Broccoli Crunch Salad

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This vibrant broccoli crunch salad combines fresh broccoli, cranberries, crunchy nuts and seeds, and salty cheese with a tangy lemony dressing.

There are a few dishes that always make me feel like I’m bringing my A-game when it comes to food, and surprisingly, salads are one of them. I know, salads don’t always get the spotlight—they’re often seen as sidekicks or afterthoughts. But when done right, a good salad can absolutely steal the show. I’m talking about layers of texture, flavor, and just the right amount of crunch to keep things interesting.

And yes, salads can totally deliver all of that, even when they involve something as humble as broccoli.

Broccoli crunch salad is a classic that you’ve probably seen at family gatherings, potlucks, or even on deli menus. It’s one of those recipes that’s been around forever, and for good reason – it’s simple, satisfying, and somehow always a crowd-pleaser.

But I like to think of this broccoli crunch salad recipe as a little upgrade. It is definitely my favorite salad at the moment and it has all the things you love about the traditional salad (like the crunch and the tangy-sweet flavors) but with a few tweaks to make it extra special.

There’s the sweetness of dried cranberries, the nutty crunch of toasted almonds, and the creamy bite of Manchego cheese. The tangy lemon-y salad dressing ties it all together without being too heavy, letting the fresh broccoli shine. It’s a versatile salad that’s simple enough to whip up for lunch, perfect for summer picnics, but also festive enough to hold its own at Christmas dinner.

So, if you’re looking for something easy yet impressive, this broccoli crunch salad checks all the boxes.

Ingredient Notes

For the Salad

Broccoli

Fresh broccoli is the star of this salad. Make sure to chop it into small, bite-sized pieces so it’s easy to eat and gets well-coated with the dressing.

If you’re not a fan of raw broccoli salad, you can blanch the broccoli florets briefly to soften them up, but I love the crunch it adds as-is.

Dried Cranberries

These add a hint of sweetness that balances out the tangy dressing and savory ingredients. You could also swap them for golden raisins or dried cherries if you have those on hand.

Manchego Cheese

I love the nutty, slightly sharp flavor of Manchego in this broccoli crunch salad, but feel free to use what you have. Sharp cheddar, feta, or even Parmesan would work beautifully.

Toasted Almonds

Toasting the almonds brings out their nutty flavor and adds a lovely crunch. If you’re looking for alternatives, toasted walnuts or pecans would also work. And if you want to make the salad nut-free, add extra sunflower seeds.

Sunflower seeds

Sunflower seeds are a traditional ingredient in broccoli salads. I love the flavor and extra crunch they add. They also add an extra boost of healthy fats and protein. Pepitas (shelled pumpkin seeds) are great too, though I prefer to toast those when I add them.

For the Dressing

Lemon Juice and White Wine Vinegar

This is a pretty simple tangy dressing – and I like to use both fresh lemon juice and some vinegar for the acidity, freshness, and of course, the tang.

You can just use lemon juice and add more of it if you don’t have white wine vinegar. Or you can also use apple cider vinegar instead.

Mayonnaise

Traditional broccoli crunch salad is heavy on the mayo. For this version, I use just a little to keep the dressing light while still bringing that classic creamy texture. However if you’re looking for a creamier dressing, feel free to add as much as you like. And of course it can be skipped entirely for a traditional vinaigrette dressing.

Shallots

I also like to add shallots to my salad dressing for a very mild onion flavor. you can also use finely minced red onion if you don’t have any shallots.

Dijon Mustard

Dijon mustard adds a subtle tang and a bit of depth to the dressing, and helps emulsify it. It’s not overpowering but just enough to give the dressing a little kick.

Honey

Just a touch of honey balances the tanginess of the lemon juice and mustard. It adds a hint of sweetness without making the dressing feel sugary. If you don’t have honey, or are looking for a vegan alternative, maple syrup is great too.

Extra-Virgin Olive Oil

Olive oil is the foundation of this dressing. It adds a rich, smooth texture and brings all the other ingredients together. Use a good-quality extra-virgin olive oil since it’s such a key component.

Step by Step Instructions

1. In a small bowl, whisk together the lemon juice, white wine vinegar, shallots, Dijon mustard, and honey.

1. While whisking, slowly pour in the olive oil until the dressing is smooth and well mixed. Season with kosher salt and black pepper to taste.

1. In a large bowl, toss the broccoli florets, cranberries, diced cheese, and almonds together.

1. Pour over as much dressing as you like in the broccoli mixture and stir everything until well coated. I use it all.

Your crunchy broccoli salad is done!

Pair the salad with your meaty mains – like apple brie stuffed chicken, pork roast, boursin chicken breasts, or these maple glazed pork chops to add a fresh, crunchy contrast to your meal.

Recipe Variations

Add more veggies. You can add chopped cauliflower, sliced red cabbage, or shredded carrots for added crunch and nutrition.

Swap the cheese. If Manchego isn’t your favorite or not available, try sharp cheddar, feta, Parmesan, or even blue cheese for a different flavor profile.

Give it a protein boost. Add some cooked chicken, crispy bacon bits, or chickpeas to turn this broccoli crunch salad into a meal.

Storage Instructions

You can store this broccoli crunch salad in an airtight container in the fridge for up to 3 days. The flavors will deepen, but the broccoli will lose some of its crunch over time.

To maintain maximum freshness, keep the dressing separate and combine about 30 minutes before serving.