If you’re looking for a fresh, flavorful dish straight from a Southern kitchen, you’ll love this Brenda Gantt Broccoli Salad Recipe. Brenda, in her signature down-home style, walks us through every crunchy, savory bite-filled with crispy bacon, dried cranberries, purple onions, and a sweet, tangy dressing that ties it all together.
Whether you’re planning a weekend gathering or simply want to prep a healthier salad to keep in the fridge, this recipe is a crowd-pleaser. And best of all, it’s simple, comforting, and bursting with flavor.
Brenda’s version even includes a nostalgic nod to her avocado green kitchenware from the ’60s-bringing not just taste but stories to your table. Let’s dive into this delicious broccoli salad, y’all.
What Does Brenda Gantt Broccoli Salad Recipe Taste Like?
This broccoli salad is a beautiful medley of crunchy, creamy, salty, and sweet. The bacon adds that perfect smokiness, while the dried cranberries give a soft chew and a pop of sweetness. It’s a salad that keeps your taste buds guessing-and delighted.
The onions lend a mild sharpness that complements the broccoli’s fresh bite. And the homemade honey mustard dressing? It’s smooth, silky, and full of down-home flavor. A little tangy from the mustard, a bit sweet from the honey, and just the right touch of salt to balance it all.
Every bite feels familiar and comforting-just like sitting around Brenda’s kitchen table, listening to stories and passing dishes around.
Ingredients Required for Brenda Gantt Broccoli Salad Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Broccoli Salad
- 1 bag fresh broccoli florets (about 4–5 cups)
- 6–8 slices thick-cut bacon, cooked and crumbled
- ½ medium purple onion, thinly sliced
- ½ cup dried cranberries (or raisins)
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 5 tbsp honey (adjust to taste)
- Pinch of salt (optional)
Kitchen Utensil You’ll Need
- Sharp kitchen scissors or knife
- Large skillet (for bacon)
- Mixing bowls
- Measuring cups and spoons
- Whisk or spoon (for dressing)
- Serving bowl
Prep Time: 15 minutes
Cook Time (for bacon): 10–12 minutes
Total Time: 25–30 minutes
Yield: Serves 4–6
Copycat Brenda Gantt Broccoli Salad Recipe
Simply follow the steps given below to make your Brenda Gantt Broccoli Salad at home
1. Cook the Bacon
Cut bacon slices into smaller pieces using kitchen scissors. Cook slowly in a skillet over medium heat until crispy. Remove from pan and place on paper towels to cool. Save the bacon grease for another use, if desired.
2. Prepare the Veggies
Wash and drain the broccoli if not prewashed. Cut large florets into bite-sized pieces. Thinly slice half of a purple onion into long, fine slivers.
3. Mix the Salad Base
In a large bowl, combine broccoli, sliced onion, dried cranberries, and crumbled bacon. If prepping ahead, leave the bacon out until right before serving to keep it crisp.
4. Make the Dressing
In a separate bowl, whisk together ¾ cup mayonnaise, 1 tablespoon mustard, 5 tablespoons honey, and a pinch of salt. Taste and adjust honey or mustard to your liking.
5. Dress the Salad
Pour the dressing over the salad and toss until everything is evenly coated. If serving later, wait to add the dressing until just before eating to keep the salad fresh and crisp.
6. Chill and Serve
Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to let the flavors meld.
Check another broccoli recipe, called Applebees Broccoli Recipe
Some Tasty Ways To Customize and Serve This Brenda Gantt Broccoli Salad
1. Alongside Fried Chicken
Oh honey, this broccoli salad was made to sit next to a big platter of crispy fried chicken. The tangy dressing and crunchy veggies balance out the richness of the chicken perfectly. We’ve done it this way many times at Sunday dinner, and it never fails.
2. With Grilled Pork Chops
Something about that smoky bacon and sweet dressing just works magic with grilled pork chops. We tried it once on a whim, and now it’s our go-to backyard cookout combo.
3. Stuffed in a Wrap
Now don’t knock it ’til you try it-this salad tucked inside a soft tortilla with a few slices of leftover grilled chicken makes one of the best lunch wraps we’ve ever had. It’s fresh, crunchy, and satisfying without being too heavy.
4. With Baked Sweet Potatoes
You know how sweet potatoes already have that natural sweetness? Pair that with this salad and you’ve got a Southern-style balance of savory and sweet that just hits the spot. Add a pat of butter and a sprinkle of cinnamon-mmhm!
5. Topped Over a Bed of Greens
We’ve mixed this broccoli salad right into a bed of romaine or baby spinach when we wanted something extra hearty. Add a boiled egg or a few cherry tomatoes and you’ve got yourself a whole meal.
6. Next to BBQ Ribs or Pulled Pork
This is one of those pairings that makes you go back for seconds (or thirds). That creamy crunch cuts through the richness of ribs or pulled pork like a charm-especially at summer cookouts or tailgates.
7. With a Big Bowl of Soup
One chilly afternoon, we paired this salad with a hot bowl of tomato soup. The contrast between the cool, crisp salad and the warm, cozy soup was surprisingly delightful. Try it with potato or chicken noodle soup too!
8. Scooped with Crackers
We’ve served this as a little appetizer or snack, and y’all-it’s addicting. Just grab some buttery crackers or pita chips and scoop away. You won’t even miss the chips and dip!
9. As a Brunch Side Dish
Brunch doesn’t always have to be eggs and pancakes. This broccoli salad has made its way onto our brunch table more than once, right next to ham biscuits and deviled eggs. It adds a nice pop of color and freshness.
10. All On Its Own
Honestly? Sometimes we just eat it straight from the bowl, fork in hand, standing at the kitchen counter. It’s that good. No fuss, no pairing-just a big bowl of comfort you can enjoy anytime.
Some Tips on This Brenda Gantt Broccoli Salad Recipe
1. Wash that broccoli real good!
Even if it looks clean, give it a rinse. We don’t want any dirt in our salad, right?
2. Cut the broccoli into small bites.
Little pieces are easier to eat and mix with the dressing. No big trees in the bowl!
3. Cook your bacon nice and slow.
Don’t rush it! Let it get crispy and golden. That crunch makes the salad yummy.
4. Let the bacon cool down.
Don’t put hot bacon on the salad-it’ll make everything soft and soggy.
5. Slice the onion super thin.
Thin slivers are best so the onion doesn’t take over the whole bite.
6. Try cranberries or raisins.
Either one works fine! Cranberries are a little tangy, raisins are more sweet.
7. Mix your dressing in a small bowl first.
It’s easier to taste and adjust before you pour it on the salad.
8. Add the dressing right before you eat.
That keeps the salad fresh and crunchy, not soggy.
9. Let it chill in the fridge.
Put it in the fridge for a bit. It tastes better cold and the flavors mix together.
10. Make it your own!
Want more bacon? Add it! Don’t like onions? Leave them out. You are the boss of your salad.
How to Store Brenda Gantt Broccoli Salad Properly
Store the salad in an airtight container in the refrigerator for up to 3 days. For best results, add the dressing just before serving to avoid sogginess. No reheating needed-serve cold!
Brenda Gantt Broccoli Salad Recipe
Ingredients
- 1 bag fresh broccoli florets about 4–5 cups
- 6 –8 slices thick-cut bacon cooked and crumbled
- ½ medium purple onion thinly sliced
- ½ cup dried cranberries or raisins
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 5 tbsp honey adjust to taste
- Pinch of salt optional
Instructions
- Cut bacon slices into smaller pieces using kitchen scissors. Cook slowly in a skillet over medium heat until crispy. Remove from pan and place on paper towels to cool. Save the bacon grease for another use, if desired.
- Wash and drain the broccoli if not prewashed. Cut large florets into bite-sized pieces. Thinly slice half of a purple onion into long, fine slivers.
- In a large bowl, combine broccoli, sliced onion, dried cranberries, and crumbled bacon. If prepping ahead, leave the bacon out until right before serving to keep it crisp.
- In a separate bowl, whisk together ¾ cup mayonnaise, 1 tablespoon mustard, 5 tablespoons honey, and a pinch of salt. Taste and adjust honey or mustard to your liking.
- Pour the dressing over the salad and toss until everything is evenly coated. If serving later, wait to add the dressing until just before eating to keep the salad fresh and crisp.
- Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to let the flavors meld.
Video
Notes
Common Queries on This Brenda Gantt Broccoli Salad Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Broccoli Salad that people often ask.
1. How do you make a nice broccoli salad?
From our experience, a great broccoli salad starts with fresh ingredients and a flavorful dressing. Use crisp broccoli florets, a bit of saltiness from bacon, sweetness from dried cranberries or raisins, and thinly sliced red onion for a little bite. The key is the dressing-Brenda’s honey mustard blend gives it a rich, tangy flavor that ties everything together beautifully. Chill it before serving, and you’ve got yourself a refreshing, crowd-pleasing salad.
2. Where does broccoli salad come from?
Broccoli salad is a classic American dish that became popular in Southern kitchens, especially during potlucks and family gatherings. It’s one of those flexible recipes that people love to personalize, and Brenda Gantt has certainly put her own delicious spin on it. It brings together the heartiness of vegetables with the comfort of familiar pantry staples-something Southern cooking is known for.
3. How do you prepare fresh broccoli for salad?
We like to start with a bag of pre-cut broccoli florets if we’re in a hurry, but nothing beats cutting it fresh yourself. Wash the broccoli well and trim it into small, bite-sized florets. If the stems are tender, you can slice those thinly too. For extra crunch, we leave the broccoli raw, just as Brenda does. It holds up well and gives the salad its signature crisp texture.
4. How do you store broccoli salad?
Once your salad is mixed (especially with dressing), store it in an airtight container in the fridge. It’s best enjoyed within 2–3 days. If you’re prepping ahead, we suggest leaving the dressing and bacon out until just before serving to keep everything crisp and fresh. That’s Brenda’s trick too-and it works every time.
5. Can I make this salad the night before?
Absolutely! We often prep everything ahead-the chopped broccoli, bacon, cranberries, and even the dressing. Just keep them separate and toss together before serving. It actually tastes better chilled a bit, so it’s perfect for making the night before guests arrive.
6. What can I use instead of bacon?
If you don’t eat pork, you can use turkey bacon, crispy prosciutto, or even smoked almonds for that salty, crunchy bite. We’ve also tried vegetarian bacon bits for a plant-based version, and it still turned out tasty.
7. Can I use raisins instead of cranberries?
Yes, and we’ve done it ourselves! Raisins bring a more mellow sweetness, while cranberries add a tart pop. Brenda uses either depending on what she has in the pantry, and we follow the same rule-use what you’ve got!
8. What dressing is best for broccoli salad?
Brenda offers two options: the traditional mayo, sugar, and vinegar dressing, or her twist with honey and mustard. We love both! The classic is tangy and creamy, while the honey mustard version adds a deeper flavor. We suggest trying each and seeing what your family likes best.
9. Do I need to cook the broccoli?
Nope! That’s part of the beauty of this salad. The raw broccoli gives it a satisfying crunch. If you prefer it a bit softer, you can blanch it in boiling water for about 30 seconds, then quickly cool it in ice water-but we usually keep it raw, just like Brenda does.
10. What do you serve with broccoli salad?
This salad is super versatile! We’ve served it alongside fried chicken, baked ham, grilled pork chops, or even just some buttery crackers when we wanted something light. It’s also great on its own as a lunch salad straight from the fridge.
Brenda Gantt’s Broccoli Salad is as heartwarming as it is flavorful-a crunchy, creamy dish that belongs on every Southern table. Whether you stick with her honey mustard twist or go classic with vinegar and sugar, this recipe is a keeper.
Go ahead and give it a try-make it your own, share it with family, and enjoy the goodness. And if you liked this recipe, don’t forget to check out more Southern favorites right here. Happy cooking, y’all!
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Thanks for the delicious salad
Welcome Kavin