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.
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! Making your own dressings is super easy and a great money saver too.
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.
Broccoli Cranberry Salad
- 2 heads broccoli shredded in food processor or finely chopped
- 1 cup pecans (chopped) toasted
- ⅓ cup dried cranberries use unsweetened for whole 30
- ¼ red onion for ⅓ cup diced
- ½ cup mayonnaise
- 2 tablespoon lime juice
- 2 tablespoon red wine vinegar
- 1 tablespoon brown sugar omit for whole 30
- ½ 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.