Easy Broccoli Bacon Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 pound bacon, crispy-fried
  • 89 cups fresh broccoli (approximately 2 heads), chopped into florets
  • 1/4 cup red onion, diced
  • 3 tablespoons olive oil
  • 3/4 teaspoon coarse black pepper
  • 1/8 teaspoon sea salt
  • 1/4 cup cashews, chopped, optional


  1. Fry one pound of bacon in skillet to crispy consistency. Place on napkins or paper towels and pat dry. Set aside.
  2. In a large mixing bowl, break broccoli into small florets, trimming stems as necessary, rinse and let dry. Stir in red onion, olive oil, pepper, and sea salt until evenly mixed. Add more olive oil, if necessary.
  3. Crumble bacon into pieces and add to salad. Top with cashews, if desired.
  4. Although this salad will keep for about 1-2 days in the refrigerator, it is best enjoyed immediately.


When we make this recipe, we start with 1/2 – 3/4 teaspoon pepper and 1/4 cup red onion and add more from there as desired. If you are eating this salad immediately, you can probably err on the side of more pepper and onion rather than less. If you will be letting it sit for an afternoon, or even a day or two, then I would suggest starting with smaller amounts of pepper and onion. As the salad sits, the flavor will intensify. And, if you are making this for a get-together, I would suggest preparing your ingredients separately ahead of time and then adding everything together just before serving.