Description

This Broccoli Cranberry Salad is a vibrant and refreshing no-cook side dish perfect for holidays or everyday meals. Combining crunchy fresh broccoli florets, sweet dried cranberries, shredded carrots, and a creamy tangy dressing made with mayonnaise and Greek yogurt, this salad is both flavorful and nutritious. Toasted pecans add a delightful crunch, making it a crowd-pleaser that’s easy to prepare and ideal for meal prep.

Ingredients

Scale

Salad Ingredients

4 cups fresh broccoli florets
1/2 cup dried cranberries
1/2 cup shredded carrots
1/4 cup finely chopped red onion
1/2 cup chopped pecans or sunflower seeds

Dressing Ingredients

1/2 cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and black pepper to taste

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Instructions

Combine Salad Ingredients: In a large bowl, add the broccoli florets, dried cranberries, shredded carrots, finely chopped red onion, and chopped pecans. Mix gently to combine all the fresh ingredients evenly.
Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt, apple cider vinegar, honey, salt, and black pepper until the mixture is smooth and well blended.
Toss Salad with Dressing: Pour the prepared dressing over the broccoli mixture and toss gently until every ingredient is evenly coated with the creamy dressing.
Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together thoroughly.
Serve and Adjust: Before serving, stir the salad once again and taste to adjust the seasoning if necessary. Serve chilled and enjoy.

Notes

For extra flavor and crunch, lightly toast the pecans before adding to the salad.
You can substitute dried cherries or raisins for the dried cranberries based on your preference.
This salad is excellent for meal prep and tastes even better the next day as the flavors develop.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-Cook
Cuisine: American