This Broccoli Cranberry Salad is a vibrant explosion of flavors and textures—crisp, crunchy, and chewy in every bite. Made without bacon, it’s a quick, crowd-pleasing side dish or refreshing summer salad that might just convert even the biggest broccoli hater!
Craving more delicious ways to enjoy broccoli? Be sure to try my broccoli and cheese recipe next!
👉 This broccoli cranberry salad recipe has been a reader favorite since I first shared the recipe in 2023. It was updated with new photos and a short video in June 2025.
Broccoli cranberry salad is a summertime classic—right up there with carrot raisin salad! It’s simple, refreshing, and perfect for potlucks, barbecues, or holiday tables—and always a crowd-pleaser.
Packed with crunchy roasted cashews, chewy dried cranberries, raw red onion, and crisp broccoli florets, this summer salad showcases bold contrasts in texture and flavor. Tossed in a creamy dressing, it's fresh, vibrant, and completely irresistible.
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👩🍳 Why our recipe?
- This salad couldn’t be easier—no cooking required! Just chop, stir, and toss.
- It’s ideal for BBQs, potlucks, or picnics since it tastes even better when made ahead.
- The creamy dressing comes together with just 3 simple ingredients.
- There’s no bacon, making it a perfect vegetarian-friendly summer salad!
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Ingredients you'll need
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. 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 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.
Substitutions & Variations
One of my favorite things about this salad is that you can customize it with any combination of ingredients you like.
- 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 it 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.
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How much broccoli should you buy?
This broccoli cranberry salad recipe uses about 4 cups of chopped small broccoli florets, which equals roughly 2 small crowns (or heads) or 1 pound of untrimmed broccoli, stalks included.
How to toast cashews?
You can toast the cashews in the oven, air fryer or skillet.
Oven - Preheat the oven to 350°F, spread cashews on a baking sheet, and bake for 10–14 minutes until golden and fragrant, rotating the pan halfway through, then cool completely on a wire rack.
Air fryer - Preheat your air fryer to 300°F, spread cashews in an even layer, and air fry for 5–8 minutes until golden, shaking the basket halfway through.
Skillet - Heat a large skillet over medium, add cashews, and toast for 7–10 minutes, stirring occasionally, until golden and fragrant, then transfer to a plate to cool completely.
Serving suggestion
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.
- Serve as a side dish for weeknight dinner.
- 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
For best flavor, make the broccoli salad ahead and refrigerate it for at least an hour before serving. This allows the flavors to meld and the broccoli to absorb the creamy dressing.
The fully assembled salad will keep well in the fridge for up to 2 days. If you’re planning to store it longer, wait to add the toasted cashews until just before serving to preserve their crunch. You can also store the dressing separately and toss everything together the day you plan to serve it.
Recipe tips
- Wash and Dry Thoroughly: Rinse your broccoli crown well and pat it completely dry to avoid any excess moisture that could water down the dressing.
- Chop into Small Pieces: Since the broccoli is raw, cut it into small, bite-sized florets. This helps it absorb the dressing more evenly and makes it easier to eat.
- Let It Chill: While you can serve the salad right away, it’s best after chilling for at least an hour. This gives the florets time to soak up the sweet, creamy dressing and slightly soften for better flavor and texture.
- Toss Before Serving: The dressing may settle at the bottom, so give the salad a good toss before serving to evenly redistribute everything.
- Don’t Skip the Chill Time: Chilling is key—it allows the broccoli to absorb all the delicious flavors, making the salad even tastier.
- Storage: You can make broccoli salad up to 3 days in advance. For the best texture, add cashews just before serving.
Frequently asked questions
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.
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, especially when making salad.
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.
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.
More salad recipes to try
Broccoli Cranberry Salad
Ingredients
- 4 cups chopped broccoli small bite-sized pieces
- 1 cup toasted cashews
- 1 cup dried cranberries
- ½ 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
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.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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