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Broccoli Crunch Salad
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Broccoli Crunch Salad

Broccoli Crunch Salad is the best gluten free & dairy free  summer salad, perfect for all occasions! Make this with veggies, nuts & dressing!
Prep Time25 mins
Cook Time30 mins
Course: Salads
Servings: 6 servings
Calories: 401kcal
Author: Dalya Rubin


For the Salad

  • 2 Broccoli heads cut into small florets
  • 1 yellow pepper diced
  • 8 ounces sliced shiitake mushrooms
  • 3 tablespoons toasted pine nuts
  • ¾ cup toasted walnuts
  • ¾ cup diced red onion about 1 small onion or ½ large onion
  • 1 to 2 tablespoons olive oil
  • Salt

For the Dressing

  • ¼ cup mayonnaise
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 garlic cloves minced


  • Preheat the oven to 350°F (for later). Also, begin with bringing a medium pot filled with at least 5 inches of water to a boil, on the stove. 
  • Once the water boils, carefully add the chopped broccoli florets and cook 2 minutes. 
  • Use a slotted spoon to transfer the broccoli to a large bowl filled with ice water. Allow to chill in the ice water for 1-2 minutes, before transferring broccoli to a paper towel to dry. 
  • Once broccoli is no longer wet, transfer to a large bowl and set aside for later use. 
  • Meanwhile, add 1 tablespoon olive oil to a frying pan and turn the heat to medium. Add ⅓ of the sliced mushrooms and arrange in an even layer. Cook 2 minutes before flipping each mushroom or simply mixing and cooking another 2 minutes until golden on both sides. Transfer cooked mushrooms to a plate and sprinkle with a pinch of salt. 
  • Repeat the mushroom cooking process with the remaining 2 batches of mushrooms, so that each batch can cook in an even layer. Add more oil between each batch if needed.
  • Once mushrooms are cooked use the same frying pan to toast the pine nuts over a medium-low heat, about 2 minutes. Remove from the pan immediately once golden so that they don’t burn.
  • Set aside mushrooms and pine nuts to cool completely. 
  • Meanwhile, toast the walnuts in the oven for 5 minutes until fragrant. Once cooked + cooled, chop into medium pieces. 
  • Make the dressing by whisking together all the dressing ingredients in a medium bowl. Alternatively, use a blender to prepare the dressing. 
  • Combine the blanched broccoli, pan-seared mushrooms, pine nuts, chopped walnuts, yellow pepper & red onion to a large bowl. Mix together. 
  • Pour all the dressing over the salad ingredients and toss until combined. 


Serving: 1Serving | Calories: 401kcal | Carbohydrates: 26g | Protein: 9g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 544mg | Potassium: 824mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1315IU | Vitamin C: 219mg | Calcium: 123mg | Iron: 3mg