Amish Broccoli Salad with Bacon and Cranberries

Why you’ll love it

• Crunchy, creamy, salty and sweet all in one bite.
• No cooking except the bacon, and it is ready in about 35 minutes plus chilling.
• Perfect for potlucks: it travels well and is best made ahead.

Quick facts

Ingredients

For the salad

• 2 large heads broccoli (about 1 1/2 lb / 680 g), cut into small bite-size florets (about 8 cups)
• 8 slices bacon
• 1 cup (115 g) shredded sharp cheddar cheese
• 1/2 cup (60 g) finely chopped red onion
• 1/2 cup (60 g) dried cranberries
• 1/2 cup (55 g) chopped pecans, toasted

For the dressing

• 3/4 cup (170 g) mayonnaise
• 2 tbsp granulated sugar
• 2 tbsp apple cider vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Step-by-step method

1. Cook the bacon. Cook the bacon in a large skillet over medium heat, 8–10 minutes, turning occasionally, until crisp. Drain on paper towels, let cool and crumble into small pieces.

2. Toast the pecans. Wipe out most of the bacon fat and toast the pecans in the same skillet over medium-low heat, stirring, 3–4 minutes, until fragrant. Transfer to a plate to cool.

3. Prepare the broccoli. Wash the broccoli and dry it very well (a salad spinner helps). Cut the florets into small, bite-size pieces. Peel the thick stems and dice them finely so nothing goes to waste.

4. Make the dressing. In a small bowl, whisk the mayonnaise, sugar, vinegar, salt and pepper until smooth and the sugar dissolves.

5. Toss the salad. In a large bowl, combine the broccoli, red onion, cheddar and cranberries. Pour in the dressing and toss until everything is evenly coated.

6. Chill. Cover and refrigerate at least 1 hour (or up to 24 hours) so the flavors blend and the broccoli softens slightly.

7. Finish and serve. Just before serving, stir in the bacon and pecans so they stay crisp. Taste and add a pinch more salt or a splash of vinegar if needed.

How to know it is ready

The salad is ready when the dressing has turned slightly thinner and glossy and clings to every floret, and the broccoli tastes seasoned all the way through while still being crisp. If it tastes flat after chilling, add a little more vinegar; if it seems dry, stir in 1–2 tablespoons of extra mayonnaise.

Tips for the best result

• Dry the broccoli thoroughly; water left on the florets makes the dressing runny.
• Cut the florets small so every bite gets dressing, cheese and bacon.
• Add the bacon and nuts at the last minute to keep them crunchy.
• If raw onion is too sharp for you, soak the chopped onion in cold water for 10 minutes and drain.

Variations and substitutions

• Classic raisins: use golden or regular raisins instead of dried cranberries.
• Nut-free: swap the pecans for toasted sunflower seeds or pepitas.
• Lighter dressing: replace half of the mayonnaise with plain Greek yogurt.
• Vegetarian: skip the bacon and add 1/2 cup toasted sunflower seeds and a pinch of smoked paprika to the dressing.
• Broccoli and cauliflower: use half broccoli and half cauliflower florets.

Make ahead

You can dress the salad up to 24 hours ahead and keep it covered in the refrigerator. Store the cooked bacon and toasted pecans separately (bacon in the refrigerator, pecans at room temperature) and stir them in right before serving.

Storage and reheating

Refrigerate leftovers in an airtight container up to 3 days; the bacon and nuts will soften a little over time. This salad is served cold, so it does not need reheating, and it should not be frozen because the dressing separates and the broccoli turns mushy.