There's something so delightful about the crunch and burst of flavors in the Broccoli Cranberry Salad with Nuts Recipe. It’s like summer and fall had a tasty little meeting right on your plate. Trust me, once you try this, it’ll easily become your go-to salad that’s fresh, tangy, and pleasantly crunchy all at once.

A clear glass bowl filled with a fresh broccoli salad rests on a white marbled surface. The salad has three main layers: bright green broccoli florets with a rough texture form the base, scattered with small pale yellow cheese cubes adding softness and creaminess, and topped with deep red dried cranberries, crunchy chopped almonds, and tiny beige sunflower seeds for a mix of colors and textures. A silver fork is partially visible in the bowl, ready to scoop the salad. In the background, a small white scalloped dish with light seasoning is slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Cranberry Salad with Nuts Recipe
Top Tip
How to Serve Broccoli Cranberry Salad with Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cranberry Salad with Nuts Recipe

Why You'll Love This Recipe

Honestly, I find this Broccoli Cranberry Salad with Nuts Recipe such a crowd-pleaser because it has the perfect balance of sweet, savory, tangy, and crunchy. I remember bringing it to a picnic once, and everyone kept going back for more – that’s how good it is!

Fresh and Vibrant Ingredients: The broccoli stays crisp while the dried cranberries add a lovely burst of natural sweetness.
Simple, Tangy Dressing: A lemony vinaigrette brightens the salad, making it refreshing and light.
Wonderful Textures: Crunchy nuts and chewy cheese give this salad a delightful mouthfeel you’ll love.
Ready in 15 Minutes: Perfect for busy days or last-minute guests – minimal prep, maximum flavor.

The image shows a clear glass bowl filled with a colorful salad arranged in separate sections. The bottom layer includes bright green broccoli florets with a firm texture. On top of the broccoli, there are clusters of small, shiny red dried cranberries. Next to the cranberries, there are pale yellow chopped apples, diced into small cubes. Adjacent to the apples, there is a pile of medium brown almonds, some whole and some sliced. In the center, there is a small heap of light beige sunflower seeds. A woman's hand is pouring a thick, yellow dressing from a glass container over the ingredients. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Broccoli Cranberry Salad with Nuts Recipe shines because each ingredient plays a crucial role. Crisp broccoli carries the hearty base, tart cranberries balance the flavors, and nuts bring a satisfying crunch. Plus, the dressing ties everything together with a little zing.

Flat lay of fresh broccoli florets chopped into bite size pieces next to a small white ceramic bowl of bright yellow freshly squeezed lemon juice, a small white bowl with clear white wine vinegar, a small white bowl of creamy mayonnaise, a small white bowl filled with finely minced shallots, a small white bowl holding smooth golden honey, a small white bowl with glossy deep green extra-virgin olive oil, a small white bowl containing tangy Dijon mustard, a neat pile of dried red cranberries, a small heap of diced pale yellow Manchego cheese, and a small white bowl filled with chopped toasted almonds, all arranged symmetrically with a small sprinkle of coarse kosher salt crystals and freshly cracked black peppercorns scattered artfully around, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lemon juice: Freshly squeezed for bright, natural acidity that wakes up the salad.
White wine vinegar: Adds a subtle tang without overpowering the other flavors.
Mayonnaise: Creates a creamy texture that smooths the dressing perfectly.
Minced shallots: Provide a mild onion flavor, way better than a strong raw onion bite.
Dijon mustard: Adds depth and a touch of spice to the dressing.
Honey: Balances acidity with its delicate sweetness.
Extra-virgin olive oil: The key fat that brings richness and body to the dressing.
Kosher salt & freshly cracked black pepper: To season and enhance the other ingredients.
Broccoli: The star veggie, chopped into easy bite-sized pieces for ideal texture and flavor.
Dried cranberries: Their chewiness and sweet-tart profile brighten the salad.
Manchego cheese: I love this for its slightly nutty, tangy profile; sharp cheddar or feta work great too.
Toasted almonds: Bring the crunch factor and a nutty aroma that’s just irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love thinking of this Broccoli Cranberry Salad with Nuts Recipe as a base canvas you can easily tweak. The beauty of this salad is there's room for your personal touch without losing the essence of that crunchy, tangy delight.

Variation: One time, I swapped almonds for toasted pecans, and the taste was just a bit sweeter and even nuttier—totally worth trying!
Dietary tweaks: For a vegan-friendly version, swap mayo for a plant-based alternative and cheese for a vegan variety or nutritional yeast.
Seasonal twists: During the holidays, add a sprinkle of pomegranate seeds or walnuts for an extra festive touch.

Step-by-Step: How I Make Broccoli Cranberry Salad with Nuts Recipe

Step 1: Whisk Together Your Tangy Dressing

Start by grabbing a small bowl and whisking lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey together. Here's a tip: add the olive oil little by little while whisking vigorously. This slow drizzle helps the dressing emulsify beautifully, creating a silky texture instead of separating. Taste, then season with salt and pepper to your preference.

Step 2: Prepare the Broccoli

Trim the broccoli and chop into bite-sized pieces—think colorful little trees perfect for popping into your mouth. I like to use fresh broccoli with firm florets; it keeps that crunch. If you want, you can rinse and pat dry the broccoli right before mixing to ensure your salad doesn’t get soggy.

Step 3: Combine Salad Ingredients and Toss

In a large bowl, add broccoli, dried cranberries, diced Manchego cheese, and toasted chopped almonds. Pour in the dressing and toss gently but thoroughly. I usually use all the dressing, but feel free to add gradually until coated just how you like. Letting it sit 5 minutes before serving really lets the flavors marry, though if you’re in a hurry, it’s tasty right away too.

Top Tip

This salad feels straightforward but has a few little tricks that make all the difference. From my experiments in the kitchen, these tips helped me nail the perfect texture and taste every time.

Slowly Emulsify the Dressing: Pour olive oil in very slowly while whisking to ensure the dressing comes together with a lovely creamy texture.
Chop Broccoli Uniformly: Keep the pieces bite-sized and roughly the same size to get a balanced crunch in every forkful.
Toast Nuts Freshly: I always toast almonds myself in a dry skillet for a few minutes until golden—it really boosts flavor and crunch.
Let it Rest a Bit: Sitting the salad for 5–10 minutes before serving helps all those juicy flavors meld beautifully without draining the crunch.

How to Serve Broccoli Cranberry Salad with Nuts Recipe

Broccoli Cranberry Salad - Serving Suggestion

Garnishes

I like to finish this salad with a sprinkle of extra toasted almonds on top for visual appeal and that last bit of crunch. Sometimes I grate a little more Manchego over it for a cheesy flourish. A few fresh parsley leaves add a pop of green and fresh aroma too.

Side Dishes

This salad pairs wonderfully with lighter proteins—think grilled chicken, roasted turkey, or even fresh fish. I’ve also brought it alongside savory quiches or as a bright contrast to a creamy pasta dish. It’s a fantastic way to add veggies and textures to almost any meal.

Creative Ways to Present

For get-togethers, I love serving this salad in individual glass jars, layering the salad and dressing separately so guests can mix when ready—it looks so pretty and keeps the broccoli crisp. Another fun trick is hollowing out mini bell peppers and filling them with the salad for bite-sized colorful bites.

Make Ahead and Storage

Storing Leftovers

I store leftover Broccoli Cranberry Salad with Nuts Recipe in an airtight container in the refrigerator. Because of the dressing and nuts, I find the salad keeps well for about 2 days without losing too much crunch. Just give it a gentle stir before serving again.

Freezing

Honestly, freezing this salad isn’t ideal due to the texture changes—broccoli and dressing don’t fare well frozen. For best results, enjoy it fresh or refrigerated.

Reheating

This salad is meant to be eaten cold or at room temperature, so I don’t reheat it. If you like warmer salads, I’d recommend adjusting the recipe to suit a cooked vegetable base instead.

Frequently Asked Questions:

Can I use other nuts besides almonds in this Broccoli Cranberry Salad with Nuts Recipe?

Absolutely! While toasted almonds bring a lovely crunch and flavor, toasted pecans, walnuts, or even pistachios would make delicious alternatives depending on your taste preferences or what you have on hand.

How long can I store this salad before it loses its crunch?

I recommend eating the salad within 2 days of preparation for the best texture and flavor. Stored in an airtight container in the fridge, it still tastes good but the broccoli and nuts won’t stay quite as crisp beyond that.

Can I prepare this dressing ahead of time?

Yes, you can make the dressing a day ahead and keep it refrigerated in a sealed container. Just give it a good whisk or shake before pouring over the salad to recombine the ingredients.

Is it necessary to let the salad sit before serving?

It’s not absolutely necessary, but letting the salad rest for 5 to 10 minutes lets the flavors meld and softens the broccoli slightly without making it soggy. If you’re short on time, it’s perfectly tasty served right after tossing too.

Final Thoughts

This Broccoli Cranberry Salad with Nuts Recipe really holds a special place in my kitchen for its vibrant colors and balanced flavors. It’s one of those rare salads that’s just as satisfying for casual weekday meals as it is for holiday gatherings. Give it a try—you’ll find yourself coming back to it again and again, just like I do!