This vibrant and refreshing salad is the perfect blend of crunch and flavor, making it a hit at picnics, potlucks, or as a simple side dish. Packed with fresh broccoli, crispy bacon, toasted nuts, and sweet cranberries, this salad is a delightful medley of textures. A creamy, tangy dressing ties it all together, adding a subtle sweetness that balances the savory and nutty elements. Whether you’re looking for a healthier twist on traditional salads or a crowd-pleasing dish that’s quick to prepare, this Broccoli Crunch Salad is sure to impress.
Ingredients
For the salad:
- 4 cups broccoli florets (bite-sized)
- ½ cup shredded carrots
- ½ cup red onion, finely diced
- ½ cup dried cranberries
- â…“ cup sunflower seeds (or chopped almonds)
- 6 slices bacon, cooked and crumbled
For the dressing:
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- Salt and pepper, to taste
Instructions
- Prepare the broccoli:
- Blanch the broccoli for 1–2 minutes in boiling water, then transfer it to an ice bath to maintain its crunch and vibrant color. Drain and pat dry.
- Combine the salad ingredients:
- In a large mixing bowl, add the broccoli, shredded carrots, red onion, cranberries, sunflower seeds, and crumbled bacon.
- Make the dressing:
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
- Toss the salad:
- Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and serve:
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!
This Broccoli Crunch Salad can be made a day ahead, as it holds up well in the fridge. Feel free to customize it with your favorite nuts, seeds, or dried fruits to suit your taste!
