Broccoli Salad with Pineapple, Bacon, and Spiced Pecans

Broccoli Salad with Pineapple, Bacon, and Spiced Pecans ~ don’t be surprised if everybody skips the main course altogether and heads straight for this salad!  This classic broccoli salad gets an extra burst of sweetness from fresh pineapple, and lots of crunch from bacon and chili rubbed pecans.

* Today I’m partnering with Pavillions to bring you this colorful salad made with ingredients from their Signature line of products (which has over 4,000 items!)  Teaming up with great brands is one of the ways tvfgi keeps the delicious coming, and, as always, I appreciate your support.

Broccoli Salad with Pineapple, Bacon and Spiced Pecans ~ don't be surprised if everybody skips the main course altogether and heads straight for this salad! This classic broccoli salad gets an extra burst of sweetness from fresh pineapple, and lots of crunch from bacon and chili rubbed pecans.

This recipe starts out like any other, it’s got the standard cast of characters, and a creamy mayo dressing ~ but then it goes deliciously rogue.   Juicy chunks of pineapple, toasted pecans spiced with a smoky BBQ rub, and tons of bacon set it apart from the familiar potluck version.

Broccoli Salad with Pineapple, Bacon and Spiced Pecans ~ don't be surprised if everybody skips the main course altogether and heads straight for this salad! This classic broccoli salad gets an extra burst of sweetness from fresh pineapple, and lots of crunch from bacon and chili rubbed pecans.

Broccoli salads are a summer staple for good reason, they’re jam packed with goodies, and they have a fresh crunch that doesn’t quit.  I look for bright green broccoli, and I like to pry apart the little florets with the tip of my knife to preserve their shape.  The broccoli will retain its great crisp texture for days in the refrigerator.

TIP: Don’t toss the tender upper stems, I chop them up and add them into the salad ~ they’re healthy, crunchy, and delicious!

Broccoli Salad with Pineapple, Bacon and Spiced Pecans ~ don't be surprised if everybody skips the main course altogether and heads straight for this salad! This classic broccoli salad is chocked full of juicy fruit and crunchy nuts ~ and don't forget the bacon!

I love nuts in salads, and I love to spice them, but I don’t like it when they’re overly sweet like candy.  These nuts are toasted for flavor, then sauteed in a little butter and Signature SELECT™ Sweet Sweet & Smoky BBQ Rub spice mix, which provides the perfect balance to the pineapple and grapes in this broccoli salad.

The rub is a wonderful combination of smoky & spicy, with a touch of brown sugar.  I want to sprinkle it on everything ~ we tried it on popcorn and it was amazing!

Broccoli Salad with Pineapple, Bacon and Spiced Pecans ~ don't be surprised if everybody skips the main course altogether and heads straight for this salad! Toasted chili rubbed pecans give this broccoli salad a smoky flavor and a fabulous crunch!

I just toast the pecans in a dry skillet first to intensify their flavor and crunch, and then I add a knob of butter and the spice rub to the pan.  A few more minutes and they’re ready.  Try not to ‘taste test’ too many, you’re going to need them for the salad.

TIP: If you make your salad ahead of time, consider tossing in the nuts just before serving for best crunch.

Toasted pecans for Broccoli Salad with Pineapple, Bacon, and Spiced Pecans

I cooked up a whole pound of Signature Farms® Thick Cut Hickory Smoked Bacon for this salad.  If that sounds extravagant, remember that this is going to feed a crowd.

TIP: The easiest way to cook bacon is to line a baking sheet with foil and lay out your bacon in a single layer.  Bake at 350F for about 25 minutes, or until it’s crisp.  The entire 1 pound package fits perfectly on one baking sheet.  For cleanup, just wrap up the foil and toss.

Thick Cut Hickory Smoked Bacon for Broccoli Salad with Pineapple, Bacon, and Spiced Pecans

Once all the ingredients are assembled, it’s ready to dress!

Broccoli Salad with Pineapple, Bacon and Spiced Pecans

The dressing for this broccoli salad is straightforward…and then, maybe not so much!  I made it a couple of different ways, and here’s the scoop ~ first I blended Signature Kitchens® Mayonnaise Dressing with Extra Virgin Olive Oil with a pretty standard dose of Signature Kitchens White Wine Vinegar and Honey Mustard.  A dash of salt and it’s good to go.  Buuuuuuuuut, you can take it a step further and add, wait for it…..some reserved bacon grease.  A few tablespoons gives the dressing a real bacon-y boost.  The only caveat is that you need to keep it at room temperature, it will firm up when refrigerated.

I’ve learned over the years that the secret to a really great mayo based salad is using lots of dressing.  If you want to get rave reviews, don’t skimp

A mayo dressing enriched with bacon fat for Broccoli Salad with Pineapple, Bacon, and Spiced Pecans

I’ll be cooking up great recipes with Pavilions for the next year, and I hope you’ll try their exclusive Signiture line of products along with me when you’re shopping at Pavillions, or any of Albertsons Companies grocery stores, including Alberstons, ACME Markets, Safeway, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaws, Star Market, United Express, United and Carrs/Safeway.

Ingredients for Broccoli Salad with Pineapple, Bacon, and Spiced Pecans

Broccoli Salad with Pineapple and Bacon

Category: salad

Yield: serves approximately 8

Broccoli Salad with Pineapple and Bacon

Ingredients

  • 16 ounce package of Signature Farms Thick Cut Hickory Smoked Bacon
  • 1 cup raw pecan halves
  • 1 Tbsp butter
  • 1 tsp Signature SELECT Sweet & Smoky BBQ Rub
  • 1 pound broccoli crowns, chopped into bite sized pieces, chop some of the stems, too!
  • 1 small red onion, cut in small dice
  • 1 cup diced fresh pineapple
  • 1 cup halved red grapes
  • 8 ounces cheddar cheese, cut in small cubes
    dressing
  • 1 cup Signature Kitchens Mayonnaise Dressing with Extra Virgin Olive Oil
  • 2 Tbsp Signature Kitchens White Wine Vinegar
  • 2 Tsp Signature Kitchens Honey Mustard
  • optional: 3 Tbsp reserved bacon grease
  • salt and fresh cracked pepper to taste

Instructions

  1. set oven to 350F
  2. Line a baking sheet with foil and arrange the bacon strips in a single layer. Cook for 25 minutes, or until crisp. Reserve 3 tablespoons of the fat, and set aside the bacon to drain on paper towels, then chop or crumble.
  3. Put the pecan halves in a skillet over medium heat and toast, stirring almost constantly, for about 5 minutes, or until they give off an aroma and start to turn brown. Add the butter and the spice rub and continue to cook and stir for 2 minutes more. Set aside to cool.
  4. Put the broccoli, red onion, pineapple, grapes, and cheese in a large bowl. Add the bacon and the nuts.
  5. Whisk the mayo, vinegar, and honey mustard together (along with the bacon fat if you are using.)
  6. Add salt and pepper to taste.
  7. Toss the salad with the dressing, you may not need all of it. Cover and refrigerate until needed.
  8. Just before serving, toss the salad again, add more dressing if needed, and season with more salt and pepper if necessary.
https://theviewfromgreatisland.com/broccoli-salad-with-pineapple-and-bacon-recipe/

Notes:

  • This is a great salad to make ahead of time, up to 24 hours in advance.
  • If you prefer a sweet dressing, add a tablespoon of sugar to the mayo.

 

Don’t forget to pin this wonderful Broccoli Salad with Pineapple and Bacon

Broccoli Salad with Pineapple, Bacon and Spiced Pecans ~ don't be surprised if everybody skips the main course altogether and heads straight for this salad! This summer classic has an extra burst of sweetness from fresh pineapple, and lots of crunch from bacon and chili rubbed pecans.

37 Comments

  • Reply
    Sarah Ozimek
    June 12, 2017 at 8:04 am

    Made this for a cookout over the weekend. It was a huge hit! Everyone loved the flavors! Thanks for a great recipe!

    • Reply
      Sue
      June 12, 2017 at 8:16 am

      Yay Sarah! I love it when a recipe is a hit with friends, I’m glad you all enjoyed it :)

  • Reply
    Cheryl Kessler
    June 12, 2017 at 7:19 am

    Great salad, Sue! It was too hot to make bacon but I added some melted bacon grease to the dressing and it at least had the spirit and flavor of bacon. I used Trader Joe’s sweet and spice pecans (again, to hot to turn on the oven and were already in the pantry) and used muenster cheese instead of cheddar since that’s what I had on hand (I would definitely use cheddar next time). Finally, I whipped up some honey mustard using spicy yellow mustard and honey – really made the dressing wonderful. I will definitely make this salad again and, hopefully, next time I’ll be able to do it right to the recipe. ;-)

    • Reply
      Sue
      June 12, 2017 at 7:39 am

      Oh thanks so much Cheryl ~ and I love your hack for the honey mustard :)

  • Reply
    Alyssa
    June 11, 2017 at 9:27 pm

    This is so colorful and I am in love with this flavor combo!

  • Reply
    Heide M.
    June 11, 2017 at 6:12 am

    Will have to try this. Thanks for posting.

  • Reply
    Liz @ The Lemon Bowl
    June 6, 2017 at 8:01 am

    Oh how I love salad season!! And funny enough – we recently made a big batch of salad with bacon in it!

  • Reply
    Karly
    June 6, 2017 at 7:41 am

    Holy delicious. AND holy gorgeous! Love all the bright colors and flavors you’ve got goin’ on here! Defintely need to try this one out :)

  • Reply
    Liz
    June 5, 2017 at 9:19 pm

    How did you know I’d skip the entree and fill my plate with this fabulous, multi-faceted salad??? It sounds scrumptious and just my kind of meal!!

  • Reply
    Mimi
    June 5, 2017 at 3:07 pm

    I’ve never made a broccoli salad before, but this one looks so fun! I love all of the elements – both flavors and textures. Thanks!

    • Reply
      Sue
      June 5, 2017 at 3:58 pm

      Oh, you’re in for a treat Mimi :)

  • Reply
    sippitysup
    June 5, 2017 at 2:42 pm

    Your colorful salads are becoming absolutely addicting to the eyes. I can only imagine what a fanatic I’d become if I could actually taste one. GREG

    • Reply
      Sue
      June 5, 2017 at 2:55 pm

      We need to make a date for you to taste test!

  • Reply
    Taylor @ Food Faith Fitness
    June 5, 2017 at 1:48 pm

    I actually LOVE broccoli salad so much that I’ve gotten pretty sick off the amount I ate in one sitting. I think this is gonna happen with this recipe too!

  • Reply
    Karen @ Seasonal Cravings
    June 5, 2017 at 1:27 pm

    This looks like the perfect colorful summer salad for all my outdoor activities. It is so full of fresh seasonal goodness! Love it!

  • Reply
    Mary Ann | The Beach House Kitchen
    June 5, 2017 at 1:17 pm

    What a colorful and delicious sounding salad Sue. The entire list of ingredients is perfect. I love the addition of the pineapple and grapes for sweetness and that smoky bbq rub is something I’ll need to get my hands on for sure. This one is perfect for summer!

    • Reply
      Sue
      June 5, 2017 at 1:19 pm

      Thanks Mary Ann ~ happy summer!

  • Reply
    Monica
    June 5, 2017 at 9:46 am

    This salad looks amazing but we do not have Signature Stores near us. Any suggestions for the Sweet and Smoky Barbecue Rub?

    • Reply
      Sue
      June 5, 2017 at 10:39 am

      You can find it in all these stores as well, Monica, Alberstons, ACME Markets, Safeway, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaws, Star Market, United Express, United and Carrs/Safeway but if you have none of those near you I would check in the spice aisle of your store and see what barbecue rubs or spice mixes they have and give one a try. The ingredient list of the Sweet & Smoky BBQ Rub is: Sea Salt, Brown Sugar, Garlic, Yellow Mustard Seed, Coriander Seed, Paprika, Black Peppercorns, Chili Pepper, Cumin Seeds,Oregano, Smokeessence, Thyme, and Paprika oil ~ I love how natural it is!

  • Reply
    kathi @ LaughingSpatula
    June 5, 2017 at 9:32 am

    This looks fabulous! I love how you kept the ingredients raw for tons of crunch! Pinned!

    • Reply
      Sue
      June 5, 2017 at 10:51 am

      It’s all about the crunch! Thanks for stopping by Kathi!

  • Reply
    cheri
    June 5, 2017 at 8:39 am

    What a beautiful salad Sue, love all the flavors and texture you have going on here. seriously you need to write a salad cookbook.;)

  • Reply
    Suzy | The Mediterranean Dish
    June 5, 2017 at 8:15 am

    Now this I can so get behind! Thank you for introducing me to Pavillions! Yum!

  • Reply
    Michelle | The Last Food Blog
    June 5, 2017 at 8:15 am

    Wow, what a beautiful colourful salad! I love those spiced pecans they sound amazing.

    • Reply
      Sue
      June 5, 2017 at 8:18 am

      Thanks Michelle, I had a tough time not snacking on them the whole time I was assembling the salad ;) I think they would be great all by themselves with cocktails, too.

  • Reply
    Raksha Kamat
    June 5, 2017 at 8:04 am

    This salad looks heavenly and is full of nutrition.
    Thanks for the tip of chopping the broccoli stems and adding to salad. I used to discard them before.

  • Reply
    Joyce
    June 5, 2017 at 7:52 am

    I am loving the colours in this salad! It’s gorgeous and omg flavour! I would have never have thought to put pineapple and spiced pecans!! I need this in my life. haha Which is great because I actually need to eat more veggies! :D :)

    • Reply
      Sue
      June 5, 2017 at 8:02 am

      This is great for kids, too, there’s a lot of juicy sweetness from the fruit that helps them forget they’re eating broccoli ;)

  • Reply
    Lizzie
    June 5, 2017 at 7:42 am

    Wow, this looks so colourful! Adding stems to the salad and bbq flavour to the pecans are such good ideas.

    • Reply
      Sue
      June 5, 2017 at 8:03 am

      Thanks Lizzie, I’m using that rub on everything these days!

  • Reply
    Monica
    June 5, 2017 at 6:32 am

    Looks so vibrant! Love the combination of flavors and textures in your amazing salad. : )

    • Reply
      Sue
      June 5, 2017 at 7:17 am

      Thanks Monica, I really loaded this one up, didn’t I?

  • Reply
    Chris Scheuer
    June 5, 2017 at 5:06 am

    This is a beautiful salad and sounds amazing. I would just fill my plate up with this. I love it when I go to a picnic or potluck and there’s something healthy and delicious along with all the other traditional stuff. This is anything but tradition!

  • Reply
    Jennifer @ Seasons and Suppers
    June 5, 2017 at 4:57 am

    This salad is absolutely beautiful and so chock full of flavours and colours! I agree, a great creamy salad needs lots of dressing :) Sharing!

  • Reply
    Tricia @ Saving Room for Dessert
    June 5, 2017 at 4:46 am

    Wow Sue – this beautiful, colorful salad must be incredible! I can almost taste all the wonderful flavors melded together, and all that crunch! Yum! I cannot wait to make this and share it with my family. Sunday dinner for sure! Have a terrific day :)

  • Reply
    Angie@Angie's Recipes
    June 5, 2017 at 4:19 am

    Colourful foods are always fun and delicious! My stomach can’t deal with raw broccoli very well, so I guess I will have to poach them first before using in salads. I esp. love the bacon and pineapple here…sweet, salty, juicy…just heavenly.

    • Reply
      Sue
      June 5, 2017 at 7:18 am

      I went back and forth about whether to lightly steam the broccoli, but I decided that for the sake of the crunch, I’d go raw. I find that if I cut it small enough, and let the dressing soak in for an hour or two, it’s fine. But I think you could lightly cook it, for sure, too. Thanks for stopping by Angie :)

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