Name: Broccoli Crunch Salad With a Few Tweaks
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Ingredients: 1 large broccoli head, cut into florets, makes about 6-7 cups.; 6 slices salami, toasted; ¼ cup walnuts, toasted and chopped; ⅓ cup dried cranberries; ¾ cup mayonnaise; 2 tbsp red wine vinegar; 1 tbsp olive oil; Salt and pepper to taste

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The broccoli crunch salad combines steamed broccoli instead of raw, crispy toasted salami instead of bacon, crunchy toasted walnuts, and dried cranberries – all tossed in a creamy mayonnaise vinaigrette.

With these few tweaks, the salad becomes even more delicious, still earthly nutty, and greenly fresh with a natural cranberry sweetness pinch.

This broccoli crunch salad recipe, along with beets broccoli salad, alkaline salad, cauliflower orzo salad, and beets cucumber salad with apples makes a fantastic make-ahead salad lunch box you can carry at work, at picnics, etc.

Reasons To Love Broccoli Crunch Salad

Nutrient-rich – You already know broccoli is very healthy. Make the most of it, especially if it’s in season.

Crunchy or soft, fancy it – I’m a huge fan of not cooking the broccoli. I actually love this super greens salad where you only need to remove the tough skin of the broccoli stem. However, you may steam it for a few minutes and still enjoy it crunchy.

Weight-loss salad – As broccoli is rich in fiber, it makes you feel full. So, if you’re trying to lose weight, this crunchy broccoli salad recipe can be today’s option.

Effortless to make – The classic broccoli salad calls for raw broccoli. But if the stalks are a bit hard for you, you can try to remove the tough skin, steam for a few minutes, or dunk in salted boiling water for less than 5 minutes. Either way requires minimal cooking time.

Versatile – Broccoli as an ingredient in salad is so easily customizable. You can add seeds, nuts, fruit, and other vegetables of your preference.

Ingredients

Broccoli
Walnuts
Salami
Cranberries
Mayonnaise
Red Wine Vinegar
Olive oil

Broccoli Crunch Salad Step-By-Step

Cut the broccoli into florets. Remove the tough skin from the stalks and steam for 2-3 minutes. It will become softer but remain crunchy.

Cut the salami into stripes. Then toast until it becomes crispy.

Toast the walnuts for 5 minutes and then remove the peels as much as you can. Then, chop them.

Prepare the dressing. Whisk all the ingredients. Do not exaggerate with the mayonnaise. You will want to coat the salad, not soak it in the dressing.

What More Can You Add To This Recipe For Broccoli Crunch Salad?

Nuts – Try other nuts like cashews and almonds. But experiment with seeds too. Sunflower seeds are known as a classic pairing to the salad. Put in your other favorite seeds as well.

Fruit – Dried fruits are the ones that combine best. Try raisins or dried cherries instead of cranberries.

Meat – Instead of salami, pan-fry different types of bacon or prosciutto.

How To Serve Crunchy Broccoli Salad?

The best practice is to serve it immediately.

But the good news is that you can make it ahead and let it rest in the fridge for a couple of hours. The broccoli will soften a bit in the dressing, but it will also be even tastier when cold.

Add the salami and the fruit was minute though.

How To Store This Broccoli Salad?

It is safe to refrigerate the salad in an airtight container for up to 2 days. But if the salad is not combined with the dressing it can last up to 4 days.