Crunchy broccoli salad is a summer favorite that can even convince picky eaters to enjoy more vegetables. Crisp broccoli florets mix with salty bacon, sweet dried cranberries, and crunchy nuts and seeds, all brought together with a creamy, tangy dressing. This salad is perfect for summer lunches and dinners, and it can be prepped ahead for a quick, cool side dish.
Broccoli is a versatile, reliable vegetable, and this recipe is an easy, delicious way to add more of it to your meals. The combination of textures, flavors, and bright color makes this crunchy broccoli salad a crowd pleaser. Briefly steaming the florets softens them slightly while preserving crunch, keeping them more tender than entirely raw broccoli. If you haven’t tried this before, give this simple broccoli crunch salad a shot.
Why You’ll Like This Recipe
- A crunchy vegetable salad is a tasty way to increase your veggie intake.
- Preps easily ahead for convenient weekday meals.
- Best served chilled for warm-weather meals.
- Great combination of flavors, colors, and textures that makes it popular with guests.
Recipe Ingredients
Broccoli salad ingredients
- Broccoli: Use fresh heads and trim into bite-sized florets for the best texture. Bagged florets work in a pinch, but fresh-trimmed produces the best results.
- Bacon: Crispy bacon adds a salty counterpoint to the crunch—omit for a plant-based version.
- Dried fruit: Dried cranberries, raisins, or other tart-sweet dried fruit add a pleasant contrast.
- Nuts: Chopped walnuts provide crunch and healthy fats.
- Seeds: Pumpkin seeds (pepitas) add flavor and texture, raw or toasted.
- Onion: Red onion adds color and bite; substitute shallot, green onion, or chives if you prefer a milder onion flavor.
Salad dressing ingredients
- Mayonnaise or vegan mayo: Use your preferred brand for a creamy base; egg-free or plant-based options work well.
- Sweetener: Honey or maple syrup adds a touch of sweetness.
- Vinegar: Apple cider, red wine, or white vinegar all work to add brightness.
See the recipe card below for exact measurements, salt, and pepper.
Chef’s tip: Fresh broccoli is best for this salad; frozen broccoli contains more moisture and can lose crispness. If you must use frozen, cook it until just tender, plunge into ice water, then drain and dry thoroughly before using.
Substitutions and Variations
- Dried fruit: Swap cranberries or raisins for lower-sugar options like golden berries for a different sweet-tart note.
- Nuts and seeds: Try cashews, slivered almonds, pine nuts, sunflower seeds, or hemp seeds for variety.
- Vegan/vegetarian: Omit bacon and use a plant-based mayonnaise or yogurt-based dressing.
- Not a mayo fan? Make the dressing with plain Greek yogurt for a tangier, lighter option.
Buying tip: Broccoli heads can produce some stem waste. If you want to use stems, peel and chop them, then freeze for soups or purees to reduce waste.
How to Make Crunchy Broccoli Salad
You’ll need roughly 2–3 medium heads of broccoli (about 1½ pounds) to yield the florets called for in this recipe. If using bagged florets, one pound should be sufficient.
While the broccoli is steaming and chilling, cook the bacon until crisp. Chop or crumble it after draining.
Chef’s tip on red onions: If red onion is too sharp, soak chopped slices in ice water for a few minutes, then drain and dry to mellow the bite.
Serving Suggestions
All components can be prepped ahead and refrigerated separately. When ready to serve, toss everything together with the dressing. Package the dressing separately if you’re meal-prepping to keep the salad crisp.
If you won’t eat the whole batch right away, dress only the portion you’ll serve and store the rest in an airtight container in the fridge for up to 4 days.
This salad pairs well with grilled steaks, burgers, ribs, or grilled lemon chicken, and makes a bright, crunchy contrast to richer mains.
Recipe FAQs
Steam or boil the broccoli briefly, then immediately shock it in ice water to stop the cooking. This blanching technique preserves crisp-tender texture and bright green color. The broccoli is done when you can just pierce it with a paring knife tip—avoid overcooking.
Add small cubes of cheddar cheese, swap dried fruit varieties, change up nuts and seeds, or include grated carrot or finely chopped red bell pepper for extra color and flavor.
Yes—omit the bacon and use a vegan mayonnaise or yogurt alternative, and add extra nuts and seeds for texture and richness.
More Great Vegetable Side Dishes
There are many ways to prepare vegetables—hot or cold, roasted or raw. Try different side dishes to keep meals interesting and find new favorites.
-
Roasted Broccoli with Parmesan and Lemon
-
Broccoli Slaw with Creamy Apple Cider Dressing
-
Easy Sautéed Mixed Vegetables
-
Brussels Sprouts with Balsamic Vinegar
⭐️Did You Make This Recipe?
Share a comment and let us know how your broccoli salad turned out. If you loved it, consider leaving a rating—ratings help other readers discover recipes they’ll enjoy.
Originally published in August 2019
📖 Recipe
Crunchy Broccoli Bacon Salad
Sally Cameron
Ingredients
Dressing
- ¾ cup Vegenaise or mayonnaise
- 1 tablespoon honey or maple syrup
- 2 teaspoons apple cider vinegar (or white or red vinegar)
Salad
- 4 slices bacon
- 2 heads broccoli crowns (about 1½ pounds)
- ⅓ cup dried cranberries (or raisins or goldenberries)
- ¼ cup chopped walnuts
- 2–3 tablespoons red onion, chopped or thinly sliced
- 2 tablespoons pumpkin seeds, raw or toasted
Instructions
Prep Ahead Directions (optional)
- Trim, steam, and chill broccoli, then refrigerate. Fry bacon, drain and chop, and refrigerate. Chop onion and refrigerate. Make dressing and refrigerate. Toss before serving.
To Make and Serve
- Whisk dressing ingredients in a medium bowl until smooth and set aside. Fry bacon until crisp, drain on paper towels, and chop. While bacon cooks, prepare the broccoli.
- Prepare an ice bath by filling a large bowl halfway with ice and cold water. Trim broccoli into bite-sized florets (about 8 cups). Steam broccoli in a steamer basket over boiling water for about 2 minutes, then immediately transfer to the ice bath to stop cooking. Drain and dry.
- To serve, combine broccoli, bacon, dried fruit, walnuts, pumpkin seeds, and red onion in a large bowl. Add dressing and toss gently to coat. Serve immediately or chill for an hour. Dress only what you’ll serve if you want to preserve maximum crispness; leftovers keep up to two days but will soften over time.
Notes
Substitutions:
- Dried fruit: For a lower-sugar option, try golden berries for a sweet-tart flavor.
- Nuts and seeds: Cashews, slivered almonds, pine nuts, sunflower seeds, or hemp seeds are all good alternatives.
- For vegans: Use vegan mayo and omit bacon.
- For vegetarians: Simply skip the bacon.
- Not a mayonnaise fan? Use plain Greek yogurt for the dressing instead.
Nutrition
Carbohydrates: 24 g
Protein: 8 g
Fat: 24 g
Fiber: 6 g
Vitamin C: 181 mg
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