Broccoli Salad with Cranberries and Almonds Recipe – Healthy

If you’re looking for a healthy, crunchy, and flavorful salad, this Broccoli Salad with Cranberries and Almonds Recipe is the perfect choice. It’s a refreshing, nutritious side dish that’s easy to prepare and packed with flavor. This salad combines the crispiness of fresh broccoli, the sweetness of dried cranberries, the crunch of toasted almonds, and a creamy homemade dressing. Whether you’re making it for a potluck, a holiday gathering, or just a quick weekday meal, this salad is sure to be a crowd-pleaser.

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Broccoli is a powerhouse of nutrients, loaded with fiber, vitamins, and antioxidants. Adding cranberries brings natural sweetness, while almonds provide healthy fats and a satisfying crunch. The light yet creamy dressing ties everything together, making this salad both delicious and wholesome.

Nutrition Information (Per Serving)

• Calories: 220
• Protein: 6g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 4g
• Sugar: 9g
• Sodium: 150mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 30 minutes
• Total Time: 55 minutes
• Cuisines: American
• Course: Salad, Side Dish
• Servings: 6

Equipment Needed

• Large mixing bowl
• Small whisk or spoon for mixing dressing
• Cutting board and knife
• Measuring cups and spoons
• Medium skillet (for toasting almonds)

Ingredients

• 4 cups fresh broccoli florets (chopped into bite-sized pieces)
• 1/2 cup dried cranberries
• 1/3 cup sliced almonds (toasted for extra flavor)
• 1/4 small red onion (finely chopped)
• 1/2 cup shredded cheddar cheese (optional, for extra creaminess)

Dressing

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. Prepare the Ingredients: Wash and chop the broccoli into small, bite-sized florets. Finely dice the red onion.
2. Toast the Almonds: Heat a dry skillet over medium heat. Add the sliced almonds and toast for 2–3 minutes, stirring frequently until golden brown. Remove from heat and let cool.
3. Make the Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper.
4. Combine the Ingredients: In a large mixing bowl, combine the broccoli, cranberries, toasted almonds, red onion, and shredded cheddar cheese (if using).
5. Mix the Salad: Pour the dressing over the broccoli mixture and toss well to ensure everything is evenly coated.
6. Chill & Rest: Cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully.
7. Serve & Enjoy: Give the salad a final toss before serving. Enjoy it as a refreshing side dish or a light meal.

Tips & Variations

• Make it Vegan: Use dairy-free mayonnaise and skip the cheese.
• Add Protein: Toss in some grilled chicken, chickpeas, or cooked quinoa for added protein.
• Make it Nut-Free: Substitute sunflower seeds or pumpkin seeds for almonds if you have a nut allergy.
• Extra Crunch: Add crispy bacon bits or sunflower seeds for more texture.

This Broccoli Salad with Cranberries and Almonds Recipe is the perfect balance of sweet, tangy, and crunchy, making it a must-try dish for any occasion!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.