Sweet and Tangy Broccoli Salad with Cranberries and Almonds
Equipment
- 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.
Ingredients
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
Instructions
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.