For years I’ve craved Whole Foods’ Broccoli Crunch Salad, so I finally decided to stop paying $10 per pound and recreate it at home. This copycat version captures the original’s crispy textures and bright flavors—complete with crunchy bacon, toasted sunflower seeds, and sweet dried cranberries.
While it’s typically served as a side, I often eat this salad as a main for lunch. The mix of salty, crunchy, creamy, and sweet checks every craving box, and the salad feels indulgent without being heavy.
One of the best things about this recipe is that it improves if made ahead. Letting it rest in the fridge allows the flavors to meld and slightly softens the broccoli so each bite is tender but still has a pleasant bite. That said, it’s also delicious the moment you toss it together—so you can enjoy it immediately if you prefer.
How long does broccoli salad keep in the fridge?
This broccoli salad will keep for up to six days when stored in an airtight container in the refrigerator. Before serving, give it a good stir to redistribute the dressing and ingredients.
If you like this broccoli crunch recipe you might like:
- Macaroni and Cheese
- How to cook sweet potatoes (FAST)
- Sauteed Summer Vegetables
📖 Recipe
Crunchy Broccoli Salad with Bacon
Recipe from basilandbubbly.com
Side
Southern American
bacon, broccoli
15
15
6 people
Marianne
Ingredients
- 1 head fresh broccoli cut into florets
- ¾ cup mayonnaise
- 2 Tablespoons cider vinegar
- 5 strips thick-cut bacon cooked and crumbled
- ½ cup dried cranberries
- ½ cup roasted and salted sunflower seeds
- ⅓ cup diced red onion
Instructions
-
In a large bowl, combine the broccoli florets, mayonnaise, cider vinegar, crumbled bacon, dried cranberries, sunflower seeds, and diced red onion. Toss until everything is evenly coated.
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Serve right away, or cover and chill overnight so the flavors meld. Stir before serving.
Tried this recipe?
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