Candied Broccoli Salad

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photograph by Melissa Placzek

~Candied Broccoli Salad~

Fry 1 lb honey-maple bacon until crisp.

Blot with paper towels.

Chop up bacon and set aside.

In a big bowl, combine:

1 big bunch broccoli, chopped

1 cup sunflower seeds

1 heaping cup raisins

1/2 small onion, chopped fine

1 cup mayonnaise (lite, if you wish)

1/2 cup sugar or honey

1 Tablespoon white vinegar

1 teaspoon salt

1 teaspoon freshly grated black pepper

add the chopped bacon

Cover and chill until ready to serve.



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  26 comments for “Candied Broccoli Salad

  1. February 4, 2011 at 2:55 pm

    wow! sounds yummy but sweet. is it really sweet or just a bit? does the vinegar provide tang or more of a balance. thanks for a gerat idea on how to make broccoli! always looking for something new for the girls!

    • cindy
      March 25, 2014 at 10:30 am

      It’s no too sweet.You can always reduce the sweetener you use. Taste the dressing before you add to the salad.

    • Pam
      March 17, 2015 at 9:13 am

      I use red wine vinegar instead of white

  2. admin
    February 4, 2011 at 3:02 pm

    This is pretty darn sweet. I’ve actually made it with plain bacon and less sugar, (1/3 c or 1/4 c)…this will cut down on the sweetness. Also, adding a little extra vinegar will make a less-sweet version. Careful to only add a Tablespoon at a time as to not make it too tangy or “watery.” 😉 You’re welcome! Enjoy!

  3. Dana
    February 4, 2011 at 3:34 pm


  4. admin
    February 4, 2011 at 3:50 pm

    You’ll like this one Dana. Sweet and salty 😉

  5. Emily
    January 23, 2013 at 4:43 pm

    Looks and sounds so good!

    • Melissa
      January 23, 2013 at 5:42 pm

      thank you! and thanks for stopping by! 🙂

  6. lindsay
    September 7, 2013 at 9:58 am

    I make a variation of this. I use cranberries instead of raisons, pumpkin seeds, and shredded cheese. The dressing is mayonnaise and red wine vinegar. I also sometimes skip the cheese and use poppy seed dressing.

    • Melissa
      September 7, 2013 at 9:31 pm

      oohh! your version sounds wonderful, Lindsay! thanks for stopping by and for commenting! XO

  7. Chanley
    September 12, 2013 at 9:27 am

    How many does this serve?

    • Melissa
      September 12, 2013 at 11:39 am

      Hi Chanley, this serves 8 to 12 depending on serving size… I like this as a side salad or a little appetizer salad served in teacups. 🙂

      • Chanley
        October 7, 2013 at 12:29 pm

        Hi, appreciated your reply, so if I’m wanting 8-10 oz. of a serving what would you say this serves?

        • Melissa
          October 7, 2013 at 1:05 pm

          Hi Chanley, I can’t say for sure as I have never really measured it out by the 8 oz. serving. I’d say you’d be safe saying 8 servings. Probably more.

  8. Christine
    June 18, 2014 at 10:01 am

    I make the same one, only difference is I use Apple Cider Vinegar, and to make it more of a meal type, I just add a few chunks of your my favorite Cheddar!

    • Melissa
      June 22, 2014 at 8:29 am

      YUM! your version sounds amazing, Christine! 🙂 thanks for the ideas! XO ~M

  9. Rudiann Brown
    August 5, 2014 at 5:49 pm

    Just signed up! But I am definitely gonna try some of these great reciped! Always looking for something new to cook and they have alot of great things to try!! CAN’T WAIT!!!

    • Melissa
      September 6, 2014 at 10:02 am

      Yay! thanks so much, Rudiann! 🙂 Enjoy! XOXO

  10. Nancy
    March 19, 2015 at 8:00 pm

    I have made this for sometime and everyone just loves it! Only difference is I use Marzetti coleslaw dressing and it tastes just like you get from the deli for a lot less money. Love it! Thanks for sharing.

  11. janet
    May 31, 2015 at 2:08 pm

    I used dried cherries and red onions less sugar in the dressing. gonna try orange zest next time.

  12. Amandah
    November 24, 2015 at 11:34 am

    Can you make this the night before? I want to make it for a work potluck tomorrow at lunch time.

    • Melissa
      November 24, 2015 at 12:35 pm

      You can make this the night before, but you’ll want to keep the sunflower seeds, bacon and raisins separate until you serve the salad or these ingredients will get soggy. 🙂 Hope that helps! ~M

  13. Lorraine
    November 29, 2015 at 5:39 pm

    There’s no instruction about the broccoli being cooked or blanched in any way. So, you just use a nice, fresh, bunch of raw broccoli? It sounds delish….just wanted to make sure I didn’t miss anything. I want to make this for a “Friendsmas.”
    Also, can the sunflower seeds be the roasted and salted variety or plain?

    • Melissa
      November 29, 2015 at 10:43 pm

      Hi Lorraine! 🙂
      Yes, you just use raw broccoli. Any type of sunflower seeds will do. I usually use plain, unsalted. Enjoy! ~M

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