I love making this creamy, crunchy broccoli salad whenever I want something fresh yet satisfying. It combines crisp broccoli with sweet cranberries, nutty almonds, and a tangy, creamy dressing that ties everything together beautifully. I find it perfect for BBQs, potlucks, or even as a quick side dish during the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium heads broccoli, about 1½ pounds, cut into small florets and stems chopped into small pieces
½ red onion, finely chopped
½ cup dried cranberries
¼ cup almonds, chopped
½ packed cup sun-dried tomatoes in oil, cut into strips or chopped
¼ cup sunflower or pumpkin seeds
½ cup vegan mayo or regular mayonnaise
½ cup Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon maple syrup or sugar
1 teaspoon salt
⅛ teaspoon black pepper
Directions
I start by rinsing and drying the broccoli thoroughly, then cutting it into small, bite-sized florets. I also peel and chop the stems so nothing goes to waste, and place everything in a large bowl.
Next, I chop the almonds and toast them יחד with the seeds in a skillet over medium heat for about 2 minutes, stirring often until they turn lightly golden. I let them cool before adding them to the salad.
In a separate small bowl, I whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and black pepper until the dressing becomes smooth and creamy.
Then I add the red onion, dried cranberries, toasted almonds, seeds, and sun-dried tomatoes to the broccoli. I pour the dressing over everything and toss well to ensure every piece is coated.
I like serving it right away, but I often chill it for about 30 minutes because the flavor gets even better.
Servings and timing
I prepare this salad in about 20 minutes total, with no cooking time required. It makes around 8 servings, and each portion is approximately 240 kcal.
Variations
I sometimes switch things up depending on what I have on hand. I like adding chopped apples for extra sweetness or swapping almonds for walnuts or pecans. If I want a bit more protein, I mix in chickpeas. For a dairy-free version, I stick with vegan mayo and a plant-based yogurt alternative. I also enjoy adding a squeeze of lemon juice for extra brightness.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavors deepen over time, making it even tastier the next day. And I don’t reheat this salad since I prefer it cold, but I give it a quick toss before serving again.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it a few hours in advance. I find that chilling it helps the flavors blend even better.
How do I keep the broccoli crisp?
I make sure to dry the broccoli thoroughly after washing and avoid overdressing it too early if storing for long periods.
Can I use frozen broccoli?
I prefer fresh broccoli for the best texture, as frozen broccoli tends to become too soft once thawed.
What can I use instead of Greek yogurt?
I sometimes substitute it with more mayonnaise or use a plant-based yogurt if I want a dairy-free option.
Is this salad suitable for meal prep?
Yes, I like making it ahead for quick meals. It holds up well in the fridge for a few days.
Conclusion
I keep coming back to this broccoli salad because it’s simple, flavorful, and incredibly versatile. It’s one of those dishes I can rely on for both everyday meals and special occasions, and I love how easy it is to customize based on what I have available.
📖 Recipe:
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Broccoli Salad
- Total Time: 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, crunchy broccoli salad packed with sweet cranberries, nutty almonds, and a tangy dressing. Perfect as a refreshing side dish for gatherings or quick weekday meals.
Ingredients
2 medium heads broccoli (about 1½ pounds), cut into small florets with stems chopped
½ red onion, finely chopped
½ cup dried cranberries
¼ cup almonds, chopped
¼ cup sunflower or pumpkin seeds
½ packed cup sun-dried tomatoes in oil, chopped
½ cup vegan mayo or mayonnaise
½ cup Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon maple syrup or sugar
1 teaspoon salt
⅛ teaspoon black pepper
Instructions
- Rinse and dry the broccoli thoroughly. Cut into small bite-sized florets and finely chop the stems. Place in a large bowl.
- Chop the almonds and toast them יחד with the seeds in a skillet over medium heat for about 2 minutes, stirring often until lightly golden. Let cool.
- In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and black pepper until smooth.
- Add the red onion, dried cranberries, toasted almonds, seeds, and sun-dried tomatoes to the broccoli.
- Pour the dressing over the salad and toss well to coat evenly.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
Chilling the salad enhances flavor and texture.
Substitute almonds with walnuts or pecans if desired.
Add chopped apples for extra sweetness.
Use plant-based yogurt and vegan mayo for a dairy-free version.
Store in an airtight container in the refrigerator for up to 3 days.
Toss before serving leftovers to redistribute dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
