Broccoli Cranberry Salad
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This broccoli cranberry salad combines fresh broccoli with roasted almonds, dried cranberries and red onion all tossed in a creamy, tangy Greek yogurt dressing.
If you couldn’t tell by now, I love broccoli salad! I have a classic broccoli salad and vegan broccoli salad recipe on the blog already, but in honor of the holiday season I wanted to make a version that was a bit more festive!
For this recipe I swapped raisins for dried cranberries which add a beautiful pop of color to this salad and I swapped sunflower seeds for roasted almonds. The combination of fresh broccoli, tart cranberries, crunchy roasted almonds and a tangy Greek yogurt dressing is a winning combination!
This salad would be a great addition to your Thanksgiving menu, but it’s also an easy side salad to pair with just about any dinner. However you serve it, this salad is sure to be a new family favorite!
// ★★★★★ Review //
“This recipe looked great and I just finished making it for our Thanksgiving dinner tomorrow. I had to put this into a container and snap the lid on quickly because it was so good that I could not stop eating. Big Fat Yum! Thank you for this recipe. I will definitely make again. I substituted chopped walnuts for the almonds and I also made a little extra dressing.” – Lisa
Why You Gotta Try This One
When I make this broccoli cranberry salad for family or friends, it always disappears fast. It’s one of those simple recipes that feels special but doesn’t take much effort. Here’s why it’s worth making:
- Easy to prep: No cooking required besides toasting the almonds, so you can have this salad ready in under 20 minutes.
- Meal-prep friendly: It holds up beautifully in the fridge, which makes it perfect for make-ahead lunches or potluck prep.
- Crowd appeal: Even people who don’t usually love raw broccoli end up going back for seconds.
- Better-for-you dressing: Using Greek yogurt keeps the dressing creamy but lighter than mayo-based versions.
Ingredients Needed
- broccoli – use two large fresh heads cut into florets. Look for broccoli that’s deep green and firm, which not only tastes better but also holds its crunch in a raw salad. Avoid any with yellowing leaves or limp stalks.
- almonds – roasted and salted almonds are my favorite here because the salty crunch balances the sweetness of the cranberries and dressing. You can also use dry roasted or raw if you prefer.
- dried cranberries – the perfect sweet-tart bite and a pop of color. I like using fruit-sweetened cranberries (like Made in Nature) since they’re less processed than cane-sugar varieties.
- red onion – adds sharp flavor and crunch, which balances the creamy dressing and sweet cranberries.
- Greek yogurt – I swap traditional mayo for full-fat Greek yogurt. It’s tangy, creamy, and adds extra protein, making this salad lighter but still rich and satisfying.
- apple cider vinegar – my go-to vinegar for dressings because it adds tang and has potential health benefits. It brightens the whole salad.
- avocado oil – mild and neutral, it adds body to the dressing without overpowering the other flavors. Olive oil is also a good option.
- maple syrup – adds natural sweetness and rounds out the tang from the vinegar and yogurt. If you don’t need this to be vegan, honey works too.
- sea salt – don’t skip it! A pinch of salt ties all the flavors together and makes the dressing shine.
Customize Your Salad
- Add protein: For a classic touch, add crispy bacon (pork or turkey bacon). To keep it vegetarian, swap in tempeh bacon.
- Dairy-free version: Use a dairy-free Greek yogurt. I personally like using coconut milk yogurt when I need a dairy-free option. It’s thick like Greek yogurt and works great.
- Add cheese: Some versions of broccoli salad include cheese. I think a really good option for this recipe would be crumbled goat cheese or feta cheese.
How to Make
This salad comes together quickly and is so easy to make! Just follow these simple steps, and you’ll be serving up a delicious dish before you know it.
Step 1: Start by whisking together the yogurt, apple cider vinegar, oil, maple syrup and salt in a small bowl.
Step 2: Add broccoli florets, almonds, cranberries and red onion to a large mixing bowl.
Step 3: Drizzle the dressing and toss until everything is coated.
Step 4: Cover in a container and chill in the fridge for 3-4 hours before serving. Letting the salad sit overnight works great too as the salad tastes better after it has had time to sit.
Brittany’s Tips
- Chop it small: Make sure your broccoli florets are chopped into small, bite-sized pieces. Large chunks can be awkward to eat, and smaller pieces let the dressing evenly coat every bite.
- Toast your nuts: If you have a few extra minutes, toast the almonds (or whatever nut you’re using). It deepens the flavor and adds even more crunch.
- Let it chill: This salad tastes best after sitting in the fridge for at least 30 minutes. It gives the broccoli a chance to soften slightly and the flavors to meld together.
What to Serve With Broccoli Cranberry Salad
This broccoli cranberry salad works in many ways, whether you need a holiday side, a potluck dish, or a quick weeknight addition. Here are a few of my favorite pairings:
- Protein mains: Serve it with apple cider vinegar chicken, balsamic salmon, maple balsamic tempeh or crispy baked tofu.
- Holiday spread: Add it to the table with lentil loaf, roasted carrots, green bean casserole, sweet potato casserole, and finish with pecan pie brownies.
- Soup and salad combo: Pair it with a cozy bowl of slow cooker chicken wild rice soup for a hearty meal.
How to Store Leftovers
This broccoli salad will last up to five days in an airtight container in the refrigerator. You may notice that the dried cranberries absorb some of the liquid or the almonds soften but that’s okay! It will still be delicious.
Frequently Asked Questions
Yes! Swap the Greek yogurt in the dressing for a plain, unsweetened non-dairy yogurt, like coconut or cashew yogurt.
No problem—white wine vinegar or lemon juice are great substitutes. They’ll give you that same tangy kick to balance the sweetness of the dressing.
Definitely! This salad actually tastes better after sitting in the fridge for a few hours or overnight. Just wait to add the almonds until right before serving to keep them nice and crunchy.
You can toast almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Alternatively, spread them on a baking sheet and bake at 350°F for 5-7 minutes. Just keep a close eye—they can burn quickly!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Broccoli Cranberry Salad
Ingredients
Salad
- 5 cups chopped broccoli florets, about 2 large heads
- ½ cup roasted and salted almonds, chopped
- ½ cup dried cranberries
- ⅓ cup diced red onion
Dressing
- ½ cup plain Greek yogurt, I used full-fat
- 2 Tablespoons apple cider vinegar
- 2 Tablespoon avocado or olive oil
- 2 Tablespoons maple syrup
- 1 teaspoon sea salt
Instructions
- In a small bowl whisk together yogurt, apple cider vinegar, oil, maple syrup and salt.
- Add broccoli, almonds, cranberries and red onion to a large bowl and stir to combine.
- Drizzle on dressing and toss until everything is coated.
- Cover container and chill in the fridge. Let sit for at least 3-4 hours before serving. Overnight works great too as this salad tastes better after it has had time to sit.
Notes
- Storage: This broccoli salad will last up to five days in an airtight container in the refrigerator. You may notice that the dried cranberries absorb some of the liquid or the almonds soften but that’s okay! It will still be delicious.
- Dairy-free: To make this salad dairy free, swap out the Greek yogurt. I personally like using coconut milk yogurt when I need a dairy-free option. It’s thick like Greek yogurt and works great. You can also try this vegan broccoli salad instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This salad was outstanding!!! I will be making it again! Plus my husband enjoyed it too. Thank you for providing delicious and healthy recipes.
WOO! I am excited to hear this recipe is a hit, Heidi. Thanks so much for taking the time to share your review + star rating, I truly appreciate it!
This recipe looked great and I just finished making it for our Thanksgiving dinner tomorrow. I had to put this into a container and snap the lid on quickly because it was so good that I could not stop eating. Big Fat Yum! Thank you for this recipe. I will definitely make again. I substituted chopped walnuts for the almonds and I also made a little extra dressing.
Ahh this is so great, Lisa. I am so glad you are loving this recipe and I hope it is a big hit tomorrow too. Thanks for sharing your review + star rating, I really appreciate it!
Love all the flavors, and the greek yogurt is perfectly rich! I did blanch the broccoli though– just to take the bite out. I didn’t have quite enough cranberries so tossed in some golden raisins as well.
Amazing! I am so glad you found this salad and it turned out amazing for you. Thank you for sharing your review & star rating, it means so much to me!
Love this salad. I did nt have almonds so I used pecans . another keeper. thank you
YUM! I am excited to hear that you are loving this salad, Terrie. Thank you for sharing your review & star rating, I really appreciate it!
I made this for Easter and my family loved it. We’re really enjoying your recipes!
Yay! I am so glad this recipe is a hit for you and your family, Jean. Thank you for coming back and sharing your review & star rating, I appreciate it!
I’m lactose intolerant, is there something else that can be used to replace the Greek yogurt? I’d really like to try this recipe, it looks delicious.
Hi Renae – You could try a dairy or lactose free greek yogurt, I know Kite Hill and Chobani has dairy/lactose free greek yogurts. Let me know how this turns out for you!
The Broccoli remains uncooked, correct? You might finde this a stupid question, gute werde I comes from ist is rather unusual….
Great question – Yes, the broccoli stays uncooked! Enjoy!
Just made this! I love the dressing! So yummy and I don’t feel guilty about adding a little more…I will be eating this all week! Thanks!
Ahhh yay!! Always love a guilt free meal that’s also delicious, Jessica. Thank you for your review & star rating, I so appreciate it!
This was so good! I decided to make this so my broccoli wouldn’t go bad, I almost had all of the ingredients in house. I didn’t have maple syrup or honey so I improvised with a little agave nectar. The crunch from the almonds and sweetness from the cranberries was tasty!!!! I definitely will make this again. You did it once again…… thanks- Steve
WOO! I am so glad that you are loving this recipe, Steve. Thank you so much for sharing your review + star rating, it means so much to me.