🥦 Creamy Broccoli Quinoa Crunch Salad

Servings: 6–8
Prep time: 25 minutes
Cook time: 15 minutes
Chill time: 30–60 minutes
Total: About 1 hour

Ingredients
Salad
4 cups fresh broccoli florets, cut into small bite-size pieces
2 cups cauliflower florets, finely chopped
1 cup cooked quinoa, cooled
1 cup sharp cheddar cheese, cut into small cubes
½ cup cooked bacon, crumbled
⅓ cup finely diced red onion
½ cup dried cranberries or raisins
½ cup sunflower seeds, optional
¼ cup chopped fresh parsley
2–3 tbsp finely chopped green onion
Creamy dressing
¾ cup mayonnaise
½ cup plain Greek yogurt
2 tbsp sour cream
1½ tbsp apple cider vinegar
1–2 tbsp honey or maple syrup
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1–2 tbsp milk, if needed to thin
Optional nutty topping

For the nutty crunch seen in some versions, add:

¼ cup chopped pecans or
¼ cup chopped almonds
2 tbsp pumpkin seeds

You can also leave the nuts out completely—the salad will still have plenty of texture from the broccoli, quinoa, bacon and sunflower seeds.

Step-by-step instructions
1. Cook the quinoa

Rinse ⅓ cup dry quinoa under cold water.

Combine with about ⅔ cup water in a small saucepan. Bring to a boil, cover, reduce the heat and simmer for approximately 15 minutes, or until the water has been absorbed.

Let it cool completely before adding it to the salad.

Tip: Spread the cooked quinoa on a plate or shallow tray so it cools quickly and doesn’t make the salad watery.

2. Prepare the vegetables

Wash and thoroughly dry the broccoli and cauliflower.

Cut them into very small florets. The smaller pieces make the finished salad easier to scoop and give you a little of every ingredient in each bite.

Finely dice the red onion.

3. Make the dressing

Whisk together:

mayonnaise
Greek yogurt
sour cream
apple cider vinegar
honey
Dijon mustard
garlic powder
onion powder
salt
pepper

If the dressing is too thick, whisk in milk 1 tablespoon at a time.

Taste and adjust:

More vinegar = tangier
More honey = sweeter
More Dijon = sharper
More yogurt = lighter and tangier
4. Assemble

Place the broccoli, cauliflower, cooled quinoa, cheddar, bacon, red onion, dried cranberries, parsley and green onion in a large bowl.

Pour approximately ¾ of the dressing over everything.

Gently toss until evenly coated.

5. Chill

Cover and refrigerate for 30–60 minutes.

This gives the quinoa and vegetables time to absorb some of the dressing.

Before serving, add the remaining dressing if the salad needs more creaminess.

6. Add the crunchy topping

Just before serving, sprinkle with sunflower seeds and, if desired, chopped pecans or almonds.

For the look in the photograph, mound the salad into a serving bowl and finish with:

crumbled bacon
cheddar cubes
dried cranberries
chopped nuts or seeds
a little fresh parsley
Easy substitutions

For a lighter version:
Use mostly Greek yogurt and reduce the mayonnaise.

For vegetarian:
Leave out the bacon and use roasted sunflower seeds or smoked almonds for extra savory flavor.

For dairy-free:
Use dairy-free yogurt and mayonnaise and replace cheddar with a dairy-free cheese.

For lower sugar:
Use unsweetened dried cranberries or reduce the honey.

For extra protein:
Increase the quinoa to 1½ cups and use Greek yogurt as the main dressing ingredient.

For more crunch:
Add diced celery, shredded carrots, sunflower seeds or toasted pumpkin seeds.

Nut & allergen information

The base recipe does not require tree nuts if you use sunflower seeds.

If you add pecans or almonds, those are tree nuts and should be treated accordingly. In the U.S., FDA’s current major-food-allergen list includes specific tree nuts such as almonds and pecans, along with milk, eggs, peanuts, wheat, soy, fish, crustacean shellfish and sesame.

Other ingredients to watch:

Cheddar, Greek yogurt, sour cream and mayonnaise: may contain milk and/or egg.
Bacon: check the package for ingredient and cross-contact information.
Dijon mustard: check the label if you have multiple allergies.
Sunflower/pumpkin seeds: not tree nuts, but packaged seeds can have cross-contact warnings.
Quinoa: naturally gluten-free, but use a certified gluten-free product if cross-contact is a concern.
Sesame: check packaged dressings, mayonnaise, mustard and other prepared ingredients. Sesame has been a U.S. major allergen since January 1, 2023.

Important: If you’re preparing this for someone with a serious allergy, check the actual labels of every packaged ingredient rather than relying only on the recipe’s general allergen profile.

Nut-free version

For a completely nut-free recipe, use:

Sunflower seeds + pumpkin seeds instead of pecans or almonds.

If serving someone with a severe nut allergy, choose products with appropriate allergen statements and consider cross-contact during preparation.

Recipe Q&A

Q: Can I make this the night before?
Yes. In fact, chilling overnight can improve the flavor. Reserve a little dressing to stir in before serving if it becomes too thick.

Q: Will the broccoli become soggy?
It will soften somewhat as it marinates, but keeping the florets small and avoiding excessive dressing helps maintain a pleasant crunch.

Q: Do I have to cook the broccoli?
No. Raw broccoli gives this salad its characteristic crunch. If you prefer softer broccoli, blanch it for 30–60 seconds and immediately cool it in ice water.

Q: Can I use frozen broccoli?
Fresh is preferable. If using frozen, thaw completely and drain very well to prevent watery salad.

Q: Can I substitute rice for quinoa?
Absolutely. Brown rice, wild rice or couscous can work, although the texture and nutrition will change.

Q: Can I leave out the bacon?
Yes. Try sunflower seeds, smoked almonds or crispy roasted chickpeas for a savory crunchy replacement.

Q: What nuts taste best?
Pecans are especially good with the sweet-tangy dressing. Almonds provide a firmer, crunchier texture.

Q: Why is my dressing watery?
The vegetables may have retained excess water. Dry the broccoli and cauliflower thoroughly and make sure the quinoa has cooled and drained completely.

Q: How long does it keep?
Keep it covered and refrigerated. For best quality, eat within a few days. USDA guidance generally recommends using refrigerated leftovers within 3–4 days and not leaving perishable food at room temperature for more than 2 hours.

Q: Can I freeze this salad?
Not recommended. The creamy dressing, raw broccoli and cauliflower tend to lose their texture after freezing and thawing.

Approximate nutrition

Per serving, assuming 8 servings and the recipe as written:

Calories: ~300–350
Protein: ~12–15 g
Carbohydrates: ~20–25 g
Fat: ~18–23 g
Fiber: ~4–5 g

Adding bacon, cheese, nuts or extra dressing will increase the calories and fat.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.