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–+ servings
Broccoli Crunch Salad

Broccoli Crunch Salad: A Zesty Twist on Summer Favorites

Broccoli Crunch Salad is a refreshing blend of crunchy broccoli, sweet candied pecans, and savory bacon, making it the perfect summer dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups finely chopped broccoli florets
  • 1 cup shredded sharp cheddar cheese Substitution: Use a dairy-free cheese for a vegan option.
  • 1 cup crumbled cooked bacon Substitution: Turkey bacon or a vegan bacon alternative.
  • 1/2 cup dried cranberries Substitution: Raisins or chopped dates can be used.
  • 1/4 cup pumpkin seeds Substitution: Sunflower seeds can be used as an alternative.
For the Dressing
  • 1/2 cup light mayonnaise Substitution: Greek yogurt or a vegan mayo for a lighter or dairy-free option.
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar Substitution: Apple cider vinegar or lemon juice can be used.
  • 1 tablespoon honey Substitution: Maple syrup for vegan options.
  • 1 teaspoon Dijon mustard
  • Salt & Pepper Enhances all flavors to taste.
For the Candied Pecans
  • 1 cup pecans Warning: Must cool completely before handling to avoid burns.
  • 1 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • kosher salt

Equipment

  • medium bowl
  • Saucepan
  • Large mixing bowl
  • Whisk
  • Parchment-lined baking sheet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine light mayonnaise, extra virgin olive oil, white wine vinegar, honey, and Dijon mustard. Whisk until smooth and creamy. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.
  2. In a saucepan over medium heat, combine brown sugar, water, vanilla extract, and kosher salt. Stir until dissolved, bringing it to a gentle boil. Add pecans, stirring continuously for 2 minutes until well-coated. Spread onto a parchment-lined baking sheet to cool completely.
  3. In a large mixing bowl, add broccoli florets, cheddar cheese, crumbled bacon, dried cranberries, and pumpkin seeds. Add cooled candied pecans. Pour creamy vinaigrette over and toss gently until combined.
  4. Transfer Broccoli Crunch Salad to a serving bowl or plates. Enjoy immediately or refrigerate up to 2 hours before serving. Keep candied pecans separate until just before serving for best crunch.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 310mgPotassium: 245mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 90mgCalcium: 200mgIron: 1mg

Notes

For best texture, avoid freezing the salad. You can prepare the salad a day in advance but mix in the pecans and dressing just before serving to keep everything fresh and crunchy.

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