How long will broccoli salad last?

This salad stands up pretty well to refrigeration in an airtight container and will keep well for 2 days. If you are making it farther ahead than that, make the dressing in a separate container and pour it on right before serving. If stored without the dressing, the chopped vegetables will keep for 3-4 days.

Should I blanch the broccoli for broccoli crunch salad?

There is no need to blanch the broccoli as the acidic vinegar in the dressing helps soften it so it is more tender. However, if you prefer not to eat raw broccoli, you can quickly blanch the chopped broccoli in boiling salted water for 1 minute, drain, cool, and proceed with the recipe.

What do broccoli stems taste like?

Broccoli stems taste very much like the florets, they just have a much crunchier texture. If you chop them into small, bite-sized pieces, they tenderize slightly in the dressing and blend perfectly into the salad.

What can I substitute for sunflower seeds and cranberries in broccoli salad?

You can easily customize this salad! Raisins or dried cherries can be used instead of or in addition to the dried cranberries (keep the total dried fruit to less than 1 cup). You can also substitute slivered almonds or roasted pumpkin seeds in place of the sunflower seeds.

The Best Classic Broccoli Crunch Salad 2026

Classic Broccoli Crunch Salad

Print Recipe

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 servings

Ingredients

8 cups fresh broccoli, chopped into small bite-sized pieces (florets and peeled stems)
½ cup red onion, finely diced
½ cup dried cranberries
½ cup roasted, unsalted sunflower seeds
6 slices thick-cut bacon, cooked crispy and crumbled
¾ cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Prep Veggies: Chop the broccoli florets and peeled stems into small, uniform pieces. Finely dice the red onion.
Combine Base: In a large mixing bowl, toss together the chopped broccoli, red onion, dried cranberries, sunflower seeds, and crumbled bacon. (Reserve a small pinch of bacon, seeds, and cranberries for garnish if desired).
Make Dressing: In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, white sugar, kosher salt, and black pepper. Whisk until the sugar dissolves and the dressing is smooth.
Toss: Pour the creamy dressing over the broccoli mixture. Use two large spoons to toss the salad gently until all the ingredients are evenly coated.
Chill: Cover the bowl tightly with plastic wrap. Place in the refrigerator to chill for at least 1 hour before serving.
Serve: Give the salad one more good stir before serving. Top with the reserved garnish and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Customizations: Feel free to swap the dried cranberries for raisins, or the sunflower seeds for slivered almonds!

Find it online: https://www.endrecipes.com/broccoli-crunch-salad/