Broccoli Crunch Salad
This Broccoli Crunch Salad combines fresh broccoli florets, shredded carrots, dried cranberries, sunflower seeds, bacon, and cheddar cheese tossed in a creamy honey-vinegar dressing. It is quick to make, requires no cooking, and tastes even better after chilling. Perfect for potlucks, meal prep, or a light lunch.
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl for the dressing
- 1 Sharp chef's knife
- 1 Cutting Board
- 1 Whisk
- 1 Measuring spoons
Ingredients
Salad
- 4 cups fresh broccoli florets cut into small bite-sized pieces
- 1 cup shredded carrots store-bought or freshly grated
- 1/2 cup dried cranberries adds sweet-tart flavor
- 1/3 cup roasted sunflower seeds toast in dry skillet for deeper flavor
- 4 strips bacon cooked and crumbled, add right before serving
- 1/4 cup red onion finely diced
- 1/2 cup shredded cheddar cheese
Dressing
- 1/2 cup mayonnaise full-fat for best creaminess
- 2 tablespoons apple cider vinegar brightens the dressing
- 1 tablespoon honey balances the vinegar
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground preferred
Instructions
- Wash the broccoli heads under cold running water and pat them dry completely with paper towels.
- Cut the broccoli into small florets about the size of a large grape so they absorb the dressing well.
- Place the broccoli florets into a large mixing bowl.
- Add the shredded carrots, dried cranberries, sunflower seeds, red onion, and shredded cheddar cheese to the bowl.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until completely smooth.
- Pour the dressing over the salad ingredients in the large bowl.
- Toss everything together until the dressing coats all the ingredients evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Add the crumbled bacon right before serving. Toss again and adjust seasoning to taste.
Notes
For best results, cut broccoli into small florets and chill the salad for at least 30 minutes before serving. Add bacon and sunflower seeds right before serving to keep them crunchy. Swap mayonnaise for Greek yogurt to lighten the dressing. The salad keeps in the fridge for up to 4 days in an airtight container. Do not freeze.