Broccoli Salad
This broccoli salad combines crispy turkey bacon, crunchy almonds, and a tangy-sweet mayo dressing for a bright, refreshing side dish perfect for summer potlucks and barbecues.
I first made this broccoli salad on a hot July afternoon when I needed something bright, crunchy, and fuss-free to bring to a potluck. The combo of crisp fresh broccoli, smoky turkey bacon, crunchy almonds, and a tangy-sweet mayo dressing hits that sweet spot between salad and side dish — easy to scale, easy to love. If you want a crunchy summer side with quick assembly, this is it; and if you like contrasting textures in a bowl, serve it alongside a warm entrée like an Asian chicken cranberry salad for a balanced plate.
Why you’ll love this dish
This broccoli salad feels like comfort food that’s also refreshingly light. It’s an excellent make-ahead side for summer barbecues, holiday potlucks, or weeknight dinners when you want something that travels well and holds its shape. The smoked turkey bacon provides savory depth, the almonds give toasted crunch, and the simple mayo-vinegar dressing keeps everything cohesive without fuss.
This recipe is budget-friendly, kid-approved if you cut the broccoli small, and flexible—swap or omit ingredients to suit dietary needs without losing the salad’s character.
Step-by-step overview
Before you start: cook the turkey bacon until crisp, chop the broccoli into small, bite-sized florets, and thinly dice the red onion. Toast the almonds briefly to boost their crunch and flavor. Whisk a quick dressing from mayonnaise, sugar, and apple cider vinegar, toss everything together, and chill for at least 30 minutes so the flavors meld. Total active time is about 15–20 minutes; chilling adds half an hour or more.
What you’ll need
- Fresh broccoli — about 4 cups chopped florets (stems optional, sliced thin)
- Smoked turkey bacon — 6–8 strips, cooked crisp and crumbled
- Red onion — 1/4 to 1/2 cup, finely diced (milder if soaked briefly in cold water)
- Sliced almonds — 1/3 cup, toasted
- Mayonnaise — 1/2 cup (use light mayo or Greek yogurt as a swap)
- Sugar — 1–2 tablespoons (adjust to taste; honey or maple syrup works)
- Apple cider vinegar — 1–2 tablespoons
- Salt — 1/4 teaspoon (or to taste)
- Freshly ground black pepper — 1/4 teaspoon
Notes and substitutions: swap sliced almonds for sunflower seeds if nut-free guests are coming, or use chopped pecans for a richer flavor. For a lighter dressing, replace half the mayo with plain Greek yogurt.
Step-by-step instructions
- Cook and cool the turkey bacon: fry or bake until crisp, then drain and crumble.
- Prep the vegetables: chop broccoli into small florets and finely dice the red onion. If the onion is sharp, soak it in cold water for 5 minutes and drain.
- Toast the almonds: lay sliced almonds in a dry skillet over medium heat and toast 2–3 minutes, stirring, until fragrant and lightly golden. Cool.
- Make the dressing: whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper in a small bowl until smooth. Taste and adjust sweetness or acidity.
- Combine everything: in a large bowl, mix broccoli, crumbled turkey bacon, diced red onion, and toasted almonds. Pour the dressing over the salad and toss until evenly coated.
- Chill and serve: refrigerate for at least 30 minutes to let flavors meld. Toss again just before serving.
01Ingredients
For the salad
For the dressing
02Method
- Preparation
- Assembly
- Chilling
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0 OF 6 DONE03Recipe notes
- 01For nut-free guests, swap sliced almonds for sunflower seeds or use chopped pecans for a richer flavor. For a lighter dressing, replace half the mayo with plain Greek yogurt.
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Best ways to enjoy it
Serve chilled or at cool room temperature. It makes an ideal side for grilled chicken, burgers, or smoked chicken — the smoky turkey bacon complements grilled meats particularly well. For a picnic or potluck, place the salad in a shallow bowl so the almonds stay crunchy and guests can serve easily. For a warm-and-cool contrast, pair it with something toasty like a balsamic roasted broccoli and red pepper grilled cheese.
Plating idea: heap the salad in the center of a wide platter, sprinkle a few extra almonds and a crumble of turkey bacon on top, and add a lemon wedge for brightness.
Storage and reheating tips
Refrigerator: Store leftovers in an airtight container for 3–4 days. Keep chilled at or below 40°F.
Freezing: Not recommended — mayonnaise and raw broccoli don’t freeze well; texture becomes watery and limp.
Reheating: This salad is best served cold. If you prefer a slightly softened broccoli, let it sit at room temperature for 10–15 minutes before serving, but don’t microwave (it will become mushy).
Food safety note: because this salad contains mayonnaise and cooked turkey bacon, keep it refrigerated between servings and discard after 2 hours at room temperature in warm weather.
Creative twists
- Fruity crunch: fold in 1/3 cup dried cranberries or chopped green apple for sweetness and brightness.
- Cheesy version: add 1/2 cup shredded sharp cheddar for richness.
- Lighter dressing: swap half or all of the mayonnaise for plain Greek yogurt.
- Vegan swap: use vegan mayonnaise and tempeh turkey bacon or smoked coconut flakes in place of turkey bacon.
- Extra crunch: replace almonds with pepitas or roasted chickpeas for a different texture.
Common questions
How long does it take to make this salad?
A: Active prep time is about 15–20 minutes (mostly chopping and cooking turkey bacon). Add at least 30 minutes chilling time to let flavors meld.
Can I make this ahead for a party?
A: Yes. Keep components separate (especially almonds and dressing) and combine 30–60 minutes before serving. Fully dressed, it holds up for a few hours but the almonds will soften over time.
Is it safe to leave out overnight if the house is cool?
A: No — per food safety guidelines, do not leave mayonnaise-based salads at room temperature for more than 2 hours (1 hour if above 90°F). Refrigerate promptly.
What can I use instead of sugar?
A: Honey, maple syrup, or a sugar substitute like erythritol can work; adjust to taste since sweetness levels differ.
My guests are nut-free. What should I do?
A: Omit the almonds and add toasted sunflower seeds or extra turkey bacon crispness for crunch.
Conclusion
This broccoli salad is a simple, crowd-pleasing side that balances crunch, smoke, and tang — perfect for potlucks, barbecues, or an easy weeknight accompaniment. For more ideas, check out Spend With Pennies’ Best Broccoli Salad Recipe and my Easy Keto Broccoli Salad Recipe.
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