Creamy Blue Cheese Broccoli Crunch Salad

close-up shot of fresh broccoli salad with crunchy vegetables, dried cranberries, pumpkin seeds, and creamy blue cheese dressing served in a yellow bowl.

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Creamy Blue Cheese Broccoli Crunch Salad

This creamy broccoli crunch salad with blue cheese dressing is packed with crisp broccoli, sweet dried cranberries, crunchy seeds, and juicy cherry tomatoes tossed in a rich, tangy homemade dressing. It’s a fresh, colorful side dish perfect for gatherings, meal prep, or everyday lunches.

Prep Time15

Chill Time30

Total Time45

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Servings: servings

Author: Lama

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.

Nutrition