Broccoli Crunch Salad

This Broccoli Crunch Salad is the side dish that converts broccoli skeptics. Raw florets get tossed in a creamy, slightly sweet dressing with bacon, cheddar, red onion, sunflower seeds and dried cranberries.

Broccoli is one of the better produce values year-round, and this recipe stretches a couple of heads into a big bowl that serves six.

The dressing is lighter than the classic deli version thanks to a mix of mayo and Greek yogurt, and it gets even better after an hour in the fridge.

It’s a great make-ahead side for barbecues, potlucks and holiday tables, and it packs beautifully for lunch.

Ingredients and Swaps

• Broccoli: Raw, cut into small florets. Peel and dice the stems and use them too.
• Bacon, cheddar and red onion: The savory side.
• Dried cranberries and sunflower seeds: Sweet and crunchy. Raisins and chopped almonds are easy swaps.
• Dressing: Mayonnaise, Greek yogurt, apple cider vinegar and a little sugar or honey. All mayo or all yogurt both work.

Tips for Broccoli Salad

• Cut the florets small. Bite-size pieces are easier to eat raw and hold more dressing.
• Dry the broccoli thoroughly. Any water left on it thins the dressing.
• Chill before serving. At least 30 minutes softens the broccoli slightly and blends the flavors.
• Add the seeds at the end. They stay crunchy.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $7.62 from Walmart, $6.90 from ALDI · Per Serving – $1.15 to $1.27

Pin It

Broccoli Crunch Salad

Raw broccoli florets in a creamy, tangy dressing with bacon, cheddar, red onion, sunflower seeds and dried cranberries. A make-ahead side everyone loves.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 6 cups broccoli florets bite-size, about 2 heads
• 6 slices bacon cooked and crumbled
• 1 cup shredded cheddar
• ½ red onion finely diced
• ½ cup dried cranberries
• ¼ cup sunflower seeds
• ½ cup mayonnaise
• ½ cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar or honey
• Salt and black pepper to taste

Method

 

1. Rinse the broccoli and dry it very well, then cut it into small, bite-size florets.
2. In a large bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt and pepper.
3. Add the broccoli, bacon, cheddar, red onion and dried cranberries and toss to coat.
4. Chill for at least 30 minutes so the flavors blend.
5. Sprinkle with sunflower seeds right before serving.

Notes

• Dry the broccoli thoroughly or the dressing will turn watery.
• Use all mayo or all Greek yogurt if that’s what you have.
• Swap the cranberries for raisins.
• Leave out the bacon to make it vegetarian.

How to Serve It

As a side for BBQ Chicken Drumsticks, sandwiches or anything off the grill. Leave out the bacon for a vegetarian version. More ideas are in 12 Cheap Salad Recipes That Actually Fill You Up.

Storage

• Refrigerate in an airtight container for up to 3 days.
• Add the sunflower seeds just before serving.
• Because of the mayo dressing, don’t leave it out for more than 2 hours.
• Freezing isn’t recommended.

Broccoli Salad Questions

Do I need to cook the broccoli?

No. For a softer bite, blanch it in boiling water for 1 minute, cool it in ice water and dry it well.

Can I make it ahead?

Yes. It’s good for up to a day ahead. Stir before serving.