Broccoli Cranberry Salad is a fresh and vibrant side dish combining earthy, tart, and sweet flavors with pops of savory goodness from seeds and nuts!
Tossed in a homemade lemon yogurt dressing for a creamy and tangy finish and chilled to make it even more flavorful and refreshing.
If you have more cranberries than you know what to do with, try making our no cook orange cranberry relish, cranberry mini loaves, cranberry sauce, and almond cranberry tart.
Ingredients
- Broccoli florets- cut into about ½ inches. It is best to use fresh, however, frozen florets can also be used if that is what you have. Did you know that broccoli stems are edible?
- Dried cranberries- aside from adding sweetness and tartness to the salad, its beautiful ruby color livens up the dish and makes it festive. If possible, opt for unsweetened dried fruit instead of sweet cranberries ones.
- Red onion- the sharp bite of red onions is the perfect balance to the earthy freshness of the broccoli.
- Seeds - we used toasted pumpkin and crunchy sunflower seeds for this recipe. Using roasted seeds gives the salad a slightly smoky and savory crunch.
- Nuts - you can use chopped pecan, almond, or walnuts. Roasted and salted nuts will add more flavor to the salad.
- Greek yogurt - this will give the salad dressing a rich and tangy taste!
- Mayonnaise – a common base for broccoli salad, mayonnaise adds an indulgent taste and velvety texture to dressings.
- Lemon juice or apple cider vinegar- this will add a fresh citrus flavor and the acidity will keep the broccoli and onions fresher longer.
- Maple syrup- a touch of sweetness to balance the tanginess of the yogurt and lemon juice.
- Kosher salt and black pepper- to taste
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make It
- Make the broccoli salad dressing. In a large bowl, blend the dressing ingredients together.
- Prepare the salad. In the same bowl or separate mix broccoli florets, cranberries, and red onions. Stir to combine all the ingredients.
- Chill. Refrigerate the salad for 1-2 hours, allowing the broccoli to absorb the flavorful dressing and soften.
- Add the seeds and nuts. Just before serving, sprinkle the seeds and nuts over the salad. Serve and enjoy!
Tips
- If you do not have time to chill the salad, you can blanch the broccoli florets by placing them in hot water for a minute and then plunging them in ice-cold water. It may not be as flavorful as the chilled salad, but it would still be delicious.
- If your cranberries have dried up too much, soaking them in warm water for a few minutes will rehydrate them and make them look plump and moist.
- Avoid adding the seeds and nuts during refrigeration as they may lose their crunch.
- You can adjust the amount of yogurt, lemon juice, and maple syrup to your liking.
Why is my salad soggy after chilling?
- Follow the instructions. While dressings enhance flavor, too much can overwhelm and soften broccoli. Add a modest amount to coat, adding more later if desired.
- Ensure veggies are well-drained to prevent watering down the dressing.
Serving Suggestions
I love a good main course with this salad; try my favorites below:
Why is my Greek yogurt dressing too thin?
- Remember to stir the yogurt before using it, as the whey liquid can separate when left in the fridge.
- Opt for full-fat yogurt for a creamier dressing.
- If your dressing is too thin due to excess liquid, add more mayo until you reach the desired consistency."
Freezing And Storing Instructions
- To Store. Cover the salad bowl with cling wrap or transfer it to an airtight container and refrigerate for a few hours or overnight.
- Leftovers can be stored in the fridge for up to 3 days, maintaining their freshness and flavor. However, they are not recommended for freezing.
- Make Ahead. For this, you typically store all the veggies separately in a bowl, and once ready to serve, add the creamy dressing.
Substitutions and Variations
- Add proteins. You can give this salad some protein by adding crispy bacon bits, salmon shreds, shrimp, or shredded chicken.
- Broccoli slaw. Add thinly pre-cut cabbage, and carrots.
- Add fresh fruits. Adding apple slices, mandarin orange, or pomegranate arils will not only add to the flavor and overall appeal but will also boost its vitamin content!
- Seeds. Aside from sunflower and pumpkin seeds, you can also use poppy, chia, or sesame seeds.
- Vegan option. This vegetarian recipe can be made vegan by using dairy-free yogurt and vegan mayonnaise.
- Cheese. You can always add more for topping, such as shredded cheddar cheese, crumbled feta or sliced goat cheese. If you can, grate the cheese from a block! Not only will it have improved texture and flavor, but it will also be free from additives often found in store-bought grated cheese options.
More Fall Salads
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Recipe Card
Broccoli Cranberry Salad
Broccoli Salad is a fresh and vibrant side dish with its combination of earthy, tart, and sweet flavors with pops of savory goodness from seeds and nuts! Tossed in a homemade lemon yogurt dressing for a creamy and tangy finish and chilled to make it even more flavorful and refreshing. The perfect make-ahead salad that is ready for chilling in less than 5 minutes!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For Broccoli Salad:
- 1 pound broccoli florets, cut into about ½ inches
- ⅓ cup dried cranberries
- ¼ cup red onion, diced
- ¼ cup sunflower seeds, toasted
- ¼ cup pumpkin seeds, toasted
- 2 tablespoons pecan, almond or walnuts, chopped
For Dressing:
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt
- black pepper to taste
INSTRUCTIONS
- Make the dressing. In a mixing bowl, blend the dressing ingredients together.⅓ cup Greek yogurt, ⅓ cup mayonnaise, 2 tablespoons lemon juice or apple cider vinegar, 1 tablespoon maple syrup, ½ teaspoon kosher salt, black pepper to taste
- Prepare the salad. In the same bowl or separate mix broccoli florets, cranberries, and red onions. Stir to combine all the ingredients.1 pound broccoli florets, ⅓ cup dried cranberries, ¼ cup red onion
- Chill. Refrigerate the salad for 1-2 hours, allowing the broccoli to absorb the flavorful dressing and soften.
- Add the seeds and nuts. Just before serving, sprinkle the seeds and nuts over the salad. Serve and enjoy!¼ cup sunflower seeds, 2 tablespoons pecan, ¼ cup pumpkin seeds
NOTES
- Cover the salad bowl with cling wrap and place it in the fridge for a few hours or overnight. Leftovers can be stored in the fridge for up to 3 days, maintaining its freshness and flavor. It is not recommended for freezing.
- Add proteins. You can give this salad some protein by adding crisp bacon bits, salmon shreds, shrimp, or shredded chicken.
- Avoid adding the seeds and nuts during refrigeration as they may lose their crunch.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 265kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 7mgSodium: 364mgPotassium: 425mgFiber: 4gSugar: 11gVitamin A: 582IUVitamin C: 84mgCalcium: 76mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Deisi Moeser
This salad looks delicious and the perfect healthy addition to a holiday meal! I’ll try it for sure! Thanks!!
Julia | The Yummy Bowl
thank you so much Deisi!
SANDY WARRINGTON
I made this for a church dinner and it was gone before I got thru the line. I've had three people ask for the recipe. One lady went back for seconds and there was none so I told her it was OK to lick the spoon.. which she did! I'm just glad everyone enjoyed it.
Julia | The Yummy Bowl
Your comment made my day! Thank you for sharing and making the recipe Sandy!
Beth
I love this so much! It's a great way to get a ton of classic holiday flavor without all the holiday calories that you usually find in most recipes this time of year.
Julia | The Yummy Bowl
thank you, I agree, a little lighter salad for a change 🙂
Amanda Wren-Grimwood
This is such a pretty salad that is so tasty too. Love the sweetness of the cranberries and their burst of colour.
Julia | The Yummy Bowl
thank you Amanda!
Suja md
This looks and sounds fabulous! Love this recipe.
Julia | The Yummy Bowl
thank you Suja!
Ieva
Delicious is an understatement. Never had broccoli this way, and I am super impressed. Served it for lunch yesterday with some cold cuts and quiche and the whole family absolutely loved it! Thanks.
Julia | The Yummy Bowl
thank you so much Ieva, it is addictive!
Katherine
Yum! Such great flavors and textures in this wintery salad.
Julia | The Yummy Bowl
thank you Katherine!
Cindy O
I have organic frozen broccoli. Would that work if thawed and spun dry? Thank you.
Julia | The Yummy Bowl
fresh will be better, but if thawed from frozen then blanch it for a couple of minutes before mixing in the salad.
Terri Freedman
Is there any suggestion for a substitute for broccoli as I am on blood thinners? I guess I could use cauliflower but anything else like zucchini? Thanks for your reply.
Julia | The Yummy Bowl
I think cauliflower would work but not the zucchini.
Julia | The Yummy Bowl
our holiday table is never complete without this nutritious broccoli cranberry salad!
Robin McCormack
The salad mix was fine. However, when the dressing was added to the salad, it caused the mix to be TOO vinegar-tasting.
Julia | The Yummy Bowl
Robin maybe worth trying milder vinegar next time? Mine was not vinegary at all.
Tanya kline
yuummy
Julia | The Yummy Bowl
thank you!