Broccoli pecan salad is a delightful blend of flavors and textures that elevates any meal. It is packed with fresh ingredients and a creamy dressing, a delicious crowd favorite for gatherings and family dinners.
Favorite Broccoli Salad: A Salad Lover’s Delight
People who know me well know I’m a big fan of salads! I love trying new salads in restaurants and also making salads at home. This recipe for broccoli salad is one of my go-to options. I enjoy trying different variations of it, but this recipe is definitely one of my favorites.
Add Cheese to Broccoli Pecan Salad
I made this salad the same way for years and didn’t think it could be improved until I added cheddar cheese. The cheese was a great taste addition to the sweet dressing and bacon. I loved it! However, you can make this salad without the cheese, which is still delicious!
Go Vegetarian
You can omit the bacon to make this salad vegetarian. I have often eaten this salad without bacon and found it satisfying and delicious. The pecans give it crunch and flavor, so you don’t really miss the bacon.
Use Small Florets for Broccoli Pecan Salad
When preparing this salad, I always cut off the large stalks and chop the broccoli into small florets. This way, you won’t just get broccoli in every bite. Small florets leave space on your fork for the delicious bacon, pecans, cheese, and green onions. Enjoy!
Make Broccoli Pecan Salad Ahead
This salad can be made ahead; however, store the bacon and pecans (together) in a separate container. Keep the onions stored separately. When ready to serve it, stir in the bacon, pecans, and onions. Otherwise, if they sit in the dressing, they can become saturated and soggy.
Other Salads You Might Enjoy
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Broccoli Salad with Grapes
Ingredients
Dressing
- â…” cup mayonnaise
- ¼ cup sugar
- 2 tablespoons rice vinegar
Salad
- 4 cups broccoli florets, chopped (about 1 large head of broccoli)
- â…“ cup sweet onion, finely chopped (can substitute red onion)
- 1 cup seedless red grapes, cut in half
- 6 slices bacon, cooked and chopped (omit for vegetarian salad)
- 2 tablespoons toasted almond slivers
- 2 tablespoons roasted sunflower seeds
Instructions
Dressing
- Cook the bacon and set aside to cool.
- Combine the mayonnaise, sugar, and vinegar. Whisk to mix and dissolve the sugar.
Salad
- Wash and dry the broccoli. Cut off the stalks and chop the florets into small pieces.
- Combine the broccoli, onions, grapes, bacon, almonds, and sunflower seeds. Toss to mix well.
- Add the dressing and toss to coat the salad. Serve chilled.