Why You’ll Love This Broccoli Cranberry Salad
- A Symphony of Textures and Flavors. This salad is anything but boring. You get a fantastic crunch from the raw broccoli and sunflower seeds, a delightful chew from the cranberries, and a creamy, smooth coating from the dressing. The sweet, tangy, and savory notes all play together so nicely—it’s a real party in your mouth.
- It’s Incredibly Versatile. Honestly, think of this recipe as a template. Don’t have sunflower seeds? Toasted almonds or pecans are fabulous. Want to make it a main course? Add some shredded chicken or chickpeas. It’s a forgiving recipe that welcomes your own creative twists.
- The Ultimate Make-Ahead Marvel. This is the secret weapon for busy people. You can whip it up a full day in advance, and it actually benefits from the resting time. The flavors meld, the broccoli softens just a touch while retaining its crunch, and it becomes even more delicious. No last-minute fuss required.
- Surprisingly Crowd-Pleasing. I’ve served this to so many people, including self-proclaimed broccoli skeptics, and it always gets rave reviews. It’s a familiar yet exciting combination that appeals to almost everyone. It’s a guaranteed hit at any gathering.
Ingredients & Tools
- 2 large heads of broccoli (about 6-7 cups of florets)
- 1/2 cup finely chopped red onion
- 1 cup dried cranberries
- 1/2 cup roasted, salted sunflower seeds (or bacon bits, see tips!)
- 1 cup mayonnaise (full-fat for best flavor and texture)
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar (or honey/maple syrup)
- Salt and black pepper to taste
Tools: A large mixing bowl, a sharp knife and cutting board, a small bowl for the dressing, and a whisk or fork.
A quick note on the ingredients—using full-fat mayonnaise is key here for a creamy, stable dressing that won’t get watery. And don’t skip the salting step; it’s not just for flavor, it helps draw out a tiny bit of moisture from the broccoli, making it even more receptive to the dressing.
Serves: 6-8 as a side | Prep Time: 20 minutes | Chill Time: 30 minutes (minimum) | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Broccoli is Best Raw. I know it might seem odd, but trust me on this. Using raw broccoli gives the salad its signature satisfying crunch. Blanching it will make it too soft and the salad can become watery. The raw flavor is mild and perfect here.
- The Dressing is a Balancing Act. The combination of rich mayo, tangy vinegar, and a touch of sweetness is what makes this salad so addictive. Taste it as you go! You might want a little more vinegar for tang or a touch more sugar to balance it out—adjust it to your palate.
- Chop Everything Consistently. Take a moment to chop the broccoli florets into small, bite-sized pieces. This ensures you get a little bit of everything in each forkful and makes the salad much easier to eat.
- Don’t Fear the Onion. If you’re worried about the raw red onion being too pungent, you can tame it! Soak the chopped onion in a bowl of ice water for about 10 minutes before adding it to the salad. This mellows the sharp flavor significantly.
How to Make Broccoli Cranberry Salad
Step 1: Prep the Broccoli. First, wash and thoroughly dry your broccoli heads. You’ll notice that a lot of flavor and texture lives in the stalks too, so don’t discard them! Use a vegetable peeler to remove the tough outer layer of the stalks, then chop them into small, bite-sized pieces. Chop the florets into similarly small pieces. You’re aiming for about 6 to 7 cups total. Place all the chopped broccoli into your large mixing bowl.
Step 2: Combine the Salad Ingredients. To the bowl with the broccoli, add your finely chopped red onion, the full cup of dried cranberries, and your crunchy element—the sunflower seeds. If you’re using bacon bits, you can add them now, though I sometimes like to save a few for a garnish on top. Give everything a gentle toss with a large spoon or spatula just to start combining the ingredients. You’ll see all those beautiful colors coming together already.
Step 3: Whisk Together the Dressing. In your smaller bowl, combine the mayonnaise, apple cider vinegar, and sugar. Whisk it vigorously until it’s completely smooth and the sugar has dissolved. The dressing should look creamy and homogenous. Now is the time to taste it! Season with a good pinch of salt and a few cracks of black pepper. Remember, the salad itself hasn’t been salted yet, so don’t be shy.
Step 4: Bring It All Together. Pour the dressing over the broccoli mixture. Now, using a large spatula or a couple of spoons, toss everything together. Really get in there and make sure every single piece of broccoli, every cranberry, and every seed is coated in that creamy dressing. It might seem like a lot of dressing at first, but the broccoli can handle it.
Step 5: The All-Important Chill. This is the non-negotiable step for the best flavor. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Pop it into the refrigerator for at least 30 minutes, but ideally for 1-2 hours or even overnight. This resting time allows the flavors to marry and the broccoli to soften just a tiny bit, becoming perfectly crisp-tender.
Step 6: Final Adjustments and Serve. Just before serving, give the salad one final stir. You might notice a little bit of liquid at the bottom of the bowl—that’s normal. Taste it again and adjust the seasoning if needed—maybe another pinch of salt or a grind of pepper. Transfer it to a serving bowl, garnish with an extra sprinkle of sunflower seeds or cranberries if you like, and dig in!
Serving Suggestions
Complementary Dishes
- Grilled Chicken or Burgers — The cool, creamy salad is the perfect fresh counterpoint to anything hot off the grill. It cuts through the richness beautifully.
- Pulled Pork Sandwiches — This salad is a classic barbecue side for a reason. Its bright acidity and crunch balance the sweet, smoky, and soft texture of pulled pork perfectly.
- A Simple Quiche or Frittata — For a lovely brunch or light dinner, this salad adds a needed freshness and texture next to a rich, egg-based dish.
Drinks
- A Crisp Rosé or Sauvignon Blanc — The wine’s acidity will mirror the tang in the dressing and cleanse the palate between bites.
- Sparkling Water with Lemon — A non-alcoholic option that provides a refreshing, bubbly contrast to the creaminess of the salad.
- Iced Green Tea — The slight bitterness of the tea complements the sweet and savory notes in the salad wonderfully.
Something Sweet
- Lemon Bars — The zesty, tart lemon flavor is a fantastic way to end the meal on a bright note after the rich salad.
- Simple Sugar Cookies — Sometimes you just need a classic, buttery cookie that’s not too heavy, making it an ideal follow-up.
- Fresh Berry Parfaits — Light, fresh, and fruity, these keep the meal feeling vibrant and healthy from start to finish.
Top Mistakes to Avoid
- Mistake: Using wet broccoli. If you don’t dry your broccoli after washing, you’ll introduce extra water into the salad, which can make the dressing thin and watery. A salad spinner or a good pat-down with paper towels is your best friend here.
- Mistake: Skipping the chill time. I know it’s tempting to serve it right away, but patience is a virtue here. The salad needs time for the broccoli to absorb the dressing flavors and for everything to come together. Serving it immediately means you’re missing out on the full experience.
- Mistake: Chopping the broccoli too large. Big, chunky florets are harder to eat and don’t coat as evenly in the dressing. Aim for small, bite-sized pieces so you get a perfect mix of all the ingredients in every single forkful.
- Mistake: Not tasting the dressing first. Your palate is your most important tool. Always taste the dressing and adjust the sweet/tangy balance before you commit. You might prefer it a little sharper or a little sweeter—it’s your salad!
Expert Tips
- Tip: Toast your seeds or nuts. If you’re using sunflower seeds, almonds, or pecans, take an extra three minutes to toast them in a dry skillet over medium heat until fragrant. This deepens their flavor and adds an incredible extra layer of nuttiness to the salad.
- Tip: Make it a main course. This salad is sturdy enough to be bulked out into a full meal. Add a can of drained and rinsed chickpeas, some shredded rotisserie chicken, or even cubed cheddar cheese for a satisfying lunch that doesn’t need heating.
- Tip: The bacon decision. If you’re using bacon, cook it until very crisp, then crumble it. For the best texture, consider stirring most of it in but saving a little to sprinkle on top right before serving so it stays crunchy.
- Tip: Revive a leftover salad. If the salad seems a little dry after a day in the fridge, don’t worry. Just stir in a small spoonful of mayonnaise or a splash of vinegar to liven it right back up.
FAQs
Can I make this broccoli cranberry salad ahead of time?
Absolutely, and I highly recommend it! This salad is arguably better the next day. You can prepare it up to 24 hours in advance. Just keep it covered tightly in the refrigerator. Give it a good stir before serving, and you might want to add an extra sprinkle of seeds on top for a fresh crunch. It’s the ultimate stress-free potluck dish.
How long will leftovers keep in the fridge?
Stored in an airtight container, your broccoli cranberry salad will stay fresh and delicious for about 3 to 4 days. The broccoli will continue to soften slightly, but it will still be wonderfully edible. The dressing may separate a little, but a quick stir will bring it right back together.
Can I use frozen broccoli?
I wouldn’t recommend it for this particular recipe. Frozen broccoli is typically blanched before freezing, which means it has a much higher water content and a much softer texture. When thawed, it will release a lot of water and make your salad soupy. The crisp, fresh crunch of raw broccoli is essential here.
What can I use instead of mayonnaise for a lighter version?
You can certainly experiment! Greek yogurt is a popular substitute. Use plain, full-fat Greek yogurt for the best texture. The dressing will be tangier and thinner, so you might need a little less vinegar. Another option is a half-and-half mix of mayo and yogurt to keep some creaminess while lightening it up.
My salad got a bit watery after sitting. What happened?
This is usually caused by one of two things: the broccoli wasn’t dried thoroughly enough after washing, or the salad was oversaturated with dressing. Don’t worry, it’s an easy fix! Just before serving, you can drain off any excess liquid from the bottom of the bowl. Next time, be extra vigilant about drying the broccoli and maybe use a scant cup of mayonnaise instead of a heaping one.
Broccoli Cranberry Salad
My epic Broccoli Cranberry Salad recipe! A crunchy, sweet & savory side dish that's a total crowd-pleaser. Easy to make ahead & perfect for potlucks. Get the recipe!
Ingredients
Ingredients
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2 large heads broccoli (about 6-7 cups of florets)
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1/2 cup red onion (finely chopped)
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1 cup dried cranberries
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1/2 cup sunflower seeds (roasted, salted (or bacon bits))
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1 cup mayonnaise (full-fat for best flavor and texture)
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1/4 cup apple cider vinegar
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2 tablespoons granulated sugar (or honey/maple syrup)
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salt and black pepper (to taste)
Instructions
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Prep the Broccoli. First, wash and thoroughly dry your broccoli heads. You'll notice that a lot of flavor and texture lives in the stalks too, so don't discard them! Use a vegetable peeler to remove the tough outer layer of the stalks, then chop them into small, bite-sized pieces. Chop the florets into similarly small pieces. You're aiming for about 6 to 7 cups total. Place all the chopped broccoli into your large mixing bowl.01
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Combine the Salad Ingredients. To the bowl with the broccoli, add your finely chopped red onion, the full cup of dried cranberries, and your crunchy element—the sunflower seeds. If you're using bacon bits, you can add them now, though I sometimes like to save a few for a garnish on top. Give everything a gentle toss with a large spoon or spatula just to start combining the ingredients. You'll see all those beautiful colors coming together already.02
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Whisk Together the Dressing. In your smaller bowl, combine the mayonnaise, apple cider vinegar, and sugar. Whisk it vigorously until it's completely smooth and the sugar has dissolved. The dressing should look creamy and homogenous. Now is the time to taste it! Season with a good pinch of salt and a few cracks of black pepper. Remember, the salad itself hasn't been salted yet, so don't be shy.03
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Bring It All Together. Pour the dressing over the broccoli mixture. Now, using a large spatula or a couple of spoons, toss everything together. Really get in there and make sure every single piece of broccoli, every cranberry, and every seed is coated in that creamy dressing. It might seem like a lot of dressing at first, but the broccoli can handle it.04
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The All-Important Chill. This is the non-negotiable step for the best flavor. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Pop it into the refrigerator for at least 30 minutes, but ideally for 1-2 hours or even overnight. This resting time allows the flavors to marry and the broccoli to soften just a tiny bit, becoming perfectly crisp-tender.05
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Final Adjustments and Serve. Just before serving, give the salad one final stir. You might notice a little bit of liquid at the bottom of the bowl—that's normal. Taste it again and adjust the seasoning if needed—maybe another pinch of salt or a grind of pepper. Transfer it to a serving bowl, garnish with an extra sprinkle of sunflower seeds or cranberries if you like, and dig in!06
