This Whole30 and Paleo compliant Broccoli and Bacon Salad is topped with a homemade Garlic Lemon Dijon Dressing and will make a broccoli lover out of anyone! It’s easy, full of flavor, and has a hint of crunch and sweetness. It's the perfect healthy side dish for any Paleo or Whole30 meal.
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This Broccoli and Bacon Salad is a healthy twist on your favorite classic broccoli salad. It makes a great side dish to a summer bbq or healthy weeknight meal. This dish is dairy free and gluten free, and comes together so quickly!
The garlic lemon dijon dressing is light and fresh and combines deliciously with the sweetness from cranberries and crunch from red onions and sunflower seeds.
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Ingredients needed for this recipe
- Broccoli
- Bacon - Make sure to get a brand that is Whole30 compliant without any sugars added. Butcherbox has been my go to for years!
- Dried Cranberries - These add the perfect touch of natural sweetness to the salad. Be sure to check the ingredients and make sure there is no sugar added! You can also substitute dried cranberries for raisins.
- Raw Sunflower Seeds
- Red Onion - Adds a great zest and crunch to this salad.
- Whole30 Mayonnaise - Or you can always make your own, like this one!
- Dijon Mustard - This adds a little extra tang and kick to this salad.
- Garlic
- Lemons
- Salt & Pepper
How To Blanch Broccoli
In this recipe you’ll be blanching the broccoli, unless of course you prefer it raw! To blanch, simply place the florets in a pot of boiling water for 2-3 minutes.
Remove from the stove, drain the broccoli and then place the broccoli in an ice bath to stop it from cooking and getting too soft.
That’s it! Easy!
How To Make Broccoli and Bacon Salad
After cooking and chopping the bacon, and blanching the broccoli, this recipe comes together so quickly!
- Make the dressing: In a small bowl mix the mayo, dijon mustard, garlic, lemon juice, salt and pepper.
- Combine Broccoli and Mix-ins: Place the blanched broccoli, bacon, sunflower seeds, cranberries, and onion in a large bowl and mix well.
- Add Dressing: Pour dressing over the broccoli mix and mix until everything is well coated.
- Chill: Chill in the fridge for one hour prior to serving.
- Enjoy!
FAQ's
My favorite way to make bacon in general is in the oven! Check out this post for all you need to know about Whole30 Oven Bacon.
This salad goes great with so many dishes! For a quick meal, I like to serve it with a grilled chicken breast or fish fillet.
But you can also serve it along these favorites:
Jerk Chicken (Whole30)
Cashew Crusted Chicken Tenders (Whole30)
Pan Seared Pork Chops (Whole30)
To make this salad ahead of time I recommend mixing the broccoli and all mix ins in a large bowl, mixing the dressing ingredients in a separate bowl or container, and waiting to dress the salad until an hour before serving.
While this recipe is best served the day it’s made, I have made it countless times and have leftovers nearly every time. The leftovers last well for a day or two in the fridge in an airtight container.
More Whole30 Side Dish Recipes
Smoked Bacon Wrapped Asparagus | Whole30
Whole30 Loaded Buffalo Ranch Potato Salad
Instant Pot Mashed Sweet Potatoes | Whole30, Paleo
Paleo Broccoli Salad with Bacon (Whole30)
Ingredients
- 6 cups broccoli florets
- 4 slices bacon cooked and chopped
- ⅓ cup dried unsweetened cranberries
- ½ small red onion diced
- 2 Tbsp raw sunflower seeds
Dressing
- ⅓ cup Whole30 compliant Mayo
- ¼ cup dijon mustard
- ¼ cup fresh squeezed lemon juice
- 3 cloves garlic minced
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Blanch broccoli florets by placing in boiling water for 2-3 minutes, draining, and placing in an ice bath.
- Once cooled, drain again and pat broccoli dry.
- In a small bowl mix the mayo, dijon mustard, garlic, lemon juice, salt and pepper to create the dressing.
- Place the blanched broccoli, bacon, sunflower seeds, cranberries, and onion in a large bowl and mix well.
- Pour dressing over the broccoli mix and mix until everything is well coated.
- Chill in the fridge for one hour prior to serving.
- Enjoy!
Notes
- To make this salad ahead of time I recommend mixing the broccoli and all mix ins in a large bowl, mixing the dressing ingredients in a separate bowl or container, and waiting to dress the salad until an hour before serving.
- While this recipe is best served the day it’s made, I have made it countless times and have leftovers nearly every time. The leftovers last well for a day or two in the fridge in an airtight container.
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