Broccoli Cranberry Salad

GF VG

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!

A serving bowl of broccoli cranberry salad with serving spoons.

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.
Ingredients measured out to make Broccoli Cranberry Salad: dried cranberries, red onion, sea salt, broccoli, Greek yogurt, maple syrup, avocado/olive oil, apple cider vinegar and roasted salted almonds.

Ingredients Needed

  • 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.
Collage of four photos showing the steps to make Broccoli Cranberry Salad: making the Greek yogurt dressing, adding ingredients to a bowl and then tossing 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.

A spoonful of broccoli cranberry salad rests in a bowl.

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.
A spoonful of broccoli cranberry salad over a bowl.

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:

A serving bowl of broccoli cranberry salad with serving utensils to the side.

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

More Salad Recipes to Try

Be sure to check out all my broccoli recipes as well as my full collection of salad recipes.

Broccoli Cranberry Salad

5 from 2 votes
This broccoli cranberry salad combines fresh broccoli with roasted almonds, dried cranberries and red onion all tossed in a creamy, tangy Greek yogurt dressing.
A serving bowl of broccoli cranberry salad with serving spoons.
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings 5

Ingredients

Salad

  • 5 cups chopped broccoli florets, about 2 large heads
  • ½ cup roasted and salted almonds, chopped
  • ½ cup dried cranberries
  • 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.
    Greek yogurt, apple cider vinegar, oil, maple syrup and salt in a small mixing bowl.
  • Add broccoli, almonds, cranberries and red onion to a large bowl and stir to combine.
    Broccoli, almonds, red onion and craisins in a glass mixing bowl.
  • Drizzle on dressing and toss until everything is coated.
    Dressing poured over the ingredients in a mixing bowl.
  • 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.
    Broccoli cranberry salad in a mixing bowl.

Nutrition

Serving: 1cup Calories: 240kcal Carbohydrates: 24g Protein: 7g Fat: 13g Saturated Fat: 2g Polyunsaturated Fat: 8g Monounsaturated Fat: 2g Cholesterol: 3mg Sodium: 555mg Potassium: 424mg Fiber: 4g Sugar: 15g
Course: Salad, Side
Cuisine: American
Keyword: broccoli cranberry salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    2 comments
    1. Steve O’Connell
      November 21, 2022 AT 4:42 am

      5 stars
      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

      1. Brittany Mullins
        November 21, 2022 AT 1:45 pm

        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.

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