Broccoli Crunch Salad

5 from 1 vote

A colorful salad full of crunchy veggies! This wholesome salad brings broccoli, cauliflower, carrots, bacon bits, dried cranberries, and sunflower seeds together, all tossed with a sweet creamy dressing. This one's a crowd pleaser, especially perfect for potlucks!

Prep Time20

Cook Time0

Total Time20

Servings: Servings

Calories: 298kcal

Ingredients

8 ounces broccoli cut into small florets (4-5 cups)
4 ounces cauliflower cut into small florets (2-3 cups)
1 cup shredded carrots
1/2 cup diced red onion
1/2 cup roasted sunflower seeds
1/2 cup sweetened dried cranberries
4 slices bacon cooked crispy and crumbled (about 1/3 cup crumbled)

For the dressing

3/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
In a large bowl, combine the broccoli, cauliflower, carrots, red onion, sunflower seeds, cranberries, and bacon.
Pour the dressing over the salad and toss well until everything is coated in the dressing.
Serve immediately and enjoy!

Notes

If not serving immediately, you can leave out the bacon and prepare the salad, then chill. Once ready to serve stir in the bacon.

Substitutions:

Dried cranberries: Pomegranate arils or golden raisins are both great substitutes.
Sunflower seeds: Roasted pepitas (pumpkin seeds) or pistachios are also delicious.
Apple cider vinegar: White vinegar can be substituted.

How to Store: Store in an airtight container in the fridge for up to 3 days. I recommend storing the bacon separately and adding it right before serving.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition