This salad is a summer potluck classic. Crunchy raw broccoli, crisp bacon, sweet raisins, sunflower seeds, and creamy dressing are the perfect combination for this fresh tasty salad.
There is no doubt that if you have been to an American potluck, you have seen some version of this easy broccoli crunch salad. My favorite combination is definitely with bacon and raisins.
I love the sweet and salty combination. Top it off with the tangy dressing made up of three simple ingredients and it is an all around winner.
Make this recipe, because...
- It is a perfect side dish for a summer barbecue.
- It can be made ahead of time and served the next day.
- This delicious salad is great for meal prep because it lasts for up to 4 days in the refrigerator.
- It is very easy to make, and like all of my recipes, uses simple, easy to find ingredients.
- I have a few helpful hints to help you make and serve the best broccoli crunch salad.
Ingredients
Raw Broccoli- You can use a large head of broccoli on the stem, broccoli crowns that have the woodier part of the stem removed, or fresh broccoli florets. The most important thing is to choose fresh crisp broccoli with nice green coloring and no signs of softening or wilting.
Crispy Bacon- The salty bacon brings out the flavor in all of the other ingredients.
Raisins- Chewy and sweet they add great texture and flavor.
Sunflower Seeds- Use just the kernels for this recipe. They add extra crunch.
Red Onion- Small pieces of red onion add a little spice to an overall sweetly flavored salad.
Broccoli Crunch Dressing Ingredients
Mayonnaise- Rich and creamy to form the base of this tangy dressing.
Red Wine Vinegar- Adds a tart taste and cuts the sweetness.
Sugar- Obviously, the sweet that balances the tart.
Substitutions
Plain black raisins are traditionally used. Golden raisins or even dried cranberries can be used in their place.
Pumpkin seeds, chopped pecans, or
Apple Cider Vinegar is a good substitute for Red Wine Vinegar
Instructions
Step 1
- In a small bowl, whisk together mayonnaise with red wine vinegar, and sugar. Make sure the vinegar and sugar are fully integrated into the mayo. The dressing has a sort of pink color from the red wine vinegar.
Step 2
- Next, clean and chop your broccoli heads into ½ inch pieces or smaller. Place them in a large mixing bowl that will give you room to toss.
- Then, add diced cooked bacon bits, diced red onion, sunflower seeds, and raisins.
This recipe calls for crisp bacon. This is a great way to use up leftover bacon from breakfast.
If you need to cook it up fresh you can cook bacon on medium high heat to remove the water, turning it down to medium until it is crisp. Remove the bacon from the pan and place it on a paper towel to remove the excess fat.
Step 3
- Finally, add the tangy dressing to the broccoli mixture and toss until all of the salad is evenly coated.
- Cover and place in the refrigerator for at least 30 minutes before serving.
- Transfer to a serving bowl and serve alongside your favorite main dishes.
How to Serve
You can definitely serve this crunchy broccoli salad right away, but it is best if it has at least a half an hour in the refrigerator to really get all of the flavors to come together.
This can be made the night before and served the next day. If you are using this for a barbecue or party, making it ahead can take some work off of your plate for the day of.
FAQs
I remove the very end of the broccoli stems that tend to be a bit too tough raw. However, I do include the parts of the stem that are closer to the floret. These pieces taste great and retain their crunch even after the salad has been in the fridge for a few days.
No! Broccoli is great when it is raw and fresh. The acid in the dressing does soften the broccoli over time so it is important to put this salad together at least 30 minutes before serving.
This can be kept, covered, in the refrigerator for up to 4 days after assembly.
Diana's Tips for Success
Broccoli Crunch Salad is a great beginners recipe because it is so simple. Taking a few extra steps to make sure every ingredient is prepared just right will make this simple salad that much more special.
Soak broccoli in an ice bath for 5-10 minutes. This will both clean the broccoli and make it taste fresh and crisp.
It is impossible to cut even pieces of broccoli, but make sure that all of the pieces are ½ inch or smaller. Smaller pieces are easier to chew and make the salad more pleasant to eat. The goal is to always get a little bit of everything in every bite.
Cook the bacon ahead of time. Cut bacon strips into small pieces and cook in a heated skilled and cook until crisp. Remove from the pan with a slotted spoon and place on a plate lined with a paper towel to soak up excess fat.
Make sure you use bacon that has been well crisped. The dressing will soften it a bit over time and if it doesn’t start out crisp the chewy bacon isn’t as nice.
Don't add any extra salt until after the broccoli has been dressed and set for 30 minutes. The sunflower seeds and bacon add plenty of salt.
Related Recipes
- Thai Chicken Salad With Peanut Dressing
- Italian Chopped Salad
- Roasted Delicata Squash Beet and Feta Salad
- Lemon Orzo Pasta Salad with Roasted Vegetables
- Wilted Spinach Salad with Bacon Dressing
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📖 Recipe
Crunchy Broccoli Salad with Tangy Dressing
Ingredients
- 4 Cups Broccoli chopped into small pieces
- 3 Pieces of Cooked Bacon chopped
- ¼ Red Onion diced
- ¼ Cup Sunflower Kernels
- ¼ Cup Raisins
Broccoli Crunch Salad Dressing Ingredients
- ½ Cup Mayonnaise
- ¼ Cup Red Wine Vinegar
- 1 Tablespoon Sugar
Instructions
- In a small bowl, whisk together mayonnaise with red wine vinegar, and sugar. Make sure the vinegar and sugar are fully integrated into the mayo. The dressing has a sort of pink color from the red wine vinegar.
- Next, clean and chop your broccoli heads into ½ inch pieces or smaller. Place them in a large mixing bowl that will give you room to toss.
- Then, add diced cooked bacon bits, diced red onion, sunflower seeds, and raisins.
- Finally, add the tangy dressing to the broccoli mixture and toss until all of the salad is evenly coated.
- Cover and place in the refrigerator for at least 30 minutes before serving.
- Transfer to a serving bowl and serve alongside your favorite main dishes.
Notes
- Soak broccoli in an ice bath for 5-10 minutes. This will both clean the broccoli and make it taste fresh and crisp.
- It is impossible to cut even pieces of broccoli, but make sure that all of the pieces are ½ inch or smaller. Smaller pieces are easier to chew and make the salad more pleasant to eat. The goal is to always get a little bit of everything in every bite.
- Cook the bacon ahead of time. Cut bacon strips into small pieces and cook in a heated skilled and cook until crisp. Remove from the pan with a slotted spoon and place on a plate lined with a paper towel to soak up excess fat.
- Make sure you use bacon that has been well crisped. The dressing will soften it a bit over time and if it doesn’t start out crisp the chewy bacon isn’t as nice.
- Don't add any extra salt until after the broccoli has been dressed and set for 30 minutes. The sunflower seeds and bacon add plenty of salt.
Nutrition
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Sara Welch says
This was everything a gourmet salad should be, and then some! Such a great blend of flavors and textures; loved every bite!
Dana Sandonato says
I love broccoli, but this just takes it to the next level! The sweetness and richness is so awesome with the broccoli's crunch!
kushigalu says
Love the combination of ingredients in this salad recipe. So delicious. Thanks for sharing
Tayler Ross says
I brought this salad to a picnic over the weekend and everyone raved about it! Thanks so much for sharing the recipe!