Crisp broccoli salad with sunflower seeds and tangy dressing
Broccoli Crunch Salad
Prep Time
20 min
Cook Time
0 min
Total Time
20 min
Servings
8
8 servings
Difficulty
Easy
Cost
Budget
$
Broccoli Crunch Salad
Crisp broccoli salad with sunflower seeds and tangy dressing
A classic potluck broccoli salad with crunchy seeds, chewy dried fruit, and a creamy tangy dressing that holds up well on the table.
20m
Prep Time
0m
Cook Time
20m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This is one of those potluck salads that keeps showing up because it works. The broccoli stays crisp, the dressing is familiar, and the sweet-salty add-ins make it easy to want another scoop.
Ingredients
- 2 heads broccoli, chopped small
- 1/2 red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Combine the broccoli, red onion, cranberries, and sunflower seeds in a large bowl.
- 2
Whisk together the mayonnaise, vinegar, honey, salt, and pepper.
- 3
Toss the dressing with the salad until evenly coated.
- 4
Chill briefly if you have time.
- 5
Serve cold.
Serving Suggestions
Ways to Serve This Dish
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
Sunflower seedsSlivered almonds
Almonds keep the crunch but taste a little more elegant
CranberriesRaisins
Raisins give the same sweet chewy balance
Tips & Storage
Pro Tips
Cut the broccoli fairly small so the salad is easy to eat with a spoon.
Bacon is a common add-in if you want a less vegetarian potluck version.
Storage
Refrigerate for up to 3 days.
Reheating
No reheating needed.
Nutrition Facts
Per serving (1 serving) · 8 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates15g
Fat17g
Fiber3g
Sugar9g
Sodium210mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it ahead?
- Yes. It is actually better after chilling for an hour or two.
- Can I use yogurt instead of mayo?
- Yes, though the salad will taste tangier and a bit lighter.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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