New Mexico Style Bacon & Broccoli Salad
The recipe
New Mexico Style Bacon & Broccoli Salad
- Prep15 min
- Cook0 min
- Total15 min
- Yield8
- Calories420
Easymild heat
Made with Hatch Desert Gold Purple Onions — grown in the Hatch Valley.
Ingredients
Instructions
- Whisk together mayo, white wine vinegar, and sugar until combined
- Combine broccoli florets, cheddar cheese, red onion, dried cranberries, pepitas, pecans, and bacon
- Add dressing to salad mixture and toss until well coated
- Refrigerate for 2 hours before serving
- Enjoy
Pantry
Shop the chile used in this recipe
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.
