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.

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

Chill Time 30

Total Time 45

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

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