Broccoli Cranberry Salad is the perfect side for a weeknight dinner or picnic dish. Loaded with broccoli, apples, cranberries and nuts, this salad is crisp, colorful, and nothing short of delicious!
I have to say that while I love all veggies, broccoli is definitely in my top 5 (along with mushrooms and asparagus). It pairs well with so many things, is amazing in Broccoli Rice Casserole, makes a perfect side dish with cauliflower and can be served cooked or raw… or even dipped in Homemade Buttermilk Ranch Dip!
Along with that list of great broccoli dishes is Broccoli Salad! I think we’ve all had at least one version of broccoli salad, if not more. I decided to deviate from my usual Rainbow Broccoli Salad and add some fruity flavors with apples, cranberries and a squeeze of fresh lemon. The results were amazing and this Broccoli Cranberry Salad is packed with color, crunch, and flavor!
This salad starts with fresh crisp broccoli and we add in green onions, crisp apple, and sweet dried cranberries. For a little bit of crunch, we love to add either chopped pecans, almonds or walnuts but sunflower seeds or pepitas (pumpkin seeds) are also great in this dish!
The poppy seed dressing in this recipe is easy to make and has a delicious fresh flavor. I find that broccoli salads often tend to have a super sweet dressing; this one is a bit lighter on the sugar to create a flavor that is completely crave-able.
This recipe calls for lemon juice twice (and fresh lemon juice is most definitely best in this case). The lemon in the salad portion of this recipe will keep the apples from browning while the lemon juice in the dressing adds a fresh flavor element that you won’t want to miss. While I make this recipe with no bacon, you can toss it with crispy chopped bacon or even cooked diced chicken breast to make it a meal. A sprinkle of feta is also a great addition to this salad!
This Broccoli Cranberry Salad lasts for days in the fridge so it’s perfect to make for a potluck since it can be prepped the night before. Allowing the dressing to sit (for at least an hour) really gives the flavors a chance to mix!
The textures of this salad are fantastic. From crunchy to crisp to chewy, every bite is a treat for the taste buds!
BROCCOLI CRANBERRY SALAD
- 8 cups broccoli washed and chopped
- 4 green onions sliced (or 1/4 cup red onion)
- 1/2 cup dried cranberries
- 1 green apple diced
- 2 teaspoons fresh lemon juice
- 1/3 cup chopped pecans optional
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 teaspoon poppy seeds
- salt & pepper to taste
- Combine all dressing ingredients in a small bowl and mix well.
- Chop the apple and toss with 2 teaspoons fresh lemon juice. Place in a bowl with all remaining ingredients in a large bowl. Toss with dressing until well mixed.
- Refrigerate at least one hour before serving
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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