This Roasted Broccoli Bacon Crunch Salad is a tasty mix of crispy roasted broccoli, crunchy bacon, and tasty nuts. It’s the perfect side or a light meal!
Let’s be real, who doesn’t love bacon? Toss it with greens, and you’ve got a salad that even non-salad lovers can’t resist. I whip this up when I want something fresh and satisfying!
Cooking the broccoli until it’s nice and crispy adds so much flavor. I love to mix in some cheese for an extra creamy touch. Enjoy it cold, and it’s still super yummy!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are key for this salad. They become tender yet crispy when roasted. If you can’t find fresh broccoli, frozen florets can work too, just be sure to thaw and pat them dry before roasting.
Bacon: This adds a salty crunch. I love using thick-cut bacon for its hearty flavor, but turkey bacon or pancetta can be great substitutes if you want a lighter option or need to avoid pork.
Nuts: I recommend pecans or walnuts for their crunch and flavor. You can swap them out for sunflower seeds or pumpkin seeds if you’re nut-free, giving you that crunch without the allergens!
Mayonnaise & Sour Cream: These give the dressing a creamy texture. If you want a lighter version, Greek yogurt can substitute both, and you still get that creaminess with added protein.
What’s the Best Way to Roast Broccoli for Maximum Flavor?
Roasting is simple but crucial for the best broccoli. Here’s how to achieve that perfect crispy texture:
- Preheat your oven fully to 425°F (220°C). This high heat helps caramelize the broccoli.
- Spread the broccoli in a single layer on the baking sheet & drizzle with olive oil, ensuring each piece is coated.
- Roast for 15-20 minutes, turning halfway to get an even char. Look for crispy edges as a sign they’re done!
Taking the time to roast the broccoli beautifully makes all the difference in flavor and texture—don’t skip it!
Roasted Broccoli Bacon Crunch Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups broccoli florets (about 1 large head)
- 6 slices bacon
- 1/2 cup crushed nuts (pecans or walnuts are great)
For the Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey or sugar
- 1/4 cup finely chopped fresh dill (or substitute with parsley)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, making a total of about 30 minutes. It’s quick enough for a weeknight dinner, yet tasty enough for a potluck or gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature is perfect for getting the broccoli nice and crispy!
2. Roast the Broccoli:
On a lined baking sheet, spread out the broccoli florets in a single layer. Drizzle a little olive oil over them, toss gently to coat, and sprinkle with a pinch of salt. Roast in the oven for about 15-20 minutes, turning halfway through, until the edges are golden brown and crispy.
3. Cook the Bacon:
While the broccoli is roasting, cook your bacon. Place it in a skillet over medium heat and fry until crisp. Once done, transfer the bacon to a paper towel-lined plate to drain and cool. Once cooled, chop or crumble it into small pieces.
4. Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice (or vinegar), Dijon mustard (if using), honey, chopped dill, and a dash of salt and pepper until it’s all smooth and well combined.
5. Combine Everything:
In a large bowl, mix together the roasted broccoli, bacon pieces, and crushed nuts. Pour the dressing over the top and gently toss until every piece is coated evenly.
6. Taste and Adjust:
Give the salad a taste and feel free to add more salt, pepper, or a splash more lemon juice if you think it needs it. You want it to have a bright taste!
7. Serve:
This salad can be enjoyed right away while it’s warm or chilled in the refrigerator for a few hours if you want. Either way, it’s sure to be a hit!
Enjoy this flavorful, crisp, and creamy salad as a side or light meal!
Can I Use Frozen Broccoli for This Salad?
Yes, you can use frozen broccoli! Just be sure to thaw it completely and pat it dry with paper towels before roasting to avoid excess moisture. This will help you achieve that nice crispy texture.
Can I Make This Salad Vegan or Dairy-Free?
Absolutely! You can substitute the mayonnaise with a vegan mayo and the sour cream with a dairy-free yogurt. For the bacon, try using coconut bacon or tempeh bacon for a plant-based twist!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the dressing makes the salad soggy, consider storing the dressing separately and adding it just before serving.
What Nuts Can I Use Instead of Pecans or Walnuts?
If you’re looking for a substitute for pecans or walnuts, sunflower seeds or pumpkin seeds work well for that crunch. You can also use slivered almonds if you prefer!