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New Mexico Style Bacon & Broccoli Salad

Name: New Mexico Style Bacon & Broccoli Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: New Mexican
Ingredients: Dressing; 1 cup mayo; 4 tablespoons white wine vinegar; 2 tablespoons sugar; Salad; 8 cups broccoli florets, cut into small pieces; 2 cups shredded sharp cheddar cheese, larger shreds work better; 1 cup red onion, diced small; 1 cup dried cranberries; 1/2 cup pepitas, roasted and salted; 1/2 cup chopped pecans; 8 oz Hatch Green Chile Bacon, cooked and chopped small

By Judy Franzoy · 3rd-gen Hatch Chile farmer; family matriarch Published March 2, 2026 Updated June 30, 2026

New Mexico style bacon and broccoli salad in a bowl, shot in a Hatch, New Mexico kitchen

Total15 min

Serves8

DifficultyEasy

Heatmild

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This vibrant broccoli salad is a crowd-pleaser that brings together crispy Hatch green chile bacon, sweet cranberries, and a tangy dressing that'll have everyone asking for seconds. It's the kind of dish that tastes even better when made ahead, making it perfect for family gatherings and potlucks.

You know, some recipes are just meant to be shared at the table with people you love. This New Mexico-style bacon broccoli salad is one of those—simple enough that anyone can make it, but fancy enough that you feel proud serving it at a gathering. It's the kind of dish that disappears quickly, whether you're bringing it to a family dinner or setting it out for a weekend barbecue. The beauty of it is that it actually gets better as it sits, the dressing soaking into every bite and bringing all those flavors together.

What gives this version its New Mexico flair is the Hatch green chile bacon—smoky, salty, and just a little spicy against the sweet cranberries and crunchy pepitas and pecans. If you can't find chile bacon, crisp up good thick-cut bacon and toss a spoonful of chopped Roasted Hatch Green Chile into the salad to bring that signature warmth. It's comfort food that feels a little bit special, and honestly, that's what good cooking is all about.

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Frequently asked questions

Why make broccoli salad ahead of time?

Broccoli salad actually improves when made ahead because the tangy dressing has time to soak into the florets and soften them slightly. Refrigerate it for at least two hours before serving so the flavors meld and the broccoli loses its raw edge. That make-ahead quality is what makes it such a reliable potluck dish.

What makes this broccoli salad New Mexico style?

The New Mexico twist comes from Hatch green chile bacon, which adds smoky, mildly spicy warmth you don't get in a standard recipe. Toasted pepitas and New Mexico pecans replace the usual sunflower seeds, layering in extra crunch and regional character alongside the classic cheddar, red onion, and dried cranberries.

Can I use regular bacon instead of Hatch green chile bacon?

Yes. Crisp up good thick-cut bacon and chop it small, then stir a spoonful of chopped roasted Hatch green chile into the salad to bring back that signature smoky heat. The chile delivers the New Mexico flavor the green chile bacon would otherwise provide, without changing the rest of the recipe.

Where can I buy Hatch green chile for this salad?

You can order roasted Hatch green chile shipped from our family farm in the Hatch Valley to add that smoky warmth if green chile bacon isn't available locally. Real Hatch chile, fire-roasted and frozen at peak season, keeps its bright flavor far better than canned, making your salad taste authentically New Mexican.