Autumn Broccoli Salad with Bacon, Cranberries, and Pecans.

This Autumn Broccoli Salad combines fresh broccoli florets with crunchy toasted pecans, crispy bacon, sweet dried cranberries, and a creamy homemade dressing. It's an easy make-ahead side dish that gets even better after chilling, making it perfect for meal prep, holiday tables, and family dinners.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Keyword Autumn Broccoli Salad, broccoli cranberry salad, broccoli salad with bacon,, broccoli salad with pecans, fall salad recipe, holiday broccoli salad, make ahead side dish, Thanksgiving side dish

Prep Time 20

Cook Time 10

Chill time 1

Total Time 1 30

Servings

Calories 339kcal

Author angela@mealstreetkitchen

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