Broccoli Cranberry Salad Recipe

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By: Becky HardinPosted: 11/5/16Updated: 2/2/24

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This Broccoli Cranberry Salad recipe is a twist on a holiday classic! Broccoli salad with cranberries and almonds has so much flavor because it’s filled with the best ingredients. This delicious charred broccoli salad with bacon is sure to be your favorite Thanksgiving or Christmas side dish!

Table of Contents

Why We Love This Broccoli Cranberry Salad Recipe

This charred Broccoli Cranberry Salad is the kind of recipe that will be on your holiday table this year, and then every year after that. It’s a new tradition in the making! You’ll want to pass it down through the generations and you’ll be known for it among family members.

Creamy. We use real mayonnaise for the creamiest broccoli salad you’ve ever had!
Charred. Charring the broccoli before stirring everything together doesn’t seem like a huge deal, but it’s a huge flavor boost. I’m so excited to share this broccoli cranberry salad with you, just in time for the holidays!
Flavorful. Combining charred broccoli with dried cranberries, sliced almonds, red onion, and bacon gives this dish so much flavor. Plus, the flavor only gets better the longer you let it sit, so go ahead and make it ahead of time!

Variations on Broccoli Salad with Cranberries

This is a great base salad that you can change up to suit your tastes and what you have on hand. The cranberries can be swapped out for raisins or another dried fruit (cherries, apricots, blueberries, etc.). The almonds can be subbed for a different nut or seed, like walnuts or sunflower seeds. And for a vegetarian-friendly salad, swap out the bacon for vegan bacon orroasted mushrooms.

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How to Store and Reheat

Store leftover broccoli cranberry salad in an airtight container in the refrigerator for up to 5 days. We do not recommend freezing this salad.

Serving Suggestions

This holiday broccoli cranberry salad pairs beautifully with Thanksgiving turkey, air fryer cranberry glazed ham, or an orange cranberry pork loin roast. Serve it alongside all of your favorite classic Thanksgiving sides!

More Salad Recipes To Try

Cucumber Salad
Esquites
Cucumber Tomato Salad
Ambrosia Salad
Peruvian Chopped Salad
Caprese Salad

Notes from the Test Kitchen

If you prefer a milder onion, you can soak it in cold water for 15 minutes before tossing it in. It will take the edge off!

5-Star Review

“Loved this recipe. So yummy. It was a total hit with butterfish.” -Tracy Nagel

Recipe

3.85 from 19 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 5 minutes minutes

Total: 1 hour hour 20 minutes minutes

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Ingredients

▢ 4 cups diced broccoli
▢ ¼ cup minced red onion
▢ ⅓ cup Real Mayonnaise
▢ 3 tablespoons apple cider vinegar
▢ 1 tablespoon honey
▢ ¼ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper
▢ ½ cup honey-roasted sliced almonds
▢ ½ cup dried cranberries
▢ 4 slices crumbled cooked bacon

Instructions

Preheat oven broiler to high.
Spread the diced broccoli over a foil-lined baking sheet. Sprinkle the broccoli with oil then place it under the oven broiler until it is slightly charred. Watch closely – it will burn quickly. Remove from oven.
4 cups diced broccoli
Place all ingredients except for the bacon in a medium serving dish/bowl. Mix well and refrigerate 1-2 hours or until ready to serve.
¼ cup minced red onion, ⅓ cup Real Mayonnaise, 3 tablespoons apple cider vinegar, 1 tablespoon honey, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ cup honey-roasted sliced almonds, ½ cup dried cranberries
Add crisped bacon pieces right before serving.
4 slices crumbled cooked bacon
See Also
My Grandma's Super Easy Recipe For Bierocks - Slice of Jess

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Becky’s tips

Soak the onion in cold water for 15 minutes to take the edge off.

Storage:Store broccoli cranberry salad in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Calories: 331kcal (17%) Carbohydrates: 27g (9%) Protein: 8g (16%) Fat: 23g (35%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 10g Monounsaturated Fat: 8g Trans Fat: 0.1g Cholesterol: 16mg (5%) Sodium: 430mg (19%) Potassium: 450mg (13%) Fiber: 5g (21%) Sugar: 18g (20%) Vitamin A: 583IU (12%) Vitamin C: 82mg (99%) Calcium: 81mg (8%) Iron: 1mg (6%)

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.