Let me introduce you to the Broccoli Crunch Salad—a fresh, flavorful, and vibrant dish that brings together fresh ingredients like broccoli, bacon, and nuts. It’s a healthy salad that doesn’t require any cooking, making it an easy salad perfect for those hot days when you want something light and refreshing. With the sweet pop of dried cranberries and the creamy, tangy dressing, this salad is ideal for family picnics or just a delicious lunch at home.
What makes this broccoli salad recipe extra special is its gluten-free and dairy-free options, making it a versatile dish that almost everyone can enjoy. Whether you’re looking for a classic broccoli salad for a party side dish or something you can toss together for meal prep, this is the go-to easy broccoli recipe.
Chef Olivia’s Notes
Whenever I make Broccoli Crunch Salad, I focus on using the freshest possible ingredients because it really makes the flavors pop. I especially love using broccoli, not only for its bright color but also for its crisp texture. If you prefer to make this a vegan option, you can simply omit the bacon and use a plant-based creamy dressing made from nut butter like creamy almond butter dressing or even ginger dressing for a tangy twist.
Another thing I like to do is adjust the sweetness of the dressing. Some people love it sweet, while others prefer more tang, so feel free to experiment with the amount of apple cider vinegar or sugar you use. Don’t forget, this salad gets even better after it sits for a while in the fridge, so make sure to chill it for at least 30 minutes before serving. That way, all the flavors have time to blend perfectly.
History of the Recipe
The Broccoli Crunch Salad has a charming history that traces back to classic American picnics and potluck gatherings. The dish became popular because it’s so adaptable and easy to make. Imagine showing up to a picnic with a big bowl of crunchy, colorful salad, and everyone digging in with excitement. Over the years, home cooks have come up with their own versions, adding different nuts, dried fruits, and variations of the mayonnaise dressing.
The salad’s journey from potluck star to everyday lunch favorite has solidified its place as a true family favorite. With ingredients that are readily available and an easy preparation process, it’s no wonder this summer salad continues to be a hit at gatherings large and small.
Ingredients
Main Ingredients:
Here’s what you’ll need to create the best Broccoli Crunch Salad:
- Broccoli: 4 cups, cut into small florets. This is the star of the show! It provides a crunchy, nutritious base for the salad.
- Bacon: 6 slices, cooked and crumbled (optional). If you love savory flavors, bacon bits add a nice smoky taste and crunch.
- Nuts: ½ cup of sunflower seeds or slivered almonds. These give the salad an extra layer of crunch and are packed with protein.
- Dried Cranberries: ½ cup. These sweet, chewy gems contrast beautifully with the crunchiness of the salad.
- Cheddar Cheese: 1 cup, shredded (optional). Adds a creamy, salty touch, but you can skip it for a dairy-free option.
Dressing Ingredients:
The creamy dressing is what brings this picnic salad together:
- 1 cup mayonnaise (or yogurt for a lighter option). This makes the dressing rich and creamy.
- 2 tablespoons apple cider vinegar. This adds a tangy kick to balance the sweetness.
- 2 tablespoons sugar (adjust to taste). Sweetens the dressing just enough.
- Salt and pepper to taste.
Extras for Serving
This salad is great for serving chilled or at room temperature. For an extra bit of flair, try garnishing it with more sunflower seeds, bacon bits, or even some extra cheddar cheese if you’re using it. I love pairing this salad with grilled chicken or serving it as a refreshing side for a summer barbecue.
Since this salad is naturally gluten-free, it’s perfect for potlucks where you want to make sure everyone can enjoy it. Not only is it healthy and fresh, but it’s also a delicious dish that suits any occasion.
Instructions
Making Broccoli Crunch Salad is super easy! Follow these simple steps:
- Prepare the Broccoli: Start by washing your broccoli thoroughly, then chop it into small, bite-sized florets. Set them aside in a large mixing bowl.
- Cook the Bacon: If you’re using bacon, cook it in a skillet until crispy. Once it’s done, let it cool and crumble it into small pieces. You can also use pre-cooked bacon bits to save time.
- Combine Ingredients: In your mixing bowl, toss together the broccoli, crumbled bacon, almonds, dried cranberries, and cheddar cheese (if using). Stir gently to mix all the ingredients.
- Make the Dressing: In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Make sure it’s smooth and creamy.
- Mix the Salad: Drizzle the dressing generously over the salad components. Use a large spoon to toss everything until it’s evenly coated with the creamy dressing.
- Refrigerate the Salad: Seal the salad with plastic wrap or a lid, then let it chill in the fridge for a minimum of 30 minutes. This helps the flavors meld together.
Notes
You can prepare the Broccoli Crunch Salad up to a day ahead. Just keep the dressing separate and mix it in right before serving to maintain the crispness of the ingredients. For extra flavor, you can add raisins instead of dried cranberries or try using edamame, cabbage, or even cashews for a bit of a twist. The salad is incredibly customizable!
If you’re looking for a vegan option, you can easily swap out the mayonnaise for a vegan version, skip the bacon, and use your favorite nut butter dressing like creamy almond butter dressing.
Prep Time and Cook Time
- Prep Time: 15 minutes.
- Cook Time: 10 minutes (for the bacon).
- Total Time: 25 minutes.
Recipe Category
- Cuisine: American.
- Category: Salad.
- Method: No-cook.
- Servings: 6-8.
- Yield: Approximately 8 cups.
Nutrition Facts (Per Serving)
Here’s a rough estimate of the nutritional information per serving of this healthy salad:
- Calories: 250-300
- Protein: 7g
- Total Fat: 18g (Saturated Fat: 3g)
- Carbohydrates: 18g
- Fiber: 3g
- Sugars: 4g
- Vitamin C: 70% of daily value
- Calcium: 15% of daily value
Frequently Asked Questions
Can I make this salad vegan?
Yes! Just skip the bacon and cheddar cheese, and use a vegan version of mayonnaise or yogurt for the dressing. The salad will still be flavorful, crunchy, and delicious!
How long can I store the salad?
The salad can be kept in the refrigerator for as long as three days. If you want to keep the broccoli crunchy, store the dressing separately and mix it in just before serving.
Can I use fresh cranberries?
Fresh cranberries are very tart compared to dried ones. If you prefer them, you may want to increase the sugar in the dressing slightly to balance out the sourness.
