This slightly sweet Broccoli Cranberry Salad is full of texture, thanks to pecans, cranberries, and red onions. It makes a delicious side salad.
Sharing recipes is a little like playing a game of telephone. The story changes as it moves from person to person, as does the recipe. I first heard about this Broccoli Salad from Small Notebook who heard about it from Smitten Kitchen who heard about it from The Kitchn.
I think.
The first time I made it, I made it this way because these were the ingredients I had on hand. I made it “their way” the second time, but found that I preferred my improvisations, so that’s my story, and I’m sticking to it.
I was actually really surprised that my family, particularly my husband, would eat this — he doesn’t like “sweet food,” but he looooooves this Broccoli Salad. Proof that a man can change his mind.
I love that this recipes feels heartier and maybe a little healthier than your typical cole slaw. Broccoli just seems to have it going so much more than cabbage. You know what I mean?
Feel free to vary your dried fruits, nuts, and even the type of onion you use. Make this salad yours, baby.
What Dressing Goes On A Broccoli Salad?
The dressing for this broccoli cranberry salad is super simple homemade one!
Just simply whisk together mayonnaise, lime juice, red wine vinegar, brown sugar, and a little bit of salt. That’s it!
You can of course omit the brown sugar if you are following a Whole 30 diet.
Do You Have To Cook The Broccoli For This Broccoli Salad?
Nope! That’s what makes it super easy to throw together.
Just throw your broccoli in a food processor or finely chop it.
How Long Does Broccoli Salad Last In The Fridge?
You can keep the salad in your fridge for 1-2 days if the you have already tossed it in the dressing.
If you want to keep it longer, you can store the salad without the dressing for 3-4 days. Then when ready to serve you can toss the salad with the dressing.
This slightly sweet Broccoli Salad is full of texture, thanks to pecans, cranberries, and red onions. It makes a delicious side salad.
- 2 heads broccoli shredded in food processor or finely chopped
- 1 cup pecan pieces toasted
- 1/3 cup dried cranberries use unsweetened for whole 30
- 1/3 cup diced red onion
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar omit for whole 30
- 1/2 teaspoon salt
- Combine broccoli, pecans, cranberries, and red onion in a mixing bowl.
- In a small mixing bowl, whisk together the mayonnaise, lime juice, red wine vinegar, brown sugar, and salt.
- Pour this dressing over the broccoli mixture and toss to combine. Refrigerate until ready to serve.
Updated April 9, 2017.
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How you do cut up the broccoli so nicely? Do you use a food processor?
Yes, I used the grating attachment on the food processor.
This sounds yummy! Wonder if my son (who claims not to like broccoli or cauliflower) would eat it if he didn’t see me prepare it?
@Kelly, it’s hard to recognize it as broccoli and the dressing makes it so, so yummy.
I’ve made this several times for the holidays and there is usually none left; even the self-professed veggie haters like it. Delicious. I don’t own a food processor, but I use the large squares on a Chop Wizard for the broccoli and the small squares for the red onion. Works like a charm.
So glad you like it. Thanks for the tip about the chopper!
Do you just use the florets or the whole head of broccoli?
You can do either. I use the thin slicing disk on my food processor so it makes the stalks fairly thin. Slice them a bit if they are bigger and avoid the main stem.
Made this tonight and really liked it. I added some grated carrot for extra colour as well.
Thanks!
Glad to hear you enjoyed it! The carrot sounds like a nice addition!
Add a handful of crispy bacon! We leave our broccoli pieces bigger but we eat this at least once a week around here.
Great idea! I’d love for you to review the recipe with stars next time you make it. Thanks!
Does this keep well? I’d love to make this and eat with my lunch for a few days; not sure my husband would care for it.
About two days. If you’d like to make it last longer, I recommend storing the dressing and the salad separately.
I use to make it with beaten eggs in the microwave and put it in a tortilla.
Thanks for the suggestion!