Crunchy, tangy, and a little sweet—this Broccoli Crunch Salad with Cranberries and Nuts Recipe is one of those dishes that magically combines textures and flavors you didn’t even realize you were missing. It’s refreshing enough for spring but hearty enough to enjoy any time you fancy a burst of brightness in your salad bowl.

A clear glass bowl filled with a colorful broccoli salad sits on a white marbled surface. The salad has three main layers: bright green broccoli florets forming the base, scattered small cubes of pale yellow cheese and light green celery pieces as the middle layer, and on top, deep red dried cranberries alongside medium brown almonds and light brown sunflower seeds add texture and color. A silver fork is sticking out from the bowl on the right side. In the blurred background, there is a small white dish and some scattered dried cranberries. 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 quickly became a favorite in my kitchen, and I think you’ll love it too. The way the tart cranberries mingle with the savory cheese and the toasted nuts adds a satisfying crunch with every bite. Plus, the lemony dressing brings it all together without being too heavy.

Perfect Balance of Flavors: The tart cranberries and tangy dressing cut through the rich cheese and nuts.
Simple Prep: It comes together in under 15 minutes, which means you can whip it up on busy weeknights or for last-minute guests.
Customizable Ingredients: You can swap in your favorite nuts or cheese without losing its essence.
Great for Make-Ahead: It actually tastes better after sitting for a few minutes, making it ideal for potlucks or meal prep.

Ingredients & Why They Work

Each ingredient in this salad plays a simple but essential role. The fresh broccoli gives it that satisfying crunch, while the cranberries bring a pop of sweetness. Toasted nuts add richness, and the cheese contributes salty creaminess. The dressing ties everything together with bright, tangy notes.

Flat lay of fresh green broccoli florets chopped into bite-size pieces, a small pile of bright red dried cranberries, a neat stack of pale yellow diced Manchego cheese cubes, a small heap of chopped toasted almonds, two uncracked brown eggs with clean shells, a few sprigs of minced shallots, a small white ceramic bowl filled with clear golden extra-virgin olive oil, a small white ceramic bowl holding pale yellow mayonnaise, another small white ceramic bowl with bright yellow lemon juice, a small white ceramic bowl with clear white wine vinegar, a tiny white ceramic bowl containing golden honey, a separate tiny white ceramic bowl with smooth Dijon mustard, and small portions of kosher salt crystals and freshly cracked black pepper arranged symmetrically, all arranged on a simple white ceramic surface, 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 brightness and acidity that wakes up the salad.
White Wine Vinegar: Adds a subtle tang without overpowering other flavors.
Mayonnaise: Gives the dressing a creamy texture and balances the acidity.
Minced Shallots: Offer a mild onion flavor that melts into the dressing nicely.
Dijon Mustard: Adds a gentle bite and helps to emulsify the dressing.
Honey: Just a touch to round out the acidity with a hint of sweetness.
Extra-Virgin Olive Oil: The base of the dressing, adding richness and smoothness.
Kosher Salt & Black Pepper: Essential for seasoning to brighten all the ingredients.
Broccoli: Chopped into bite-size pieces so it’s easy to eat and delivers that signature crunch.
Dried Cranberries: For bursts of tart sweetness that contrast beautifully with the savory elements.
Manchego Cheese: I love its nutty, salty profile here; sharp cheddar or feta work wonderfully too.
Toasted Almonds: Chopped for a toasty crunch that adds texture and depth.

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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’ve played around with this salad quite a bit. Feel free to tailor it to what you like or have on hand. It's all about creating something you’ll look forward to eating again and again!

Nut Variations: I sometimes swap toasted walnuts or pecans instead of almonds — each brings its unique flavor and crunch.
Cheese Swaps: Feta works wonders if you want a tangier kick, or sharp cheddar for a bolder taste.
Adding Seeds: Pumpkin or sunflower seeds add another layer of texture and are great if you want a nut-free option.
Make It Vegan: Skip the cheese and mayo, swap in vegan mayo, and you’ve got a vibrant plant-based salad.

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

Step 1: Whisk Together the Bright Dressing

Start by combining freshly squeezed lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Whisk these ingredients well. Then, slowly drizzle in the extra-virgin olive oil while whisking constantly. This gradual mixing helps the dressing emulsify into a smooth, creamy texture. Don’t forget to season with kosher salt and freshly cracked black pepper — taste as you go to get that perfect balance.

Step 2: Prep the Star Ingredients

Chop the broccoli into bite-size florets—you want them small enough to eat easily but still chunky enough to maintain that satisfying crunch. Dice the Manchego cheese into small cubes, and roughly chop the toasted almonds. Having everything prepped and ready makes assembly a breeze.

Step 3: Toss and Let the Magic Happen

In a large bowl, combine the broccoli, dried cranberries, diced cheese, and chopped almonds. Pour over the dressing—you can use it all or start with less and add more to taste. Toss everything thoroughly so that the dressing coats every morsel. I like to let my salad sit for about 10 minutes before serving so the flavors meld, but if you're in a hurry, it’s delicious right away.

Top Tip

From making this Broccoli Crunch Salad with Cranberries and Nuts Recipe countless times, I’ve learned a few little tricks that really make a difference. These will help you get that perfect texture and flavor every time.

Dressing Emulsion: Whisking the olive oil in slowly helps the dressing become creamy rather than oily or separated.
Broccoli Prep: Keep the broccoli florets bite-sized but not too small — if they’re too tiny, they lose that satisfying crunch.
Toasting Nuts: Toast nuts lightly in a dry skillet for 3-5 minutes until fragrant — it intensifies their flavor and adds a nice depth.
Rest Before Serving: Letting it sit briefly allows the dressing to soften the broccoli slightly while intensifying the flavor, but don’t wait too long or it gets soggy.

How to Serve Broccoli Crunch Salad with Cranberries and Nuts Recipe

Garnishes

I like sprinkling a few extra toasted almonds and a handful of fresh herbs like chopped parsley or chives on top when serving. Sometimes a little extra lemon zest for a lift makes the presentation really pop, and it adds a fresh zing right at the end.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light but satisfying meal. I’ve also served it alongside hearty quinoa or farro bowls for a filling vegetarian dinner. It’s great as part of a picnic spread too.

Creative Ways to Present

For gatherings, I’ve made this salad in a large glass trifle bowl so all the colorful layers show through. Another fun idea—serve it inside hollowed-out mini bell peppers or endive leaves for individual, crunchy “cups” that look stunning on a party platter.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge. Since the dressing softens the broccoli slightly over time, I prefer to eat the salad within 2 days to keep it crisp. Before serving leftovers, give it a quick toss and maybe add a sprinkle of fresh nuts to revive crunch.

Freezing

I don’t recommend freezing this salad because raw broccoli and the dressing don’t freeze well — the texture and flavor can suffer. It’s best to make it fresh or consume leftovers within a couple of days.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary or recommended. If you want a warm twist, save a portion of the broccoli and nuts dry to toss with a warm protein separately.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

Frozen broccoli tends to be softer once thawed, which can make the salad soggy. I recommend fresh broccoli for the best crunch and texture.

How long does this salad keep in the fridge?

This salad keeps well for up to 2 days in an airtight container. After that, the broccoli and nuts start to lose their crispness and freshness.

Can I make the dressing ahead of time?

Yes! The dressing can be made up to 2 days before and stored in the fridge. Just whisk it again before tossing it with the salad to re-emulsify.

What can I substitute for mayonnaise?

If you prefer to leave out mayo, you can use Greek yogurt or a bit of mashed avocado to maintain creaminess in the dressing. Both work well and bring their own flavor twists.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Nuts Recipe is one of those dishes that’s quick to make but leaves a lasting impression. I always turn to it when I want something healthy yet exciting, and it never disappoints. Give it a go—you might just find your new favorite salad that’s perfect for lunch, side dishes, or even as a potluck superstar!