Step aside store-bought salad, this Broccoli Crunch Salad gets its name by being loaded with freshly prepared crunchy candied pecans, pumpkin seeds and of course, crispy bacon! It is then drenched in a creamy vinaigrette dressing making it so yummy and perfect to quench your tastebuds during a hot summer day.
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This creamy broccoli crunch salad is perfect for any time of the year, but it especially shines during those summer months. Broccoli salad is ideal to serve as a savoury and flavourful side salad at any summer barbecue or picnic!
Another bonus? This recipe is easily adaptable to any dietary restrictions!
I love creating salad recipes, some of my must-try salads are this creamy chopped chicken salad, this summery strawberry goat cheese salad, this simple chicken salad smothered in honey hot sauce, as well as these extra tasty blackened shrimp coleslaw salad bowls!
Why you will love this recipe
- It is an extremely flavourful, creamy and tangy delicious salad.
- Broccoli salad is an easy-to-make chopped salad that comes together in 45 minutes or less!
- It can be served as a side dish, brought to a potluck or served at a summer cookout.
- It is versatile and easily adapts to many different dietary restrictions, without compromising the outstanding flavour.
- It is a good meal prep option and can stay fresh for up to 4 days!
Broccoli Crunch Salad Ingredients
The candied pecans are the key ingredient that brings this salad together; they provide the perfect amount of sweetness and crunch. Additionally, the broccoli is raw (no blanching here!), which significantly contributes to the crunch factor.
Find some ingredient notes along with options for specific dietary restriction substitutions below.
- Dried Cranberries - dried cranberries can be substituted for raisins, chopped dried mango or dried apricots.
- Pumpkin Seeds - these can be substituted for silvered almonds, sunflower seeds, or pine nuts.
- Pecans - the pecans for the candied pecans can be substituted with chopped walnuts, honey roasted cashews or roasted almonds.
- White Wine Vinegar - can be substituted for apple cider vinegar.
- Cheddar Cheese - any kind of cheese will work for this salad, if you don't want to use cheddar, I would recommend using feta, gouda, or havarti.
- Broccoli - you must use fresh raw broccoli for this salad. Do not substitute frozen broccoli, as this salad will turn into a soupy mess.
- Dressing - for a lighter version of this dressing, try this honey Dijon salad dressing!
A full ingredient list with the exact quantities can be found in the recipe card below.
Dietary Restrictions and Substitutions
Here are a couple of options to make this salad a little differently.
- Vegan - to make this broccoli salad vegan, omit the cheddar cheese or substitute it with a plant-based option, I like Violife the best. Omit the bacon or replace it with fried smoked tofu cubes. Use a plant-based mayonnaise in the dressing to replace the regular mayonnaise, and the honey can be replaced with maple syrup if desired.
- Gluten Free - Ensure all of the ingredients you are using are gluten-free, and you will not have to make any changes to the original recipe.
- Dairy Free - To make this salad dairy-free, omit the cheddar cheese or use a plant-based option and replace the mayonnaise in the dressing with plant-based mayonnaise.
Speed Tip!
For maximum crunch, the broccoli needs to be cut up into super tiny florets, which accounts for most of the preparation time. Consider using a food processor to help you chop up the broccoli; only give it a few pulses, though, you still want the broccoli in little pieces and not completely pulverized.
How to Make Broccoli Crunch Salad
Ready to learn how to make the end-all be-all, easy-to-make, best broccoli crunch salad recipe out there!? Here are the step-by-step instructions.
Broccoli salad is a great side dish for any meal. Try serving alongside baked honey Dijon salmon, lazy lasagna casserole or blackened chicken burgers.
The Creamy Vinaigrette Dressing
- In a small bowl combine the mayonnaise, olive oil, white wine vinegar, honey, dijon mustard and salt and pepper.
- Whisk the ingredients together until no lumps remain and a creamy dressing has formed.
Instead of making the dressing in a bowl, it can also be made in a mason jar and shaken up!
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- Refrigerate the dressing until you are ready to dress the salad.
How to Make Candied Pecans
While fancy sounding, candied pecans are incredibly easy to make and will be ready in 5 minutes or less!
- In a small non-stick fry pan, add the brown sugar, vanilla, water and salt.
- Over medium-low heat, bring the mixture to a boil for 1 minute, stirring regularly.
- Add the pecans and stir them into the sauce until they are fully coated. Continue to cook for 2 more minutes.
- Transfer the pecans from the fry pan to a piece of parchment paper. Spread them out in a single layer and let cool completely.
The pecans will be HOT, do not touch them until they have cooled, the candy coating will be sticky and can stick to your skin and cause burns.
Doubling (or tripling) the Pecans
This candied pecans recipe is so delicious and easy to make, you will probably be tempted to double or triple the recipe just to have some around for snacking!
The best way to keep candied pecans crunchy is to let them cool to room temperature and then store them in a zip-top bag or an airtight container.
Stored this way, the pecans can last up to 2 weeks (if you don't devour them all faster than that)!
The Broccoli Crunch Salad
- Chop up all of the ingredients and add them to a large mixing bowl or salad bowl.
- Drizzle all of the creamy vinaigrette dressing over top of the ingredients in the bowl.
- Using a large wooden spoon or tongs, toss the salad until the dressing is fully incorporated. Serve and enjoy!
Make-Ahead Tips!
This broccoli salad can be fully prepared up to 1 day in advance. For maximum crunch, leave the candied pecans out until just before serving.
To make this salad 2-3 days in advance, keep the dressing and pecans separate until the day before or when you are ready to serve.
What to Serve with Broccoli Crunch Salad
Crunchy broccoli salad is the ultimate side dish and will elevate any recipe that it is served alongside. Try serving it with a bowl of creamy butternut squash soup, or as a side to bacon wrapped cream cheese stuffed chicken breast.
Some other wonderful options:
How to Store
Store the leftovers in an airtight container in the refrigerator. It will stay good for 3-4 days.
This broccoli salad can not be frozen.
Try These Other Salad Recipes!
Are you looking for more salad recipes like this? Try these:
If you made this broccoli crunch salad recipe or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Broccoli Crunch Salad with Candied Pecans
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Print Recipe Pin RecipeIngredients
- 8 cups Broccoli finely chopped incl. Stems
- 1 ½ cups Sharp Cheddar Cheese cubed
- 8-10 pieces Bacon cooked and sliced
- 1 cup Dried Cranberries
- ½ cup Pumpkin Seeds
Creamy Vinaigrette Dressing
- ½ cup Light Mayonnaise
- ⅓ cup Extra Virgin Olive Oil
- ¼ cup White Wine Vinegar
- ¼ cup Honey
- 2 tablespoons Dijon Mustard
- Salt & Pepper to taste
Candied Pecans
- ¾ cup Pecans chopped
- 2 tablespoons Brown Sugar
- 1 ½ teaspoons Water
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Kosher Salt
Instructions
Making the Creamy Vinaigrette Dressing
- In a small mixing bowl combine the light mayonnaise, extra virgin olive oil, white wine vinegar, honey, dijon mustard, salt and pepper.
- Whisk until all of the ingredients are combined.
- Pour the dressing into a jar and store in the refrigerator until ready to use.
Making the Candied Pecans
- On a large cutting board or heat-safe surface, lay out a large piece of parchment paper.
- In a small non-stick frying pan, add the brown sugar, water, vanilla extract and salt.
- Over medium heat bring the mixture to a boil, stirring consistently. Let boil for 1 minute.
- Add the chopped pecans to the boiling candy mixture, lower the heat to medium-low and cook for 2 more minutes, stirring constantly.
- After the pecans are fully coated in the candy, remove them from the heat and transfer them to the parchment paper, spreading them out in a single layer.
- Let the pecans cool completely before touching them. (The pecans will be very hot and can stick to your skin and cause burns.)
Assembling the Broccoli Salad
- In a large mixing bowl or a salad bowl, add the broccoli, cheddar cheese, bacon, cranberries, pumpkin seeds, and candied pecans.
- Pour all of the prepared honey mustard dressing on top of the salad.
- Using salad forks or tongs, mix the salad until it is completely combined and coated with dressing.
- The salad can be enjoyed immediately or refrigerated until ready to serve.
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Notes
- Can broccoli salad be frozen? No, this salad cannot be frozen and must be enjoyed fresh.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Eddie says
Sometimes salads can be at the top of their game and this is definitely a winner.
Jessica says
Broccoli crunch salad is perfect for a picnic or a barbecue!