Broccoli Crunch Salad Recipe with Bacon & Pecans

The finished salad in a large glass bowl with a spoon.

5 from 2 votes

Broccoli Crunch Salad Recipe with Bacon & Pecans

A crunchy, make-ahead broccoli salad loaded with cheddar cheese, crispy bacon, and candied pecans, all tossed in a creamy homemade dressing.

Total Time45

Course: Lunch, Quick and Easy Recipes, Salad, Side Dish, Sides

Cuisine: American

Servings: Servings

Calories: 416kcal

Author: Jessica

Ingredients

8 cups Broccoli finely chopped incl. stems
1 ½ cups Sharp Cheddar Cheese cubed
8-10 pieces Bacon cooked and sliced
1 cup Dried Cranberries
½ cup Pumpkin Seeds

Creamy Vinaigrette Dressing

½ cup Light Mayonnaise
⅓ cup Extra Virgin Olive Oil
¼ cup White Wine Vinegar
¼ cup Honey
2 tablespoons Dijon Mustard
Salt & Pepper to taste

Candied Pecans

¾ cup Pecans chopped
2 tablespoons Brown Sugar
1 ½ teaspoons Water
1 teaspoon Vanilla Extract
¼ teaspoon Kosher Salt

Instructions

Making the Creamy Vinaigrette Dressing

In a small mixing bowl, combine the light mayonnaise, extra virgin olive oil, white wine vinegar, honey, dijon mustard, salt and pepper, whisking until fully combined. Pour the dressing into a jar and store it in the refrigerator until ready to use.

Making the Candied Pecans

On a large cutting board or heat-safe surface, lay out a large piece of parchment paper.
In a small non-stick frying pan, add the brown sugar, water, vanilla extract and salt. Over medium heat, bring the mixture to a boil, stirring consistently. Let boil for 1 minute. Add the chopped pecans to the boiling candy mixture, lower the heat to medium-low and cook for 2 more minutes, stirring constantly. After the pecans are fully coated in the candy, remove them from the heat and transfer them to the parchment paper, spreading them out in a single layer.
Let the pecans cool completely before touching them. (The pecans will be very hot and can stick to your skin, causing burns.)

Assembling the Broccoli Salad

In a large mixing bowl or a salad bowl, add the broccoli, cheddar cheese, bacon, cranberries, pumpkin seeds, and candied pecans. Pour all of the prepared honey mustard dressing on top of the salad. Using salad forks or tongs, mix the salad until it is completely combined and coated with dressing.
The salad can be enjoyed immediately or refrigerated until ready to serve.

Notes

Broccoli: You must use fresh broccoli for this salad, but it can be swapped or combined with fresh cauliflower if preferred. Try adding shredded carrots, diced celery, or sliced cherry tomatoes, too!
Cheese: Any type of cheese you have on hand will work for this salad, even feta!
Candied Pecans: Swap for roasted almonds or honey roasted cashews.
Dried Cranberries: Can be substituted for any dried fruit like raisins, apricots, or mango.

Make Ahead: This salad can be pre-prepared and stored in the refrigerator. If storing for over 24 hours, add the candied pecans just before serving to preserve their crunchiness.

Storing the Leftovers: Leftovers can be stored in an airtight container and enjoyed within 3 days.

Use a food processor to roughly chop the broccoli to save time.
Let the candied pecans cool completely before adding them to the salad, otherwise, they could turn sticky and clump together.
Can broccoli salad be frozen? No, this salad cannot be frozen and must be enjoyed fresh.

Nutrition