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A serving bowl of broccoli cranberry salad with serving spoons.
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4.92 from 12 votes

Broccoli Cranberry Salad

This broccoli cranberry salad combines fresh broccoli with roasted almonds, dried cranberries and red onion all tossed in a creamy, tangy Greek yogurt dressing.
Prep Time15 minutes
Chill Time3 hours
Total Time3 hours 15 minutes
Course: Salad, Side
Cuisine: American
Keyword: broccoli cranberry salad
Servings: 5
Author: Brittany Mullins

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.
    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