If there’s one salad that knows how to steal the spotlight, it’s this Sweet and Tangy Broccoli Salad with Cranberries and Almonds. It’s got that magical balance: a little sweet, a little tart, a lot crunchy, and surprisingly satisfying. Perfect for potlucks, weekday lunches, or backyard BBQs, this is one of those easy broccoli salad recipes that never fails to impress. You don’t even have to cook the broccoli—just a little chopping and tossing, and you’re good to go. It’s bright, fresh, and packed with textures, from chewy cranberries to crunchy almonds, and has a creamy dressing that brings everything together beautifully.
Sweet and Tangy Broccoli Salad with Cranberries and Almonds
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Large Mixing Bowl Big enough to toss all your ingredients without anything spilling over.
Small bowl or jar with lid To mix or shake up the dressing.
Chopping board and knife To finely chop the broccoli and onions.
Salad tongs or serving spoon For serving or mixing the salad.
For the salad
- 4 cups fresh broccoli florets chopped small (raw)
- ½ small red onion finely diced
- ⅓ cup dried cranberries
- ⅓ cup slivered almonds toasted for extra crunch
- ¼ cup shredded carrots optional for color and sweetness
- ½ cup cooked and crumbled bacon adds a smoky element
- ½ cup shredded sharp cheddar cheese optional but delicious
For the dressing
- ½ cup mayonnaise or Greek yogurt for a lighter touch
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon or maple syrup
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Prep the broccoli
Start by chopping the broccoli into small bite-sized pieces. This makes the salad easier to eat and lets the dressing coat every bit. If you're into raw broccoli salad, this is where the crunch shines. Don’t forget the stems—they're totally edible! Just peel and dice them small.
Toast the almonds
In a dry skillet over medium heat, toast the slivered almonds for about 3–5 minutes until they’re golden and fragrant. Keep an eye on them—they can go from golden to burnt real quick.
Cook the bacon
If you’re using bacon, cook it until crispy and crumble it once cooled. It adds a rich, savory flavor that contrasts beautifully with the tangy dressing and sweet cranberries.
Make the dressing
In a small bowl or jar, whisk (or shake) together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. The honey balances out the vinegar, giving the dressing that signature sweet and tangy punch.
Toss it all together
In a large bowl, combine the chopped broccoli, red onion, cranberries, toasted almonds, carrots, bacon, and cheese. Pour the dressing over everything and toss well to coat.
Chill (if you can wait)
You can serve it immediately, but letting it chill in the fridge for 30 minutes allows the flavors to meld beautifully. It softens the broccoli slightly while keeping its crisp bite.
Pairing Ideas
This salad is a chameleon—it fits in with almost anything! Serve it next to:
- Grilled chicken or pork chops – especially if you’re making a Broccoli Chicken Salad twist with chopped rotisserie chicken mixed in.
- Pulled BBQ pork – the sweetness in the salad balances smoky meat beautifully.
- Burgers or hot dogs – adds a crunchy, refreshing contrast to your summer cookout.
- Broccoli Pasta Salad – pair it with a creamy or Italian-style pasta salad for a hearty all-veggie spread.
And yes, it’s even lovely next to a more exotic broccolini salad with lemon and parmesan for a fancy brunch.
FAQs
1. Can I use broccolini instead of broccoli?
Absolutely. Broccolini has a milder flavor and thinner stalks, which means a softer crunch. Just chop it into small pieces and proceed as usual for a fresh broccolini salad alternative.
2. Is this salad keto-friendly?
Yes, with a couple of tweaks. Swap out the honey for a sugar-free sweetener like erythritol, and use a keto-approved mayo. This makes it a flavorful keto broccoli salad that keeps your carbs low without sacrificing taste.
3. Can I add protein to make it a full meal?
Yes, and it's a great way to repurpose leftovers. Stir in shredded rotisserie chicken for a broccoli chicken salad vibe, or try canned chickpeas or cubed tofu for a vegetarian protein boost.
4. Is it okay to use frozen broccoli?
Not ideal. This is meant to be a raw broccoli salad, and frozen broccoli is already blanched, so it won’t have the same crisp texture. Stick with fresh for the best bite and flavor.
5. Can I make this ahead of time?
Totally. In fact, it gets better after sitting in the fridge for a few hours. Just keep the almonds separate until just before serving to keep them crunchy.
