This Broccoli Cranberry Salad is a refreshing mix of crisp broccoli, tart apples, and chewy cranberries, all brought together with a creamy, tangy dressing.
It’s naturally rich in fiber, plant-based nutrients, and heart-healthy fats from nuts, while keeping saturated fat low.
Packed with vitamins and antioxidants, this quick, no-cook dish is perfect for everyday meals, picnics, or meal prep since it stays fresh and satisfying for days.
Broccoli Cranberry Salad
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 whisk or spoon
- 1 cutting board
- 1 sharp knife
- 1 set of measuring cups
- 1 set of measuring spoons
Ingredients
For the Salad:
- 8 cups broccoli florets
- 4 green onions thinly sliced (or ¼ cup red onion, diced)
- ½ cup dried cranberries
- 1 medium Granny Smith apple diced
- 2 teaspoons fresh lemon juice for apple
- ⅓ cup pecans chopped (optional)
For the Dressing:
- 1 cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon poppy seeds
- Salt and black pepper to taste
Instructions
- Prepare the Fresh Broccoli: Begin by rinsing the broccoli thoroughly under cold running water to remove any dirt or residue. Pat it dry with a clean kitchen towel or paper towels to avoid excess moisture, which can water down the dressing. Cut the broccoli into small, bite-sized florets, ensuring they are uniform for even mixing and easier eating. Place the prepared florets into a large mixing bowl.
- Slice the Onion for Flavor: Choose either green onions for a mild, fresh taste or red onion for a sharper bite. Rinse the onions, then slice the green onions thinly, or finely dice the red onion if using. This will add a balance of sharpness and freshness to the salad without overpowering the creamy dressing. Add the sliced onions to the broccoli bowl.
- Dice and Preserve the Apple: Wash the Granny Smith apple, then cut it into small, even cubes. Leave the skin on for extra fiber and color if you prefer. To prevent browning, immediately toss the apple pieces with two teaspoons of freshly squeezed lemon juice. This step not only keeps the apple vibrant but also adds a subtle tang that enhances the overall flavor. Place the coated apple pieces in the bowl with the broccoli and onions.
- Add Cranberries and Nuts: Measure out the dried cranberries and add them directly to the salad mixture. Their natural sweetness complements the tart apple and earthy broccoli. If using pecans, roughly chop them into smaller pieces for better distribution and texture. Fold the nuts into the salad bowl, adding a pleasant crunch and a dose of healthy fats.
- Mix the Creamy Dressing: In a separate small mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, fresh lemon juice, granulated sugar, and poppy seeds. Use a whisk or spoon to blend until the dressing is smooth, creamy, and well incorporated. Taste and season with salt and freshly ground black pepper to your liking. The dressing should be tangy, slightly sweet, and perfectly balanced.
- Combine Salad and Dressing: Pour the prepared dressing over the broccoli mixture. Using a large spoon or spatula, gently toss everything together, ensuring all ingredients are evenly coated. Take your time mixing so that every broccoli floret and apple piece gets a generous layer of dressing without breaking down the texture of the salad.
- Chill for Best Flavor: Transfer the salad to the refrigerator and allow it to chill for at least 1 hour before serving. This resting period helps the flavors blend together and gives the broccoli time to absorb the creamy dressing. For the best taste, you can prepare the salad several hours ahead or even the night before.
- Serve and Enjoy: Once chilled, give the salad a quick toss to redistribute the dressing before serving. Spoon it into a large serving bowl or individual plates. Garnish with an extra sprinkle of chopped nuts or cranberries on top for a polished presentation. Serve as a refreshing side dish alongside grilled meats, sandwiches, or picnic favorites.
Notes
- Cut broccoli into small, even florets for the best texture and easier mixing.
- Toss diced apple with lemon juice right away to prevent browning.
- Toast pecans lightly before adding for extra crunch and a deeper flavor.
- For a lighter dressing, replace part of the mayo with Greek yogurt.
- Chill the salad for at least 1 hour before serving to allow flavors to blend.
- Keep dressing separate if making ahead to maintain crispness.
- Swap pecans for walnuts, almonds, sunflower seeds, or pumpkin seeds.
- Garnish with fresh herbs or extra cranberries for a more colorful presentation.
- This salad is best eaten within 2–3 days for peak freshness.
- Avoid freezing, as broccoli and apples lose their crunch once thawed.
Chef’s Secrets for Perfect Results
The secret to a great broccoli salad lies in the preparation of the ingredients.
Cut the broccoli into small, uniform florets so they are easy to coat with dressing and pleasant to bite.
Always toss the diced apple with lemon juice to preserve its crispness and bright color.
When preparing the dressing, whisk until smooth to prevent any lumps and taste it before mixing—adjusting sweetness or acidity as needed ensures balance.
For extra crunch, toast the pecans lightly in a dry skillet before adding; this brings out their natural nuttiness.
Serving Suggestions for Every Occasion
This salad is wonderfully versatile and fits in with many meals.
Serve it as a refreshing side dish for grilled chicken, roasted salmon, or barbecue ribs.
It also makes a bright addition to holiday buffets, potlucks, or picnics since it travels well and can be made in advance.
For a light lunch, enjoy it on its own or pair with whole grain bread or a protein-rich dish like baked tofu.
To elevate presentation, garnish with a sprinkle of fresh herbs such as parsley or dill, or a few extra cranberries scattered on top.
Storage Tips to Keep Freshness
For best results, store the salad in an airtight container in the refrigerator.
It will stay fresh for up to 3 days, though the flavors are most vibrant within the first 24–36 hours.
If making ahead, keep the dressing and salad components separate, then toss just before serving to maintain crunch.
Avoid freezing, as the broccoli and apples will lose their crisp texture.
If leftovers seem slightly watery after refrigeration, give the salad a gentle toss and add a spoonful of fresh dressing to refresh it.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Fresh broccoli is best for this salad, as frozen broccoli tends to soften after thawing and won’t provide the same crisp bite.
If you only have frozen, blanch it quickly, then cool completely before using, but expect a softer texture.
2. What can I use instead of mayonnaise?
You can substitute Greek yogurt or a blend of yogurt and light mayo for a healthier twist. This will lower calories while adding protein, but still keep the creamy texture.
3. How can I make this salad vegan?
Simply replace the mayonnaise and sour cream with plant-based alternatives. Vegan mayo and coconut yogurt work well, and you can skip the honey or sugar in the dressing by using maple syrup instead.
4. Can I prepare the salad a day ahead?
Yes! In fact, preparing it the night before can enhance the flavor. Just store it covered in the fridge and toss again before serving. For extra crunch, add nuts just before serving so they don’t soften.
5. What other nuts or seeds work well?
If you don’t have pecans, try walnuts, almonds, or sunflower seeds. Pumpkin seeds are another great option and add a nutty flavor without overpowering the other ingredients.
