Broccoli Crunch Salad

ByJacqueline Piper on Updated
0 Comments
Jump to RecipeRate this Recipe
5 from 1 vote
This post may contain affiliate links. Please read our disclosure policy.

jump to recipe

Broccoli Crunch Salad | Packed with vibrant colors and refreshing flavors, this summer broccoli crunch salad is a crowd-pleaser and the perfect addition to any meal. The combination of crispy broccoli, crunchy pepitas, and a chipotle mayo dressing is super satisfying and will make eating your greens so easy!

A bowl of broccoli, pepitas, and red onion coated in dressing.

This broccoli crunch salad is the perfect summer salad to just hang out in your fridge and dip into a little bit every day.

The crunch of fresh broccoli and toasted pumpkin seeds with the creaminess of the chipotle mayo dressing and the sweet snap of fresh corn and diced red onion is a perfect salad combination for flavor and texture.

To make this salad, just prep your fresh ingredients and cover them in the simple dressing. Keeps in the fridge for a few days.

What are the key ingredients for broccoli crunch salad?

The key ingredients for the crunch in this recipe are the fresh broccoli and corn, diced red onion, and toasted pepitas.

Can I make a vegan or dairy-free version of broccoli crunch salad?

Yes, you can easily make this broccoli crunch salad vegan by using a vegan replacement product for the mayo and yogurt in the dressing. Everything else in this simple salad is vegan.

Ingredients

See the recipe card for exact amounts.

Ingredients for broccoli crunch salad on a white marble background.
  • fresh broccoli: you’ll need about a pound of broccoli or about 8 cups. I trim the larger stems off and separate the broccoli into smaller, bite-sized pieces.
  • corn: you can use fresh corn, canned corn, or frozen corn that has been thawed.
  • red onion: use as much or as little as you want, but make it finely diced so it distributes well in the salad.
  • pepitas: toast them for extra flavor
  • mayo: use a mayo you really like, this is the base of the dressing
  • yogurt: I use plain Greek yogurt for everything but you can use regular yogurt for a dressing that will be a little thinner.
  • lime juice: lime juice adds some acidity to contrast the sweetness in the mayo and the spice in the chipotle paste and just gives an overall fresh vibe to recipes – perfect for salad!
  • chipotle paste: this is where you’ll get a bit of spice – use less or omit it if you don’t want a smoky heat!

Substitutions

  • broccoli: try a mix of broccoli and cauliflower
  • pepitas: try cashews or sunflower seeds
  • corn: try some diced carrot
  • add protein: try adding chickpeas or black beans for some added protein in this salad recipe.
A bowl of broccoli, pepitas, and red onion coated in dressing.
round circle logo with the pipercooks text including a cast iron pan as an O

Nutritional Benefits

Did you know broccoli is low in calories and contains 2.8 grams of protein per 100 grams? Broccoli also contains 2.6 grams of fiber per 100 grams.

Instructions

Prep Tips

  • Trim the longer stems off of the broccoli and cut the broccoli into smaller bite sized pieces.
  • Thaw the corn if necessary.
  • Dice the red onion.
  • Toast pepitas in a dry skillet over medium heat for 5-6 minutes.

For this salad you’ll just make the dressing and mix everything together. It’s a very easy last minute recipe.

Lime juice is poured onto diced red onions in a bowl.

Add some lime juice to the red onion to take away some of the raw bite. Let them sit for 5-10 minutes while you make the dressing and toast the pepitas.

Mayo and chipotle sauce are mixed together.

Make the dressing by mixing the mayo, yogurt, chipotle sauce, and lime juice together. Season with salt and pepper and set aside. Do this in a large bowl that you can mix the salad in.

Pepitas toast in a skillet.

Toast the pepitas in a dry skillet over medium heat. This takes about 5-10 minutes total. The seeds are done when they are fragrant and start popping and jumping. Be careful not to burn them. Let cool for a few minutes.

Corn is poured into a bowl with orange dressing on the bottom.

Add the corn to the dressing.

Red onion is added to corn in a bowl.

Next add the red onion, leaving the lime juice behind in the bowl. They should be a brighter pink now.

Broccoli is poured into a mixing bowl.

Add the broccoli to the bowl.

Corn is mixed into broccoli in a bowl.

Mix everything well. Taste and season with salt and pepper if needed.

Pepitas are poured onto broccoli in a bowl.

I like to sprinkle the pepitas on top so they stay crunchy!

Serve this in a large bowl with extra pepitas on the side.

A bowl of broccoli, pepitas, and red onion coated in dressing.

Tips for making broccoli salad

  • trim the broccoli: make the broccoli easy to eat by trimming off the stems and cutting the broccoli into bite sized pieces.
  • customize it: add different vegetables like cauliflower, carrots, or peas. Try adding chickpeas or black beans. Add cheese like cubes of pepper jack or cotija cheese.
  • raw onion: letting the onion sit in lime juice starts a kind of pickling process and takes away the harsh bite of raw onion.
  • leftovers: this salads keeps well in the fridge for a few days – none of the ingredients are ones that let moisture out like cucumber or tomatoes.

What to serve with broccoli crunch salad

For a summer picnic or backyard dinner, try serving this with Avocado Chickpea Salad Sandwiches, Crispy Chicken Wraps, Oyster Mushroom Po’ Boys, Chipotle Black Bean Burgers, or Crispy Chicken Burgers.

For a backyard bbq, serve this broccoli salad along side Potato Salad, Blackstone Big Mac Quesadillas, Easy Grilled Chicken Tacos, Mediterranean Naan Pizza, Mexican Street Corn Flatbread Pizza, or Grilled Elote.

For a weeknight dinner pair this salad with some Corn & Roasted Poblano Pizza, Gochujang Noodles, or Lemon Pepper Pasta.

Storage

Keeps in the fridge for about 3 days.

A bowl of broccoli, pepitas, and red onion coated in dressing.

FAQs

Are there any alternatives to the chipotle mayo dressing?

Yes you can try other dressing recipes in this broccoli crunch salad like Ranch Dressing, a Balsamic Vinaigrette, or a Lemon Herb Tahini Dressing.

Can I add protein to broccoli crunch salad?

Yes, try adding roasted chicken, chickpeas, or black beans.

Is broccoli crunch salad suitable for meal prepping?

This salad keeps in the fridge for 3 days. To make it keep longer, store the dressing and salad components separately.

Can I use different types of nuts or seeds in broccoli crunch salad?

Yes, you can try cashews, almonds, or sunflower seeds in this broccoli crunch salad.

A bowl of broccoli, pepitas, and red onion coated in dressing.
5 from 1 vote

Chipotle Broccoli Crunch Salad

Author : Jacqueline Piper
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Packed with vibrant colors and refreshing flavors, this summer broccoli crunch salad is a crowd-pleaser and the perfect addition to any meal. 
RATE PRINT PIN SAVE

Ingredients
  

For the Salad

  • 1 lb broccoli stems trimmed, and florets cut smaller
  • 1 cup corn kernels
  • ¼ cup finely diced red onion
  • 2 teaspoons lemon juice
  • ⅓ cup pepitas

For the Dressing

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 teaspoon lime juice
  • 2 tablespoon chipotle paste

Instructions

For the Dressing

  • Mix all of the dressing ingredients together in a large bowl.

For the Salad

  • Add the lime juice to the diced onion in a small bowl. Let side for 5-10 minutes.
  • Heat a dry skillet over medium heat and then toast the pepitas for about 5 minutes. They will be fragrant and start to pop and jump when they are done.
  • Add the corn, onion, and broccoli to the large bowl with dressing in it. Mix well.
  • Scatter pepitas on top and serve or refrigerate until needed.

Video

Notes

Keeps for 3 days in the fridge.
1 lb. of broccoli is about 8 cups.
Try customizing this salad by using half broccoli and half cauliflower or adding other vegetables like carrots or peas. Use other nuts or seeds and try other dressings like Ranch Dressing or Lemon Herb Tahini Dressing.

Nutrition

Calories: 213kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Fiber: 4g | Sugar: 5g

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

A bowl of broccoli, pepitas, and red onion coated in dressing with text for Pinterest.

SHARE THIS RECIPE

Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.

Hi, I'm Jacqueline Piper, the author of PiperCooks. I am a food blogger with a focus on easy, delicious, and (mostly) healthy recipes. I like using fresh ingredients for simple family recipes and I love cooking + sharing recipes to help you put healthy, homemade dinners on your table.

Still hungry? Try this!

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.