Broccoli Crunch Salad has quickly become a staple in my kitchen, especially since moving to Maui. Surrounded by fresh, local produce, I love creating simple, nutritious dishes that highlight the vibrant flavors of the island.
This salad combines crisp broccoli, toasted pecans, tangy feta, and sweet dried cranberries, all tossed in a zesty red wine vinegar and lemon dressing. Plus, it’s a hit with my family and friends, who can’t get enough of its delicious texture and taste. Let’s learn how to make my favorite salad!
Why You’ll Love This Recipe?
Broccoli crunch salad is a standout favorite that’s easy to prepare and bursting with flavor. The crisp broccoli, combined with the sweet cranberries and tangy feta, offers a delicious contrast of textures and tastes.
Not only is this salad a nutritious choice, but it also comes together quickly, making it perfect for busy days. The zesty red wine vinegar and lemon dressing add a refreshing twist that elevates the dish.
This salad is versatile enough to serve as a main or a side and is loved by kids and adults alike for its vibrant colors and satisfying crunch.
Plus, it’s a fantastic option for meal prep, fitting seamlessly into a balanced diet with its nutrient-rich ingredients. I’m sure you’ll enjoy this healthy and delicious salad as much as I do.
Inspiration Behind the Broccoli Crunch Salad Recipe
Can I share a secret? The inspiration for my delicious broccoli crunch salad recipe came from a serendipitous moment at the Maui farmers’ market. One sunny Saturday morning, I was wandering through the bustling market when a stall brimming with the freshest broccoli I’d ever seen caught my eye.
Right next to it, a vendor was offering samples of locally grown pecans and a variety of homemade cheeses. The combination of these ingredients instantly transported me back to a potluck in Ohio, where I first tasted a simple broccoli salad that left a lasting impression.
Determined to recreate that delicious crunch and fresh flavor, I gathered fresh broccoli, pecans, and tangy feta from another local producer. Back home, I added sweet dried cranberries for a touch of sweetness and whipped up a creamy dressing to tie it all together.
This salad has since become a beloved dish in my household, a perfect blend of my Ohio roots and Maui’s vibrant flavors. It’s a testament to how the simplest ingredients, when combined thoughtfully, can create something truly special and memorable.
What Is Broccoli Crunch Salad?
Broccoli Crunch Salad is a tasty and nutritious dish combining various textures and flavors into one satisfying meal. At its core, this salad features fresh, crispy broccoli florets that provide a crunchy base. Add toasted pecans for a nutty crunch, sweet dried cranberries for a hint of sweetness, and tangy feta cheese for a creamy, savory contrast.
The ingredients are combined with a zesty homemade dressing made from red wine vinegar, lemon juice, olive oil, and Dijon mustard, adding a vibrant and refreshing touch.
Perfect as a side dish or a light meal, Broccoli Crunch Salad is not only delicious but also packed with vitamins, minerals, and healthy fats. It’s a versatile dish that can easily be adapted to suit different tastes and dietary preferences, making it a go-to option for any occasion.
Whether you’re looking for a quick lunch, a nutritious addition to your dinner table, or a dish to impress at a potluck, broccoli summer salad is a winning choice.
Classic Broccoli Salad Ingredient List
Here is the list of ingredients you’ll need to make this crunchy broccoli salad:
Ingredient Substitutes
Looking to mix things up or work with what you have on hand? Here are some tasty alternatives for broccoli salad recipe that will still keep it delicious:
- Pecans: Swap out pecans for toasted almonds to add a different nutty flavor and crunch. You can also try sunflower seeds to add more crunch to this salad.
- Feta: Use crumbled goat cheese for a creamier and tangier twist.
- Dried cranberries: For a fresh, juicy crunch, replace cranberries with golden raisins.
- Red wine vinegar: Opt for white wine vinegar if that’s what you have; it will give a slightly milder tang.
- Dijon mustard: If you prefer a touch of sweetness, a drizzle of honey can replace the Dijon mustard in the broccoli salad dressing.
Feel free to experiment with these substitutions to create your perfect version of this refreshing salad!
Healthy Variations
- Topping Ideas: Enhance your summer side dish with some delicious toppings. Add avocado slices for extra creaminess and a boost of healthy fats. Pumpkin seeds can also be a great addition, offering a crunchy and nutty flavor.
- Additional Ingredients: To take this salad up a notch, add cherry tomatoes for a burst of juicy flavor or diced cucumber for a refreshing crunch and extra hydration.
- Dairy-Free Options: If you need to make this salad dairy-free, simply omit the feta cheese and use a dairy-free cheese alternative. Nutritional yeast is another excellent choice for a cheesy flavor without the dairy.
- Keto-Friendly Options: For a keto-friendly version, replace dried cranberries with a low-carb sweetener like sugar-free dried cherries. You can also add grilled chicken or tofu for extra protein while keeping carbs low.
How To Make Broccoli Crunch Salad With Easy Cooking Steps
Cooking Technique
- Toasting
How To Prepare Broccoli Crunch Salad
To prepare this crunchy broccoli salad, start by preheating your oven to 180°C (350°F) and toasting pecans on a baking tray for about 8 minutes, tossing halfway through. While the pecans cool, chop the broccoli into small pieces, finely slice the red onion, and chop the cranberries and feta cheese.
For the dressing, mix red wine vinegar, lemon juice, Dijon mustard, olive oil, and black pepper in a small bowl, adding a bit of water to thin it out. In a large bowl, combine the broccoli, red onion, cranberries, feta, and toasted pecans, then pour the dressing over and toss until everything is well coated.
Easy Cooking Steps
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Toast Pecans: Spread the pecans on a baking tray and bake in the preheated oven for 4 minutes. After 4 minutes, give them a toss, then bake for another 4 minutes. Be attentive and remove them from the oven when you start to smell the toasting aroma and before they become too browned. Set aside to cool, then chop into smaller pieces.
- Prepare Ingredients: Chop the broccoli into small pieces, about 1 cm. Finely slice the red onion. Chop the dried cranberries. Chop or crumble the feta cheese.
- Make Dressing: In a small bowl, combine the red wine vinegar, lemon juice, Dijon mustard, olive oil, and black pepper. Mix together until well combined, then add in 1 tablespoon water to thin it out.
- Assemble Salad: In a large mixing bowl, add the chopped broccoli, sliced red onion, chopped cranberries, crumbled feta cheese, and toasted/chopped pecans. Mix together well.
- Dress Salad: Pour the prepared dressing over the salad ingredients in the bowl. Toss all the ingredients together until the salad is evenly coated with the dressing.
Alternate Cooking Methods
If you’re looking for a quicker method to toast your pecans, use an air fryer. Simply preheat your air fryer to 160°C (320°F). Place the pecans in the air fryer basket in a single layer. Air fry for about 4-6 minutes, shaking the basket halfway through to ensure even toasting. Keep a close eye on them, as they can quickly go from toasted to burnt.
Once you start to smell their nutty aroma and they’re golden brown, remove the pecans and let them cool before chopping. This method is efficient and gives the pecans a wonderfully crisp texture with this recipe for broccoli salad.
Best Tips To Ace This Recipe
Cooking Tips
- Watch pecans closely: Keep an eye on them in the oven or skillet to prevent burning. Their aroma will signal when they’re perfectly toasted.
- Stir frequently: If using a skillet, stir the pecans regularly for even toasting.
- Adjust the dressing: Customize the lemon juice and Dijon mustard to your taste, and thin out the dressing with a bit of water for better consistency.
Time-Saving Tips
- Toast pecans ahead: Prepare and store toasted pecans in an airtight container for quick access.
- Pre-chop ingredients: Chop the broccoli, onion, and cranberries in advance and refrigerate them until ready to assemble.
- Make dressing in advance: Prepare a batch of dressing ahead of time and store it separately to streamline the process.
How To Serve Broccoli Crunch Salad?
Broccoli Crunch Salad is versatile and can be served in various ways.
- For a perfect side dish, serve it chilled as a complement to grilled meats or roasted vegetables.
- It also makes a satisfying light lunch when enjoyed on its own.
- If you’re bringing it to a potluck or gathering, present it in a large, colorful bowl to showcase its vibrant ingredients.
- For a heartier meal, top the salad with grilled chicken or tofu for added protein.
How To Store Broccoli Crunch Salad?
- Meal Prep Ideas: Broccoli crunch salad is perfect for meal prep. Prepare the salad and store it in individual portions for easy grab-and-go lunches. Keep the dressing in a separate container to maintain the salad’s crunchiness until you’re ready to eat.
- Storage: Store the leftover broccoli salad in an airtight container in the refrigerator. It will stay fresh for up to two days. If you’re making it ahead of time, avoid mixing in the dressing until just before serving to keep the broccoli crisp.
- Freezing: This creamy broccoli crunch salad is not suitable for freezing. Freezing can affect the texture of the vegetables and the quality of the ingredients.
- Reheating: Since this salad is served cold, there’s no need to reheat it. Simply remove it from the refrigerator, mix in the dressing if it’s been stored separately, and it’s ready to enjoy.
Final Thoughts
Broccoli Crunch Salad is a scrumptious and versatile dish that’s as nutritious as it is delicious. It’s perfect for a quick lunch, a vibrant side, or a hearty main with added protein. The combination of crunchy broccoli, sweet cranberries, and tangy feta makes every bite enjoyable. My family loves to have this healthy salad, often with grilled chicken on the side or as a fresh, satisfying lunch on busy days. I hope you find as much joy in preparing and eating this best broccoli crunch salad recipe as I do. Enjoy!
More Salad Recipes
- Warm Lentil Salad With Leeks
- Mango Avocado Salad
- Watermelon Berry Salad
- Healthy Greek Yogurt Fruit Salad
- Quick Marinated Cherry Tomato Salad
Broccoli Crunch Salad
Ingredients
- 1 small head of broccoli about 370g
- 1 cup pecans about 120g
- 1 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 100 g feta cheese
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/2 tsp black pepper
- 1/4 red onion
- 1/4 cup dried cranberries about 20g
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Toast Pecans: Spread the pecans on a baking tray and bake in the preheated oven for 4 minutes. After 4 minutes, give them a toss, then bake for another 4 minutes. Be attentive and remove them from the oven when you start to smell the toasting aroma and before they become too browned. Set aside to cool, then chop into smaller pieces.
- Prepare Ingredients: Chop the broccoli into small pieces, about 1 cm. Finely slice the red onion. Chop the dried cranberries. Chop or crumble the feta cheese.
- Make Dressing: In a small bowl, combine the red wine vinegar, lemon juice, Dijon mustard, olive oil, and black pepper. Mix together until well combined, then add in 1 tablespoon water to thin it out.
- Assemble Salad: In a large mixing bowl, add the chopped broccoli, sliced red onion, chopped cranberries, crumbled feta cheese, and toasted/chopped pecans. Mix together well.
- Dress Salad: Pour the prepared dressing over the salad ingredients in the bowl. Toss all the ingredients together until the salad is evenly coated with the dressing.
Nutrition
FAQs
Fresh cranberries can be too tart for this salad. It’s best to use dried cranberries for their sweet and chewy texture.
You can substitute red wine vinegar with white wine vinegar or apple cider vinegar for a similar tangy flavor.
Yes, adding grilled chicken, tofu, or chickpeas can make the salad more substantial and turn it into a complete meal.
Yes, you can eat raw broccoli florets. It’s crunchy, nutritious, and makes a great addition to salads and snacks.
2 Responses
Although I have not made this recipe yet, it looks fantastic! So yumm!
Thank you so much, Denise. It truly is delicious. It’s one of my fav summer salads!