Broccoli Cranberry Salad
A crisp and colorful salad featuring fresh broccoli, tart apples, and chewy cranberries tossed in a creamy poppy seed dressing. Quick to prepare, full of texture, and perfect as a healthy side dish for weeknights, potlucks, or picnics.
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.
