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Ingredients
For the Dressing
- Mayonnaise
- Balsamic glaze
- Honey
- Blue cheese
- Dijon mustard
- Salt
- Black pepper
For the Salad
- Broccoli florets
- Shredded purple cabbage
- Shredded carrots
- Sugar Bombs cherry tomatoes
- Pumpkin seeds or sunflower seeds
- Dried cranberries
- Croutons
How to Make Creamy Blue Cheese Broccoli Crunch Salad
In a small bowl, whisk together the mayonnaise, balsamic glaze, honey, blue cheese, Dijon mustard, salt, and black pepper until smooth and creamy. Set the dressing aside.
Wash and dry the broccoli well. Cut the broccoli florets into very small bite-sized pieces for the best texture and flavor in the salad.
If desired, trim the broccoli stems, shave or finely slice the tender inside, and add it to the salad for extra crunch and texture.
In a large bowl, combine the broccoli, shredded purple cabbage, shredded carrots, cherry tomatoes, pumpkin seeds, and dried cranberries.
Pour the dressing over the salad and toss well until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad tastes even better as it sits and can be enjoyed refrigerated for up to 10 hours.
Top with croutons right before serving for the best crunch.
Creamy Blue Cheese Broccoli Crunch Salad
Ingredients
Dressing
- ¾ cup Mayonnaise
- 2 tablespoons Balsamic glaze
- ½ tablespoon Honey
- 1 tablespoon Blue cheese
- 1½ tablespoons Dijon mustard
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Salad
- 2 cups Broccoli florets
- ½ cup Purple cabbage, shredded
- ½ cup Carrots, shredded
- ¾ cup Sugar Bombs cherry tomatoes
- 2 tablespoons Pumpkin seeds, or sunflower seeds
- 4 tablespoons Dried cranberries
- ½ cup Croutons
Instructions
- In a small bowl, whisk together the mayonnaise, balsamic glaze, honey, blue cheese, Dijon mustard, salt, and black pepper until smooth and creamy. Set the dressing aside.
- Wash and dry the broccoli well. Cut the broccoli florets into very small bite-sized pieces for the best texture and flavor in the salad.
- If desired, trim the broccoli stems, shave or finely slice the tender inside, and add it to the salad for extra crunch and texture.
- In a large bowl, combine the broccoli, shredded purple cabbage, shredded carrots, cherry tomatoes, pumpkin seeds, and dried cranberries.
- Pour the dressing over the salad and toss well until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad tastes even better as it sits and can be enjoyed refrigerated for up to 10 hours.
- Top with croutons right before serving for the best crunch.
