A lighter broccoli salad with Honeycrisp apples, craisins, red onion, and pepitas in a creamy mayo-based dressing. Broccoli salad with cranberries and apples is a versatile side dish that can be enjoyed year round!
I like to test my new recipes out when I’m having get togethers. It’s a great way to get feedback quickly. At a recent get together, I tested a few sides but everyone really loved this broccoli salad.
Versatile and healthy side dish
It’s fresh with some crunch from apples, sweetness from craisins and a little bit of saltiness from roasted pepitas (pumpkin seeds). I don’t prefer my salads to be swimming in dressing, so this is lightly dressed in a creamy dressing.
This is a little bit lighter broccoli salad as it is made with less dressing and has fewer calories because it does not have cheese or bacon in it. The dressing has less added sugars than most classic broccoli salads, I find that as it sits the apples and craisins naturally sweeten the dressing.
Broccoli Cranberry Salad makes an excellent side dish for everything from burgers, to summer picnics, or even a middle of the week sandwich. It is also a great addition to the holiday table.
Ingredients
Make this easy broccoli salad recipe with fresh produce and a few pantry ingredients.
- Broccoli – This salad recipe uses between 1-2 broccoli crowns. This recipe will only work with fresh, raw broccoli.
- Apple – A sweet and crisp apple. I recommend using a Honeycrisp or Pink Lady apple.
- Onion – A little bit of diced purple onion.
- Dried Cranberries – I have made with both regular and reduced sugar dried cranberries.
- Pepitas - Roasted and salted pepitas. I find these in the bulk section of my grocery store. They have a more mild flavor than commonly used sunflower seeds. You can also substitute another nut or seed.
- Mayonnaise – I recommend a high quality mayonnaise such as Duke’s.
- Red Wine Vinegar – I like the pairing of this vinegar with the apples and cranberries. Tested with Bertolli Chianti Red Wine Vinegar. If you don’t have any on hand – lemon juice or apple cider vinegar will work as a substitute.
- Honey – Adds a little sweetness to the dressing.
- Salt and Pepper – Adjust to taste preference.
Variations
Broccoli salad dressing
- The amount of dressing makes a lightly sauced broccoli salad. If you want more dressing, double the recipe for the dressing.
- This dressing has very little added sugars. If you prefer a sweeter dressing, you can increase the honey or add granulated sugar.
- Substitute plain Greek yogurt for half of the mayo to make a lower calorie salad.
Popular mix-ins
- For the crunch feel free to use sunflower seeds, pepitas, toasted pecans or walnuts.
- Popular add-ins for classic broccoli salad are cheddar cheese and cooked, chopped crispy bacon.
How to make
I find the most time consuming part of making this dish is cutting the broccoli into small pieces.
- Wash and cut the fresh broccoli florets into bite-sized pieces.
- Whisk together mayonnaise, red wine vinegar, salt and pepper.
- In a large mixing bowl, combine broccoli, apple, diced onion, craisins. Pour dressing over broccoli mixture and toss. Let chill for 1 hour. Mix in pepitas prior to serving.
Serving and storage
Serving: Serve broccoli salad chilled. Garnish with extra dried cranberries, pepitas and apple, if desired. Add pepitas right before serving so they don’t soften too much.
Occasions: The fresh crisp broccoli, sweet cranberries and easy creamy dressing make this salad a delicious side dish for everything from BBQ Brisket to hamburgers and special occasions such as Thanksgiving.
Storage: Store leftover salad in an airtight container in the refrigerator. Best if eaten within 4 days.
📖 Recipe
Broccoli Salad with Dried Cranberries
Ingredients
- 4 c. broccoli florets cut into bite-sized pieces
- 1 c. apple chopped
- ¼ c. purple onion diced
- ½ c. dried cranberries
- ⅓ c. roasted and salted pepitas
Dressing
- ½ c. mayonnaise
- 1 Tbsp. honey
- 1 Tbsp. red wine vinegar
- ½ tsp. salt
- ⅛ tsp. coarse ground black pepper
Instructions
- Cut broccoli crowns into bite sized pieces. In a large bowl combine, broccoli, apple and purple onion. Toss.
- In a small bowl, whisk together mayonnaise, honey, red wine vinegar, salt and pepper.
- Pour prepared dressing over salad. Gently toss until salad is evenly dressed. Mix in dried cranberries. Cover and chill for one hour before serving. Stir in pepitas just before serving.
Notes
Nutrition
FAQ
Can I make broccoli salad ahead of time?
- To make ahead of time, chop broccoli, onion and apples. Mix dressing ingredients and store in the refrigerator. Assemble salad and chill for one hour before serving. Add nuts or seeds right before serving.
- Yes, you can chop the ingredients and make the dressing ahead of time.
Can you freeze broccoli salad?
- No, this recipe cannot be frozen.
Can you use frozen broccoli?
- I do not recommend using frozen broccoli to make broccoli salad.
How to refresh broccoli salad?
- If there is excess water, you can drain that and stir in a little bit of mayonnaise to help make it creamy again. Add fresh broccoli or extra add-ins such as apple, craisins and nuts.
I hope you enjoy this family favorite broccoli salad!
Alaine
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