If you’re looking for a vibrant, crunchy, and crowd-pleasing side, Cranberry Broccoli Salad is truly a game changer. This classic potluck favorite brings together crisp broccoli florets, sweet-tart dried cranberries, sharp cheddar, and a creamy tangy dressing, all tossed with crunchy sunflower seeds and red onion. It’s the kind of salad that disappears quickly at gatherings, and it’s just as perfect for weekday lunches. Whether you’re serving it at a sunny backyard barbecue or meal prepping for the week, this salad’s burst of flavors and colors never fails to impress.
Ingredients You’ll Need
This Cranberry Broccoli Salad shines because of its simple but purposeful ingredients. Each component adds something unique, from color and crunch to zing and sweetness. Here’s what you’ll need, plus a tip for every ingredient to guarantee salad perfection:
- Broccoli florets: Chop them small for the ideal bite and maximum dressing coverage.
- Dried cranberries: Their sweet-tart pop balances the savory ingredients beautifully.
- Red onion: Adds vibrant color and a gentle bite without overpowering the salad.
- Shredded sharp cheddar cheese: Extra-sharp cheddar gives a tangy, creamy richness in every forkful.
- Sunflower seeds or chopped almonds: Toss in sunflower seeds for classic crunch, or try almonds for a nutty twist.
- Mayonnaise: The creamy base that ties all the flavors together; feel free to sub half with Greek yogurt for a lighter touch.
- Apple cider vinegar: Brings a bright tang that livens up the dressing and balances the richness.
- Honey: Just a touch of sweetness smooths out the sharp notes in the dressing.
- Salt and black pepper: Essential for bringing all the flavors into perfect harmony—season to taste!
How to Make Cranberry Broccoli Salad
Step 1: Prep the Veggies and Mix-Ins
Start by chopping the broccoli into small, bite-sized florets. The smaller the pieces, the more surface area for the dressing to cling to! Dice up your red onion and measure out the dried cranberries, shredded cheddar, and sunflower seeds or almonds. Toss everything into a large mixing bowl so it’s ready for the delicious dressing.
Step 2: Whisk Up the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and a generous pinch each of salt and black pepper. The vinegar and honey give the dressing its signature tangy-sweet flavor, while the mayo keeps it irresistibly creamy.
Step 3: Combine and Toss
Pour the dressing over your broccoli mixture. Using a big spoon or spatula, toss everything together until the salad is evenly coated and every bite gets a bit of dressing, cheese, and crunch. Take a moment to marvel at all those gorgeous colors!
Step 4: Chill and Meld the Flavors
Cover the bowl and pop it into the fridge for at least 30 minutes. This step lets the flavors mingle and the broccoli soften just a touch, making the Cranberry Broccoli Salad even more delicious. Don’t skip it—patience pays off here!
Step 5: Final Toss and Taste Check
Just before serving, give the salad another good toss and taste. Adjust the seasoning with more salt and pepper if needed. Now it’s ready to steal the show at your table!
How to Serve Cranberry Broccoli Salad
Garnishes
Sprinkle a little extra cheddar, a handful of dried cranberries, or a final dusting of sunflower seeds on top for that wow-worthy finish. A couple of fresh parsley leaves or chives add even more color and a hint of freshness.
Side Dishes
Cranberry Broccoli Salad is the ultimate companion to grilled chicken, burgers, or barbecue ribs. It also pairs beautifully with roasted salmon, sandwiches, or any picnic spread where you want a punch of crunch and color.
Creative Ways to Present
For a fun twist, serve the salad in individual mason jars for grab-and-go lunches or picnics. Hollow out bell peppers and use them as edible bowls, or heap the salad onto a bed of leafy greens for an elegant dinner party starter.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Cranberry Broccoli Salad to an airtight container and store it in the refrigerator. It’ll stay crisp and flavorful for up to 2 or 3 days, making it perfect for meal prep or quick lunches.
Freezing
Freezing isn’t recommended for this salad, as the fresh vegetables lose their texture and the dressing can separate. For the best results, enjoy it fresh or refrigerated.
Reheating
This is a cold salad, so there’s no need to reheat! Just give it a good stir before serving again, and maybe add a little extra dressing if it’s soaked in overnight.
FAQs
Can I substitute the mayo in Cranberry Broccoli Salad?
Absolutely! You can swap in plain Greek yogurt for some or all of the mayo, which lightens up the salad while still keeping it creamy. Some folks even do half-and-half for the best of both worlds.
What can I use instead of sunflower seeds?
If you’re out of sunflower seeds or want a different flavor, try chopped almonds, pumpkin seeds, or even toasted pecans. Each adds its unique crunch and nutty depth.
Is Cranberry Broccoli Salad gluten-free?
Yes, this recipe is naturally gluten-free! Just double-check your mayonnaise and any add-ins to ensure they don’t contain hidden gluten.
How far in advance can I make this salad?
You can make Cranberry Broccoli Salad up to a day ahead. In fact, the flavors get even better as they mingle in the fridge. Just wait to add garnishes until right before serving for the freshest texture.
Can I add bacon or other mix-ins?
Definitely! Crumbled crispy bacon takes this salad over the top, and diced apples or grapes add extra crunch and sweetness. Feel free to customize with whatever you love.
Final Thoughts
I can’t recommend Cranberry Broccoli Salad enough if you love a dish that’s as bright and lively as it is easy to make. Whether you’re feeding a crowd or just adding more veggies to your own table, give this salad a try—you just might find it becomes a new favorite in your recipe rotation!
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Cranberry Broccoli Salad Recipe
- Total Time: 15 minutes plus 30 minutes chilling time
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and colorful Cranberry Broccoli Salad featuring fresh broccoli florets tossed with dried cranberries, sharp cheddar cheese, red onions, and sunflower seeds, all coated in a tangy honey-apple cider vinegar mayonnaise dressing. Perfect for a quick, no-cook side dish or a light lunch, this salad offers a delightful balance of sweet, savory, and crunchy textures.
Ingredients
Salad Ingredients
- 4 cups fresh broccoli florets, chopped small
- 1/2 cup dried cranberries
- 1/3 cup chopped red onion
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sunflower seeds or chopped almonds
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Prepare the salad base: In a large mixing bowl, combine the chopped broccoli florets, dried cranberries, chopped red onion, shredded sharp cheddar cheese, and sunflower seeds or chopped almonds. Toss gently to mix the ingredients evenly.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the mixture is smooth and creamy.
- Combine salad and dressing: Pour the prepared dressing over the broccoli mixture, tossing well to ensure all ingredients are evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, toss the salad again and adjust seasoning with additional salt and pepper if necessary.
Notes
- For a lighter version, replace mayonnaise with plain Greek yogurt or use half mayonnaise and half yogurt.
- Add crumbled bacon for an extra smoky flavor boost.
- For added crunch and sweetness, try adding diced apples.
- This salad can be made ahead and keeps well in the refrigerator for up to 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
