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    Home » Recipes » Salads

    Southern Broccoli Salad Recipe with Craisins & Bacon

    Modified: Nov 29, 2023 · Published: Apr 18, 2022 by Sharon Rigsby · 3 Comments

    Jump to Recipe
    Broccoli salad with cherry tomatoes in a white dish with a blue rim.

    Easy old-fashioned Southern Broccoli Salad is a crowd favorite and always a hit at potlucks and cookouts. It’s irresistibly delicious with chopped fresh, crunchy broccoli, juicy cherry tomatoes, savory bacon, and Craisins.

    Add extra-sharp cheddar cheese, crispy bacon, and roasted pecans, and top it with a homemade creamy dressing, and you have a tasty, easy recipe.

    Like my Cranberry Pecan Chicken Salad, this make-ahead classic broccoli salad recipe is a low-carb wonder and the vegetable side dish of your dreams.

    Broccoli salad in a white serving dish with a blue rim.

    One of my favorite side dishes, just like my Potato Broccoli Salad, this delicious broccoli salad will quickly become a dish your whole family will love.

    Jump to:
    • Reasons you will love this recipe:
    • Salad ingredients and substitutions:
    • How to make this fresh broccoli salad recipe:
    • Serving suggestions:
    • Recipe variations:
    • Storage and leftovers:
    • Recipe FAQs:
    • Expert tips and tricks:
    • More broccoli recipes:
    • 📋 Recipe:

    Reasons you will love this recipe:

    1. It’s an easy broccoli salad recipe. It’s also versatile, and you can tailor it to your family’s tastes or use ingredients you already have on hand.
    2. Like my Broccoli Cauliflower Salad, it’s the perfect make-ahead vegetable salad. It’s best if made up to 24 hours ahead to allow the flavors to come together.
    3. It travels well and can be served as a cold broccoli salad or at room temperature.

    Salad ingredients and substitutions:

    Ingredients for a broccoli salad including broccoli stalks, tomatoes, and craisins.
    • Broccoli – fresh is best. When purchasing broccoli, look for heads with a dark green color and tightly closed florets. Broccoli is past its prime if the florets are opening or yellowing.
    • Tomatoes – not only add a beautiful red pop of color but add their rich tomato deliciousness. I like to use cherry or grape tomatoes, but you can substitute chopped Roma tomatoes.
    • Craisins – are sweetened dried cranberries that add their unique goodness. You can substitute raisins, dried cherries, or dried blueberries.
    • Crisp Bacon – makes anything better, and this colorful broccoli salad is no exception.
    • Cheddar cheese – adds a creamy element. I like to use extra-sharp cheddar for the tanginess, but you can also use mild or sharp cheddar. I also like to cut my cheese into small cubes, but you can substitute shredded cheese.
    • Pecans – are what make this a southern broccoli salad. Classic broccoli salad usually calls for crunchy sunflower seeds, but I like roasted pecans with their buttery, nutty flavor because I always have them on hand. You could also substitute crunchy almonds.
    • Mayonnaise – is the main ingredient in my tangy dressing. I prefer Dukes, but any good mayonnaise will work. You may substitute greek yogurt if you want to make the dressing without mayonnaise.
    • Apple cider vinegar – adds the tang to this easy-to-make dressing. You can substitute red wine vinegar, white wine vinegar, sherry vinegar, or champagne vinegar in a pinch. The dressing will taste a little different, but it will still be delicious.
    • Sugar – adds just a bit of sweetness and balances out the apple cider vinegar. If you want to make a sugar-free dressing, Stevia or another sugar substitute may be used.
    • Kosher salt & ground black pepper – just a pinch of each enhances the other flavors and brings them together into one cohesive dish.

    Complete measurements can be found in the recipe card below.

    How to make this fresh broccoli salad recipe:

    1. Preheat the oven to 350°F.
    2. Rinse, drain and let the broccoli dry. Cut off the stalks, save for another use or discard, and then cut the florets into small bite-size pieces.
    3. Place the bacon on a baking sheet with sides and cook it for 10 to 15 minutes or until it is crisp and golden brown. Remove the bacon and place it on a paper towel to drain. Crumble it or cut it into small pieces.
    Slices of bacon on a baking sheet.
    1. Cut the cherry tomatoes in half, or if they are large, cut them into quarters.
    2. Place the cut-up broccoli in a large bowl. Add the bacon, Craisins, cheese, cherry tomatoes, and pecans. Toss to combine. Set aside.
    Cut up broccoli with cherry tomatoes, cheese, bacon, and Craisins.
    1. Add the mayonnaise, apple cider vinegar, sugar, a pinch of kosher salt, and ground black pepper to a small bowl and whisk until the mixture is smooth and creamy.
    Broccoli Salad dressing in a small glass bowl.
    1. Pour about half of the dressing over the salad and toss gently to coat all ingredients. Taste and add more dressing, a little at a time to suit your family’s tastes.
    Pouring salad dressing over broccoli salad.
    1. This dish can be served immediately, but it is best if covered and refrigerated for at least one hour or up to 24-hours before serving to allow the flavors to develop.
    Broccoli Salad in a white metal bowl with rolls and plates.

    Serving suggestions:

    Broccoli salad is the perfect side dish for your summer BBQ and pairs beautifully with grilled main dishes such as Smoked Chicken Thighs, Grilled Ham Steak, Bacon Wrapped Chicken Thighs, Grilled Half Chicken, or seafood dishes such as Fried Grouper or my popular Fried Oysters.

    I most recently served it with Steakhouse-Style Blackened Steak, Southern Deviled Eggs, and a Twice Baked Potato.

    Strawberry Sherbet, Strawberry Trifle, Orange Sherbet Ice Cream or Key Lime Mousse would round out your meal nicely!

    Recipe variations:

    One of the great things about this broccoli salad is its versatility, both in how to serve it and its ingredients. Change it up however you like, for example:

    • You can add pineapple, seedless grapes, red onion, scallions, or apples.
    • Blue cheese, feta, gruyere, or gouda can be substituted for the cheddar cheese.
    • Raisins or dried cherries, or blueberries can be substituted for the Craisins.
    • Instead of pecans, choose your favorite nut or seeds as far as nuts. Cashews, and almonds, are good choices. Or, you could use pine nuts, sunflower seeds, or pumpkin seeds. Use what you have on hand. You could even substitute a handful of mixed nuts.
    • The creamy homemade dressing puts it over the top, but in a pinch, purchased coleslaw dressing works as well as poppyseed dressing.
    • If you prefer the dressing without mayonnaise, feel free to substitute Greek yogurt instead.

    Storage and leftovers:

    This recipe benefits from being made up 24 hours before you want to serve it. Store it in an airtight container in the fridge.

    Leftover broccoli salad should be stored in an airtight container and will stay fresh for three days.

    It does not freeze well.

    Recipe FAQs:

    Can you use frozen broccoli in this recipe?

    I have seen recipes that use frozen, but I recommend using fresh raw for the best results. broccoli.

    Do you have to blanch the broccoli?

    I don’t blanch the broccoli in this recipe. I know some folks prefer to blanch it, but the crispness of the vegetables is one of the reasons this recipe works so well.

    If you prefer to blanch your broccoli, place it in a bowl with a few tablespoons of water. Place a plate on top and microwave on high for three minutes.

    What’s the secret to making the best broccoli salad?

    The secret of this salad is to cut off most of the tough broccoli stalks and then cut the small florets up into tiny bite-size pieces no bigger than a small grape.

    Expert tips and tricks:

    • I like to use a salad spinner to wash my broccoli. Place the raw broccoli heads in the spinner, fill it with water, and swish the broccoli around. Be sure to allow the broccoli to drain thoroughly and dry before making your salad.
    • Leftover salad dressing makes a terrific coleslaw dressing.
    • If your pecans aren’t already roasted, the easiest way to roast them is in the microwave since it’s such a small amount. First, chop them up and put them on a microwave-safe plate. Then, microwave them on high in 30-second increments until they are done. This usually takes about two minutes total.

    More broccoli recipes:

    If you are a broccoli lover like me, you might also like these fan-favorite recipes:

    • A small black skillet full of chicken and broccoli stir fry topped with cashews.
      Teriyaki Chicken Stir Fry
    • A spoonful of Broccoli Cheese Casserole topped with crushed Ritz crackers and cheese.
      Easy Broccoli Cheese Casserole with Ritz Crackers
    • A round baking dish full of baked chicken divan.
      Chicken Divan with Curry (Make-Ahead)
    • Mushroom and broccoli frittata cut into slices in a black skillet.
      Cheesy Mushroom and Broccoli Frittata

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

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    Southern Broccoli Salad in a white metal bowl with a blue rim.

    Southern Broccoli Salad Recipe with Bacon & Craisins

    Sharon Rigsby
    Easy Southern Broccoli Salad with Bacon and Craisins is a healthy, make-ahead, delicious, cold vegetable salad. In addition to the broccoli and Craisins, it's loaded with pecans, cheese, tomatoes, and bacon!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Lunch, Main Dish, Salad, Side Dish
    Cuisine American, Southern
    Servings 8 servings
    Calories 291 kcal

    Ingredients
      

    • 3 stalks raw broccoli
    • 6 slices bacon
    • ½ cup Craisins, dried cranberries
    • 4 ounces sharp cheddar cheese, cut into small chunks
    • ½ cup sliced cherry tomatoes, cut in half, or if large, cut into quarters
    • ½ cup roasted pecans
    • ¾ cup mayonnaise
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon granulated sugar
    • Pinch of kosher salt
    • Pinch of ground black pepper

    Instructions
     

    • Preheat the oven to 350 degrees F.
    • Rinse, drain and let the broccoli dry. Cut off the stalks, save for another use or discard, and then cut the florets into small bite-size pieces.
    • Place the bacon on a baking sheet with sides and cook it for 10 to 15 minutes or until it is crisp and golden brown. Remove the bacon and place it on a paper towel to drain. Crumble it or cut it into small pieces.
    • Cut the cherry tomatoes in half, or if they are large, cut them into quarters.
    • Place the broccoli in a large bowl. Add the bacon, cranberries, cheese, cherry tomatoes and pecans. Toss to combine. Set aside.
    • Combine the mayonnaise, apple cider vinegar, salt, pepper, and sugar in a small bowl and whisk to combine.
    • Pour about half of the dressing over the salad and toss gently to coat all ingredients. Taste and add more dressing, a little at a time to suit your family's tastes.
    • This salad can be served immediately, but this salad is best if covered and refrigerated for up to 24-hours before serving to allow the flavors to develop.

    Notes

    • For the best results, cut off most of the tough stalks and then cut the broccoli florets up into very small pieces no bigger than a small grape. 
    • Leftovers will keep for two to three days covered in the fridge. They do not freeze well. 
    • I like to use a salad spinner to wash my broccoli. Place the raw broccoli heads in the spinner, fill it with water, and swish the broccoli around. Be sure to allow the broccoli to drain thoroughly and let it dry before making your salad.
    • Leftover salad dressing makes a terrific coleslaw dressing.
    • If your pecans aren’t already roasted, the easiest way to roast them is in the microwave since this recipe calls for a small amount. First, chop them up and put them on a microwave-safe plate. Then, microwave them on high in 30-second increments until they are done. This usually takes about two minutes total.

    Nutrition

    Calories: 291kcalCarbohydrates: 12gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 31mgSodium: 311mgPotassium: 263mgFiber: 2gSugar: 8gVitamin A: 557IUVitamin C: 53mgCalcium: 133mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 6 votes (4 ratings without comment)

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      Recipe Rating




    1. Kathy Avery-Richards

      December 03, 2022 at 10:23 am

      5 stars
      I made this as a side dish for a church luncheon, and it was a huge hit. It disappeared quickly and I got many requests for the recipe. It is nice to offer a healthy option, and it is also a colorful and visually appealing dish. Plus, it tastes great. It is one of my new “go to” recipes to bring to parties & affairs.

      Reply
    2. susan buczak

      April 20, 2022 at 7:12 am

      5 stars
      I am so excited to make this….love that I can prepare this a day ahead

      Reply
    3. Sandra

      November 07, 2020 at 10:10 am

      I love making this salad, but shred my cheese. Also, when using dried fruit such as cranberries, cherries or raisins, I put them in a bowl and cover with boiling water. Leave for a few minutes just to plump up then drain thoroughly. I just prefer the softer fruit texture. I do this with all recipes calling for dried fruit. Even fruit cakes.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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