If you’ve spent any time browsing my recipes, you’ve probably noticed one thing—I absolutely love a good salad! And while fresh garden salads often steal the spotlight during the warmer months, I firmly believe salads deserve a place on the table all year long.
This Autumn Broccoli Salad with Bacon, Cranberries, and Pecans is one of my favorite fall and winter side dishes. It’s packed with crisp broccoli, smoky bacon, crunchy toasted pecans, sweet dried cranberries, and a creamy homemade dressing that brings everything together. The combination of flavors and textures makes every bite irresistible.
One of the best things about this broccoli salad is that it’s incredibly versatile. It pairs beautifully with roasted chicken, pork tenderloin, grilled steak, soups, stews, chili, and even holiday favorites like turkey and ham. Since it can be made ahead of time, it’s also perfect for potlucks, family gatherings, and Thanksgiving dinner.
Why You’ll Love This Autumn Broccoli Salad
- Easy to make with simple ingredients.
- Perfect for making ahead.
- Sweet, savory, creamy, and crunchy in every bite.
- A great side dish for fall and winter meals.
- Travels well for potlucks and holiday gatherings.
- Naturally gluten-free.
Ingredient Notes
Fresh Broccoli
Fresh broccoli crowns are the star of this salad. You’ll want to cut the florets into bite-sized pieces for easy eating. Save the stems for homemade soup, stir fry, or vegetable stock to reduce food waste.
Bacon
Crispy bacon adds smoky, salty flavor that balances the sweetness of the dressing and cranberries. Thick-cut bacon works especially well.
Dried Cranberries
Dried cranberries add a chewy texture and a pop of sweetness that complements the savory ingredients perfectly.
Toasted Pecans
Toasting the pecans enhances their natural flavor and adds extra crunch. If you don’t have pecans, walnuts or sliced almonds are great substitutes.
Red Onion
A little finely diced red onion adds freshness and a mild bite. If you prefer a milder flavor, soak the diced onion in cold water for a few minutes before adding it to the salad.
Creamy Dressing
A simple combination of mayonnaise, sugar, red wine vinegar, salt, and black pepper creates the classic sweet and tangy dressing that coats every bite.
How to Make Autumn Broccoli Salad
Making this broccoli salad couldn’t be easier.
Step 1: Prepare the Broccoli
Wash and thoroughly dry 2–3 broccoli crowns. Cut the florets into bite-sized pieces and place them in a large mixing bowl. Reserve the stems for another recipe.
Step 2: Cook the Bacon
Cook six strips of bacon until crisp. Let cool before crumbling or chopping into small pieces.
Step 3: Chop the Mix-Ins
Toast and chop the pecans, dice the red onion, and measure out the dried cranberries.
Step 4: Combine the Salad
Add the bacon, pecans, red onion, and cranberries to the bowl with the broccoli.
Step 5: Make the Dressing
In a small bowl, whisk together the mayonnaise, sugar, red wine vinegar, kosher salt, and black pepper until smooth and creamy.
Step 6: Toss and Chill
Pour the dressing over the broccoli mixture and toss until evenly coated. For the best flavor, refrigerate for at least an hour before serving to let the ingredients mingle.
Tips for the Best Broccoli Salad
- Dry the broccoli well after washing to prevent a watery dressing.
- Cut the broccoli into small florets for the perfect bite.
- Toast the pecans for extra flavor and crunch.
- Make the salad ahead of time—it tastes even better after chilling.
- Save a little bacon and pecans to sprinkle on top just before serving.
Easy Variations
Want to switch things up? Try one of these additions:
- Chopped Honeycrisp apples for extra fall flavor.
- Sharp cheddar cheese cubes or shredded cheddar.
- Sunflower seeds or pumpkin seeds for additional crunch.
- Swap the pecans for walnuts or almonds.
- Use dried cherries instead of cranberries.
What to Serve with Broccoli Salad
This salad pairs wonderfully with:
- Roasted chicken
- Pork tenderloin
- Grilled steak
- Baked ham
- Turkey dinner
- Chili
- Beef stew
- Creamy soups
- Barbecue favorites
It’s especially delicious as part of a Thanksgiving or Christmas dinner spread.
Storage
Store leftover broccoli salad covered in the refrigerator for up to three days. Give it a good stir before serving. This salad is not recommended for freezing.
Frequently Asked Questions
Absolutely! In fact, it’s even better after chilling for a few hours, allowing the flavors to develop.
No. Fresh, raw broccoli provides the signature crunch that makes this salad so delicious.
Yes! Simply reduce the sugar in the dressing to about one-third cup if you prefer a tangier salad.
Freshly cooked bacon provides the best flavor and texture, but real bacon bits can work in a pinch.
Final Thoughts
If you’re looking for an easy side dish that checks all the boxes—crunchy, creamy, sweet, savory, and full of fresh flavor—this Autumn Broccoli Salad with Bacon, Cranberries, and Pecans is a must-try. Whether you’re serving it at a backyard barbecue, a cozy weeknight dinner, or your holiday table, it’s one of those recipes that always disappears quickly.
Did you make this recipe? I’d love to hear what you think! Leave a comment and star rating below, and let me know if you added your own twist. Did you toss in apples, cheddar cheese, or sunflower seeds? Don’t forget to save this recipe for your next holiday gathering or family dinner!
Autumn Broccoli Salad with Bacon, Cranberries, and Pecans.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Skillet or baking sheet for cooking bacon
- Spoon or spatula for mixing
Ingredients
For the Salad
- 2 –3 broccoli crowns florets cut into bite-sized pieces (about 8 cups)
- ¼ large red onion finely diced
- ½ cup dried cranberries
- ½ cup toasted pecans chopped
- 6 strips bacon cooked crisp and crumbled
For the Dressing
- ¾ cup good-quality mayonnaise
- ½ cup granulated sugar
- 2 tablespoons red wine vinegar
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Wash and thoroughly dry the broccoli. Cut the florets into bite-sized pieces and place them in a large mixing bowl. Reserve the stems for another use, such as soup or stir fry.
- Cook the bacon until crisp. Let cool, then crumble or chop into small pieces.
- Add the bacon, chopped pecans, diced red onion, and dried cranberries to the bowl with the broccoli.
- In a small bowl, whisk together the mayonnaise, sugar, red wine vinegar, kosher salt, and black pepper until smooth and well combined.
- Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Toss again before serving.
Notes
- Chilling the salad for at least an hour improves the flavor and slightly softens the broccoli.
- Toasting the pecans enhances their nutty flavor. Toast them in a dry skillet over medium heat for 3–5 minutes or in a 350°F oven for 5–7 minutes.
- For a slightly less sweet dressing, reduce the sugar to ⅓ cup.
- If making ahead, reserve a few pecans and bacon pieces to sprinkle on top just before serving for extra crunch.
Nutrition
More Delicious and Easy Salad Recipes:
- Green Salad with Roasted Beets, Orange and Avocado
- Mediterranean BLT Salad with Lemon Rosemary Chicken & Green Goddess Dressing
- Broccoli Pasta Salad
- Roasted Corn And Black Bean Salad
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4 Comments
Chef Mimi
July 5, 2022 at 2:06 pmThis is great. Autumn is my favorite time of year, and I’m tucking this recipe away till then. Yum.
angela@mealstreetkitchen
July 5, 2022 at 2:40 pmThank you! Hope you enjoy it.
libarah
October 14, 2018 at 3:35 pmHealthy salad????
angela@mealstreetkitchen
October 14, 2018 at 2:01 pmYummy too!