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–+ servings
broccoli salad without bacon.
Julia

Broccoli Cranberry Salad

4.92 from 36 votes
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!
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Prep Time 15 minutes
Chill 1 hour
Total Time 1 hour 15 minutes
Servings: 5 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 265
Ingredients Method Nutrition Notes

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

Method
 

  1. 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
  2. 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
  3. Chill. Refrigerate the salad for 1-2 hours, allowing the broccoli to absorb the flavorful dressing and soften.
  4. 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

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

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.
 

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