Broccoli Cranberry Salad

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!

Course Salad

Cuisine American

Keyword broccoli cranberry salad, broccoli salad

Prep Time 15

Cook Time 0

Total Time 15

Servings Servings

Calories 350kcal

Author Maria Doss

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.

Video

Notes

Wash and Dry Thoroughly: Rinse your broccoli crown well and pat it completely dry before chopping.

Chop into Small Pieces: Cut the broccoli 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. The florets soak up the dressing and also soften.

Toss Before Serving: The dressing may settle at the bottom, so give the salad a good toss before serving.

Storage: You can make salad up to 3 days in advance. For the best texture, add cashews just before serving.

Nutrition