Grilled Broccoli Salad with Warm Bacon Vinaigrette

Midwestern make-over.

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The broccoli salad of my childhood was made with raw broccoli and diced red onion, slicked with mayo and adorned with dried cranberries and bacon. That kind of broccoli salad isn’t really my thing anymore—but this grilled broccoli salad is. Crisp-tender broccoli and lightly charred red onion are tossed in warm bacon vinaigrette and topped with crispy bacon and almonds for an updated version of the classic potluck salad.

Broccoli is tough and cruciferous, so I recommend cutting it into long, thin florets and grilling over medium heat.  This will ensure it has a chance to cook through on the grill without charring too heavily. If you’re using an actual grill, you can also close the lid to increase the ambient heat around the broccoli and encourage it to soften faster. Keep in mind, though, that the broccoli should still retain some crunch: you want it to hold its own in the salad, not turn to mush.

Bacon fat dressing is a classic for dishes like potato salad in the Midwest. It’s essentially a classic-style vinaigrette that uses warm bacon fat instead of oil. Because bacon fat solidifies at room temperature, the dressing will thicken as it sets and, if left undisturbed for too long, may separate and appear chunky when you try to stir it. If this happens, don’t worry! Just pop the dressing in the microwave for 5-10 seconds, and that little bit of warmth will remelt the bacon fat and allow you to emulsify the dressing just by whisking.

Broccoli salad is best served fresh, but leftovers can be stored in a covered container in the refrigerator for up to 3 days. It’s best served reheated. Leftover bacon fat vinaigrette can also be stored in a covered container in the refrigerator for up to 3 days. Before using, microwave in 5-second intervals, stirring between each, until warm and fluid again, then whisk vigorously to re-emulsify.

Enjoy!

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Grilled Broccoli Salad

(Serves 4)

6 oz. bacon (about 6 slices)

1 lb. broccoli

½ large red onion

3 tbsp. neutral oil, divided

1 ¼ teaspoon Diamond Crystal kosher salt, divided

3 tbsp. apple cider vinegar

2 tsp. honey

1 tsp. Dijon mustard

Freshly ground black pepper

¼ c. sliced almonds, toasted

Equipment: grill or grill pan; large bowl, medium bowl

Instructions

If grilling, heat grill over medium heat. Clean and oil grill grates.

Arrange bacon in a single layer in a large pan. If grilling, place pan directly on grill; if not, place over medium heat on the stove. Cook bacon, undisturbed, until browned on the bottom and a lot of the fat has rendered out, 6-8 minutes. Flip bacon and continue to cook until crisp, 2-3 minutes more. Remove bacon from pan and let cool slightly, then break into bite-sized pieces. Leave bacon fat in pan and keep warm.

Slice broccoli into long, thin florets, about 3" long and 1/2" thick. Peel the onion and slice through the root into 4 even wedges.

In a large bowl, toss broccoli with 2 tablespoons neutral oil; season with ¾ teaspoon salt. Arrange broccoli on the grill. Add onion wedges to bowl; drizzle with 1 tablespoon oil and season with ¼ teaspoon salt. Arrange onion wedges on the grill with the broccoli. Cook broccoli, turning once, until deeply marked on both sides, 8-10 minutes total. Cook onions, turning once, until softened and deeply marked on both sides, 5-6 minutes total.

Remove broccoli to a large platter. Tear grilled onion wedges apart into groups of 1-3 petals and scatter over broccoli on the platter. Keep warm.

Measure out ¼ cup warm bacon fat into a measuring cup. (If there’s not enough, make up the difference with neutral oil.)

In a medium bowl, whisk together apple cider vinegar, Dijon, honey, pepper, and remaining ¼ teaspoon kosher salt. Whisking constantly, pour bacon fat into bowl in a slow steady stream. Continue to whisk until incorporated and emulsified. Taste and season with additional salt as needed.

Drizzle broccoli and onion with half of dressing. Top with crispy bacon and toasted almonds and serve immediately with remaining dressing on the side.

Originally published June 1, 2025.