Last Updated on February 27, 2025 by Kimberly Stroh

Looking for the perfect side dish to bring to your next spring or summer gathering? Look no further than this vibrant and crunchy Cranberry Bacon Broccoli Salad! It’s packed with the goodness of fresh broccoli, sweet dried cranberries, sunflower kernels, savory bacon bits, and a red onion kick, all tossed together in a creamy, zesty mayonnaise dressing. This salad offers the perfect balance of flavors and textures—refreshing, tangy, and just a little bit indulgent. 

Why We Love Cranberry Bacon Broccoli Salad

Broccoli salad is a mix of crunchy, and chewy texture with a touch of sweet. Dried Cranberries and red onion add color to the salad. I also love how much color it adds to our table. Whether you make it as a side dish or enjoy it for a meal (like lunches), it’s a vibrant dish. Plus, it’s easy to make the dish ahead of time. Think of spring or summer events because it’s a refreshing salad in warmer weather.

If you love summer salad recipes, I’ve got a few other unique ones to try! I love this Leftover Ham Layered Salad that’s served in a trifle bowl. Another great option is this Layered Bacon Cornbread Salad – it’s a Southern classic.

Watch Me Make Cranberry Bacon Broccoli Salad

How To Make This Salad Before An Event

Cranberry Bacon Broccoli Salad requires at least an hour to chill in the refrigerator. The longer it chills, the better it will taste! Even though an hour is required, I like to make my salad the night before an event. The mayonnaise dressing will soak into the broccoli even more! It’s one of my favorite parts. The broccoli floret is crunchy, but the top softens a bit.

How To Store Leftovers

Transfer the salad leftovers to an airtight food storage container. Keep the salad refrigerated. For the best freshness, enjoy within 3-4 days of making it. Serve cold. Do not freeze the salad. The mayonnaise might absorb into the broccoli a bit. That’s ok!

Cranberry Bacon Broccoli Salad Must Stay Refrigerated

Mayonnaise-based salads pose a risk during the summer due to their potential to harbor harmful bacteria like Salmonella and Listeria when left unrefrigerated. The creamy texture of mayonnaise provides an ideal environment for bacterial growth, especially in warm weather.

The U.S. Food and Drug Administration (FDA) warns against leaving such salads at room temperature for extended periods. It’s essential to keep these salads chilled and discard any leftovers that have been out for more than two hours to ensure food safety.

Consider using a chilled salad bowl to keep the salad at a refrigerated temperature if you’re serving it outdoors, during the summer. Keep the salad cold and immediately refrigerate leftovers!

Recipe Variations

There are so many different ways to make a broccoli salad. Measure the ingredients with your heart. If you like more bacon, for protein, add more. I’ve also seen variations of the salad with slivered almonds or raisins. It’s such a great crunchy salad and there are so many great crunchy topping options to use.

Cranberry Broccoli Salad Ingredients:

• Broccoli: I purchase the tiny florets that are already bite-sized and washed.
• Dried Cranberries: Also known as Craisins.
• Bacon Bits: Feel free to use fresh crumbled cooked bacon.
• Sunflower Kernels: Not sunflower seeds that need to be removed from shell.
• Red Onion: Adds color and crunch, but can be omitted.
• Mayonnaise
• Apple Cider Vinegar: Adds tangy flavor
• Sugar: Cuts any bitter taste from broccoli
• Salt and Pepper

How To Make Cranberry Bacon Broccoli Salad

In a large bowl, combine the broccoli, bacon bits, dried cranberries, red onion and sunflower kernels. Mix well and set aside.

In a small bowl, combine the mayonnaise, apple cider vinegar, and granulated sugar. Add the salt and pepper to taste. Whisk well.

Pour the salad dressing over the broccoli mixture. Mix well until combined. Refrigerate the salad for at least one hour before serving.