Dinner

Broccoli Cranberry Salad Recipe

Bylilan Sage July 21, 2026July 21, 2026

Introduction

This Broccoli Cranberry Salad is a delightful mix of fresh, crunchy broccoli and sweet dried cranberries, balanced with a creamy, tangy dressing. It’s a perfect side dish for any meal or a light, refreshing snack on its own.

A white bowl filled with a fresh broccoli salad showing about four layers: bright green broccoli florets with a bumpy texture form the main layer, thin slices of purple-red onion with smooth surfaces are scattered throughout, small pieces of light brown chopped walnuts add a rough texture, and dark red dried cranberries dot the salad for color contrast. Two silver spoons rest inside the bowl, slightly covered by the salad. The bowl is set on a white marbled surface with small bowls of extra walnuts and cranberries nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch Broccoli (chopped into small florets; ~4 cups)
1/2 cup Dried cranberries
1/4 cup Walnuts (chopped; or pumpkin seeds for nut-free)
1/4 cup Cooked bacon (crumbled)
1/4 cup Red onion (sliced into thin quarter moons)
1/2 cup Mayonnaise (or 2/3 cup for extra creamy salad)
1 1/2 tbsp Wholesome Yum Zero Sugar Orange Honey (or regular orange blossom honey)
1/2 tbsp Apple cider vinegar
1/2 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)

Instructions

Step 1: In a large bowl, combine the chopped broccoli, red onion, dried cranberries, walnuts, and crumbled bacon.
Step 2: In a small bowl, whisk together the mayonnaise, orange honey, apple cider vinegar, sea salt, and black pepper until smooth.
Step 3: Pour the dressing over the broccoli mixture and stir well to coat everything evenly. For best flavor, refrigerate the salad for an hour before serving (optional).
Step 4: Taste and adjust seasoning with more salt and pepper if needed. Serve chilled or at room temperature.

Tips & Variations

For a nut-free version, substitute walnuts with pumpkin seeds or sunflower seeds for extra crunch.
Add a squeeze of fresh lemon juice to brighten the dressing further.
Use Greek yogurt mixed with mayonnaise for a lighter, tangier dressing option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after chilling. Stir well before serving. This salad is best enjoyed cold or at room temperature and is not recommended for freezing.

How to Serve

A close-up view of a fresh broccoli salad in a white bowl on a white marbled surface, showing three main layers: bright green broccoli florets with detailed texture, thin strips of purple-red onion scattered throughout, and chunks of walnut mixed with small pieces of dark red dried cranberries. The salad is lightly coated in a creamy dressing visible as whitish gloss on broccoli and nuts, with a silver spoon partially dipped inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, preparing the salad a few hours ahead or the night before helps the flavors meld beautifully. Just keep it refrigerated and give it a good stir before serving.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt or a vegan mayo alternative to suit your dietary preferences while maintaining creaminess.