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.
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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.
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
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
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!
Ingredients
Method
- 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
Nutrition
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.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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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!