If you are craving a vibrant, crunchy, and delightfully sweet salad that feels like a celebration in every bite, this Broccoli Salad with Dried Cranberries Recipe is exactly what you need. It brings together the fresh crispness of broccoli florets, the tart juiciness of apples, and the chewier sweetness of dried cranberries, all tossed in a luscious honey-mayo dressing with just the right tang of red wine vinegar. Whether you’re preparing a quick lunch, a side for a barbecue, or a colorful dish to brighten your weeknight dinners, this recipe is incredibly satisfying and simply irresistible.

Ingredients You’ll Need

In the image, a dark wooden board rests on a white marbled surface. On the board, there are two fresh green broccoli heads placed side by side at the top. Below the broccoli, a round red apple sits on the left, and next to it on the right is a clear white bowl filled with a light cream sauce. At the bottom left of the board, a small clear bowl contains chopped purple onion pieces. To the right of the onion bowl, there is a small pile each of dark red dried cranberries and light green pumpkin seeds arranged neatly. The overall layout is clean and organized with natural colors. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward, each playing a crucial role in crafting the perfect balance of flavor, texture, and color in your salad. From the crunchy broccoli and tart apples to the sweet dried cranberries and nutty pepitas, every component shines on its own and even better together.

Broccoli florets (4 cups): Bite-sized pieces ensure easy munching and keep every forkful fresh and crisp.
Apple (1 cup, chopped): Adds juicy sweetness and vibrant color, complementing the greens perfectly.
Purple onion (¼ cup, diced): Provides a mild sharpness that balances the sweeter elements beautifully.
Dried cranberries (½ cup): Their tart chewiness delivers pops of flavor and the signature ingredient in this Broccoli Salad with Dried Cranberries Recipe.
Roasted and salted pepitas (⅓ cup): These add earthy crunch and a subtle saltiness that ties the salad together.
Mayonnaise (½ cup): Creates a creamy, indulgent dressing base without overwhelming the fresh ingredients.
Honey (1 tablespoon): A natural sweetener that mellows the acidity and adds depth to the dressing.
Red wine vinegar (1 tablespoon): Brings a bright, tangy zip that lifts the entire salad.
Salt (½ teaspoon): Enhances all the flavors while balancing sweetness and acidity.
Coarse ground black pepper (⅛ teaspoon): Adds just a whisper of warmth and spice to finish off the dressing.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Broccoli Salad with Dried Cranberries Recipe

Step 1: Prepare the Fresh Ingredients

Start by cutting the broccoli crowns into bite-sized florets to ensure a perfect crunch in every mouthful. Combine these with the chopped apple and diced purple onion in a large bowl. Tossing these fresh veggies together early allows their flavors to mingle and sets the base for your salad’s delightful texture.

Step 2: Whisk the Honey-Mayo Dressing

In a small bowl, mix together the mayonnaise, honey, red wine vinegar, salt, and black pepper. This dressing hits the sweet, tangy, and savory notes that make this salad so memorable. Whisking these ingredients until smooth creates a luscious sauce that will coat each bite beautifully.

Step 3: Combine and Chill

Pour the dressing over the broccoli, apple, and onion mixture. Gently toss until everything is evenly dressed, ensuring every bite has that perfect coating. Next, stir in the dried cranberries for their burst of tart sweetness. Cover the bowl and refrigerate the salad for at least one hour — this resting time lets all the flavors meld wonderfully.

Step 4: Add the Final Crunch

Just before serving, sprinkle the roasted, salted pepitas over the salad. Their nutty crunch adds a lovely contrast to the tender and juicy ingredients, making this Broccoli Salad with Dried Cranberries Recipe truly irresistible.

How to Serve Broccoli Salad with Dried Cranberries Recipe

A clear glass bowl shows five sections of fresh ingredients on top of a white marbled surface with a blue and white checkered cloth underneath. The bowl contains bright green broccoli florets, small dark red dried cranberries, light green pumpkin seeds, reddish-white chopped apple pieces, and finely chopped purple onions. Each ingredient stays separate in its own area, making a colorful and fresh look. A white cup is slightly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of freshness and color, try garnishing your salad with thin lemon zest strips or a handful of finely chopped fresh parsley. A few extra pepitas sprinkled on top right at the table also add an inviting crunch that invites guests to dig in.

Side Dishes

This salad pairs beautifully with a range of dishes. Think grilled chicken or fish for a light meal or alongside a hearty pasta dish during family dinners. It also stands out at potlucks and picnics as a flavorful, healthy side that brightens up the whole spread.

Creative Ways to Present

Serve this salad in clear glass bowls to show off the stunning colors and layers, or stuff it inside hollowed-out mini bell peppers for a fun, bite-sized presentation. It also makes a delicious and eye-catching sandwich or wrap filling for lunches on the go.

Make Ahead and Storage

Storing Leftovers

You can keep leftover broccoli salad in an airtight container in the refrigerator for up to 3 days. To maintain the pepitas’ crunch, store them separately and add just before serving the second time.

Freezing

This salad is not ideal for freezing due to the mayonnaise dressing and fresh ingredients, which can separate and become watery once thawed. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

Since this is a cold salad, reheating is not recommended. Instead, give it a good stir and add fresh pepitas before serving to refresh the textures and flavors.

FAQs

Can I use a different type of vinegar in this recipe?

Absolutely! While red wine vinegar adds a nice tang, you can substitute it with apple cider vinegar or white wine vinegar depending on your preference. Each will slightly change the flavor profile but still keep the salad delicious.

Is it possible to make this salad vegan?

Yes! Replace the mayonnaise with a vegan mayo alternative and use maple syrup instead of honey to make a plant-based version without sacrificing flavor or creaminess.

Can I swap dried cranberries for another dried fruit?

Of course. Dried cherries, raisins, or even chopped dried apricots can be great substitutes if you want to experiment with different fruity notes in your salad.

How do I prevent the apples from browning in the salad?

Toss the chopped apples immediately with a little lemon juice to keep them fresh and prevent browning while the salad chills in the refrigerator.

Can I prepare this salad in advance for a party?

This Broccoli Salad with Dried Cranberries Recipe is perfect for making a few hours ahead. Just remember to add the pepitas right before serving to keep their crunch and enjoy the flavors at their best.

Final Thoughts

This Broccoli Salad with Dried Cranberries Recipe is one of those dishes you’ll find yourself coming back to again and again. It’s fresh, colorful, and packed with texture and flavor that brightens any meal. Next time you want something healthy yet indulgent, give this salad a try and watch it become your new favorite go-to dish.

Broccoli Salad with Dried Cranberries Recipe

Ingredients You’ll Need