Warm Broccoli Salad with Bacon Dressing

A savory vinaigrette flavored with rendered bacon fat takes this broccoli salad to the next level.

Active Time: 20 mins
Total Time: 30 mins
Servings: 6

Warm salads don’t have to mean sad, wilted greens. Here, vibrant, well-seasoned broccoli florets are roasted until crisp-tender, then tossed with crispy bacon, shallots, and a dressing enriched with savory bacon drippings. A bright, lemony mix of toasted breadcrumbs and Parmesan adds crunch, while pomegranate seeds provide bursts of sweet, tangy flavor in every bite. 

Frequently Asked Questions

• How do you stop broccoli from burning when roasting?

  It’s important to watch the broccoli while roasting, as smaller florets can burn quickly rather than developing a light char. To ensure even cooking, turn the florets with tongs halfway through.

• What are pomegranate arils?

  Pomegranate arils are the red seeds of the pomegranate fruit. They are juicy with a sweet, tart taste. They are available fresh and pre-packaged at most grocery stores.

• What is the best way to cook bacon?

  You can cook bacon in a skillet, a microwave, an air fryer, or in an oven. Cooking bacon in an oven is easy and efficient, especially when you are cooking bacon for a crowd. 

Notes from the Food & Wine Test Kitchen

To save time, you can use pre-packaged broccoli florets instead of cutting up whole broccoli heads. For this recipe, you’ll need 10 cups of florets.

Ingredients

• 6 slices thick-cut bacon (about 6 ounces), chopped into 1-inch pieces (about 1 cup)

• 2 heads broccoli, crowns cut into 2-inch florets and stems peeled and cut into half-moons (about 10 cups)

• 3 small shallots, sliced into rings (about 3/4 cup)

• 1 teaspoon granulated garlic

• 1/2 teaspoon crushed red pepper

• 1 1/2 teaspoons kosher salt, divided

• 1 teaspoon black pepper, divided

• 1/2 teaspoon grated lemon zest

• 2 tablespoons fresh lemon juice

• 2 teaspoons whole-grain Dijon mustard

• 1/2 teaspoon honey

• 2 garlic cloves, grated, divided

• 1/4 cup Italian-seasoned panko

• 2 tablespoons finely grated Parmesan cheese

• 1 tablespoon  finely chopped flat-leaf parsley

• 1/4 cup pomegranate arils

• Lemon wedges, for serving

Directions

1. Preheat oven to 450°F. Place bacon pieces in a single layer on a large rimmed baking sheet. Roast until bacon is rendered and starting to brown, but not yet crispy, 8 to 10 minutes.

2. Meanwhile, toss together broccoli, shallots, granulated garlic, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.

3. Remove sheet pan from oven, add broccoli mixture and toss to coat in bacon drippings and spread into an even layer. Return to oven and roast until bacon is crisped, and broccoli is tender, about 15 minutes. Let cool slightly on pan, about 5 minutes.

4. While bacon and broccoli are roasting, whisk together lemon juice, mustard, honey, 1 grated garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; set aside. Rub panko, lemon zest, and remaining 1 grated garlic clove, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon salt together in small bowl; set aside.

5. When cool enough to handle, stir bacon and broccoli mixture and any drippings into lemon mixture in bowl; toss to coat.

6. Spread reserved panko mixture in a thin layer on sheet pan. Toast in oven until golden, about 2 minutes. Scrape panko mixture back into small bowl and stir in Parmesan and parsley.

7. To serve, transfer broccoli mixture to a serving bowl or platter. Sprinkle panko mixture over top and garnish with pomegranate arils. Serve warm, with lemon wedges.