If you’re looking for that knockout dish to brighten up your table, Cranberry Broccoli Salad is your answer! This vibrant, no-cook salad overflows with crisp-tender broccoli, jewel-like cranberries, nutty crunch, and a creamy sweet-tangy dressing that makes veggies downright irresistible. Whether you’re serving it at a potluck or meal-prepping for the week, you’ll love how each ingredient shines—plus, it only takes a few minutes to throw together. Trust me, even the salad skeptics in your life won’t be able to resist going back for seconds or thirds!

Cranberry Broccoli Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cranberry Broccoli Salad is how a handful of simple, fresh ingredients create a dish with so much personality. Each component adds a unique taste, texture, or color, making every bite pop with flavor and crunch.

Broccoli florets: Chopped small, they’re the crisp, sturdy backbone of the salad—great for soaking up that dressing!
Dried cranberries: Their burst of sweet-tart flavor balances the savoriness and adds a chewy contrast.
Shredded sharp cheddar cheese: This brings a creamy, tangy richness that melts beautifully into every forkful.
Red onion: Finely diced for color and a zippy, slightly sweet bite that wakes up the whole salad.
Sunflower seeds or chopped almonds: Both bring plenty of crunch and a subtle, nutty element—use your favorite!
Mayonnaise: The classic choice for a velvety dressing that clings to all the tiny broccoli pieces.
Apple cider vinegar: This gives the dressing its fresh zip and helps tie together sweet and savory notes.
Honey or maple syrup: Just a touch mellows the tang and brightens each mouthful (either option is delicious).
Salt: A little goes a long way in highlighting the salad’s flavors; adjust to taste before serving.
Black pepper: Adds warmth and depth—freshly ground is always best!

How to Make Cranberry Broccoli Salad

Step 1: Prep the Produce and Mix-Ins

Start by chopping your broccoli into small, bite-size florets—think smaller than you’d use for steaming, so each piece gets plenty of dressing. Dice the red onion finely so it blends right in without overpowering. If you’re using whole almonds instead of sunflower seeds, give them a quick chop as well. Once everything is prepped, toss the broccoli, cranberries, cheddar, red onion, and seeds or nuts into a big mixing bowl.

Step 2: Make the Creamy Dressing

In a smaller bowl, grab your whisk and combine mayonnaise, apple cider vinegar, honey (or maple syrup), salt, and black pepper. Whisk until the mixture is creamy and silky, with no streaks left. You’ll notice the dressing smell tangy and sweet all at once—it should taste balanced, so feel free to adjust the honey or vinegar a smidge if you want it sweeter or tarter.

Step 3: Toss Everything Together

Pour every drop of that luscious dressing over the salad ingredients. Use big salad tongs or spatulas to toss everything together until all the broccoli is gleaming and you see pops of cranberry, onion, cheese, and nuts throughout. Be gentle so you keep the cheddar fluffy and the cranberries whole, but thorough enough that no bits go undressed!

Step 4: Chill and Let the Flavors Mingle

To really let your Cranberry Broccoli Salad shine, cover the bowl and pop it into the fridge for at least 30 minutes. This little chill session helps meld all the flavors and gives the broccoli a gentler bite. When you’re ready to serve, give the salad a quick toss and taste for seasoning—sometimes a pinch more salt or vinegar perks it right up.

How to Serve Cranberry Broccoli Salad

Garnishes

Garnishing your Cranberry Broccoli Salad is a chance to add a final flourish—think a shower of extra cranberries, a sprinkle more sharp cheddar, or a handful of toasted sunflower seeds right before serving. Fresh parsley or chives bring a hint of green and an herbal freshness if you have them on hand.

Side Dishes

This salad is a superstar next to just about anything! Try pairing it with grilled chicken, roast turkey, or a hearty sandwich for weekday lunches, or serve alongside classic picnic fare like baked beans and corn on the cob. For holiday spreads, it’s a cheerful, palate-cleansing contrast to rich mains and casseroles.

Creative Ways to Present

For parties, pile the salad into a clear trifle bowl to show off all those gorgeous layers. Use it to fill mini lettuce cups for handheld hors d’oeuvres, or crown crostini and top with crumbled bacon. Layer leftovers into grain bowls with quinoa, or tuck into wraps for a flavor-packed lunch on the go.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cranberry Broccoli Salad in an airtight container in the fridge; it’ll keep fresh and crunchy for up to three days. In fact, the flavors only get better as they mingle, making this a dreamy make-ahead dish for meal prepping or parties.

Freezing

While it’s technically safe to freeze Cranberry Broccoli Salad, the creamy dressing may separate and the veggies lose their snap once thawed. For best results, enjoy this salad fresh or from the fridge rather than the freezer.

Reheating

This salad is meant to be served chilled or at cool room temperature, so there’s no need to reheat. If it’s been in the fridge for a couple days and you want to perk it up, add a splash of vinegar and toss well before serving.

FAQs

Can I make Cranberry Broccoli Salad ahead of time?

Absolutely! This salad actually shines when made a few hours or even a day ahead—the flavors meld beautifully, and the broccoli softens just enough without getting limp.

What’s the best substitute for mayonnaise in the dressing?

For a lighter version, swap half the mayo for plain Greek yogurt. You’ll still get the creamy texture, but with a pleasant tang and extra protein.

Can I use frozen broccoli instead of fresh?

Fresh is definitely best for Cranberry Broccoli Salad, as the crisp-tender crunch is key. If you must use frozen, thaw and pat dry thoroughly, but be aware the texture will be softer.

Are there other add-ins that work well in this salad?

Yes! Try crumbled bacon for smoky crunch, chopped apple for juicy sweetness, or cooked quinoa for extra protein and texture. This salad loves a little improvisation.

How can I make Cranberry Broccoli Salad vegan?

Simply use vegan mayo, swap maple syrup for the honey, and leave out the cheddar or use your favorite plant-based cheese. The core flavors and textures will still delight.

Final Thoughts

Don’t let another season go by without sharing the joy of Cranberry Broccoli Salad! It’s a feel-good side that’s as colorful as it is crave-worthy, and it always leaves people asking for the recipe. Give it a try—I guarantee it will earn a spot in your regular rotation.

Cranberry Broccoli Salad Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A delightful and colorful Cranberry Broccoli Salad that is perfect for any occasion. This salad combines fresh broccoli florets, dried cranberries, sharp cheddar cheese, red onion, and sunflower seeds, all tossed in a creamy and tangy dressing.

Ingredients

Scale

Salad:

4 cups fresh broccoli florets (about 1 medium head), chopped small
1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese
1/4 cup red onion, finely diced
1/4 cup sunflower seeds or chopped almonds

Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare Salad: In a large mixing bowl, combine broccoli, cranberries, cheddar cheese, red onion, and sunflower seeds.
Make Dressing: In a small bowl, whisk together mayonnaise, vinegar, honey, salt, and pepper until smooth. Pour over broccoli mixture and toss to coat.
Chill and Serve: Refrigerate for 30 minutes. Stir before serving and adjust seasoning if necessary.