Broccoli Cranberry Salad - No Bacon

Broccoli Cranberry Salad - No Bacon

This Broccoli Cranberry Salad without bacon is a vibrant explosion of flavors and textures—crisp, crunchy, and chewy in every bite. It is a crowd-pleasing 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 247kcal

Author Maria Doss

Ingredients

4 cups chopped broccoli (about 2 small crowns or 1 large, about ¾ pound)
1 cup toasted cashews coarsely chopped
1 cup dried cranberries
½ cup thinly sliced red onion

Dressing

½ cup mayonnaise
1 ½ tablespoons white sugar
1 ½ tablespoons apple cider vinegar
¼ teaspoon salt
2 pinches ground black pepper

Instructions

Chop the broccoli and stems into uniform, bite-sized pieces about ½-inch in size. Add them to a large bowl along with coarsely chopped toasted cashews, dried cranberries and red onion.
In a separate, small bowl, whisk together mayo, sugar, apple cider vinegar, salt, and pepper until smooth.
Pour the dressing over the broccoli combination and toss or stir well.
It may be served immediately, but for best flavor, refrigerate for at least one hour before serving.
Make sure to toss the broccoli salad thoroughly again before serving. Keep refrigerated if not consuming right away.

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