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Autumn Broccoli Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Sweet and savory salad of fresh broccoli, red onion, dried cranberries, toasted pecans and crispy bacon tossed in a sweet mayonnaise dressing dressing

Course: Salad
Cuisine: American
Keyword: Autumn Broccoli Salad
Servings: 6
Author: angela@eatlivehappy
For the salad
  • 2-3 broccoli crowns, florets only cut into bite sized pieces
  • 1/4 large red onion, small diced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, chopped
  • 6 strips bacon, cooked crisp and then crumbled or chopped
For the dressing
  • 3/4 cup good quality mayonnaise
  • 1/2 cup sugar
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  1. Wash and dry the broccoli, then cut the off the florets (into bite sized pieces) and place in a large bowl. Save the stems for soup or other use.

     Cook up about six strips of bacon until crisp. Cool and crumble or chop into small pieces. Chop up the toasted pecans. Chop the red onion. Add bacon, pecans and onion and dried cranberries to bowl with broccoli.

     In a small bowl add dressing ingredients. Whisk until smooth and thoroughly combined. Pour dressing over broccoli mixture and toss/stir until ingredients are well coated.