Broccoli Crunch Salad features fresh broccoli, sunflower kernels, pumpkin seeds, and cheddar in a creamy homemade dressing. It's quick to prepare and is a crowd favorite!
Broccoli doesn't always get the love it deserves--but this broccoli salad recipe changes everything.
Crunchy, colorful, and packed with flavor, it's the kind of dish, just like Zucchini Slaw and Pepperoni Pasta Salad, that disappears first at potlucks and family gatherings.
That's because this salad's secret ingredient is contrast. Crisp raw broccoli forms the base, delivering a satisfying crunch that holds up well under the dressing. Bacon, cheese, and seeds introduce flavor and texture, and a creamy, tangy dressing ties it all together.
I often find myself making this easy broccoli salad on sandwich nights--even when we're not having a cookout. This is especially true when I make Chicken Bacon Ranch Quesadillas and Ham and Swiss Cheese Sliders.
Adding this healthy broccoli salad to the plate helps us get a complete meal, and I've yet to find a sandwich that we didn't enjoy it with!
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🥘Ingredients
- chopped broccoli florets, cut into approx. 1 inch pieces (about 3-4 broccoli crowns)
- sunflower seed kernels- for a savory, salty crunch
- unsalted pumpkin seeds (not pictured)- provide additional crunch, antioxidants and nutrients
- reduced fat shredded cheddar or Colby Jack cheese
- bacon flavored bits- for a smoky flavor; you can also use real bacon crumbles
- light mayonnaise, dijon mustard, white wine vinegar, pepper, salt, and sugar- for the flavorful and creamy dressing
🔪Instructions
- Step 1: Mix broccoli and seeds.
- Step 2: Add cheese and mix thoroughly.
- Step 3: Prepare the dressing in a separate bowl; fold into the broccoli bowl.
- Step 4: Cover and chill for a minimum of 1 hour for best results. Add bacon just before serving.
Hint: Having a large enough mixing bowl is so helpful. You'll want at least a 6 cup capacity. There are a lot of ingredients to mix and you don't want them tumbling out!
🥣Substitutions
Bacon: Instead of using bacon bits, cook 10 bacon strips, pat dry, crumble and add just before serving.
Mayo: For even more nutrition, switch it up and use Greek yogurt instead.
Vinegar: Instead of white wine vinegar, use apple cider vinegar or red wine vinegar for a different flavor profile.
📖Variations
Broccoli Crunch Apple Salad: Add 2 diced gala apples, ½ c. crushed walnuts, and ½ c. dried cranberries or raisins. Use apple cider vinegar instead of white wine vinegar. Omit the sunflower kernels and bacon.
Broccoli Lemon Poppyseed Crunch Salad: Add ½ slivered almonds to the salad, and juice from one lemon and 2 teaspoons of poppyseeds to the dressing. Use apple cider vinegar instead of white wine vinegar. Omit the dry mustard and bacon.
🍽Equipment
- colander
- cutting board
- chef's knife
- two large spoons
- measuring cups
- measuring spoons
- whisk
- one very large mixing bowl, at least 6 cups capacity
- medium sized mixing bowl
🍶Storage
Store broccoli salad in an airtight container and refrigerate. Enjoy within two days. You may want to drain the salad and add more mayo just before serving leftovers. That's because the longer the salad sits, the more the broccoli drains and the runnier the dressing gets! Please also note that bacon bits get soggy when the salad sits for too long.
💭Top tip
Broccoli Crunch Salad always tastes better when it's had a chance to sit in the fridge for at least one hour. This gives a chance for the flavors to meld and for the broccoli to absorb the dressing.
🗨️FAQ
Cut the florets from the stem and then use a chef's knife to slice them into smaller, bite-sized pieces.
Grilled meats, sandwiches and a variety of BBQ cookout menu items, from hot dogs to hamburgers. It's also a great Thanksgiving and Easter side.
Generally, people eat about 1 cup per serving. This recipe makes roughly 8 cups.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Broccoli Crunch Salad:
📋Recipe
Broccoli Crunch Salad
Ingredients
Salad
- 6 cups fresh broccoli florets chopped and trimmed from about 3-4 broccoli crowns, or 1&½-2 lbs.
- ⅓ cup sunflower seed kernels
- ⅓ cup unsalted pumpkin seeds
- 1 & ½ cups reduced fat shredded cheddar or Colby Jack cheese
- ⅓ cup bacon flavored bits may substitute with 8-10 strips of cooked, crumbled bacon
Dressing
- 1 & ½ cups light mayonnaise
- 2 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon black pepper
- ½ teaspoon salt
- 2 teaspoon sugar
Instructions
- Thoroughly rinse the broccoli and pat dry. Discard any large stalks and leaves. Then cut the remaining into approximately 1 inch pieces and place into a large mixing bowl.
- Add the sunflower seed kernels, shredded cheese, and pumpkin seeds. Using a large spoon, carefully mix together with the broccoli. Set bowl aside.
- In a separate bowl, mix together the mayonnaise, white wine vinegar, mustard, seasonings and sugar.
- Pour the dressing over the broccoli mixture. Then mix well to ensure that all ingredients are fully incorporated and that the broccoli is evenly coated.
- Cover and place in the refrigerator for at least one hour.
- When ready to serve, add the bacon and mix thoroughly.
- This salad is at its best when enjoyed within 24-48 hours. Store any leftovers in an airtight container and keep refrigerated.
Zoe S. says
This broccoli salad is so delicious and easy to make. I add cooked bacon crumbles to it for a nice crunch. It always comes out great.
Kitchen Ready Betty says
Real bacon is definitely better for you too. I suggest bits because they're easy, but if you have the time, that's a great extra step to take.
Kylee C. says
Finally a broccoli recipe that my kids and hubbie will eat! This is delish!
Kitchen Ready Betty says
So glad to hear it! This is a winner here too!