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Broccoli Crunch Salad

My easy broccoli crunch salad is made in a creamy sweet dressing with bacon, cheddar cheese, sunflower seeds, and red onion. It’s made in just 15 minutes and includes a quick 3-ingredient dressing.

Broccoli crunch salad mixed in a bowl.

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All About My Easy Broccoli Salad!

I am all about making easy and lighter foods in the summer and honestly, when I make this broccoli salad, I make it obsessively every week for about a month because it’s that good.

I really focused on the idea of being able to make it ahead of time so it could truly be an easy lunch or side dish to add. Keeping the broccoli raw and crunchy allows the dressing to sit on the salad without the dish going soggy.

And, I love making this on weeks I’m already cooking bacon for breakfast. I just make a few extra slices, crumble them up, and toss them in!

Ingredients needed to make broccoli salad: mayo, apple cider vinegar, honey, salt, pepper, broccoli, bacon, cheese, sunflower seeds, and onion.

Broccoli Salad with Bacon Ingredients

  • Broccoli – I chop mine into bite-sized pieces so they mix well with everything and are easy to eat. Fresh broccoli gives that best crisp texture.
  • Bacon – This adds a salty, savory crunch that gives the salad a more salty and savory flavor. I prefer to use fresh bacon over pre-packaged bacon bits for more flavor.
  • Cheddar cheese – I use shredded cheddar for a sharp flavor that pairs really well with the dressing.
  • Sunflower seeds – These give the salad its signature crunch and a slightly nutty flavor. Pumpkin seeds also work well!
  • Red onion – I chop the onion pretty fine so it adds flavor without overpowering the rest of the ingredients.
  • Dressing – I whisk together mayo, apple cider vinegar, honey, salt, and pepper to make a quick dressing that’s creamy, sweet, and has a ton of flavor. Tossing it with the raw broccoli helps it not absorb into the salad, so it stays fresh overnight.

How to Make Broccoli Crunch Salad 

STEP ONE: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Set the salad dressing aside for later. 

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Mixing the creamy dressing in a bowl.
Broccoli salad ingredients added to the bowl before adding in the dressing.

STEP TWO: In a large bowl, toss the broccoli, bacon bits, cheddar cheese, sunflower seeds, and red onion together.

STEP THREE: Pour the dressing over the broccoli ingredients then chill until ready to eat!

Recipe Tips

  • Chop the broccoli into even bite-sized pieces. Nothing’s worse than realizing they’re too big to eat and they’re much harder to cut up after being coated with dressing.
  • Chop the red onion into thin small pieces. Red onion tends to be very powerful when raw, so small pieces allows just hints of flavor in each bite. If the flavor is still too potent, soak the chopped onion in water for about 5 minutes to cut the strong flavor.
  • Letting the salad chill before serving helps the flavors come together and taste even better. Plus, a short chilling time can actually help crisp up the broccoli! 
  • Use freshly crumbled bacon for the best crispy texture. Bacon bits work okay, but fresh bacon really gives the salad a nice savory and salty crunch.

Variations and Substitutions

  • Make it lighter. To make a lighter salad, swap out half the mayo for plain greek yogurt. All the mayo can be swapped out, but I find half and half to be the best ratio to keep the creaminess.
  • Add the other classics. Some people really like cranberries and raisins in their salad. If you do, you will love the addition in there. They’re not really my thing so I skip it.
  • Switch up the seeds. The sunflower seeds are added for an extra texture crunch and saltiness, so other seeds like pumpkin seeds will work in place of them. Chopped nuts work too!

What to Serve with Cold Broccoli Salad

On rainy days when I need to bring the backyard BBQ festivities indoors, I love making broccoli crunch salad to go with hamburgers in the oven, hot dogs in the oven, or air fryer turkey burgers!

When the weather cooperates and we want to grill out, my broccoli salad is amazing to pair with grilled chicken legs, grilled sirloin steak, or grilled pork chops!

Mixed cold broccoli salad together and ready to be chilled.

Broccoli Crunch Salad FAQs

How can I keep the broccoli crisp?

I keep my broccoli crisp by starting with very fresh broccoli and making sure it’s completely dry before tossing it with the dressing.

Close up of the broccoli crunch salad to see the broccoli, bacon, cheese, and creaminess of the dressing.

More Easy Salad Recipes

Fresh broccoli salad tossed together in bowl with fork

Easy Broccoli Crunch Salad

Samantha Erb
My broccoli crunch is made in just 15 minutes, including an easy 3-ingredient creamy and sweet dressing. Loaded with broccoli, bacon, cheese, and flavor!
4.69 from 44 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dishes
Cuisine American
Servings 6 servings
Calories 421 kcal

Ingredients

Dressing Ingredients

  • ¾ cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt and pepper or more to taste

Salad Ingredients

  • 6 cups broccoli pieces chopped into bite-sized pieces
  • cup bacon bits or crumbled bacon
  • ½ cup cheddar cheese shredded
  • cup sunflower seeds
  • ¼ cup red onion finely chopped

Instructions
 

  • In a small bowl whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well mixed to make the dressing then set it aside.
  • In a large bowl add the broccoli florets, bacon bits, cheddar cheese, sunflower seeds, and red onion then pour dressing on top and mix well.
  • Keep in the fridge until serving.

Notes

  • My top tip: Cut the broccoli into evenly bite sized pieces. I usually aim for smaller than larger so they’re easier to eat by the forkful.
  • How to store leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. The texture will soften slightly the longer it sits, but the flavor will actually get better!

Nutrition

Serving: 1Calories: 421kcalCarbohydrates: 20gProtein: 14gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 25gCholesterol: 27mgSodium: 1140mgFiber: 7gSugar: 6g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

13 thoughts on “Broccoli Crunch Salad”

  1. Just got finished making this. I used bacon bits (cause it was easier) and left the broccoli raw. It is delicious. And I’m sure it will be even more delicious after it sits for a day or so. Def making again.

    Reply
    • You can, but I recommend fresh so the broccoli still has that nice bite to it. Frozen broccoli tends to get a little mushy.

  2. 5 stars
    One of my aunts gave tis recipe to my mom, many years ago. She made it often & EVERYONE loved it!
    Although I helped her make it numerous times, I never got the recipe from her. Thank you SO MUCH for posting it! I can’t wait to try it for myself!!!

    Reply
  3. 5 stars
    I’ve made this several times and we love it! So many broccoli salads include raisins, which my husband hates, so this is a winner 😄 I’ve subbed out red onions for scallions and it works great!

    Reply
    • Hi Sarah, I’m so glad you found a broccoli salad that suits you and your family! Scallions sound like a great addition. Enjoy!

4.69 from 44 votes (37 ratings without comment)

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