There are so many ways to enjoy this roasted broccoli salad with bacon. This versatile broccoli salad can be made three ways: with roasted broccoli, using raw broccoli, or prepared with grilled broccoli. Each approach creates a slightly different texture and flavor, making this salad a reliable favorite for potlucks, family dinners, game day, or any gathering where you want an easy, crowd-pleasing side dish.
Best Broccoli Salad Recipe
This is not your ordinary broccoli salad. Roasting the broccoli first adds depth of flavor and a pleasing contrast of textures. While many broccoli salads use raw florets, roasting brings out a nutty sweetness and creates tender centers with crisp, caramelized edges. If you prefer the crunch and brightness of raw broccoli, you can skip the oven and toss the raw florets directly with the other ingredients and dressing. For a smoky variation, try grilling the broccoli to add a light char and extra savory notes. Whichever method you choose, this salad easily becomes a standout at any table.
Flavors and Textures
The dressing balances tang, sweetness and creaminess to complement the broccoli. Crunch comes from nuts — we like chopped cashews, walnuts or pecans — and the chewy burst of dried fruit like golden raisins elevates the overall bite. Red onion adds a sharp, fresh contrast and cooked bacon contributes savory, salty crunch. These components combine to make a layered, satisfying salad with bright flavors and contrast in every forkful.
Video of our amazing Roasted Broccoli Salad Recipe:
Video demonstration available for the full step-by-step visual guide.
Easy Roasted Broccoli Salad Recipe with Bacon
If you prefer raw broccoli, simply omit the roasting step and toss the chopped raw florets with the remaining ingredients and dressing. Grilling the broccoli is another excellent option during warm months—brush florets with oil, cook briefly over direct heat until lightly charred, then cool and combine with the other salad components. This salad often disappears quickly at gatherings, so consider doubling the recipe when hosting. The salty, crisp bacon pairs beautifully with the sweet and tangy dressing and nutty vegetables to create one of the best cold broccoli salads you can make.
For a grilled variation use charred broccoli for a smoky finish. Grilled broccoli works especially well in warm-weather gatherings and adds a different texture and aroma to the salad.
Roasted Broccoli Salad
Ingredients
FOR THE SALAD:
- 1 pound (454 g) broccoli florets, cut into bite-sized pieces
- 3 Tablespoons (45 ml) olive oil, for coating
- 3–4 thick-cut bacon slices, cooked and cut into bite-sized pieces (omit for vegetarian)
- 1/4 cup (40 g) minced red onion
- 1/2 cup (70 g) golden raisins or other dried fruit, chopped if needed
- 1/4 cup (30 g) chopped cashews or a mix of your favorite nuts
FOR THE DRESSING:
- 1/3 cup (80 ml) mayonnaise
- 2 Tablespoons (30 ml) apple cider vinegar
- 1 teaspoon (5 ml) brown sugar
- 1 teaspoon (5 ml) Worcestershire sauce
- 1/2 teaspoon (2.5 ml) Dijon mustard
- 1/4 teaspoon (1.25 ml) freshly cracked black pepper, or to taste
- 1/2 teaspoon (2.5 ml) kosher salt, or to taste
- 1 teaspoon (5 ml) dried herbs such as thyme, basil or dill (optional)
Instructions
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1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2. Make the dressing: In a medium bowl whisk together mayonnaise, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, black pepper, salt, and the dried herbs if using. Taste and adjust seasoning as needed, then set aside.
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3. Place the broccoli in a large bowl and drizzle with olive oil. Toss to coat evenly; we like to add half the oil first, toss, then add the remainder and toss again. Spread the florets in a single layer on the prepared baking sheet.
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4. Roast the broccoli 25–35 minutes, depending on piece size and your preference for tenderness and caramelization. Toss the broccoli once or twice during roasting for even browning. Remove from the oven and allow to cool completely.
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5. After the roasted broccoli has cooled, combine it in a large bowl with the cooked bacon, minced red onion, raisins or dried fruit, and chopped nuts. Pour in the dressing and toss gently to coat. Chill the salad for at least 1 hour before serving to let the flavors meld.
Video
Step-by-step video demonstration is available for this recipe.
Nutrition Information per Serving
More Easy Recipes
- More salad recipes and simple sides to complement this dish (search your favorite recipe collection for salads and summer sides).
- Low-carb chicken and broccoli stir-fry is a great main to pair with this salad.
- Chicken and vegetable egg rolls make a tasty appetizer alongside the salad.
- Explore easy, healthy recipes for weeknight meals and entertaining.
- Another recipe idea: broccoli and cheese dishes pair well with this salad for a full vegetable-forward meal.
This post was originally published in 2017 and updated with new media and recipe formatting.