Thoughts

This Broccoli Bacon Almond Crunch Salad is a reliable crowd-pleaser that’s just as good on a Tuesday night as it is at a weekend cookout. It’s crunchy, creamy, and full of flavor without a lot of fuss.

Keep the ingredients simple, toast the nuts, and give it a little time to chill. You’ll have a crisp, satisfying salad that earns a spot in your regular rotation.