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; Freshly cracked black pepper; 1 lb broccoli (chopped into bite size pieces); 1/4 cup dried cranberries; 1/4 cup Manchego cheese (diced); 1/4 cup toasted almonds (chopped)

Crunchy, tangy, and just a little sweet—this Broccoli Crunch Salad with Cranberries and Nuts Recipe is the kind of dish that wakes up your taste buds and your day. I always find it’s a fresh favorite to bring to gatherings or enjoy as a lively side that never feels ordinary.

A clear glass bowl filled with a colorful broccoli salad, showing three main layers: bright green broccoli florets making up the base, mixed with small cubes of pale yellow cheese and slices of light green celery scattered throughout. On top, there are deep red dried cranberries and reddish-brown almond pieces, along with small sunflower seeds adding texture. A silver fork is partly stuck into the salad on the right side. In the background, there is a small white scalloped dish with some spices and a few dried red pieces scattered on a white marbled surface. 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 salad instantly hits all the right notes for me—crisp broccoli, a hint of sweetness from cranberries, satisfying crunch from nuts, and a zippy dressing that ties it all together. It’s super simple but feels special enough for company.

Vibrant Flavor Combo: The blend of tangy dressing with sweet cranberries and crunchy nuts makes every bite exciting.
Quick and Easy: You’ll have this salad ready in 15 minutes, perfect for weekday meals or last-minute guests.
Versatile Ingredients: You can swap in different cheeses or nuts based on what you have, so it suits your pantry and taste preferences.
Make-Ahead Friendly: It tastes great after sitting a bit, letting flavors meld—making it ideal to prep ahead.

A clear glass bowl filled with a salad made of bright green broccoli florets as the main layer, mixed with small yellow cheese cubes scattered evenly on top. There are thin slices of light green celery mixed in, along with small pieces of red dried cranberries and whole almonds adding rich red and brown tones throughout. Sunflower seeds are sprinkled lightly over the salad, adding texture and detail. Two large silver serving spoons rest inside the bowl behind the salad on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is a harmonious mix of textures and tastes. The freshness of broccoli pairs beautifully with the sweetness of dried cranberries and richness from cheese and nuts. Each ingredient plays a part in making this salad deliciously balanced.

Flat lay of fresh broccoli florets chopped into bite-size pieces, a small white ceramic bowl of bright yellow freshly squeezed lemon juice, a small white ceramic bowl of clear white wine vinegar, a small white ceramic bowl of smooth pale mayonnaise, finely minced shallots scattered neatly, a small white ceramic bowl of golden honey, a small white ceramic bowl of golden extra-virgin olive oil, a small pile of dried deep red cranberries, a small pile of diced creamy pale Manchego cheese, a small pile of chopped toasted light brown almonds, coarse kosher salt crystals, and freshly cracked black peppercorns 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: Adds bright acidity that lifts all the flavors without overpowering the salad.
White Wine Vinegar: Gives a light tang that complements lemon, creating complexity in the dressing.
Mayonnaise: Brings creaminess that helps the dressing coat the salad ingredients evenly.
Minced Shallots: Adds a mild oniony crunch and depth to the dressing.
Dijon Mustard: Gives a subtle sharpness and helps emulsify the dressing.
Honey: Balances the acidity with a touch of natural sweetness.
Extra-Virgin Olive Oil: Smooths everything out and adds richness.
Kosher Salt & Black Pepper: Enhances all the flavors just right.
Broccoli: I recommend fresh broccoli florets, chopped bite-sized for easy eating and great crunch.
Dried Cranberries: Their chewy, sweet-tart pop adds contrast.
Manchego Cheese: A firm, slightly nutty cheese that complements the nuts and cranberries perfectly—you can swap sharp cheddar or feta if that’s what you like.
Toasted Almonds: Toasting amps up their nutty flavor and adds satisfying crunch.

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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

One of my favorite things about the Broccoli Crunch Salad with Cranberries and Nuts Recipe is how easy it is to tweak. Over time, I’ve mixed up the nuts depending on what I have on hand, and sometimes swapped the cheese for whatever’s in my fridge.

Variation: I often try pecans or walnuts instead of almonds for a deeper nutty flavor that’s equally delicious.
Vegetarian-Friendly: This salad is naturally vegetarian and pairs great with plant-based mains for a fulfilling meal.
Seasonal Swaps: In winter, I’ll add some pomegranate seeds instead of cranberries for a fresh twist.
Make It Vegan: Just swap out the mayo for a vegan mayo and the cheese for a plant-based crumble for a vegan-friendly spin.

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

Step 1: Whisk Together the Zesty Dressing

I start by combining fresh lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Then, I slowly drizzle in the extra-virgin olive oil while whisking constantly—this helps the dressing emulsify and become beautifully creamy. Don't forget to taste and season with kosher salt and freshly cracked black pepper. Getting the balance right here is key and sets the tone for the whole salad.

Step 2: Prep the Salad Ingredients

While the dressing rests, chop your broccoli into bite-sized florets. I like to make them small enough so they’re easy to eat but still have a good crunch. Then dice your cheese and roughly chop the toasted almonds. The cranberries just get tossed in whole for those juicy pops of sweet surprise.

Step 3: Toss & Let the Flavors Meld

In a large bowl, combine the broccoli, cranberries, cheese, and almonds. Pour the dressing over everything and toss gently but thoroughly so each bite gets that perfect flavor coating. If you can, let the salad sit for 10 to 15 minutes to really bring the flavors together, though it’s just as good served right away if you’re in a hurry.

Top Tip

After making this salad a few times, I realized a few tricks that really make a difference in flavor and texture. These tips helped me avoid common pitfalls and made the salad reliably delicious every single time.

Toast Your Nuts: I used to skip this — but toasting the almonds brings out extra depth and a satisfying crunch that you’ll notice right away.
Don’t Overdress: I always add all the dressing, but some prefer a lighter touch — toss gently to avoid soggy broccoli.
Let It Rest: Allowing the salad to sit for a bit lets those flavors marry beautifully, making each bite more vibrant.
Chop Broccoli Small: Smaller florets distribute the dressing and mix with the other ingredients more evenly — it just works better.

How to Serve Broccoli Crunch Salad with Cranberries and Nuts Recipe

Broccoli Cranberry Salad - Serving Suggestion

Garnishes

I like to finish with a few extra toasted almonds on top to add that fresh crunch right before serving. Sometimes I toss on a sprinkle of freshly chopped parsley or a little extra black pepper for a hint of color and brightness—it makes the salad feel even more inviting.

Side Dishes

This salad pairs wonderfully alongside grilled chicken or fish, making a light but satisfying meal. I also love serving it with a warm grain dish like quinoa or couscous to round everything out without overwhelming the vibrant flavors.

Creative Ways to Present

For parties, I’ve served this salad in individual mason jars layered with the dressing at the bottom and salad on top—makes it super convenient for guests to grab and go! Another fun idea I've used is to stuff it into hollowed-out bell peppers for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the salad keeps its texture and flavor well for up to 2 days. The nuts can soften a bit, so if you like that crunch, sprinkle on some fresh toasted almonds just before serving leftover portions.

Freezing

This salad doesn’t freeze well because broccoli and cranberries lose their texture when thawed. I recommend enjoying it fresh or refrigerated, so you get that trademark crunch every time.

Reheating

Since this is a cold salad, no reheating is needed or recommended. If you want to brighten leftovers, just give it a quick toss with a splash of fresh lemon juice before serving.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

While fresh broccoli works best for that crisp crunch, you can use frozen broccoli if you thaw it thoroughly and drain any excess water. I recommend patting it dry to avoid sogginess.

What can I substitute for Manchego cheese?

Great question! Manchego adds a nutty, salty flavor, but sharp cheddar, feta, or even a tangy goat cheese can be excellent alternatives depending on your preference.

How long can I make this salad ahead of time?

I find that making it up to a few hours ahead is ideal. Letting it rest allows flavors to meld, but if you make it a day ahead, the broccoli might soften too much, so I recommend adding nuts last minute if possible.

Can I make this salad vegan?

Absolutely! Use vegan mayonnaise and swap the cheese for a vegan alternative or omit it altogether—the salad still shines with its bright dressing and crunchy textures.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Nuts Recipe quickly became one of my go-to salads because it’s easy, fresh, and has just the right balance of tangy, sweet, and crunchy. I love sharing it with friends because it feels both comforting and a little unexpected—plus, you just can’t beat that vibrant color and texture combo. Give it a try—you’ll be surprised by how quickly it might become your favorite too!