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Broccoli Crunch Salad

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Broccoli Crunch Salad is a classic salad recipe. Broccoli, dried cranberries, bacon, sunflower seeds (but I add pepitas!) and finely diced red onion is tossed in a simple (like 3 ingredients) dressing. Not only is this salad colorful and crunchy, but delicious too!
Course Salads
Cuisine American
Keyword barbecue, brococoli, picnic, salad, side dish
Prep Time 15 mins
Total Time 15 mins
Servings 8 servings
Calories 267
Author Laurie McNamara


  • 2/3 cup mayonnaise homemade or store-bought
  • 1-1/2 tablespoons apple cider vinegar
  • 2 teaspoons poppy seeds
  • kosher salt to taste
  • freshly ground pepper to taste
  • 4 slices thick-cut applewood bacon cooked and finely chopped
  • 1 large head broccoli cut into bite-size pieces
  • 1/2 cup dried cranberries
  • 1/3 cup pepitas
  • 1/3 cup finely chopped red onion
  • 1/4 cup unsalted roasted sunflower seeds shelled


  • In a small bowl, combine the mayo, cider vinegar and poppy seeds. Season with salt and pepper to taste.
  • In a large bowl combine crumbled bacon with the broccoli florets, cranberries, pepitas, onion and sunflower seeds.
  • Pour in the dressing an toss to combine.
  • Cover and chill for 1 hour or longer, or until ready to serve.


Serving: 1g | Calories: 267kcal | Carbohydrates: 14g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 232mg | Potassium: 340mg | Fiber: 3g | Sugar: 7g | Vitamin A: 491IU | Vitamin C: 68mg | Calcium: 55mg | Iron: 1mg