Creamy Broccoli Cranberry Salad

Description:
This Creamy Broccoli Cranberry Salad is a fresh, crunchy, and flavorful side dish that’s perfect for potlucks, barbecues, meal prep, or holiday gatherings. Crisp broccoli florets, sweet dried cranberries, crunchy carrots, and toasted pecans are tossed in a rich, creamy homemade dressing with just the right balance of sweetness and tanginess. The salad is refreshing, colorful, and packed with texture, making it a delicious way to enjoy fresh vegetables. Best of all, it comes together in just minutes and tastes even better after chilling, allowing the flavors to blend beautifully. Whether served alongside grilled chicken, steak, or sandwiches, this salad is always a crowd favorite.

Ingredients

For the Salad

• 6 cups fresh broccoli florets, bite-sized
• 1 cup shredded carrots
• ¾ cup dried cranberries
• ¾ cup chopped pecans, lightly toasted
• ½ cup finely diced celery (optional)

For the Creamy Dressing

• 1 cup mayonnaise
• 2 tbsp sour cream or Greek yogurt
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

Instructions

1. Wash the broccoli thoroughly and cut it into small bite-sized florets. Pat dry completely.
2. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Allow them to cool.
3. In a large mixing bowl, combine the broccoli florets, shredded carrots, dried cranberries, celery (if using), and toasted pecans.
4. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
5. Pour the dressing over the broccoli mixture.
6. Toss gently until every piece of broccoli is evenly coated.
7. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors develop.
8. Toss once more before serving and garnish with extra pecans and cranberries if desired.

Tips & Notes

• For extra crunch, add sunflower seeds or crispy bacon bits.
• Greek yogurt can replace sour cream for extra protein.
• Toasting the pecans enhances their flavor.
• Make the salad a few hours ahead for the best taste.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Servings

Serves: 6

Approximate Nutrition (Per Serving)

• Calories: 310
• Protein: 5g
• Carbohydrates: 18g
• Fat: 25g
• Fiber: 4g
• Sugar: 11g
• Sodium: 280mg