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Broccoli Pecan Cranberry Salad with Bacon

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Broccoli Salad with Pecans, Cranberries, Raisins, and Bacon – healthy, DELICIOUS, gluten free salad, packed with fiber! One of my most favorite salads!

gluten free recipes, gluten free salads, healthy recipes

If you love nuts and dried fruit – this is a great recipe for you! I like to rehydrate dried cranberries and raisins in boiled water so that they are plumper and more tender to taste. I also like to slightly toast pecans in the oven before adding them to the salad – watch the pecans while they toast, because the pecans can burn easily. Because the salad is heavy on cranberries and raisins, you don’t really need a sweet dressing – 2 tablespoons of honey added to the simple homemade salad dressing should be just the perfect amount!

bacon, broccoli, raisins, cranberries, pecans salad, nuts, vegetables


Broccoli Pecan Cranberry Salad with Bacon

Total Time: 40 minutes

Yield: 4 servings

Broccoli Pecan Cranberry Salad with Bacon


  • 4 cups broccoli florets, blanched and chopped into smaller bites
  • 10 slices bacon, cooked, drained of fat, and chopped
  • 1 cup pecan halves, slightly toasted
  • 2/3 cup dried cranberries
  • 1/2 cup raisins
  • Dressing:
  • 2/3 cup mayo
  • 1/3 cup milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons honey


  1. Rehydrate dried cranberries and raisins: place cranberries and raisins in 2 different bowls, pour boiling water over each set of berries until they are covered. Cover with the plastic wrap and let the berries sit covered, for about 15 minutes, to absorb water. After 15 minutes, drain the cranberries and the raisins thoroughly from the water using the colander.
  2. If you like, you can toast the pecans in a preheated oven at 350 F for about 5 minutes. It's an optional step, but it really adds flavor. When toasting, make sure to check the oven often, as pecans toast pretty fast and can turn too dark easily.
  3. In a large bowl, combine chopped blanched broccoli, chopped cooked bacon, pecan halves, dried cranberries and raisins (both berries rehydrated per step 1).
  4. In a medium bowl, combine mayo, milk, 1 teaspoon apple cider vinegar. Heat honey to a more liquid state and add to the salad dressing. Mix well and taste to see if you need to add more honey. Keep in mind that the salad is heavy on cranberries and raisins which should add more than enough sweetness so you might not need extra honey.
  5. Gradually add the salad dressing to the large bowl with the salad ingredients. Some people like lots of dressing on their salad, some don't - let your taste be your guide as far as how much dressing to add!



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{ 15 comments… add one }
  • Pepper Dasnee February 28, 2016, 8:54 pm

    Looks yum!

  • Abby (@ No Fail Recipes) March 1, 2016, 4:48 pm

    I have to try this recipe. I love the cranberries and pecans. I don’t care much for raisins so I may leave those out. I am also thinking about adding a touch of vanilla to the dressing.

  • Sweet Somethings Blog March 1, 2016, 5:30 pm

    Just bought some fresh broccoli and now I know what to do with it! Yummy! Bacon as usual is what gets me every time. Thanks for sharing this recipe!

  • Sneha March 9, 2016, 12:13 am

    A very special salad. I never heard about this recipe any where on any good blogs. Im a great food lover and i will try this recipe. My husband will surely love this one.

  • Amy May 1, 2016, 8:03 pm

    Only 2 cups of broccoli? I think I’ll add a little more given how much dressing there is. Looking forward to all the flavors coming together! Yumm!
    P.S. watch when you are roasting the pecans…just burnt mine as I was typing this. Oops! 🙁

    • Julia July 1, 2016, 10:58 pm

      I agree – it should be more than 2 cups broccoli. I just updated the recipe to 4 cups broccoli. Yes, I had to be very careful roasting pecans – they burn really easily. It takes only about 5 minutes, maximum 10 to roast then in the preheated oven at 350 F.

  • Miss Cat June 16, 2016, 3:50 pm

    Can you tell me how many servings this makes? I am planning on making it for a picnic. I know that it will be a hit. Thank you!

    • Julia July 1, 2016, 10:55 pm

      For dinner size (large) portions, it would make 4 servings, otherwise, I think it’s 8 smaller size (appetizer) portions.

  • Linda November 17, 2016, 1:40 pm

    I think I’ll add thin slices of red onion for a little heat. Plenty dressing. I’ll add the milk gradually – don’t want dressing too thin.

    • Julia December 20, 2016, 5:00 pm

      Red onion is always a great addition to pretty much any salad!

  • Cristin November 21, 2016, 9:12 pm

    Soooo I’m in a conundrum. I’m desperately looking for a cold side dish for thanksgiving and this could be my golden ticket but the milk for the dressing is throwing me off, can I substitute?

    • Julia December 17, 2016, 8:32 pm

      Use very thin unflavored yogurt or sour cream?

      • Kit November 17, 2017, 12:23 am

        Any non-dairy ideas? Coconut milk?

  • Diana November 23, 2016, 5:56 pm

    Could this be prepared the night before serving?

    • Julia December 17, 2016, 8:29 pm

      I would keep all ingredients separate (to prevent sogginess) and add the dressing right before serving.

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