Name: Broccoli Crunch Salad with Cranberries and Nuts Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon white wine vinegar; 1 tablespoon mayonnaise; 2 tablespoons minced shallots; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/3 cup extra-virgin olive oil; Kosher salt (to taste); Freshly cracked black pepper (to taste); 1 lb broccoli (chopped into bite size pieces); 1/4 cup dried cranberries; 1/4 cup Manchego cheese (diced; or sharp cheddar, feta, etc.); 1/4 cup toasted almonds (chopped)

There’s something about that perfect blend of crisp broccoli, sweet cranberries, and crunchy nuts that just delights every bite. This Broccoli Crunch Salad with Cranberries and Nuts Recipe is one of my go-to salads whenever I want something bright, fresh, and satisfyingly textured. It’s like a party of flavors in your mouth that’s equally delicious as a side or light meal.

A clear glass bowl is filled with three main layers: bright green broccoli florets with a rough texture form the base, mixed with small cubes of light yellow cheese scattered evenly throughout. On top of the broccoli and cheese, there is a layer of deep red dried cranberries and reddish-brown chopped nuts adding contrast and texture. Sunflower seeds, small and greyish-tan, are sprinkled over the entire salad, adding a subtle crunch. A silver fork is inserted on the right side of the bowl. The bowl rests on a white marbled surface with a small white dish containing some crushed spices in the background, slightly out of focus. 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 Crunch Salad with Cranberries and Nuts Recipe
Top Tip
How to Serve Broccoli Crunch Salad with Cranberries and Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Crunch Salad with Cranberries and Nuts Recipe

Why You'll Love This Recipe

This Broccoli Crunch Salad with Cranberries and Nuts Recipe is an absolute crowd-pleaser, and honestly, a lifesaver when I need a quick yet impressive dish. It perfectly balances sharp, tangy, sweet, and nutty notes, plus it’s really straightforward to whip up.

Texture Explosion: The contrast between crisp broccoli, chewy cranberries, and toasted nuts makes every bite exciting.
Simple Ingredients: You probably already have most things in your kitchen, so it’s great for last-minute meals.
Flexible Flavors: You can easily swap cheeses or nuts to match what you have or prefer.
Quick & Easy: This salad takes about 15 minutes from start to finish, perfect for busy days.

Ingredients & Why They Work

Every ingredient brings something special here, making the salad as flavorful as it is nutritious. The dressing ties it all together with just the right balance of acidity and sweetness, while the nuts add that crave-worthy crunch.

Flat lay of a small bunch of fresh broccoli florets chopped into bite-sized pieces, a handful of bright red dried cranberries, a small pile of diced pale yellow Manchego cheese cubes, a small mound of chopped toasted almonds with golden brown tones, a few whole shallots sliced finely and scattered, a small white ceramic bowl filled with pale golden extra-virgin olive oil, a small white ceramic bowl with a clear, light yellow lemon juice, a small white ceramic bowl containing a clear, pale white wine vinegar, a small white ceramic bowl with smooth creamy off-white mayonnaise, a small white ceramic bowl holding a dollop of golden honey, a small white ceramic bowl with a small amount of smooth Dijon mustard in muted yellow, a few coarse grains of kosher salt sprinkled neatly, and a few cracks of freshly ground black pepper arranged elegantly — all arranged in perfect symmetry and balanced proportions 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, it brightens the entire salad with a refreshing tang that lifts all the flavors.
White Wine Vinegar: Adds a subtle acidity that balances the sweetness from the cranberries and honey.
Mayonnaise: Gives the dressing a creamy texture without overpowering the freshness.
Minced Shallots: Bring a mild onion flavor that’s less sharp than raw onions but just right here.
Dijon Mustard: Adds depth and a gentle spicy kick to the dressing.
Honey: Sweetness that contrasts beautifully with the tangy ingredients.
Extra-Virgin Olive Oil: The dressing’s base that smooths everything together with richness and healthy fats.
Kosher Salt & Black Pepper: Essential for seasoning — don’t skip or under-season, it makes a huge difference.
Broccoli: The star of the salad, chopped into perfect bite-size pieces so every forkful has that satisfying crunch.
Dried Cranberries: Sweet bursts that complement the savory notes and texture.
Manchego Cheese: I love its nutty, slightly salty profile, but feel free to substitute sharp cheddar or feta depending on your mood.
Toasted Almonds: Chopped for crunch and a toasty flavor 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 mixing things up depending on the season or what I’m craving. This salad is super forgiving and great for customizing so it feels like your own signature dish.

Variation: One time, I swapped almonds for pecans and added a pinch of cayenne to the dressing — it gave a lovely warm kick that my family couldn’t get enough of.
Diet Friendly: Skip the mayonnaise for a vegan version and replace the cheese with nutritional yeast or omit entirely.
Seasonal Swaps: In fall, I’ve added roasted pumpkin seeds and shredded carrots for extra color and nutrition.

Step-by-Step: How I Make Broccoli Crunch Salad with Cranberries and Nuts Recipe

Step 1: Whisk Together the Dressing

Start by combining the freshly squeezed lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Whisk these together until they’re blended, then very slowly drizzle in the extra-virgin olive oil while continuously whisking to emulsify the dressing. Taste it and season with kosher salt and freshly cracked black pepper. The key here is to add the oil gradually so your dressing doesn’t separate or become oily.

Step 2: Prep the Broccoli and Mix Your Salad

Chop the broccoli into bite-sized pieces — I like to include some of the stalk for crunch, just peeled and thinly sliced. Toss the broccoli, dried cranberries, diced Manchego cheese, and toasted chopped almonds in a large bowl.

Step 3: Combine and Let the Flavors Marry (Optional)

Pour the dressing over your broccoli mixture and toss until everything is nicely coated. I usually use all the dressing because I love that zingy flavor. If you have time, let the salad sit for 5-10 minutes before serving so the flavors really meld — but honestly, it’s just as fantastic right away.

Top Tip

Over the years, I’ve learned a few things that really elevate this recipe beyond just throwing things together. These tips help every batch taste fresh and balanced.

Dressing Emulsion: Slowly drizzle in the olive oil while whisking vigorously to get a creamy, well-incorporated dressing.
Broccoli Prep: Use fresh broccoli and chop evenly; thinner stalk pieces add the best crunch without being tough.
Toasting Nuts: Quickly toast your almonds in a dry skillet over medium heat until fragrant — this brings out nutty flavors that really shine in the salad.
Flavor Melding: Letting the salad rest before serving allows the dressing to soften the broccoli just a bit, making it even more tasty.

How to Serve Broccoli Crunch Salad with Cranberries and Nuts Recipe

Garnishes

I like to sprinkle a few extra toasted almonds on top just before serving for that fresh crunch. Sometimes, a little extra shaved Manchego or a few fresh herb leaves—like parsley or chives—add a lovely pop of color and aroma.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish. I’ve also served it alongside roasted sweet potatoes or quinoa for a wholesome vegetarian meal. It’s the perfect fresh contrast to something warm and hearty.

Creative Ways to Present

For a potluck or holiday gathering, I sometimes present this salad layered in a clear trifle bowl. The colors shine through, and it feels festive. Or, serve it on large lettuce leaves as individual crunchy cups for a fun finger food approach.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The broccoli softens a bit but still holds enough crunch to enjoy. Just give it a quick stir before serving again.

Freezing

I don’t recommend freezing this salad because the texture of the fresh broccoli and nuts changes too much when frozen. It’s best enjoyed fresh or refrigerated for a day or two.

Reheating

This salad is best served cold or at room temperature, so it doesn’t require reheating. If you want it less chilled after storing in the fridge, just let it sit out for 10-15 minutes before serving.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

Frozen broccoli tends to be too soft and watery once thawed, which changes the texture drastically. For the best crunch and freshness, use raw fresh broccoli chopped into bite-size pieces.

Is there a dairy-free version of this salad?

Absolutely! You can swap the cheese for a dairy-free alternative or omit it altogether. Also, replace mayonnaise with a vegan version or use extra olive oil to keep the dressing creamy.

How long can I make this salad ahead of time?

I recommend making this salad the same day you intend to serve it or no more than one day ahead. The broccoli holds up well for about 24 hours, but after that, it starts to lose its crisp texture.

Can I substitute other nuts or dried fruits?

Yes! Walnuts, pecans, or even pistachios work beautifully toasted. For dried fruit, cherries, raisins, or chopped apricots are all tasty alternatives to cranberries.

Final Thoughts

Honestly, the Broccoli Crunch Salad with Cranberries and Nuts Recipe has become one of those dishes I love to share because it’s easy, vibrant, and universally loved. It’s a staple in my kitchen when I want something fresh but interesting. I hope you enjoy making it as much as I do—you might even catch yourself making it again and again!