This Broccoli Crunch Salad has been updated and even better than the original Broccoli Cauliflower Apple Walnut Salad that you may remember it by. It is the perfect salad to make a day or two ahead to take to any barbecue gatherings or back yard parties! It is bursting with flavor and crunch from the broccoli, cauliflower, apples and walnuts and has a bit of tang from the cranberries. The dressing comes together in minutes and is the perfect pairing for this salad.

Why You'll Love This Recipe

No cooking involved: This salad uses raw broccoli and cauliflower that when blended with the dressing and allowed to marinate a while will have the perfect texture.

It's perfect for barbecues: Because it makes such a large bowlful it is perfect to make a day or two ahead of time and take along to those backyard barbecues to feed a large crowd.

Ingredients You Will Need

Broccoli: Broccoli is an edible green plant from the cabbage family that has a large flowering head and thick stalk. It is enjoyed both cooked and raw and is perfect for this salad as it maintains some crunch even after soaking up the dressing.

Cauliflower: Cauliflower is a member of the cruciferous vegetable family. It looks like a white version of broccoli and can be eaten cooked or raw. It is also perfect for this salad staying crunchy even with after soaking up the dressing.

Celery: Celery is a nutrient rich, low calorie food that has fiber and vitamin K, small amounts of A and C, calcium and iron.

Red onion: Red onion adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Dried cranberries: Dried cranberries are made by partially dehydrating fresh cranberries which gives them a chewy texture much like raisins. They are the perfect additions to salads to add a delicious burst of sweet, tart and tang all at once.

Walnuts: Walnuts are a great source of omega-3 fatty acids, fiber and antioxidants that can help lower heart disease and boost your brain function. Not only healthy but another added crunch for this salad.

Pink lady apple: This is my favorite apple! I love the sweet-tart crisp bite it has that adds a refreshing burst of flavor to this salad. It is also my apple of choice as it is slow to oxidize (turn brown) making it the perfect choice for this make ahead salad.

Olive oil: You have the option here of using a garlic infused olive oil or simply adding a clove of garlic to the dressing.

Avocado oil mayonnaise: This mayo is made from avocado oil, unlike many common mayos crafted with other oils and offers a unique creamy texture and a healthier fat profile.

Medjool date syrup: Incorporating Medjool dates into marinades provides a natural sweetness, as these fresh fruits impart a rich, caramel-like flavor. Medjool date syrup is simply Medjool dates that have been pureéd down to a syrup form.

Lemon juice: Lemon juice adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.

Dijon mustard: This coarse Dijon Noble Made mustard is my preferred mustard brand and imparts a subtle tanginess and a vinegary note.

Salt and Pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Instructions

In a small bowl: Whisk the dressing ingredients in a small bowl and set aside.

In a large bowl: Combine all of the salad ingredients in a large bowl and toss to combine.

Pour: Slowly pour the dressing all over the salad and toss well to coat all the vegetables with dressing.

Enjoy!

Recipe Tips and Tricks

Make this a day or two ahead: There are not many salads you can prepare a day or two ahead of time but this salad is most definitely one you can!

Chop the veggies small: Since they will maintain their crunch and crispness its okay to chop the broccoli and cauliflower into smaller bite sized pieces making the overall salad more uniform and easier to eat.

Recipe Variations

Pecans: Pecans make a wonder substitute for walnuts. You could use any nut of choice in this salad.

Dressing: Want to make this salad even easier? You can use your favorite bottled, creamy dressing. Keep in mind it may not be Whole30, paleo, dairy free and gluten free if you do.

Storage Tips

This Broccoli Crunch Salad can be stored in the fridge for 5-7 days when placed in a sealed airtight glass container.

FAQs About Broccoli Crunch Salad

Can you eat broccoli raw in salad?

Broccoli is a nutrient-packed vegetable that can be eaten safely either raw or cooked.

Is broccoli a superfood?

Yes! Broccoli is considered to be a superfood because it is packed with nutrients that are essential for good health.

Do you wash cauliflower before or after cutting?

Start by separating the whole head and divide into florets. Cut away the center stem and transfer the florets to a colander and run them under cold water to remove any dirt.