Broccoli Crunch Salad

5 from 1 vote

This Broccoli Crunch Salad is loaded with fresh broccoli, crisp bacon, sharp cheddar, dried cranberries, and toasted seeds - all tossed in a creamy, tangy homemade dressing. It’s quick to make, packed with flavor, and perfect for BBQs, holidays, or easy lunches.

Prep Time15

Total Time15

Course: All Recipes, Main Course, Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 359kcal

Author: Jeri Walker

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.

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