Broccoli Cranberry Salad
Published Nov 16, 2022
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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!
Why You’ll Love This Recipe
- Super easy to make and can be made ahead of time.
- You only need 9 simple ingredients!
- We’re using Greek yogurt instead of mayonnaise for the dressing!
- Perfect side dish for the holidays.
- broccoli – two large heads cut into florets. The best broccoli can be found by looking for heads that are dark green in color and firm to the touch. Avoid broccoli that has yellowing leaves or is limp.
- almonds – I prefer roasted and salted as it brings more flavor to the recipe. You can also use dry roasted or raw.
- dried cranberries – the perfect blend of sweet and tart while also adding a pop of color. I prefer to use dried cranberries that are fruit-sweetened instead of ones that are sweetened with cane sugar. My favorite brand is the Made in Nature dried cranberries.
- red onion – adds a nice crunch!
- Greek yogurt – I used full-fat Greek yogurt for the dressing instead of mayo that’s traditionally used in broccoli salad for some added protein. It’s rich and tangy and creates the perfect creamy dressing that pairs so well with this salad.
- apple cider vinegar – apple cider vinegar is my go-to vinegar for salad dressing because of its health benefits and I love the flavor it adds here.
- avocado oil – a mild flavor that will add body to the dressing. Olive oil is a great substitute.
- maple syrup – adds a touch of sweetness to the dressing and balances out the tangy yogurt really well. If you don’t need this salad to be vegan, honey is a good substitute.
- sea salt – an essential to bring all the flavors of the dressing together.
How to Make
Make dressing: Start by whisking together the yogurt, apple cider vinegar, oil, maple syrup and salt in a small bowl.
Combine ingredients: Add broccoli florets, almonds, cranberries and red onion to a large mixing bowl and stir to combine. Drizzle the dressing and toss until everything is coated.
Chill: 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.
Customize Your Salad
- Add leafy greens – Add some extra vitamins and minerals to your salad with a handful of raw leafy greens. Some good options include: kale, spinach, arugula or collard greens.
- 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. You can also try this vegan broccoli salad instead.
- 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.
- Swap the cranberries – If you don’t like the taste of cranberries you can always change it with a different dried fruit like raisins or dates.
- Add more veggies – Bring some more vegetables to the mix. Some good options would be: diced cucumber, brussels sprouts, cabbage and bell pepper.
- Swap the almonds – You could substitute the almonds with another nut like walnuts, pecans or cashews. If you need this recipe to be nut-free sunflower seeds or pepitas would be good options!
- Add protein – I love the addition of bacon in my classic broccoli salad and I bet it’d also be delicious in this recipe. You can use pork or turkey bacon or to keep this salad vegetarian add tempeh bacon.
What to Serve With Broccoli Cranberry Salad
This broccoli cranberry salad recipe is a great side for potlucks and holidays, but it also makes for a wonderful side salad with dinner or a light lunch option. Here are some ideas on what to serve with this salad:
- With protein: serve it alongside your favorite protein for dinner or lunch. My top choices would be this apple cider vinegar chicken, balsamic salmon, maple balsamic tempeh or crispy baked tofu.
- As a side for the holidays: this broccoli cranberry salad makes for a great side option for the holidays. If I were serving it for Thanksgiving dinner I would serve it alongside my lentil loaf, roasted carrots, green bean casserole, sweet potato casserole and pecan pie brownies.
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.
More Broccoli Recipes to Try
- Classic Broccoli Salad
- Vegan Broccoli Salad
- Broccoli Avocado Tuna Bowl
- Roasted Broccoli Quinoa Salad
- Cheesy Broccoli Quinoa Casserole
- Lightened Up Broccoli Cheddar Soup
- Teriyaki Tempeh and Broccoli
More Salad Recipes to Try
- Kale and Brussels Sprout Salad
- Roasted Vegetable Salad
- Raw Collard Greens Salad
- Harvest Fall Salad
- Sweet Kale Salad
- Brussels Sprout Chopped Salad
- Kale Pomegranate Salad
- Antipasto Salad
Broccoli Cranberry 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.