Broccoli Cranberry Salad is one of those vibrant, flavor-packed dishes that transforms simple ingredients into a show-stopping side everyone raves about. Crunchy broccoli, sweet-tart cranberries, toasty seeds and nuts, and a creamy, tangy dressing all come together in perfect harmony—making each bite a celebration of color, texture, and taste. Whether you’re prepping for a casual family dinner or a festive potluck, this salad is a guaranteed crowd-pleaser that’s just as easy to make as it is to love.
Ingredients You’ll Need
Each ingredient in this Broccoli Cranberry Salad brings something special to the bowl—freshness, color, crunch, or a pop of flavor. You’ll be amazed at how a handful of pantry staples create such a memorable dish!
- Fresh broccoli florets: The crisp, slightly bitter crunch lays the foundation for this salad and holds up beautifully to the creamy dressing.
- Dried cranberries: These little jewels add a burst of tart sweetness that balances the savory notes in every forkful.
- Chopped red onion: A bit of sharpness and color for depth and a gentle kick without overpowering the other flavors.
- Sunflower seeds: For irresistible crunch and a nutty undertone—plus they add a lovely visual contrast.
- Chopped walnuts or pecans: Toasty, rich, and buttery, nuts make the salad extra hearty and satisfying.
- Shredded sharp cheddar cheese: Salty, creamy cheese shreds melt ever-so-slightly into the dressing, tying everything together.
- Mayonnaise: The base of the dressing, lending creamy richness and helping all the flavors meld.
- Apple cider vinegar: For a bright, tangy lift that keeps the salad from feeling heavy.
- Honey: Just a touch of sweetness to round out the dressing and balance the acidity.
- Salt and pepper: Essential for seasoning—taste and adjust to get it just right for you.
How to Make Broccoli Cranberry Salad
Step 1: Prep Your Veggies and Mix-Ins
Start by chopping your broccoli florets into bite-sized pieces. You want them small enough to grab easily with a fork but big enough to stay crunchy. Dice the red onion finely so it gives you pops of flavor without overwhelming any bite. Gather your sunflower seeds, walnuts or pecans, dried cranberries, and shredded cheddar cheese—all the colorful, delicious bits that make this salad so fun.
Step 2: Whisk Up the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and a good pinch of salt and pepper. The goal is a smooth, silky dressing that’s perfectly balanced between creamy, tangy, and sweet. Taste and adjust the salt or honey if you like—it’s your salad, after all!
Step 3: Combine Everything
Add all your prepped veggies, nuts, seeds, cranberries, and cheese to a large mixing bowl. Pour the dressing over top and use a big spoon or spatula to toss everything together. Make sure each piece of broccoli is well coated so every bite is flavorful and moist.
Step 4: Chill and Meld the Flavors
Cover your Broccoli Cranberry Salad and pop it in the fridge for at least 30 minutes. This resting time is magic—it lets the broccoli soften just a bit and allows the flavors to marry, resulting in a salad that’s bright, cohesive, and utterly crave-worthy.
Step 5: Toss and Serve
Just before serving, give the salad another good toss to redistribute any dressing that may have settled at the bottom. Taste for seasoning one last time, then transfer to your favorite serving platter or bowl. Get ready for compliments!
How to Serve Broccoli Cranberry Salad
Garnishes
For a little extra flair, sprinkle on a few extra sunflower seeds, some more dried cranberries, or a handful of chopped fresh herbs like parsley or chives. These simple touches make your Broccoli Cranberry Salad look restaurant-worthy and add even more flavor and crunch.
Side Dishes
This salad is incredibly versatile—it pairs beautifully with grilled chicken, roasted turkey, or even a juicy burger. At a potluck, it sits comfortably alongside potato salad, grilled veggies, or classic picnic fare. The tangy-sweet profile makes it a fantastic contrast to anything smoky or savory.
Creative Ways to Present
Try serving Broccoli Cranberry Salad in lettuce cups for a fun, hand-held appetizer, or spoon it into small mason jars for picnic-friendly portions. For a festive holiday table, arrange the salad in a ring on a platter and fill the center with extra cranberries or nuts for a wreath-like presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Cranberry Salad keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen as it sits, though the broccoli may soften slightly. Give it a quick toss before serving to revive its texture and redistribute the dressing.
Freezing
Broccoli Cranberry Salad is best enjoyed fresh, as freezing can alter the crispness of the broccoli and cause the dressing to separate. If you must freeze, do so before adding the dressing—then thaw, drain any excess water, and toss with fresh dressing before serving.
Reheating
Since this is a cold salad, there’s no need to reheat. In fact, it’s meant to be served chilled or at room temperature. If it’s been in the fridge for a while, let it sit out for 10 to 15 minutes before serving to take the chill off and bring out the best flavors.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh broccoli is preferred for this salad because it stays crisp and vibrant. Frozen broccoli tends to be softer and can get watery, which may affect the salad’s texture. If you’re in a pinch, thaw and pat dry thoroughly, but expect a less crunchy result.
Is there a way to make Broccoli Cranberry Salad vegan?
Absolutely! Swap the mayonnaise for a vegan mayo, use maple syrup instead of honey, and either omit the cheese or use your favorite plant-based cheddar. The salad will still be just as flavorful and satisfying.
What can I substitute for sunflower seeds or nuts?
If you have allergies or just want a change, try pumpkin seeds (pepitas) or even roasted chickpeas for a similar crunch. You can also leave them out entirely and add extra veggies like shredded carrots for color and texture.
Can I prepare Broccoli Cranberry Salad in advance?
Yes! In fact, making the salad a few hours ahead (or even a day in advance) gives the flavors more time to meld. Just keep it refrigerated, and toss again before serving for the freshest taste and texture.
How can I lighten up the dressing?
You can substitute half (or even all) of the mayonnaise with plain Greek yogurt for a lighter, tangier dressing. This tweak adds a bit of extra protein and makes the salad feel even more refreshing.
Final Thoughts
If you’re looking for a salad that’s equal parts delicious, colorful, and easy to make, Broccoli Cranberry Salad is the answer. It’s a dish I come back to again and again, and I can’t wait for you to try it—your friends and family will be asking for the recipe in no time!
Print
Broccoli Cranberry Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus 30 minutes chilling time
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and flavorful Broccoli Cranberry Salad featuring crunchy broccoli florets, sweet dried cranberries, sharp cheddar cheese, and a tangy honey apple cider vinegar dressing. Perfect as a no-cook side dish for picnics or gatherings.
Ingredients
Salad
- 4 cups fresh broccoli florets
- 1 cup dried cranberries
- 1/2 cup chopped red onion
- 1/2 cup sunflower seeds
- 1/2 cup chopped walnuts or pecans
- 1 cup shredded sharp cheddar cheese
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the broccoli florets, dried cranberries, chopped red onion, sunflower seeds, chopped walnuts or pecans, and shredded cheddar cheese until well distributed.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and creamy.
- Toss Salad with Dressing: Pour the dressing over the broccoli mixture then toss thoroughly, making sure all ingredients are evenly coated with the dressing.
- Chill: Cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
- Serve: Toss the salad gently again just before serving to redistribute the dressing for the freshest taste and texture.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add cooked and crumbled bacon for extra flavor and crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 14g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
