Broccoli Crunch Salad

Broccoli crunch salad is a timeless classic everyone loves. Featuring crunchy broccoli, crisp bacon, sunflower seed kernels, carrots, dried cranberries, and red onion tossed in a creamy, sweet, and tangy dressing. It’s bold, flavorful, and always a huge hit!

I love a bulky salad that is not only colorful and has a variety of textures, but my favorite ones have a combination of sweetness and tang. Whether it’s in the dressing, like in pea salad with ham, or by way of dried fruit, like in a cranberry chicken salad.

This veggie crunch salad checks those boxes, but it’s also customizable, so it can check your boxes too!

This crunchy broccoli salad is best once it has had a chance to sit in the creamy dressing for about an hour, so it’s the perfect make-ahead side dish. It’s always a hit at potlucks, summer picnics, and BBQs, and I sometimes like to whip it up for a quick lunch. It’s just as good (if not better) the next day, so double the amount so you can enjoy leftovers!

Ingredients for Broccoli Crunch Salad

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Broccoli – You ill need 2 or 3 heads of broccoli depending on their size. Chop raw broccoli into small florets, and don’t toss the stalks! Dice them into bite-sized pieces for extra crunch.
• Red onion and carrots – Diced red onions give the salad some mild, sweet, and slightly pungent flavor while shredded carrots give a subtle sweetness and extra crunch.
• Roasted sunflower seeds – Make sure your sunflower seeds are shelled (kernels only)
• Dried cranberries – You’ll love the pop of red and sweetness that these provide.
• Bacon – Cooked to your level of desired crispness. You can either cook chopped bacon or crumble it after it’s cooked. Drain excess grease before adding it to the salad.
• For the dressing – Mayonnaise, honey, apple cider vinegar, salt, and black pepper.

How to Make Crunchy Broccoli Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: In a large bowl, add the fresh broccoli florets, carrots, onion, cranberries, sunflower seeds, and bacon.

Step 2: In a separate medium bowl, whisk together the dressing ingredients.

Step 3: Pour the dressing over the salad and use salad tongs to toss, making sure that everything is coated and the dressing is getting into all the nooks and crannies.

Step 4: Cover the bowl with plastic wrap and place it in the fridge to chill for at least 1 hour. If you have the extra time, even longer is better. Just before serving give it another toss and enjoy.

Storage

Broccoli crunch salad is best served chilled. The longer it sits, the better it tastes. It can be stored in an airtight container in the fridge for up to 4 days. Always toss before serving.

Freezing isn’t recommended, as the creamy dressing and fresh veggies won’t hold up well after thawing.

Additions and variations

• Swap the dried cranberries. Use raisins or golden raisins instead. Pomegranate arils would also be a great swap.
• Use a different seed or nut. Swap sunflower seeds for pepitas (shelled pumpkin seeds), slivered almonds, chopped walnuts, or pecans for a different crunch.
• Don’t like onions? Leave them out.
• Make it lighter. Try using plain Greek yogurt instead of mayonnaise for the salad dressing.
• Make it vegetarian. Omit the bacon. 
• Or vegan. Omit the bacon, swap the honey for maple syrup, and use vegan mayonnaise.

More Summer Side Dish Salads

• Tri Color Pasta Salad with Homemade Dressing
• Red Skinned Potato Salad
• Marshmallow Fruit Salad
• Bacon Cheddar Broccoli Salad