The crunchiest, smokiest, most flavorful broccoli salad is here!
This broccoli crunch salad is one of those dishes you can’t stop eating. Every bite delivers crunchy texture, smoky char, and bright, tangy dressing—those little flavor crumbs keep you coming back for more.
At first glance it might not look like much, but the combination of grilled broccoli, toasted almonds, crisp bacon and a honey mustard vinaigrette turns simple ingredients into something remarkable. It’s light enough for summer meals but full of satisfying crunch and smoky depth.
Over the years I’ve learned to appreciate vegetables more—especially when they’re roasted or grilled. Grilling broccoli brings out a sweet, slightly charred flavor that pairs perfectly with a tangy vinaigrette and salty bacon. If you’d told me a few years ago I’d be excited about this, I would have laughed. But experimenting in the kitchen changed that.
I still won’t choose vegetables over pizza, brownies, or grilled cheese—but during the week I try to get more veggies on the plate. Grilled or roasted broccoli, asparagus, kale, Brussels sprouts and peppers have become staples. This broccoli salad is a favorite way to enjoy that grilled flavor in a composed salad.
I still can’t believe it.
This is a huge leap from the early days when I really disliked vegetables. Blogging and testing recipes pushed me to try new preparations and flavor combinations until I found ways to love them. For broccoli, grilling and pairing it with bright, acidic dressing and crunchy elements made all the difference.
Traditional mayo-based broccoli salads at cookouts are familiar, but I wanted a lighter take: grilled florets, a vinaigrette instead of mayo, smoky bacon and toasted almonds. I even considered adding grated white cheddar, but once everything was mixed together I decided it didn’t need it—the flavors were balanced as-is.
Really, where has the real Jessica gone?
The salad is crunchy, smoky, slightly sweet and tangy from the honey mustard vinaigrette. That dressing is so good you’ll want to drink it—it’s the same honey mustard vinaigrette I use on other chopped salads. The salad holds up well in the fridge for a day or two, though I recommend dressing it right before serving for best crunch.
If grilling isn’t an option, roast the broccoli at 400°F (about 200°C) until tender and crisp around the edges. Raw florets also work if you prefer a crisper texture. You can customize this salad easily—add dried cherries or cranberries for sweetness, or a crumble of cheddar or feta if you like cheese. Or keep it simple and just enjoy broccoli, bacon and almonds with the dressing.
It’s truly one of those salads that feels both simple and special.
Grilled Broccoli Salad
Broccoli Crunch Salad
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Ingredients
- 4 slices bacon, chopped
- 1 to 2 heads of broccoli, about 4 to 5 cups florets
- olive oil
- kosher salt and freshly cracked black pepper
- 1 large shallot, diced (about 1/4 to 1/3 cup)
- 1/2 cup toasted, sliced almonds
honey mustard vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Instructions
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Heat a skillet over medium-low heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is golden and crunchy and the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain.
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Preheat the grill to medium heat.
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Slice the broccoli top to bottom into thick pieces for grilling, or use florets in a grill pan or basket. Lightly oil and season with salt and pepper. Grill the large slices 2 to 3 minutes per side until charred, or grill florets for 6 to 8 minutes, tossing occasionally. Let cool slightly, then chop into bite-sized pieces.
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As an alternative, roast the broccoli at 400°F for 20 to 25 minutes. You can also use raw florets if you prefer.
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Place the chopped broccoli in a large bowl. Add the cooked bacon, diced shallot and toasted almonds. Toss to combine.
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Drizzle half the vinaigrette over the salad and toss. Add more dressing to taste and season with salt and pepper if needed.
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Serve immediately. Leftovers keep well in the fridge, but for parties assemble the ingredients ahead and dress the salad right before serving to preserve crunch.
honey mustard vinaigrette
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Whisk together the apple cider vinegar, honey, Dijon mustard, garlic, salt and pepper. Continue whisking while slowly streaming in the extra virgin olive oil until emulsified. Store any leftover dressing in a sealed container in the fridge for up to a week.
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Looks like nothing. Tastes like everything.