Crunchy broccoli meets sweet cranberries in this classic, refreshing salad that’s sure to brighten up your day.
Colorful, light, and refreshing are just a few of the ways I describe my favorite salad. Broccoli-cranberry salad has the perfect mix of ingredients. Sweet and savory tends to be my preferred flavor profile, which is exactly what this salad delivers. Whether it’s the crisp broccoli, crunchy almonds, or sweet cranberries, these flavors all combine in perfect harmony.
Admittedly, I first came across this salad at a grocery store salad bar. I thought it was delicious but very heavy on the mayo. So I went home and started looking for healthier versions that I could recreate. Lo and behold, this recipe for broccoli-cranberry salad uses Greek yogurt to get that creaminess without the extra calories and saturated fat. The dressing helps soften the crunch and earthiness of the broccoli. It also just makes all the ingredients stick together, so you are always getting the perfect bite.
I tend to gravitate to this salad in the summer when it’s getting warmer, but this is one of those salads that you can enjoy during any season. It’s been a big hit at summer potluck barbecues and pool parties. Outside of the flavors, my favorite part is zero cooking time. Just mix everything together, chill, and enjoy!
Is This Broccoli-Cranberry Salad Healthy?
Packed with vitamins, minerals, and nutrients, this salad is about as healthy as can be! The dressing boasts protein and calcium from the Greek yogurt, antioxidants from the apple cider vinegar, monounsaturated fatty acids from the olive oil, and natural sweetness from the maple syrup. Although maple syrup is high in sugar, it is lower on the glycemic index than refined sugar. Moving on to our main ingredients, broccoli is a nutrient-dense veggie that’s high in antioxidants and fiber while being low in calories and carbs. Almonds are a good source of healthy fats, vitamin E, protein, fiber, and more! This delicious salad is vegetarian and gluten-free.
Just The Beginning
What makes this broccoli-cranberry salad so super is that it’s the perfect foundation for customizing. The salad has such a versatile base that you can flavor it in different ways. For one, dried cranberries inspire me to add on similar fruits, like raisins and dried cherries. Since this salad already has chopped almonds, why not add chopped pistachios as well? You could sprinkle sunflower seeds and pumpkin seeds on top for that extra crunch. When I’m especially hungry, I feel like I need even more protein, so I top the salad off with chopped hard-boiled egg, crispy chopped bacon, or diced chicken breast. Shredded mozzarella or cheddar cheese can also boost the flavor of the salad. These additions will obviously change the type of salad you’re creating, but I encourage you to get creative with this recipe.
How Do I Store Leftovers?
This salad will last about 3 days in the fridge. Make sure you keep your salad in an airtight container in the coldest part of the fridge. Before you’re ready to eat your leftovers, I recommend letting it sit at room temperature for about 20 minutes. Leftovers aren’t suitable for freezing.
Serving Suggestions
Broccoli-cranberry salad is the perfect side dish for any potluck, picnic, or barbecue. If you’re having a barbecue, I recommend serving the salad next to something a bit spicy like Cajun Burgers With Sweet Potato Buns or zesty Moroccan Chicken Skewers With Yogurt Mint Sauce.
If you are going for more of a picnic vibe, make sure you have something that you can serve cold and transport easily or assemble quickly. I’m a stickler for a good salad/sandwich combo, so I’m packing a BLT Sandwich or Egg Salad Sandwich. Of course, no picnic is complete without The Best Pasta Salad Recipe.
Ingredients
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons maple syrup
- 1 teaspoon sea salt
- 5 cups broccoli florets chopped
- 1/2 cup almonds roasted and salted, chopped
- 1/2 cup dried cranberries
- 1/3 cup red onion diced
Instructions
- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, oil, maple syrup, and sea salt until well combined.
- In a large bowl, combine the chopped broccoli, roasted almonds, dried cranberries, and diced red onion.
- Pour the dressing over the broccoli mixture and toss until all ingredients are evenly coated with the dressing.
- Cover the salad and refrigerate for at least 3-4 hours, allowing the flavors to combine. For best results, let it chill overnight.
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