Name: Broccoli Crunch Salad with Cranberries and Almonds 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 to taste; Freshly cracked black pepper to taste; 1 lb broccoli (chopped into bite size pieces); 1/4 cup dried cranberries; 1/4 cup Manchego cheese (diced; or sharp cheddar, feta etc.); 1/4 cup toasted almonds (chopped)

Broccoli Crunch Salad with Cranberries and Almonds Recipe is one of those dishes that just makes your kitchen smell and feel alive. The mix of tart cranberries, crunchy almonds, and fresh broccoli tossed in a tangy, lemony dressing is pure magic—trust me, you’ll keep coming back for more every time.

A clear glass bowl filled with a colorful broccoli salad, showing bright green broccoli florets layered with small cubes of light yellow cheese, deep red dried cranberries, light brown chopped almonds, and some sunflower seeds scattered on top. A silver fork is partially stuck into the right side of the salad. The bowl sits on a white marbled surface with a small white bowl of seasoning blurred in the background, and a few dried cranberries scattered around. The salad is fresh and vibrant, with a mix of chunky and small textured pieces. 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 Almonds Recipe
Top Tip
How to Serve Broccoli Crunch Salad with Cranberries and Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Crunch Salad with Cranberries and Almonds Recipe

Why You'll Love This Recipe

This Broccoli Crunch Salad with Cranberries and Almonds Recipe is a total crowd-pleaser every time I've made it, and I love that it’s so quick to put together. It’s packed with textures and flavors that surprise your taste buds, and it feels like a fancy side even on a casual weeknight.

Simple to Make: All fresh ingredients with an easy homemade dressing that comes together in minutes.
Perfect Texture Combo: Crunchy broccoli and almonds meet chewy dried cranberries and creamy cheese.
Flexible Ingredients: Swap out cheeses or nuts to fit your pantry or preferences without losing the essence.
Great for Any Occasion: Serve as a healthy side, a lunchbox star, or even a light dinner with some added protein.

The image shows a clear glass bowl filled with a fresh broccoli salad. The dish has three main layers: the bottom and largest layer is made of bright green broccoli florets with a slightly rough texture, the middle layer contains light yellow small cheese cubes, and scattered throughout are small bright red dried cranberries and brown almonds, adding a crunchy texture. On top, there are also some small sunflower seeds. Inside the bowl, two silver salad spoons are placed among the ingredients. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here brings something special to the table, creating that balance of tangy, sweet, creamy, and crunchy that makes this salad so addictive. Plus, they’re all easy to find during any season, so you’re not hunting around for anything exotic.

Flat lay of fresh bright green broccoli florets chopped into bite-size pieces, a small heap of deep red dried cranberries, diced pale yellow Manchego cheese cubes, chopped toasted almonds with golden brown edges, minced shallots with a soft purplish hue in a small white ceramic bowl, a small white bowl of golden extra-virgin olive oil, another small white bowl holding glossy lemon juice, a third small white bowl containing clear white wine vinegar, a small white bowl of creamy off-white mayonnaise, a small white bowl with smooth yellow Dijon mustard, a tiny white bowl of golden honey, a small white bowl with coarse kosher salt crystals, and freshly cracked coarse black pepper grains on the side, all arranged in perfect symmetry and balanced 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: Adds a bright acidity that lifts the whole salad and balances sweetness from cranberries.
White Wine Vinegar: Gives a subtle tang that complements the lemon without overpowering.
Mayonnaise: Brings creaminess to the dressing and helps everything coat the broccoli perfectly.
Minced Shallots: Adds a mild onion flavor that’s less sharp than raw onion, softening the bite.
Dijon Mustard: Provides a little kick and depth to the dressing’s flavor.
Honey: Sweeter touch to balance the tanginess and bring harmony.
Extra-Virgin Olive Oil: Makes the dressing silky and rich; quality matters here for the best taste.
Kosher Salt: Enhances all the flavors without adding harshness.
Freshly Cracked Black Pepper: Adds a gentle heat to keep things interesting.
Broccoli: The star veggie, chopped bite-size for easy eating and fresh crunch.
Dried Cranberries: Bring fruity sweetness and a chewy texture contrast.
Manchego Cheese: Salty and nutty with a firm texture, but you can swap with sharp cheddar, feta, or whatever you prefer.
Toasted Almonds: Give the final satisfying crunch and a toasty, warm flavor.

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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 love playing around with this salad depending on the season or what’s in my fridge. It’s one of those recipes where small tweaks make a big flavor difference, so feel free to experiment and find your perfect combo.

Variation: Sometimes I swap the almonds for walnuts or pecans for a different crunch and earthiness, and it’s delicious every time.
Dairy-Free Version: Omit cheese and possibly add some extra nuts or seeds to keep the texture balance.
Protein Addition: Toss in some grilled chicken or chickpeas for a more filling meal.
Seasonal Adjustments: Add diced apples in the fall or fresh strawberries in late spring for a fruity twist.

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

Step 1: Prepare the Dressing

Start by whisking the freshly squeezed lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing. Don’t rush this part—taking your time gets that perfect silky texture. Season with salt and cracked pepper to taste. I always taste as I go here because the balance of acidity and sweetness is key.

Step 2: Prep Your Ingredients

Chop the broccoli into small, bite-sized florets and stems—you want pieces that are easy to eat with a fork. Dice your Manchego or preferred cheese, toast and roughly chop the almonds if not pre-toasted, and measure out the dried cranberries. Toasting your nuts really amps up their flavor and crunch, so don’t skip that if you can help it!

Step 3: Toss and Let It Rest

In a large bowl, combine broccoli, cranberries, cheese, and almonds. Pour in the dressing—you can add it all or start with half and toss, adding more to taste. I usually add it all; the dressing clings beautifully to every piece. For best flavor, let the salad sit at room temperature for 5 to 10 minutes before serving, allowing the dressing to mellow and the flavors to meld. Although if you’re hungry, it’s perfectly fine to eat right away!

Top Tip

After making this Broccoli Crunch Salad with Cranberries and Almonds Recipe dozens of times, I realized a few small tricks make a big impact on how fresh and flavorful it stays. These tips helped me avoid the salad becoming soggy or bland.

Use Fresh Broccoli: Choose firm, bright green broccoli with tight florets; older broccoli can be bitter or limp.
Toast Nuts Lightly: Warm almonds in a dry pan over medium heat until fragrant (2-3 minutes) for maximum crunch and flavor.
Emulsify the Dressing Properly: Whisk olive oil in slowly to prevent separation and ensure a creamy coating for the salad.
Let It Rest: Allowing the salad to sit for a few minutes after tossing really helps the flavors blend and the texture settle.

How to Serve Broccoli Crunch Salad with Cranberries and Almonds Recipe

broccoli crunch salad - Serving Suggestion

Garnishes

I love sprinkling a few extra toasted almonds on top just before serving—they add a fresh crunch. Sometimes I add a little fresh parsley or basil for a pop of green and extra freshness; it brightens the whole dish beautifully.

Side Dishes

This salad pairs wonderfully with grilled chicken or salmon for a balanced meal. It’s also great alongside roasted sweet potatoes or crusty bread to soak up the dressing. I’ve even served it with a simple quinoa pilaf during family dinners and everyone loved the contrast in textures.

Creative Ways to Present

For holiday parties or potlucks, I like to serve this salad in individual mason jars or clear glass bowls so the vibrant colors really pop. Layering the salad in a trifle dish is another fun way to show off all the textures and colors—it turns heads and tastes fantastic!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in an airtight container in the fridge. The salad keeps well for up to 2 days, but the almonds can lose some crunch. If possible, I keep extra almonds separate and toss them on just before serving leftovers.

Freezing

This salad isn’t the best candidate for freezing because fresh broccoli and toasted nuts change texture when thawed. I recommend freezing components like leftover dressing or toasted nuts separately if you want to prep ahead.

Reheating

I enjoy this salad cold or at room temperature, but if you want it warmed slightly, just let it sit out for 15 minutes after removing from the fridge. Gently warming it in the microwave isn’t recommended as it can soften the broccoli too much.

Frequently Asked Questions:

Can I make this salad vegan?

Yes! You can easily make the Broccoli Crunch Salad with Cranberries and Almonds Recipe vegan by skipping the cheese or replacing it with a plant-based alternative. Use vegan mayonnaise in the dressing to keep it creamy.

How long does this salad keep in the fridge?

This salad keeps fresh in an airtight container in the refrigerator for up to 2 days. To maintain crunch, keep toasted almonds separate and add them just before serving leftovers.

Can I use frozen broccoli?

Fresh broccoli is best for this salad to get that crisp crunch. Frozen broccoli tends to be softer and watery when thawed, so it’s not recommended for this recipe.

What cheese substitutes work well?

Manchego cheese is traditional here, but sharp cheddar, feta, or even a crumbly goat cheese work wonderfully. Choose a salty, flavorful cheese that complements the tart cranberries and crunchy elements.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Almonds Recipe holds a special place in my recipe box because it’s so versatile and reliably delicious. Every time I serve it, friends ask for the recipe. Once you try it, you’ll love how simple ingredients come together to feel both wholesome and fancy. Give it a go—you’ll find it becomes your go-to salad, whether for casual lunches or festive dinners.