There’s something so satisfying about the mix of textures and flavors in this Broccoli Cranberry Crunch Salad Recipe. It’s bright, crisp, and just the right balance of sweet, tangy, and savory—perfect for a quick lunch or a colorful side dish you’ll keep coming back to.

A large clear glass bowl sits on a white marbled surface, filled with a fresh salad that has three main layers; the base layer is bright green broccoli florets, the middle layer includes dark red dried cranberries and light brown chopped nuts, and the top layer has small pale yellow cheese cubes and some scattered sunflower seeds. A silver fork is partly visible inside the bowl, ready to mix the salad. In the background, a small white dish with spices is slightly blurred, and some dried cranberries are scattered on the 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 Cranberry Crunch Salad Recipe
Top Tip
How to Serve Broccoli Cranberry Crunch Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cranberry Crunch Salad Recipe

Why You'll Love This Recipe

I first stumbled upon this salad on a breezy summer afternoon, and it quickly became a favorite because it’s so easy yet packs a punch of flavor and texture. Whether you want a healthy lunch or a crowd-pleasing side, this recipe hits all the right notes.

Crunchy & Fresh: The broccoli stays crisp and juicy, making every bite lively and satisfying.
Bright & Tangy Dressing: The lemon and vinegar dressing keeps it light and makes the flavors pop.
Sweet & Salty Balance: Dried cranberries and cheese provide just the right contrast you’ll crave.
Quick & Easy Prep: It comes together fast, so you can enjoy a refreshing salad without hours in the kitchen.

The image shows a clear glass bowl filled with a vibrant salad on a white marbled surface. The salad has three main layers: bright green broccoli florets with a fresh, bumpy texture, light yellow cheese cubes scattered evenly, and deep red dried cranberries sprinkled throughout. Small pieces of almonds and sunflower seeds are mixed in, adding a crunchy texture. Two metal salad servers rest in the bowl, angled slightly upward, catching some broccoli and cheese. The background is softly blurred, keeping focus on the colorful salad. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients here is how naturally they complement each other—crisp broccoli pairs beautifully with tangy cranberries, creamy cheese, and crunchy nuts, while the simple yet zesty dressing ties it all together. Picking fresh broccoli and good-quality olive oil makes a noticeable difference.

Flat lay of fresh green broccoli florets chopped into bite-size pieces, a quarter cup of bright red dried cranberries, diced pale-yellow Manchego cheese cubes, chopped toasted almonds with warm golden-brown tones, a small white ceramic bowl of glossy extra-virgin olive oil, a small white ceramic bowl with vibrant yellow fresh lemon juice, a small white ceramic bowl holding clear white wine vinegar, a small white ceramic bowl filled with finely minced pale pink shallots, a small white ceramic bowl of smooth creamy mayonnaise, a small white ceramic bowl containing smooth golden honey, a small white ceramic bowl with smooth pale yellow Dijon mustard, a few pinches of coarse kosher salt and freshly cracked black pepper scattered neatly, all arranged in perfect symmetry and realistic 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 is a must here for that bright citrus tang that wakes everything up.
White wine vinegar: Adds a subtle acidity that balances the sweetness of honey and cranberries.
Mayonnaise: Gives the dressing a silky creaminess without weighing it down.
Minced shallots: They add a mild onion flavor that’s more delicate than raw onions.
Dijon mustard: Adds a little kick and helps emulsify the dressing for a perfect texture.
Honey: Sweetens the dressing naturally and softens the vinegar’s sharpness.
Extra-virgin olive oil: Use good quality for the best flavor in the dressing.
Kosher salt and black pepper: To season and round out all the flavors.
Broccoli: Choose firm, bright green stalks and chop into bite-sized pieces for the ideal crunch.
Dried cranberries: Their chewiness and sweetness contrast wonderfully with crunchy elements.
Manchego cheese: Adds a salty, nutty note; sharp cheddar or feta are also great alternatives.
Toasted almonds: Chopped for extra crunch and a rich, nutty flavor that deepens the salad.

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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

This salad is a perfect blank canvas. I often swap out nuts depending on what I have—pecans or walnuts work nicely—and sometimes I throw in some crispy bacon for a smoky twist. You're welcome to adjust the cheese, too, based on what you love or have on hand.

Variation: Once I added chopped fresh apples instead of cranberries for a juicy crunch, and it was a delightful surprise that made the salad feel even fresher.
Make it vegan: Skip the mayonnaise or swap with vegan mayo, and leave out the cheese or use plant-based options—still delicious!
Seasonal additions: In the fall, I like to toss in roasted butternut squash cubes for extra fall vibes.

Step-by-Step: How I Make Broccoli Cranberry Crunch Salad Recipe

Step 1: Whisk Up the Vibrant Dressing

Start by combining fresh lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Slowly drizzle in your extra-virgin olive oil while whisking vigorously to create a smooth, cohesive dressing. Taste and season with kosher salt and freshly cracked black pepper. I like to adjust the sweetness or acidity as needed—sometimes a little more honey or lemon juice works wonders here.

Step 2: Prep the Broccoli and Mix

Chop your broccoli into bite-sized pieces—that’s key for easy eating and making sure every forkful gets that satisfying crunch. Add the broccoli, dried cranberries, diced Manchego cheese, and toasted almonds into a large bowl. Pour the dressing over everything and toss well until everything is evenly coated. I usually let it sit for about 5–10 minutes so the flavors really start to meld—although you can serve it immediately if you’re in a hurry.

Top Tip

Through my experience making this Broccoli Cranberry Crunch Salad Recipe, I found a few tricks that really elevate it. These tips will help you avoid common pitfalls and get every bite just right!

Use Fresh Broccoli: Opt for broccoli that’s vibrant green and firm—old or floppy broccoli makes the salad soggy and less fun to eat.
Let It Rest: Allowing the salad to sit for 5-10 minutes before serving lets the dressing soak in and softens the broccoli slightly without losing crunch.
Toast Your Almonds: Toasting nuts is a game-changer here, boosting their flavor and crunch. Do it gently in a dry pan until fragrant.
Adjust the Sweetness: I’ve learned to balance the dressing carefully—too much honey can overpower the tang, so start small and taste as you go.

How to Serve Broccoli Cranberry Crunch Salad Recipe

Broccoli Cranberry Salad - Serving Suggestion

Garnishes

I often sprinkle a little extra chopped toasted almonds right on top for presentation and added texture. Sometimes, I also add a few fresh herb leaves like parsley or chives—it brings a pop of green and freshness that’s inviting on the plate.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light, wholesome meal. It’s also fantastic alongside roasted sweet potatoes or a hearty grain like quinoa if you’re thinking vegetarian.

Creative Ways to Present

For festive occasions, I like serving this Broccoli Cranberry Crunch Salad Recipe layered in clear glass bowls or individual mason jars to showcase all the vibrant colors. It also makes a beautiful topping on flatbreads or crackers for a fun appetizer twist.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge. I recommend eating the salad within 2 days for the best texture, as the broccoli will lose some of its crispness over time. Give it a gentle toss before serving again to redistribute the dressing.

Freezing

This salad isn’t the best candidate for freezing because fresh broccoli and the crunchy nuts lose their texture and the dressing can separate. I’d suggest prepping fresh batches instead to enjoy all the contrasts that make this recipe so great.

Reheating

You really don’t need to reheat this salad since it’s best served cold or at room temperature. If you do prefer it a bit warmer, just let it sit out for a little while before eating to take the chill off—skip the microwave to preserve those fresh textures.

Frequently Asked Questions:

Can I prepare the Broccoli Cranberry Crunch Salad Recipe in advance?

Yes! You can chop the broccoli and prepare the dressing ahead of time; just combine everything right before serving to maintain maximum freshness and crunch.

What can I use instead of Manchego cheese?

Sharp cheddar, feta, or even goat cheese are excellent substitutes, depending on your taste preferences. Each adds its own unique flavor profile to this crunchy salad.

Can I make this salad vegan?

Absolutely! Simply replace the mayonnaise with a vegan alternative or skip it, and omit the cheese or use vegan cheese options to keep things plant-based and delicious.

How long does the salad keep in the fridge?

It’s best eaten within 2 days to enjoy the broccoli’s fresh crunch and overall flavor. After that, the salad tends to soften and lose its vibrant texture.

Final Thoughts

This Broccoli Cranberry Crunch Salad Recipe has a special place in my kitchen because it’s quick, bright, and feels a little indulgent while still being wholesome. Whenever I make it, I get compliments from even the pickiest eaters. I’m confident you’ll enjoy it just as much—give it a try, and make it your own!