Broccoli Cranberry Salad

4.93 from 13 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.

Prep Time15

Chill Time3

Total Time3 15

Course: Salad, Side

Cuisine: American

Servings:

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.
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