There's something magic in the combination of crisp broccoli, sweet cranberries, and crunchy almonds all kissed by a zesty dressing — that's exactly what makes the Broccoli Cranberry Crunch Salad Recipe such a delightful treat. Trust me, this is the salad that always gets passed around at my gatherings, and once you try it, you’ll understand why.

A clear glass bowl on a white marbled surface holds a colorful broccoli salad with several layers. The base layer has bright green broccoli florets, mixed with small pale yellow cubes of cheese scattered evenly. On top of this, there are pieces of red dried cranberries and chopped reddish-brown nuts, giving a contrast of colors. Small light brown sunflower seeds are sprinkled over the salad, adding texture and detail. A silver fork is placed inside the bowl, slightly lifting some broccoli. In the blurred background, a small white dish with light brown spices and some scattered dried cranberries and nuts are visible. 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

This salad packs a punch of flavors and textures that dance so well together. I always think of it as the perfect balance: tangy, sweet, salty, and crunchy, all at once. It’s easy enough for a weeknight but impressive enough for guests.

Flavor Harmony: The sweet-tart cranberries play beautifully off the sharpness of cheese and the earthy broccoli.
Crunch Factor: Toasted almonds add that satisfying crunch, giving every bite a lively texture.
Simple Dressing: The lemon-shallot vinaigrette is light but packed with bright, fresh flavors.
Quick & Easy: Ready in just about 15 minutes — you’ll want to make it again and again.

A clear bowl filled with fresh green broccoli florets around the edge, chopped pale yellow apples in small chunks, deep red dried cranberries, light brown whole almonds scattered on top, and a pile of light beige sunflower seeds near the center. A woman's hand is pouring a smooth, thick yellow dressing over the ingredients. The bowl is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Broccoli Cranberry Crunch Salad Recipe isn’t just thrown together — they all bring something special that makes the salad come alive. From the fresh crunch of broccoli to the punchy dressing, here’s a quick rundown of why these ingredients shine.

Flat lay of fresh broccoli florets chopped into bite-size pieces, a small pile of bright red dried cranberries, a few chunks of pale yellow Manchego cheese, chopped toasted almonds with golden brown tones, a few whole shallots with papery skins intact, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white ceramic bowl containing pale yellow mayonnaise, a small white ceramic bowl holding freshly squeezed lemon juice, a small white ceramic bowl of clear white wine vinegar, a small white ceramic bowl with smooth honey, a small white ceramic bowl with smooth Dijon mustard, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl containing freshly cracked black pepper, all arranged symmetrically and balanced 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

Broccoli: Pick fresh, bright green florets; they add the perfect crunchy base and hold up well without getting soggy.
Dried Cranberries: Their natural sweetness contrasts beautifully with the sharpness of the cheese and tart dressing.
Manchego Cheese: I love Manchego here for its nutty, slightly salty flavor, but sharp cheddar or feta work perfectly too.
Toasted Almonds: Toast these fresh for maximum crunch and flavor — it’s worth the little effort!
Lemon Juice & White Wine Vinegar: These bright acids give the salad its refreshing tang and balance out the sweetness.
Minced Shallots: They bring a mild onion flavor that complements without overpowering.
Dijon Mustard & Honey: The mustard adds gentle heat and body while honey tames it with a touch of sweetness.
Extra-Virgin Olive Oil: A good quality olive oil will round out the dressing with richness and depth.
Mayonnaise: It gives the dressing a creamy texture, making it coat the salad ingredients beautifully.
Kosher Salt & Black Pepper: Essential for balancing and enhancing all the flavors.

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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 like to tinker with this salad depending on the occasion and what I have in the fridge. You should absolutely feel free to make it your own — that’s half the fun!

Variation: One of my favorite tweaks is swapping the almonds for pecans or even sunflower seeds for a different crunch and nuttiness. It keeps things interesting!
Make it Vegan: Skip the cheese and mayo, and substitute the mayo with a vegan alternative or greek yogurt for creaminess. It’s surprisingly satisfying.
Add Protein: Toss in some cooked chicken or chickpeas for a heartier salad that works great as a meal on its own.
Dress it Up or Down: Use more or less dressing based on your preference — I like mine well-coated, but you can always keep it lighter.

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

Step 1: Make the Bright, Tangy Dressing

Start with whisking together the lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. When you slowly drizzle in the olive oil while whisking, you’ll see the dressing emulsify — turning creamy and smooth. It’s important to go slow here; that way, your dressing won’t separate later. Finish with a pinch of kosher salt and freshly cracked black pepper to taste.

Step 2: Prep the Salad Ingredients

Chop your broccoli into bite-sized pieces. I find that cutting them small enough makes eating so much easier and more enjoyable. Dice the Manchego cheese into small cubes, and roughly chop the toasted almonds so every bite has a little crunch without overwhelming your teeth.

Step 3: Toss Everything Together and Let It Mingle

Throw the broccoli, cranberries, cheese, and almonds into a large bowl. Pour the dressing over the top and toss gently but thoroughly so every floret and handful of nuts get coated. I like to let the salad sit for about 5-10 minutes, which helps the flavors meld together wonderfully — but you can dive right in if you’re impatient like me!

Top Tip

From testing this salad countless times, I’ve learned a few tricks that make it come out perfect every time. These small details are what elevate it from “just a salad” to a favorite recipe you’ll want to keep on rotation.

Toast Your Nuts Fresh: Toast almonds in a dry pan over medium heat, stirring constantly for about 3 minutes until fragrant — it makes an incredible difference.
Chop Broccoli Uniformly: Cut your broccoli into uniform, bite-sized pieces so every forkful feels balanced in texture.
Emulsify the Dressing Slowly: Drizzling oil slowly while whisking prevents the dressing from breaking and keeps it creamy.
Let it Rest Before Serving: Even just 5 minutes lets flavors mingle beautifully, giving you a more harmonious salad experience.

How to Serve Broccoli Cranberry Crunch Salad Recipe

Broccoli Cranberry Salad - Serving Suggestion

Garnishes

I often sprinkle a bit of extra toasted almond slices on top for presentation and added texture. Sometimes a few extra dried cranberries add a pop of color and sweetness that’s just so inviting. A little fresh cracked pepper on top never hurts either!

Side Dishes

This broccoli cranberry crunch salad pairs beautifully with grilled chicken or fish for a healthy, well-rounded meal. It’s also wonderful alongside roasted turkey or ham during holiday feasts, bringing that fresh, crunchy balance to the spread.

Creative Ways to Present

For special occasions, I’ve served this salad in individual glass jars or pretty bowls sprinkled with edible flowers and microgreens — it makes the crunch salad feel a little fancy and super inviting to guests.

Make Ahead and Storage

Storing Leftovers

This salad holds up well covered in the fridge for up to 2 days. I recommend storing the dressing separately if you want to keep the broccoli extra crisp for longer, then toss it all together just before serving.

Freezing

I don’t usually freeze this salad because the fresh broccoli and dressing textures can change when thawed. But if you do want to try, freeze just the broccoli alone and add cranberries, nuts, cheese, and dressing fresh later.

Reheating

Since it’s a cold salad, reheating isn’t really necessary. If you prefer it warmer, try letting it come to room temperature or add it as a cold side alongside a warm meal instead.

Frequently Asked Questions:

Can I make this Broccoli Cranberry Crunch Salad Recipe ahead of time?

Yes! You can prep the salad ingredients a day ahead and keep them separate from the dressing. Toss just before serving for the best texture and flavor.

What cheese can I substitute if I don’t have Manchego?

Sharp cheddar, feta, or even goat cheese are great substitutes and will bring their own tasty twist to the salad.

Can I use fresh cranberries instead of dried?

While you can, fresh cranberries are quite tart and firm. Dry cranberries offer the perfect chewiness and sweetness that balances the flavors better.

Is this salad suitable for meal prep?

Absolutely! Just keep the dressing separate until you’re ready to eat, and store the salad components in airtight containers to keep everything fresh.

Final Thoughts

This Broccoli Cranberry Crunch Salad Recipe holds a special place in my heart because it’s a rare salad that feels both indulgent and wholesome. It’s the kind of dish I bring when I want to impress friends without fuss and always hear “What’s in this?” I hope you give it a whirl and find it as comforting, crunchy, and delicious as I do — it really is a keeper!