If you’re craving a salad that’s bursting with vibrant colors, fun textures, and a perfect balance of savory and sweet, you have to try this Classic Broccoli Salad with Turkey Bacon and Cranberries Recipe. It’s one of those dishes that always brings a smile to the table, combining crisp broccoli, smoky turkey bacon, tangy cranberries, and creamy dressing for a delightful bite every time. Whether you’re serving it at a family dinner or bringing it to a potluck, this salad stands out as a wholesome, crowd-pleasing favorite.
Ingredients You’ll Need
What’s beautiful about this Classic Broccoli Salad with Turkey Bacon and Cranberries Recipe is how simple yet essential the ingredients are. Each item adds a unique layer of taste, texture, or color that makes the salad pop—from crunchy broccoli and sunflower seeds to the creamy goat cheese and luscious dressing.
- Turkey bacon (8 slices): Crispy and smoky, it’s a lighter alternative to traditional bacon that adds wonderful flavor and crunch.
- Broccoli florets (5 cups): The fresh green star of the show, providing crunch and vibrant color.
- Diced red onion (â…“ cup): Adds a slightly sharp bite, balancing the sweetness of the cranberries.
- Dried unsweetened cranberries (½ cup): These bring bursts of tart sweetness, perfectly complementing the salad’s savory notes.
- Sunflower seeds (½ cup): For an extra nutty crunch that keeps every bite interesting.
- Crumbled goat cheese (¼ cup): Adds creamy tanginess that elevates the whole salad.
- Mayonnaise (½ cup): Creamy base for the dressing, balancing flavors and coating ingredients beautifully.
- Plain yogurt (¼ cup): Lightens the dressing while adding a subtle tang and smooth texture.
How to Make Classic Broccoli Salad with Turkey Bacon and Cranberries Recipe
Step 1: Crisp the Turkey Bacon
Start by preheating your oven to 400°F (200°C). Lay out the turkey bacon slices on a parchment-lined baking tray, making sure they don’t overlap. Bake for about 15 to 18 minutes until golden and crispy. Remove them carefully and transfer to a paper towel-lined plate to cool and drain any excess fat. This smoky crunch is what makes the salad so addictive.
Step 2: Combine the Salad Ingredients
In a large bowl, toss together the broccoli florets, diced red onion, dried cranberries, sunflower seeds, and crumbled goat cheese. Once the turkey bacon has cooled, crumble it over the salad. This layering of flavors and textures is what brings the salad to life.
Step 3: Whip Up the Dressing
In a smaller bowl, stir together mayonnaise and plain yogurt until smooth and creamy. This dressing strikes the perfect balance of richness and tang, without overpowering the fresh ingredients.
Step 4: Toss and Finish
Pour the dressing over the salad bowl and gently toss everything together until each bite is coated evenly. That’s it! You’ve just crafted a stunning Classic Broccoli Salad with Turkey Bacon and Cranberries Recipe that’s ready to impress.
How to Serve Classic Broccoli Salad with Turkey Bacon and Cranberries Recipe
Garnishes
For an extra flourish, sprinkle some fresh chopped parsley or dill over the salad before serving. A few extra sunflower seeds or a bit more crumbled goat cheese on top also make it look irresistible. These small touches add freshness and a pop of color.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light, balanced meal. It’s also a fantastic side at a BBQ, potluck, or picnic, standing out next to classic dishes like baked beans or roasted potatoes.
Creative Ways to Present
Now, if you want to get playful, try serving this salad in individual clear glass jars or wine glasses for a charming presentation at parties. Or pile it over a bed of mixed greens for a heartier, composed salad. The vibrant colors practically make it a centerpiece on any table.
Make Ahead and Storage
Storing Leftovers
Place leftover salad in an airtight container and store it in the refrigerator for up to 2 days. Keep in mind the dressing may soften the broccoli over time, so it’s best enjoyed fresh but still delicious when saved.
Freezing
Because of the fresh vegetables and creamy dressing, this salad is not ideal for freezing. The textures of the broccoli and cranberries would change, and the dressing might separate. For best results, enjoy it fresh or refrigerated.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not recommended. If you want warmth, consider cooking the turkey bacon separately and adding it warm to the chilled salad just before serving.
FAQs
Can I use regular bacon instead of turkey bacon?
Absolutely! Regular bacon will add a richer, smokier flavor, but turkey bacon keeps the salad lighter and healthier if that’s what you prefer.
Is it okay to substitute Greek yogurt for plain yogurt?
Yes, Greek yogurt works beautifully here—it adds more creaminess and protein while maintaining the tang that balances the dressing.
How do I keep broccoli crisp in this salad?
Choosing fresh, firm broccoli florets and tossing the salad just before serving helps keep the crunch. You can also briefly blanch the broccoli in boiling water for 30 seconds, then ice bath it if you prefer slightly tender bites.
Can I add nuts besides sunflower seeds?
Definitely! Chopped almonds, pecans, or walnuts also bring lovely texture and flavor, so feel free to customize based on what you like.
What if I don’t have goat cheese?
No worries! Feta or even a mild blue cheese can be used in place of goat cheese, providing a similar creamy tang that complements the salad well.
Final Thoughts
This Classic Broccoli Salad with Turkey Bacon and Cranberries Recipe is one of those dishes you’ll find yourself making again and again because it hits all the right notes—bright, crunchy, creamy, and delightfully flavorful. It’s easy enough for a weeknight, special enough for entertaining, and flexible enough to make your own. I genuinely hope you give it a try and enjoy every mouthwatering bite as much as I do!
Print
Classic Broccoli Salad with Turkey Bacon and Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Classic Broccoli Salad is a delightful mix of fresh broccoli florets, crispy turkey bacon, tangy goat cheese, and a creamy yogurt-mayo dressing, enhanced with sweet dried cranberries and crunchy sunflower seeds. Perfect as a wholesome side dish or light lunch, it combines a variety of textures and flavors that everyone will love.
Ingredients
Salad Ingredients
- 5 cups broccoli florets
- â…“ cup diced red onion
- ½ cup dried unsweetened cranberries
- ½ cup sunflower seeds
- ¼ cup crumbled goat cheese
- 8 slices turkey bacon
Dressing Ingredients
- ½ cup mayonnaise
- ¼ cup plain yogurt
Instructions
- Cook the turkey bacon: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and arrange the turkey bacon slices evenly. Bake for 15 to 18 minutes until the bacon is crispy. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease and cool. Then crumble into small pieces.
- Combine salad ingredients: In a large mixing bowl, add the broccoli florets, diced red onion, dried cranberries, sunflower seeds, and crumbled goat cheese. Add the cooled, crumbled turkey bacon to the bowl.
- Prepare the dressing: In a small bowl, mix the mayonnaise and plain yogurt together until you have a smooth, creamy dressing.
- Toss the salad: Pour the dressing over the salad mixture. Gently toss everything together until all ingredients are evenly coated with the dressing. Serve immediately or chill before serving for best flavor.
Notes
- For extra crunch, you can toast the sunflower seeds lightly before adding them.
- Substitute goat cheese with feta if preferred for a different tangy flavor.
- Use low-fat mayonnaise and yogurt to reduce calories and fat content.
- This salad tastes best when allowed to chill in the refrigerator for about 30 minutes before serving to let flavors meld.
- For a vegetarian version, omit turkey bacon or replace it with a plant-based bacon alternative.
