Fresh broccoli florets, sunflower kernels, pumpkin seeds, bacon bits, a homemade creamy dressing and low fat cheddar cheese make Broccoli Crunch Salad a go-to favorite every time!
Why We Love It
This scrumptious Broccoli Crunch Salad is a party for your taste buds! Crisp cuts of fresh broccoli florets are mixed with a seasoned reduced fat mayo dressing, shredded cheese and a ton of crunch from all the tasty fixings. We just can’t get enough of those sunflower kernels and pumpkin seeds! But the best part is that there’s no cooking or boiling of any kind during the prep, making this cold, nutrient-packed salad a breeze to put together.
This broccoli salad is the perfect side to accompany so many sandwiches including hamburgers, hot dogs, paninis and more! I often find myself making it on sandwich nights to help us enjoy a complete meal, and I’ve yet to find a sandwich I didn’t enjoy this delicious salad with!
Why You’ll Love It
You’ll be the star of the kitchen table or the next potluck you bring this to, because this tasty salad always gets raves. Plus, you can make Broccoli Crunch Salad ahead of time and keep it in the fridge for later. There’s no cooking involved–just chopping and mixing! This salad is great for lunch or dinner all on its own or alongside your favorite protein/sandwich.
Looking for other great side salads that are perfect for cookouts? Check out Zucchini Slaw, English Cucumber Salad, Pepperoni Pasta Salad, and Cucumber Sour Cream Salad!
Ingredients for Broccoli Crunch Salad
Salad portion:
- 6 cups fresh, chopped broccoli florets, cut into approx. 1 inch pieces (about 3-4 broccoli crowns)
- 1/3 cup sunflower seed kernels
- 1/3 cup bacon flavored bits
- 1/3 cup unsalted pumpkin seeds
- 1 & 1/2 cups reduced fat shredded cheddar or Colby Jack cheese
Dressing Portion:
- 1 & 1/2 cups light mayonnaise (Hellman’s or Duke’s)
- 2 tablespoons white wine vinegar
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 2 teaspoons sugar
How to make Broccoli Crunch Salad
Click here for a list of equipment needed for this recipe:
- colander
- cutting board
- chef’s knife
- two large spoons
- measuring cups
- measuring spoons
- one very large mixing bowl
- medium sized mixing bowl
Getting Started
Prep the broccoli. Rinse in a colander, thoroughly pat dry. Use a chef’s knife to cut the broccoli into approximately 1 inch cubes (nobody likes huge chunks, right?). When finished, place the broccoli pieces into a large mixing bowl.
Add the sunflower seed kernels, pumpkin seeds, bacon flavored bits and shredded cheese. Use a large spoon to carefully mix these ingredients with the broccoli. Set aside.
Prepare the dressing in your medium bowl. Add the mayonnaise, white wine vinegar, seasonings and sugar. Mix well.
Avoid using store brand mayo. Most of it tends to have a vegetable oil after taste. We’re going for creaminess here, so Hellmann’s or Duke’s is your best bet. And yes, the light versions work great in this!
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.
This is where having a large enough mixing bowl is so crucial. There are a lot of ingredients to mix and you don’t want them tumbling out!
Cover and chill. Please don’t skip this step! Broccoli Crunch Salad always tastes better when it’s had a chance to set in the fridge for at least one hour. I cover my large mixing bowl with plastic wrap. Then I mix the salad again before serving.
For added crunch, you could add some extra bacon flavored bits on top!
Storing Broccoli Crunch Salad
Store leftovers in an airtight container and refrigerate. Enjoy within two days. You may want to add some 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!
A Note About the Bacon
Yes, you can absolutely swap out the bacon flavored bits for real bacon! We are going for quick and easy here (plus I don’t like cooking bacon), but if that is your preference, cook 10 strips, pat dry, crumble and add just before serving!
Broccoli Lover Craving More?
Check out our Chicken Bacon Ranch Quesadillas, which also have fresh broccoli florets in them. You might even want to eat these two together! Yum!
Broccoli Crunch Salad
Description
This delicious broccoli salad recipe is sure to please a crowd--or just the picky eaters at your dinner table! With just a few simple ingredients, which include fresh broccoli florets, reduced fat cheese and a homemade seasoned dressing, you will have the perfect salad that pairs well with so many sandwiches and grilled proteins.
This salad is always a winner at potlucks and picnics. It also makes a great lunch!
Broccoli Crunch Salad
Salad
Dressing
Instructions
Prepare the salad.
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Prep the broccoli.
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.
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Gather the fixings.
Add the sunflower seed kernels, shredded cheese, bacon bits and pumpkin seeds. Using a large spoon, carefully mix together with the broccoli. Set bowl aside.
As a personal preference, you may choose to omit the bacon bits from this step and sprinkle them on top when ready to serve. I find that they do absorb some of the dressing (which I like), which does decrease their crunchiness a little bit. The longer the salad sets, the less crunchy the bacon bits will be.
Prepare the dressing.
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In a separate bowl, mix together the mayonnaise, white wine vinegar, seasonings and sugar.
Put it all together!
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Blend thoroughly.
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.
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Chill.
Cover and place in the refrigerator for one hour.
This step has a dual purpose, so try not to skip it! While the salad chills, the broccoli will absorb more of the flavor from the dressing- yum! -
Enjoy!
This salad is at its best when enjoyed within 24-48 hours. Store any leftovers in an airtight container and keep refrigerated.
Note
I always use Hellmann's Light Mayonnaise for this recipe. Sometimes I will add an additional 1/4 cup to this recipe for extra creaminess.
You can swap out the bacon bits with real bacon if preferred. Cook 10 strips, pat dry, crumble and add to the salad just before serving.
For leftovers enjoyed within a few days, sometimes it is helpful to add a little extra mayo.
