Easy Broccoli Crunch Salad

Tossed in a zesty homemade dressing with broccoli and fresh veggies, this Broccoli Crunch Salad is sure to be a crowd-pleaser at any summer picnic or potluck. It’s bursting with flavor and comes together in no time—making it the ideal side dish for all your warm-weather gatherings!

Let’s be real because salads can be a hit or miss however this one is a total hit. I stumbled onto this Broccoli Crunch Salad when I was trying to use up a bunch of random fridge finds before they went sad and soggy such as broccoli and some lonely strips of beef along with a half a red onion. It felt like salad fate.

At first, I wasn’t convinced since raw broccoli is kind of aggressive but once it’s chopped small and tossed with the creamy and slightly tangy dressing then something magical happens. You get crunch from the sunflower seeds plus sweetness from dried cranberries and a little smoky saltiness from the beef so the result is addictive.

The best part is that you can make it ahead and it actually gets better after chilling for a bit as if the flavors throw a party overnight.

If you’ve never made it before then don’t stress because it’s mostly chopping and stirring with no fancy techniques and no oven involved so there are no sad wilted greens—just crisp and creamy and crunchy joy in a bowl.

Ingredients :

• 4 cups fresh broccoli florets washed and chopped small
• 6 slices meat, cooked and crumbled – or ½ cup cooked crumbled meat
• ½ cup red onion, finely chopped
• ¼ cup sunflower seed
• ½ cup dried cranberries – or raisins
• ½ cup dried cranberries
• 1 cup shredded cheddar cheese

For the Dressing :

• ¾ cup mayonnaise – or coleslaw dressing
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey or sugar your choice
• A pinch of salt and pepper to taste

How to Make Broccoli Crunch Salad

Step 1

Cook the 6 Slices of beef meat until it’s crispy. Add to paper towel to absorb excess grease. Crumble into small pieces.

Prepare the broccoli: Wash the broccoli thoroughly and chop it into small bite-sized florets. Try to keep them all the same size so they’re easier to eat.

Make the dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), and a pinch of salt and pepper until smooth and creamy.

Step 2

Add the 17 oz broccoli florets, ½ cup crumbled beef ½ cup chopped red onion, ½ cup dried cranberries, ½ cup pumpkin seeds, and ¼ cup sunflower seeds to a large serving bowl. Mix everything together.

Combine: Pour the dressing over the salad mixture and toss everything together until the broccoli is well coated.

Step 3

Chill and serve: Cover the bowl and place it in the refrigerator for at least 30 minutes. This helps the flavors blend together perfectly. Stir again before serving.

Kitchen Equipment Needed

• Cutting board
• Sharp knife
• Mixing bowl large
• Small bowl for dressing
• Whisk or fork
• Measuring cups and spoons
• Spatula or wooden spoon
• Salad spinner or clean towel to dry the broccoli

Broccoli Crunch Salad Tips

Add a crunch: Toast the sunflower seeds lightly in a dry pan for a few minutes to make them extra crispy.

Add fruit: Try adding chopped apples or grapes for an extra fruity twist.

What to Eat withBroccoli Crunch Salad ??

I love this dish with grilled chicken, or with a sandwich, or even with a warm bowl of soup—I feel like it’s the perfect meal. Sometimes I eat it with crusty bread and call it lunch. My mom insists it’s even better with a glass of juice, so who am I to argue? And when I’m having guests over, I put out toothpicks for them to pick out.

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