Broccoli Salad with Bacon

4.8 from 5 reviews


  • 1/2 pound bacon
  • 24 ounces broccoli florets (~810 cups)*
  • 1/4 red onion, thinly sliced
  • 4 carrots, julienned
  • 1/3 cup cranberries
  • 1/3 cup sliced almonds
  • 1/4 cup sunflower seeds
  • 1 cup avocado oil mayo
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons poppyseeds
  • 3 teaspoons salt**
  • 1 teaspoon black pepper


  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper then place then bacon on top. Place in the oven to bake for 15-18 minutes, until crispy. Once cooked through, chop into small pieces.
  2. Once the bacon begins to cook, place a large pot of water over high heat, cover, and bring to boil. Once boiling, add the broccoli and turn a timer on for 3 minutes. While the broccoli is boiling, add ice and water to a large bowl. Drain the broccoli and immediately put it in the ice water to stop the cooking process. Cool for 3 minutes then drain and pat dry. 
  3. In a large mixing bowl, whisk together the avocado oil mayo, vinegar, honey, and poppyseeds. Add the broccoli along with the chopped bacon, red onion, carrots, cranberries, sliced almonds, and sunflower seeds. Then sprinkle salt and pepper throughout, tossing a bit to coat the entire dish evenly. 
  4. Serve immediately or store in an airtight container for up to 5 days – it just gets more delicious with time!


*I purchased 2 12-ounce bags of broccoli florets to reduce prep time

**I like a good amount of salt, but you can always alter this to your preference

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