Broccoli Cranberry Salad

Looking for a new salad idea that combines crunch, sweetness and savory goodness in every bite? Look no further! This broccoli-centered recipe combines broccoli florets with cranberries, sunflower seeds, crumbled bacon and a tangy three-ingredient vinaigrette into a broccoli cranberry salad that’s sure to impress even the veggie naysayers in your life.

Perfect as a summer barbecue recipe or potluck offering, or a satisfying lunch idea all on its own, this salad is a delightful medley of textures and flavors that gives broccoli a whole new personality. It’s also dairy-free, for those who may have an intolerance, although we’ve included a creamy dressing alternative if you’d like a more decadent dish.

Ingredients for Broccoli Cranberry Salad

• Broccoli: Broccoli is the star of the show here, so fresh is best. Frozen broccoli florets will be too soggy in this salad, so grab a pound of the greenest heads you can find!
• Green onions: Sliced green onions or scallions pack a punch in terms of oniony flavor and crisp, herbaceous texture. We like to use the white bulb too—minus the roots—for an even bolder taste, but you can just use the green stalks if you prefer.
• Cranberries: Sweet tangy cranberries are the perfect complement to cruciferous broccoli. Opt for organic dried cranberries with no added sugar, since the dressing has sugar built in.
• Oil, vinegar and sugar: A quick whisk of canola oil, rice vinegar and sugar creates the easiest, most delicious dressing for this veggie salad, although you could skip the sugar altogether or add less, which is what some reviewers suggest.
• Sunflower kernels: Classic broccoli salads and slaws often employ nuts for a bit of crunch. We used sunflower seeds here, but you could also use slivered almonds or chopped walnuts.
• Bacon: Everything is better with bacon. Cook and crumble three strips to make the most delicious topper for this broccoli salad with cranberries.

Directions

Step 1: Make the salad

Christine Ma for Taste of Home

In a large bowl, combine the broccoli florets, sliced green onions and cranberries.

Step 2: Make the dressing

Christine Ma for Taste of Home

In a separate small bowl, whisk together the oil, vinegar and sugar until they’re well blended. Drizzle the dressing over the broccoli mixture, giving everything a good mix to coat. Cover the salad and place it in the refrigerator until you’re ready to serve.

Step 3: Top with bacon and nuts

Christine Ma for Taste of Home

Sprinkle the cooked and crumbled bacon and sunflower kernels over the salad just before serving.

Christine Ma for Taste of Home

Broccoli Cranberry Salad Variations

• Add a protein: A lean meat like chopped chicken or turkey would be so yummy in this dish and still keep things healthy.
• Throw in some cheese: Tangy sharp cheddar cheese is often used in broccoli cranberry salads. We also like a bold blue or Gouda in side salads like this one.
• Try a creamy dressing: Although we were going for a lighter broccoli salad with a dairy-free dressing, a crunchy salad like this one goes great with a creamy vinaigrette. Miracle Whip, mayo and yogurt are the perfect base, so you just need a little vinegar (white, red, cider or rice) and a pinch of sugar to finish the job. If you like options, here are more of our favorite salad dressing recipes.
• Swap craisins for raisins: Don’t have dried cranberries on hand? Not into them? You can use regular raisins or golden raisins instead.

How to Store Broccoli Cranberry Salad

Some would say this salad with broccoli and cranberries tastes even better the next day, and they would be right. Broccoli is one tough veg that doesn’t break down easily, so you don’t have to worry about this salad becoming a wet mess when you go back for seconds a few hours—or a few days—later.

Just wrap up any leftovers in sealed airtight containers and place them in the fridge until you’re ready for another helping, then dig in to the chilled salad, or allow it to come to room temperature first. This versatile salad tastes great either way!

How long does broccoli cranberry salad last?

Dairy-free broccoli salads like this one will stay fresh in the fridge for up to five days. The bacon bits won’t be crispy anymore, so you may want to fire off a fresh batch before serving this salad again. If you go the dairy route with the dressing, it’s best to use up leftovers within one to three days, before the dressing loses its luster and starts to separate.

Can you freeze cranberry broccoli salad?

You could, but we don’t recommend it. This salad tastes better fresh, not frozen and then thawed, which will affect the texture and taste too much.

Broccoli Cranberry Salad Tips

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What’s the secret to the best broccoli cranberry salad?

Let it chill for at least an hour so the broccoli can soak up the dressing and absorb all the other flavors in the salad. It may look too good to wait, but trust us, you don’t want to rush this step.

Can you eat broccoli raw in a salad?

You bet! However, if you don’t like the taste or texture of raw broccoli—even after it’s had time to marinate in the dressing—then give the florets a quick blanche so they’re softer.

What goes with broccoli cranberry salad?

Barbecue fare is a natural pairing with this fan-favorite salad. Saucy baby back ribs, fire-kissed chicken skewers and anything hot off the grill—burgers, sausage, steaks, you name it—all go with broccoli salad. Other good side dish companions include mac and cheese, coleslaw and potato salad.