No mayo, no bacon, and no missing flavor because this broccoli crunch salad is packed with crunchy-creamy plant goodness! Perfect for a make-ahead lunch that actually keeps you full or simple summer side dish.
Broccoli crunch salads have been around forever (hello, potlucks!), but this version gets a healthy update with a creamy almond butter dressing. Crisp, colorful, and packed with flavor — it layers beautifully in a mason jar and delivers that ideal combo of sweet, tangy, and savory with every bite. It’s protein-packed and easy to meal prep for the week.
Love a good layered salad? You might also like my chickpea artichoke salad jar or this easy black bean & corn salad.
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Ingredients
- Broccoli – The star of the show! Use chopped raw florets for the best crunch.
- Shredded carrots – Add sweetness and color; shredded or matchstick both work.
- Red onion – Brings a sharp bite. You can soak slices in cold water first to mellow the flavor.
- Chicken – For staying power. Use shredded rotisserie, grilled, or even chickpeas or edamame for a plant-based swap.
- Sunflower seeds – Crunch and a little saltiness. Pumpkin seeds work too!
- Dried cranberries – Sweet-tart contrast that ties it all together. Feel free to stick with the traditional raisins if that's more up your alley.
- Creamy almond butter – The base of our dreamy dressing. Peanut butter or tahini would also work.
- Oil – Opt for a neutral oil that blends easily like sesame, avocado or canola.
- Rice vinegar – Adds bright acidity. Apple cider vinegar is a backup option.
- Ginger – Freshly grated for zing, or sub ground if needed.
- Tamari – Gives salty depth; swap for coconut aminos if soy or gluten is a concern.
- Maple syrup – Balances the tang with a little natural sweetness.
Instructions
- In a small bowl, whisk together ingredients for dressing.
- Add dressing to the bottom of a mason jar or meal prep container.
- Layer salad ingredients in this order: broccoli, carrots, onion, chicken, dried cranberries, sunflower seeds.
- When ready to eat: flip the jar upside down and let the dressing drip down. Shake, unscrew the lid, flip it upside down and pour into a bowl.
Pro-tip: The key to a perfect mason jar salad is to layer the ingredients in the jar in a way that they don’t get soggy. Always put the dressing at the bottom, followed by crunchy veggies, protein, nuts, and greens at the top.
Substitutions
- To make gluten and soy-free - replace tamari with coconut aminos and swap sesame oil with avocado or canola oil.
- To make vegan or vegetarian - use chickpeas or edamame for your protein.
- To make nut-free - substitute almond butter for sunflower seed butter.
Equipment
Storage
Store the mason jars right side up in the fridge for 5-7 days. Do not flip until ready to eat!
If you plan to eat immediately, refrigerate any leftovers with dressing for 3-5 days.
Top Tip
- Order matters: dressing → hard veggies → protein → soft toppings → seeds → greens (if adding).
- Make up to 4 jars at once and store in the fridge — just shake and eat!
- Don't flip until you're ready to eat!
- Short on time? Toss everything in a big bowl and serve it right away.
FAQ
If you plan on using this as a mason jar salad for meal prep, layer the ingredients in a jar and store in fridge for 5-7 days. You can also store your leftover broccoli salad in an airtight container in the fridge for up to three days.
Nope! When prepping mason jar salads, layering is key! Be sure to layer your jars properly so that everything stays as fresh as possible. Don't flip until you're ready to eat.
I love mixing it with protein like chicken or edamame. It's also great for summer BBQs alongside buffalo turkey burgers or air fryer flank steak.
Summer BBQ Sides
Check out some of our other delicious side dishes!
Broccoli Crunch Salad
Equipment
Ingredients
dressing
- ¼ cup creamy almond butter
- 2 tablespoon avocado oil
- 2 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 2 tablespoon tamari
- 1 teaspoon ground ginger
- water to thin (if needed)
salad
- 2 broccoli florets, chopped into bite sized pieces
- ½ cup shredded carrots
- ¼ red onion, thinly sliced
- ½ cup shredded or diced chicken
- 1 tablespoon sunflower seeds
- 2 tablespoon dried cranberries
Instructions
- In a small bowl, whisk together ingredient for dressing.
- Prep four mason jars and layer salad ingredients in this order: dressing, broccoli, carrots, onions, chicken, sunflower seeds, cranberries. Refrigerate until you're ready to eat.
- When ready to eat: flip the jar upside down and let the dressing drip down. Shake until salad is completely covered in dressing, unscrew the lid, pour into a bowl and enjoy!
- To eat immediately: add salad ingredients to a large bowl, pour dressing over the salad and toss to combine.
Did you try this? Let us know!