Jump to Recipe·Print Recipe·Leave a Review

Whole Foods’ broccoli crunch salad was a longtime favorite for good reason—crisp, sweet, tangy, and just a little salty from the bacon. They discontinued it for a while, but it still occasionally returns. This homemade version captures that original flavor, with a creamy, slightly sweet dressing, chewy raisins, crunchy sunflower seeds, and smoky bits of bacon tossed with fresh broccoli florets.

It’s a flexible salad that’s easy to tweak to your taste. Adjust the mayo, dial the sweetness up or down, or add something extra like chopped apples or shredded carrots. Whether you’re making it ahead for a picnic or prepping lunches for the week, it holds up well in the fridge and only gets better as it sits.

❤️ Why You’ll Love It

Sweet and savory combo. Raisins, sunflower seeds, and bacon add contrast and irresistible texture.
Great for make-ahead. The flavors meld beautifully as it chills, making it perfect for potlucks or prep.
Quick to assemble. No cooking required beyond the bacon, and it comes together in minutes.
Customizable. Easily adjust sweetness, mayo, or mix-ins to your taste.

How to Make Broccoli Crunch Salad

Start by chopping the broccoli florets into small, bite-sized pieces if they’re not already. Add them to a large mixing or serving bowl. Dice the cooked bacon and add it along with the raisins, chopped red onion, and sunflower seeds.
In a separate small bowl, whisk together 3/4 cup of mayonnaise, the cider vinegar, and sugar. Taste the dressing and adjust the sweetness, salt, or pepper to your liking.
Pour the dressing over the broccoli mixture and toss everything together until well coated. If it seems a little dry, stir in a bit more mayonnaise. Chill until ready to serve.

Recipe Variations

Dried Fruit: Instead of raisins, add tart dried cranberries or chopped dried cherries to provide a more complex flavor profile.
Nuts and Seeds: Swap slivered almonds, pepitas, or roasted chickpeas for the sunflower seeds.
Seasonings: Add a dash of cayenne pepper or crushed red pepper flakes for a pleasant kick.
Vegetables: Make the salad with half broccoli and half cauliflower.
Sweetener: Use a sugar substitute or try Lyle’s Golden Syrup.

? How to Store

Refrigerate: Transfer the salad to an airtight container and refrigerate for up to 3 days. Stir before serving, as some separation may occur.