• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
KITCHEN @ HOSKINS
  • Dinner Recipes
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Dinner Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Dinner Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Salad

    Broccoli Cranberry Salad

    Published: Apr 20, 2023 · Modified: May 21, 2023 by Maria Doss · This post may contain affiliate links · Leave a Comment

    • Share!
    Jump to Recipe

    This Broccoli Cranberry Salad features crisp broccoli, crunchy roasted cashews, chewy cranberries and red onion, all tossed in a creamy homemade dressing. Ready in under 15 minutes, it is made without bacon and makes a quick side dish or a great summer salad and is sure to covert any broccoli hater!

    grey bowl with broccoli cranberry cashew salad.

    Broccoli cranberry salad is a classic for summer barbecues! It is a simple and refreshing salad to take for potlucks or holiday table and it's always a crowd pleaser.

    It is also one of my favorite side dishes for weeknight dinner (right next to this air fryer green beans recipe), since kids will adore broccoli, if it's in the form of this salad. It also makes a tasty lunch option. Broccoli haters will devour this too!

    This recipe is similar to a coleslaw, since it has raw vegetable tossed in a creamy mayo based dressing. If you’re a broccoli lover and looking for more broccoli side dish ideas, try this cheesy broccoli recipe or air fryer broccoli.

    It is quick and easy, can be thrown together in under fifteen minutes, because there's no cooking required and is a perfect pairing with grilled boneless chicken thighs when you are grilling next time.

    Made with crunchy roasted cashews, chewy dried cranberries, a bite from raw red onion and crisp raw broccoli florets, this broccoli cranberry salad recipe features contrasting textures and flavors, is simply irresistible with the creamy dressing.

    The creamy broccoli cranberry salad dressing takes the classic route with mayonnaise, sugar and tangy apple cider vinegar. The acid in the apple cider vinegar and the oil in the mayo helps to slightly tenderize the floret upon refrigeration.

    Jump to:
    • Why this recipe works?
    • Ingredients
    • Substitutions & Variations
    • How to make?
    • How to serve?
    • Make ahead instructions
    • Helpful tips
    • Recipe FAQs
    • More salad recipes to try
    • Broccoli Cranberry Salad

    Why this recipe works?

    The combination of crisp raw florets, crunchy roasted cashews, chewy cranberries, red onion make a simple, easy and delicious. There are no fancy ingredients. The creamy dressing is irresistible!

    • Super easy to make because there's no cooking involved. Just chop, stir and toss!
    • Since it's best made ahead of time, it's perfect for BBQs, potlucks or picnics. Just toss the roasted cashews before serving to maintain crunch. It's also perfect for dinner or lunches.
    • The creamy salad dressing is super simple to make, using 3 ingredients.

    Ingredients

    ingredients needed for the recipe.

    Scroll down to the recipe card below for full information on ingredients and amounts.

    • Broccoli - Use a fresh head of broccoli and chop it yourself for the best flavor. My favorite part is that there's no need to blanch the broccoli before adding into the salad. Just wash and drain well (a salad spinner can help ensure it’s dry).
    • Cashews - Use roasted cashews for the best flavor and crunch. Swap other nuts and seeds to make this broccoli cranberry salad recipe your own.
    • Cranberries - It's sweet, chewy with a hint of tartness. You can swap raisins or dried cherries instead.
    • Red onion - The pink color makes it appealing and also adds a spicy pepperiness. Feel free to swap any onion you have around.

    Dressing ingredients

    We love this super simple creamy dressing made with just 3 ingredients. It gets the creaminess from mayonnaise, tanginess and fruitiness from apple cider vinegar, and a touch of sweetness from white sugar.

    Substitutions & Variations

    One of my favorite things about this broccoli cranberry salad is that you can customize it with any combination of ingredients you like. Although this is not a health food, there are a few modifications you can make to make it lighter. However, this is meant to be an indulgent side dish. Some of my favorite things to add include:

    • Swap dried cranberries with raisins or dried cherries.
    • Toss in chopped fresh apple.
    • Use toasted chopped almonds, slivered almonds, pecans or sun flower seeds instead of cashews.
    • Toss in shredded carrots.
    • We kept this broccoli cranberry salad vegetarian, however you can add crumbled cooked bacon if you'd like.
    • Add shredded cheddar cheese
    • Use plain yogurt instead of mayo and increase the amount of sugar.
    • Use fresh lemon juice instead of apple cider vinegar and toss in some chopped apples to add a sweet crunch.

    How to make?

    two hands chopping a head of broccoli on a wooden board using a knife.
    two hands chopping a broccoli into florets, on a wooden board using a knife.

     1 & 2. Wash the broccoli and dry it well. You want it to be dry without any moisture to make sure that the dressing doesn't get watered down. Chop a head of broccoli into small bite size florets. This gives more surface area for the dressing! Discard any large stems and just use the florets.

    Tip: How much broccoli should you buy? This recipe calls for four cups of florets. That comes out to about two small crowns (or heads) or one pound of untrimmed broccoli (including the stalk).

    2 hands whisking white sauce in a glass bowl using a multi colored whisk.

    3. Make dressing by combining mayonnaise, apple cider vinegar, sugar, salt and a dash of pepper in a large bowl. Make sure to stir until the sugar is dissolved completely.

    2 photo collage of a glass bowl with broccoli florets and dried cranberries.
    2 photo collage of a glass bowl with broccoli florets, roasted cashews, red onion and dried cranberries.

    4 & 5. Add chopped floret pieces and dried cranberries into the bowl.

    6 & 7. Add roasted cashews and chopped red onion.

    2 hands tossing broccoli salad in a glass bowl with a wooden spoon.

    8. Toss everything together until thoroughly combined. Chill in the refrigerator for a few hours before serving.

    Tip: Don't skip chilling! It gives the broccoli to soak up the sweet, creamy dressing like a sponge and tastes even better.

    How to serve?

    I love this broccoli cranberry salad recipe! Although it a summer salad, It is amazing served anytime from picnics, backyard cookouts to pool parties. Also, it's a great way to make picky eaters eat their veggie. You might also like to try this chicken broccoli alfredo pasta or shrimp and broccoli stir fry.

    • Serve as a side dish for weeknight dinner with chicken burger or baked chicken cutlet.
    • Makes a great lunch because it's filling and satisfying.
    • Since this recipe is better if made ahead, it makes a perfect dish to take to a BBQ, pot luck, picnic or holiday gathering like this chicken broccoli pasta bake.

    Make ahead instructions

    Broccoli cranberry salad is best if made in advance and kept in the fridge for at least an hour before serving. It helps the flavors mingle and the florets soak up the delicious dressing.

    Full assembled salad will last for up to 2 days in the refrigerator. If you are planning to store longer, then store the dressing separately and toss together on the day of serving.

    TIP: Stir in cashews just before serving to maintain the wonderful crunch.

    Helpful tips

    • Wash and dry well - Wash your crown and pat dry thoroughly, to make sure that it doesn't have any moisture.
    • Let it chill - Although this broccoli cranberry salad can be served right away, i prefer to let it sit in the refrigerator for at least an hour, It helps the florets soak up the dressing, soften and makes it even more tasty and flavorful. Broccoli salad can be prepared up to 3 days in advance of serving.
    • Cut your broccoli small - Since the broccoli is raw, it is best if chopped small bite sized pieces, so they can fully coat in the dressing and soften a touch, making it easier to eat.
    • Reserve cashews for the last minute - To make sure that the cashew doesn't soften and maintains the crunch, toss in right before serving.
    • Toss before serving - Some of the dressing tends to settle in the bottom. So, make sure to toss your broccoli cranberry salad a couple of times before serving.
    broccoli and cashew salad in a grey round bowl.

    Recipe FAQs

    Should broccoli be blanched for salad?

    This broccoli salad tastes best with crisp raw broccoli. But, if you are not into the idea of eating raw broccoli or have any picky eaters around, then you could give them a quick blanch for not more than a minute.

    To blanch, add your chopped florets into a pot of boiling water and cook for about a minute. Using a slotted spoon, drain the florets into ice cold water to stop the cooking process.

    Can broccoli be eaten raw as in a salad?

    It can be eaten raw, however you need to make sure to clean the head thoroughly under cold running water, making sure to remove any dirty spots. I like to use organic broccoli whenever possible.

    Can you make with frozen broccoli?

    Frozen broccoli might not have the same crunch as fresh florets. However, if you want to use frozen ones, then cook them in boiling water for a couple of minutes, drain and make sure to pat dry completely.

    How much broccoli salad per person?

    About one cup of broccoli cranberry salad will be a good estimate when you are planning a dinner party. This recipe, will make about 5 servings.

    How to toast cashews?

    Oven: Toast them in a preheated 350 degree oven for 10 to 15 minutes.
    Stovetop: Cook in a medium skillet over medium heat, stirring frequently, until lightly browned and fragrant for about 3 to 5 minutes.

    grey bowl with broccoli salad, small black plate with cashews, salt and pepper shakers on the side.

    More salad recipes to try

    • pink bowl with assembled quinoa salad ingredients.
      Mexican Quinoa Salad
    • Lifting a Asian marinated cucumber slice with a spoon.
      Asian Cucumber Salad - SPICY
    • large pink bowl with all ingredients needed to make a pasta salad.
      Chicken Pasta Salad
    • TANDOORI CHICKEN SALAD
      Tandoori Chicken Salad

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipes

    broccoli cashew cranberry salad in a grey bowl.

    Broccoli Cranberry Salad

    This Broccoli Cranberry Salad features crisp broccoli, crunchy roasted cashews, chewy cranberries and red onion, all tossed in a creamy homemade dressing. Ready in under 15 minutes, it is made without bacon and makes a quick side dish or a great summer salad and is sure to covert any broccoli hater!
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 5 Servings
    Calories: 309kcal
    Author: Maria Doss

    Ingredients

    • 4 cups chopped broccoli, bite sized pieces
    • ½ cup roasted cashews, coarsely chopped
    • ½ cup dried cranberries
    • ¼ cup chopped red onion

    Dressing

    • ½ cup mayonnaise
    • 2 tablespoons white sugar
    • 4 teaspoons apple cider vinegar
    • ¼ teaspoon salt
    • 2 pinches ground black pepper
    Prevent your screen from going dark

    Instructions

    • Toss all salad ingredients in a large bowl.
    • Whisk all dressing ingredients in a small bowl, until sugar is dissolved.
    • Pour over the salad and toss to combine. Refrigerate for at least 30 minutes and give a toss, before serving.
      TIP: Stir in cashews just before serving to maintain the wonderful crunch.

    Notes

    Wash and dry well - Wash your crown and pat dry thoroughly, to make sure that it doesn't have any moisture.
    Let it chill - Although this broccoli cranberry salad can be served right away, I prefer to let it sit in the refrigerator for at least an hour, It helps the florets soak up the dressing, soften and makes it even more tasty and flavorful. Broccoli salad can be prepared up to 2 days in advance of serving.
    Cut your broccoli small - Since the broccoli is raw, it is best if chopped small bite sized pieces, so they can fully coat in the dressing and soften a touch, making it easier to eat.
    Reserve cashews for the last minute - To make sure that the cashew doesn't soften and maintains the crunch, toss in right before serving.
    Toss before serving - Some of the dressing tends to settle in the bottom. So, make sure to toss your broccoli cranberry salad a couple of times before serving.

    Nutrition

    Serving: 1 Serving | Calories: 309kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 285mg | Potassium: 346mg | Fiber: 3g | Sugar: 16g | Vitamin A: 470IU | Vitamin C: 66mg | Calcium: 46mg | Iron: 2mg

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

    « Kulfi Recipe
    Air Fryer Asparagus »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

    Dinner recipes

    • buffalo chicken tenders on a white tray.
      Buffalo Chicken Tenders
    • lemon garlic butter shrimp pasta in cast iron pan.
      Garlic Butter Shrimp Pasta
    • roasted corn on the cob on a white tray.
      Air Fryer Corn on the Cob
    • air fried salmon on a white plate with broccoli along with a fork.
      Air Fryer Salmon

    New Recipes

    • a hand holding one chocolate chip cookie above a platter with the same.
      Chocolate Chip Cookie for One
    • White mug with chocolate cake, topped with whipped cream and 2 fresh cherries.
      Black Forest Mug Cake
    • roasted broccoli florets in a black air fryer plate.
      Air Fryer Broccoli
    • 3 glazed donuts on a white plate.
      Homemade Donuts
    • bowls with pesto chicken pasta
      Creamy Chicken Pesto Pasta
    • chocolate mousse in a glass cup garnished with chocolate curls.
      Chocolate Avocado Mousse

    Footer

    Copyright © 2022 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    23 shares