Broccoli Crunch Salad
Bright, crunchy, and packed with flavor, this broccoli crunch salad is anything but boring. Made with broccoli, apple, and a zesty honey lemon dressing, it’s the kind of colorful, crowd-pleasing side dish you’ll actually want to eat.
You’ll love that it comes together in just 15 minutes with no cooking required. It’s fresh, filling, and easy to make ahead. Plus, it’s flexible enough to tweak to your taste or dietary needs.
Why You’ll Love This Broccoli Crunch Salad
- Crave-worthy veggies: This salad makes raw broccoli taste so good, you’ll actually look forward to eating it.
- Perfect for meal prep: It holds up well in the fridge, so you can prep it ahead and enjoy all week.
- Ready in 15 minutes: With no cooking required, it’s an easy side or lunch you can throw together fast.
Ingredient Notes
Scroll down to the recipe card for the full ingredients list and detailed recipe.
- Broccoli: Use raw broccoli, chopped into small florets for the best crunch and texture. The smaller you chop it, the easier it is to eat and the better it blends with the other ingredients.
- Red onion: Adds a sharp bite and vibrant color. For a milder flavor, soak slices in cold water for 5–10 minutes before adding to the salad.
- Dried cranberries: These bring sweetness and a chewy texture. Use unsweetened cranberries if you’re keeping added sugar low.
- Sunflower seeds and sliced almonds: Add a satisfying crunch along with healthy fats and a bit of protein. Toast them lightly for even more flavor.
- Apple: Use a crisp, sweet-tart variety like honeycrisp or gala. Dice just before adding to prevent browning.
- Old cheddar cheese: A little goes a long way with sharp cheddar. Crumble or cube it finely so it’s evenly distributed. Skip it or use a dairy-free alternative if needed.
For the Honey Lemon Dressing
- Lemon juice: Fresh lemon juice gives the dressing its bright, zesty flavor. Bottled can work in a pinch, but fresh tastes best.
- Honey: Balances out the acidity in the dressing.
- Apple cider vinegar: Adds tang and depth. If you’re out, red wine vinegar is a good backup.
- Garlic: Fresh garlic gives the dressing a bold, savory flavor. Grate or mince it finely so it blends smoothly.
- Olive oil: Use extra virgin olive oil for a smooth, rich dressing that ties everything together.
- Salt and pepper: Start with a small pinch and adjust to taste once the salad is mixed.
Dietary Adjustments
- Dairy-Free: Omit the cheddar or sub in a dairy-free alternative.
- Vegan: Omit the cheese and use maple syrup or agave in place of honey.
- Nut-Free: Skip almond slices and add more sunflower seeds or pumpkin seeds.
- Low-Sugar: Use unsweetened dried cranberries and reduce the honey in the dressing.
More Customizations and Variations
- Swap the cheese: Try crumbled feta, shaved parmesan, or cubed mozzarella for a different flavor profile. Sharp cheeses work best since a little goes a long way.
- Try a different dressing: No time to make your own? Use a store-bought vinaigrette like lemon poppyseed, balsamic, or a creamy honey mustard. Choose one with a tangy or slightly sweet base to complement the salad.
- Switch up the dried fruit: Not a fan of cranberries? Use chopped dried apricots, raisins, or dried cherries for a similar chewy sweetness.
- Use different seeds or nuts: Pumpkin seeds, chopped pecans, or crushed walnuts are great swaps if you don’t have sunflower seeds or almonds on hand.
- Add more crunch: For extra texture, toss in a handful of crispy chickpeas or crushed pita chips just before serving.
- Add bacon: Crumbled bacon adds salty, savory flavor and pairs perfectly with the sweetness of the fruit and dressing. Add 2–3 strips, cooked and crumbled, just before serving.
How To Make Broccoli Crunch Salad
Make dressing: Add all ingredients for the honey lemon dressing to your blender, and blend.
Toss salad: Add salad ingredients and dressing to a large mixing bowl and toss to combine.
Top Tips For The Best Broccoli Crunch Salad
- Chop the broccoli small: Cutting the broccoli into small, bite-sized pieces makes it easier to eat and helps the flavors and textures blend better in each bite.
- Dress it in advance: This salad gets even better after it sits for a bit. Let it marinate in the fridge for 15–30 minutes before serving so the flavors can meld and the broccoli softens slightly without losing its crunch.
Make it a Meal
Turn this broccoli crunch salad into a nutritious and filling meal by serving with a source of protein. Serve with 4-6 ounces of salmon, chicken, turkey sausage, or tofu prepared any way you like.
Common Questions
Each serving of this broccoli crunch salad is about 1 cup.
If you don’t have a blender, mince your garlic by hand (or use jarred, minced garlic) and whisk with other dressing ingredients in a small bowl or glass jar.
Yes, you can use pre-chopped broccoli but it might be a bit big and awkward to eat. For best results, give it an extra chop to break up the florets into smaller pieces.
This crisp, refreshing salad makes the perfect side for barbecues, potlucks, or summer dinners. Serve it with grilled meats, sandwiches, or alongside other picnic favorites like potato salad or corn on the cob. It’s a versatile dish that adds color, crunch, and balance to any meal spread.
More Healthy Salad Recipes
Greek bean salad
Chopped antipasto salad
Lemon basil pasta salad
Quinoa edamame salad
Italian grinder bean salad
If you tried this Broccoli Crunch Salad or any other recipe on the blog, please leave a 🌟 star rating and let me know how it went in the comments below or follow me on Instagram!
Broccoli Crunch Salad
Ingredients
Salad
- 1 head broccoli, cut into small florets
- ½ red onion, diced small
- ½ cup dried cranberries
- ⅓ cup sunflower seeds
- ⅓ cup sliced almonds
- 1 apple, diced small
- ½ cup shredded sharp cheddar cheese
Honey Lemon Dressing
- ¼ cup lemon juice
- 2 Tbsp honey
- 1 Tbsp apple cider vinegar
- 2 cloves garlic
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
Equipment
Instructions
- In a blender, add all of the honey lemon dressing ingredients and blend until smooth.
- In a large bowl, add all of the salad ingredients with the dressing and toss to combine. Serve and enjoy!
Notes
- Storing leftovers: Refrigerate in an airtight container for up to 4 days. Toss before serving.
- Apple: I recommend a Gala or honeycrisp apple for the best flavor, but any sweet-tart variety will work.
- Sunflower seeds: You can use raw or dry roasted and salted.
