This broccoli crunch salad is crisp, colorful, and tossed in a creamy homemade dressing. It's packed with fresh broccoli, sharp cheddar, crispy bacon, and sunflower seeds. Great for BBQs, potlucks, summer picnics, or a quick make-ahead lunch.
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Easy Broccoli Crunch Salad Recipe
There was a time when I thought raw broccoli was only good for veggie trays at awkward potlucks. Then this salad came along and completely changed my mind.
It's got everything going for it: crisp broccoli, smoky bacon, sharp cheddar, a creamy homemade dressing, and just the right amount of sweetness from dried cranberries. It's the kind of salad that doesn't feel like a salad - more like a side dish you go back for thirds of.
Whether you're meal-prepping for the week or throwing it together 10 minutes before guests arrive, this broccoli crunch salad is always a favorite. I serve it at every BBQ alongside a pitcher of blackberry iced tea.
Ingredients You'll Need
- Broccoli: Use a big ol' head of fresh broccoli and chop it into small florets. If the grocery store has pre-cut bags, grab one - no judgment. Just don't use frozen - it turns to mush.
- Bacon: I like to cook up 6 slices until they're super crispy. You can pan-fry, bake, or toss them in the air fryer if you're in a rush (I usually am, so I make Air Fryer Bacon).
- Red Onion: Adds bite and a little color. Dice it super fine - no one wants a huge chunk of raw onion in their salad. If you are not a fan of onion, cut back or skip it. You can also use quick marinated red onions.
- Sunflower Seeds and Pumpkin Seeds: Crunchy, nutty, and honestly my favorite part. Feel free to use pecans, pepitas, roasted cashews, almonds, walnuts, or whatever you've got. I've even used a store-bought salad topper mix.
- Cheddar Cheese: I use shredded sharp cheddar for tang and richness, but feel free to switch it up - feta, blue cheese, or even cubed mozzarella all work.
- Dried Cranberries or Craisins: These bring a pop of sweetness. Golden raisins, dried cherries, or chopped dried apricots are great swaps.
- Greek Yogurt and Mayo: This combo makes the dressing creamy with a little tang. You can use all mayo, all Greek yogurt, or swap in sour cream if that's what you have.
- Apple Cider Vinegar: Gives the dressing its tangy kick. White wine vinegar, red wine vinegar, or lemon juice are good backups.
- Sugar: Just a bit balances the dressing. I use granulated sugar, but cane sugar, honey, or maple syrup would work too.
How to Make Broccoli Crunch Salad
This easy salad comes together in just 15 minutes with simple ingredients-no cooking required (except for the bacon!). Scroll down for the step-by-step instructions and tips, or jump to the printable recipe card at the bottom.
- Prep the broccoli. Chop it into small florets and toss them into a large bowl. You want bite-sized pieces, not full trees.
- Cook the bacon. However you like - skillet, oven, or air fryer. Just get it crispy. Let it cool and crumble it up.
- Mix the dressing. In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Assemble the salad: In a large bowl, combine the raw broccoli, bacon, red onion, sunflower seeds, pumpkin seeds, shredded cheddar, and craisins.
- Add the dressing: Pour the dressing over the top and toss until everything is well coated.
- Chill (if you can wait). Cover and refrigerate for at least 1 hour for the best flavor. It tastes even better the next day but I usually eat it right away.
- Serve: Scoop into bowls and serve cold. Pairs well with just about anything off the grill - or eat it straight from the bowl.
Tips for Making Broccoli Crunch Salad
- Pre-chopped broccoli is a major time saver.
- Air fry the bacon to keep cleanup easy.
- Add chopped apple or pear if you like sweet-crunchy combos.
- Add a splash of lemon juice or more vinegar to the dressing for an extra tangy flavor.
- Sprinkle on extra nuts, seeds, or even Parmesan crisps before serving.
Make-Ahead Instructions
- You can prep the entire salad up to 2 days in advance.
- Store it in an airtight container in the fridge until ready to serve.
- For best flavor, give it a quick toss before serving - some of the dressing will settle at the bottom.
Storage Tips
- Store leftover broccoli salad in an airtight container in the fridge for up to 3 days.
- Give the salad a quick toss before serving to redistribute the dressing.
- If it looks a little dry after a day or two, stir in a spoonful of yogurt or mayo to freshen it up.
Serving Suggestions
Serve this broccoli crunch salad on its own or pair it with your favorite main dish.
It's perfect alongside Smoked Tri-Tip, Air Fryer Bacon-Wrapped Chicken, or Smash Burgers.
For BBQ nights, try it with Smoked Beef Back Ribs, 3-2-1 Ribs, Smoked Baked Beans, and Traeger Corn on the Cob.
It also makes a great holiday side dish! Pair it with Oven-Baked Ham, Smoked Beef Tenderloin, Smoked Turkey, or Double Smoked Ham.
Recipe FAQs
Yes! It tastes better after a few hours in the fridge. You can prep it up to 2 days in advance - give it a good toss before serving.
You can. Swap the mayo with more Greek yogurt or use sour cream for a slightly different flavor. The dressing will still be creamy and tangy.
Golden raisins, dried cherries, chopped dried apricots, or even diced apple all work well here. Use whatever you have on hand.
Nope. Frozen broccoli will be soft and watery once thawed.
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Printable Recipe
Broccoli Crunch Salad
Ingredients
For the Salad
- 4-5 cups broccoli florets (chopped)
- 6 slices bacon (cooked until crispy and crumbled)
- ⅓ cup red onion (finely chopped)
- 1 cup cheddar cheese (shredded)
- ½ cup roasted sunflower seeds (unsalted)
- ¼ cup roasted pumpkin seeds (unsalted)
- ½ cup dried cranberries (Craisins)
For the Dressing
- ½ cup plain Greek yogurt (or sour cream)
- ½ cup mayonnaise
- 1½ tablespoons apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine the salad ingredients. In a large mixing bowl, add the chopped broccoli, crumbled bacon, red onion, cheddar cheese, sunflower seeds, pumpkin seeds, and dried cranberries. Toss to combine.
- Make the dressing. In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- Dress the salad: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour before serving for the best flavor. If you're short on time, it's still delicious served right away.
- Serve. Spoon into bowls and enjoy as a side or light main. Store leftovers in the fridge for up to 3 days.
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Notes
- Bacon can be cooked ahead of time and stored in the fridge for up to 3 days.
- If you prefer a sweeter dressing, feel free to add an extra teaspoon of sugar or a drizzle of honey.
- Dried cherries, raisins, or chopped apricots make great substitutes for Craisins.
- This salad holds up well in the fridge for 2-3 days - just stir before serving.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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