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Looking for a dish that’s healthy, vibrant, and delightfully satisfying? This Cranberry Almond Crunch Broccoli Salad hits all the high notes. It’s a medley of fresh and savory flavors tossed in a creamy dressing with a subtle tang—perfect for get-togethers, work lunches, or a simple weeknight side.
Ingredients
- 2 medium heads of broccoli, cut into bite-sized florets
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds, lightly toasted
- 1/4 small red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise (optional for extra creaminess)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
Begin by rinsing the broccoli florets thoroughly and patting them dry with a clean kitchen towel. Transfer them to a large mixing bowl. Sprinkle in the dried cranberries and toasted almonds, then scatter the sliced red onion across the top.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise (if using), apple cider vinegar, honey, salt, and black pepper. Taste the dressing and adjust the sweetness or tang if desired—it should be lightly sweet but balanced by the vinegar.
Next, drizzle the dressing over the broccoli mixture. Use tongs or a sturdy spatula to fold everything together until the florets are evenly coated. Cover and refrigerate for at least 15–20 minutes to allow the flavors to mingle. When you’re ready to serve, give it one more stir and enjoy.
This broccoli salad is a breeze to make, and it brings a nutritious punch thanks to the broccoli and almonds. It’s a great choice for anyone wanting a crunchy, flavorful salad without relying on greens alone.
Feel free to swap the cranberries for raisins, or add cooked bacon for extra savory notes. Whether you’re prepping lunches for the week or bringing a side dish to a potluck, this salad delivers a bright, wholesome touch to the table.
