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This broccoli salad has all the goodies you’re craving in the classic side dish! Easy, perfect for BBQ and picnic season, delicious enough to make it a meal! My version is made healthier with an easy homemade dressing that’s paleo and Whole30 friendly.
I received so many requests for a broccoli salad recipe recently with BBQ and picnic season here!
I decided to go with a very classic version of this salad, but using clean ingredients.
The dressing is a homemade ranch style dressing, which means you can also make things easier by using a paleo friendly store bought ranch like Primal Kitchen, Tessemae’s, or Sir Kensington’s.
I personally like to make a ranch using homemade mayo because the flavor is significantly better than when using store bought versions.
Nothing against the store bought paleo mayo and ranch – because they definitely help me out in a pinch!
But, if I have the time I’ll always choose to make the mayo from scratch – the flavor will tell you why – it’s that’ good!
What You Need to Make Paleo Broccoli Salad
Salad:
broccoli florets, chopped (about 2 crowns)red onion, finely chopped (about 1 small onion)raisins or dried cranberries (use fruit juice sweetened for Whole30)roasted sunflower seed kernelsnitrate free bacon (sugar free for Whole30) cooked and crumbled (see below for my method)
Dressing: (you can also use paleo friendly store bought ranch dressing, like tessemaes or primal kitchen)
homemade mayo or store bought paleo mayofresh lemon juiceonion powdergarlic powderdried chivesteaspoon dried parsley black pepperSea salt to taste
How to Make this Broccoli Salad
In a large bowl, combine the broccoli, onion, cooked and crumbled bacon, raisins and sunflower seeds. See before for my oven-baked bacon method.
In a separate medium bowl, whisk together the dressing ingredients. If you are using a store bought paleo ranch, skip this step.
Toss the dressing with the broccoli mixture, cover and refrigerate for 15 minutes-1 hour before serving.
This allows the dressing to settle into the broccoli for the best flavor. You can also dress the salad up to 8 hours before serving, keeping it covered in the refrigerator.
My Method for Oven Baked Bacon
Whenever I’m using more than 4 slices of bacon, the oven makes it WAY easier!
To bake your bacon, preheat your oven to 400°F and line a large baking sheet with parchment paper.
Lay the bacon down in a single layer and bake for 16-20 minutes, depending on the thickness and your preference.
I always check after 16 minutes to ensure it’s cooking evenly and not burning.
Once done to preference, remove the sheet pan from the oven and drain the bacon on paper towels before crumbling.
Can I Blanch the Broccoli for Broccoli Salad?
Since the dressing breaks down and softens the broccoli, there isn’t really a need to blanch it.
However, some people prefer blanched broccoli for their salad so it’s just a bit softer and also bright green in color.
If you wish to blanch your broccoli first, boil the florets for just 1-2 minutes, then transfer to a bowl of ice water to stop them from cooking further.
You can then proceed with chopping and mixing as instructed in the recipe.
I know you’re going to love this classic and easy paleo version of broccoli salad! Happy cooking!
Classic Broccoli Salad {Paleo, Whole30}
Classic Broccoli Salad {Paleo, Whole30}
This broccoli salad has all the goodies you’re craving in the classic side dish! Easy, perfect for BBQ and picnic season, delicious enough to make it a meal! My version is made healthier with an easy homemade dressing that’s paleo and Whole30 friendly. Prep Time: 10 minutesCook Time: 20 minutesServings: 10 Side Dish Servings
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Ingredients
Salad:
6cupsbroccoli floretschopped (about 2 crowns) 2/3 cup red onion, finely chopped (about 1 small onion) 1/2 cup raisins or dried cranberries (use fruit juice sweetened for Whole30)***8slicesnitrate free baconsugar free for Whole30 cooked and crumbled (see notes for my method**)2/3cupchopped red onionabout 1 small onion1/2 cup raisins or juice-sweetened dried cranberries***1/3cuproasted sunflower seed kernels
Dressing: (you can also use paleo friendly store bought ranch dressing, like tessemaes or primal kitchen
3/4cuphomemade mayo or store bought paleo mayo*1Tbspfresh lemon juice1/2tsponion powder1/2tspgarlic powder1teaspoondried chives1/2teaspoondried parsley1/4tspblack pepperSea salt to taste
Instructions
In a large bowl, combine the broccoli, onion, cooked and crumbled bacon, raisins and sunflower seeds. In a separate medium bowl, whisk together the dressing ingredients. If you are using a store bought paleo ranch, skip this step.
Toss the dressing with the broccoli mixture, cover and refrigerate for 15 minutes-1 hour before serving. This allows the dressing to settle into the broccoli for the best flavor. You can also dress the salad up to 8 hours before serving, keeping it covered in the refrigerator. Enjoy!
Recipe Notes
*If you prefer to blanch the broccoli first instead of using it raw, this is fine. The dressing, however, will soften the broccoli if the salad is kept in the refrigerator about an hour after dressing it.
**To bake your bacon, preheat your oven to 400°F and line a large baking sheet with parchment paper. Lay the bacon down in a single layer and bake for 16-20 minutes, depending on the thickness and your preference. Check after 16 minutes to ensure you don’t overcook it.
***If you prefer, you can use sliced red grapes instead of raisins or cranberries
****Cook Time includes time needed to bake the bacon
Nutrition
Calories: 261kcalCarbohydrates: 12gProtein: 5gFat: 22gSaturated Fat: 5gTrans Fat: 1gCholesterol: 19mgSodium: 277mgPotassium: 328mgFiber: 3gSugar: 2gVitamin A: 695IUVitamin C: 54mgCalcium: 41mgIron: 1mg
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Want More Paleo Side Dish Salad Recipes? Try One of These!
Honey Dijon Potato Salad
Cobb Pasta Salad
Butternut Squash Salad with Poppy Seed Dressing
Rainbow Veggie Salad with Lemon Vinaigrette
Brussels Sprouts Salad with Bacon and Apple Vinaigrette
Sweet Potato Salad with Bacon and Lime Vinaigrette
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