Name: Broccoli Crunch Salad with Cranberries and Almonds Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon white wine vinegar; 1 tablespoon mayonnaise; 2 tablespoons minced shallots; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/3 cup extra-virgin olive oil; Kosher salt, to taste; Freshly cracked black pepper, to taste; 1 lb broccoli (chopped into bite size pieces); 1/4 cup dried cranberries; 1/4 cup Manchego cheese (diced; or sharp cheddar, feta, etc.); 1/4 cup toasted almonds (chopped)

There's something so satisfying about a salad that truly crunches with every bite. The Broccoli Crunch Salad with Cranberries and Almonds Recipe nails that balance of tart, sweet, and nutty textures, making it a standout side or light meal you'll want to make again and again.

A clear glass bowl filled with a fresh broccoli salad, showing three main layers: bright green broccoli florets with a firm, bumpy texture at the bottom, topped by chunks of light yellow cheese cubes, scattered red dried cranberries, and halved almonds, all mixed evenly with sunflower seeds sprinkled throughout. The salad looks crisp and colorful, set on a white marbled surface with a silver fork resting inside the bowl. In the blurred background, a white bowl with coarse salt and cracked pepper can be seen, along with some scattered dried cranberries. 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 Crunch Salad with Cranberries and Almonds Recipe
Top Tip
How to Serve Broccoli Crunch Salad with Cranberries and Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Crunch Salad with Cranberries and Almonds Recipe

Why You'll Love This Recipe

I've made this salad countless times, and it never gets old. It's a perfect mix of textures and flavors—fresh broccoli, sweet-tart cranberries, crunchy toasted almonds, and a tangy lemon dressing that ties everything together beautifully.

Vibrant flavor layering: Each ingredient plays its part, creating a bright, fresh taste that wakes up your palate.
Quick and easy: From chopping the broccoli to whisking the dressing, it comes together in about 15 minutes.
Versatile for any occasion: Whether as a side dish, potluck contribution, or light lunch, it suits almost any meal.
Customizable crunch: You can swap in different nuts or cheeses to keep things exciting and personal.

A clear glass bowl filled with a bright, fresh salad showing three main layers: the bottom layer is full of small, green broccoli pieces with textured florets, the middle layer has light yellow cheese cubes scattered around, and the top layer includes shiny red dried cranberries, sliced almonds, and small beige sunflower seeds spread evenly over the salad. Two metal salad spoons rest inside the bowl, partly lifting the mix. The bowl sits on a white marbled surface with soft natural light highlighting the colors and textures, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Broccoli Crunch Salad with Cranberries and Almonds Recipe has a role that contributes to the overall harmony of textures and flavors. Here’s a quick rundown of why I love each one and some tips for picking the best versions at the store.

Flat lay of fresh broccoli florets chopped into bite size pieces, a small handful of dried cranberries, a small mound of diced Manchego cheese, a small pile of chopped toasted almonds, whole shallots with a few minced pieces in a simple white ceramic bowl, whole uncracked brown eggs nearby (for scale and natural touch), a small white ceramic bowl with fresh lemon juice, a small white ceramic bowl with white wine vinegar, a small white ceramic bowl holding Dijon mustard, a small white ceramic bowl with honey, a small white ceramic bowl with extra-virgin olive oil, small piles of kosher salt crystals and freshly cracked black peppercorns, all arranged symmetrically and balanced, placed 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

Lemon juice: Freshly squeezed gives this salad its bright, tangy base—don't skip fresh for bottled here.
White wine vinegar: Adds subtle acidity that balances the sweetness from the cranberries and honey.
Mayonnaise: Helps bind the dressing into a smooth, creamy texture without overpowering it.
Minced shallots: Offers mild onion flavor and a little crunch that complements the broccoli perfectly.
Dijon mustard: Adds a gentle sharpness and depth to the dressing.
Honey: Sweetens the dressing just enough to play nicely with tart and savory notes.
Extra-virgin olive oil: The heart of the dressing, bringing richness and a touch of fruitiness.
Kosher salt and freshly cracked black pepper: Essential for seasoning and enhancing all other flavors.
Broccoli: The star ingredient, crisp and fresh, chopped bite-sized for easy eating.
Dried cranberries: Their chewiness and tart sweetness add exciting pops in every forkful.
Manchego cheese: I love its nutty and salty flavor here, but cheddar or feta also work wonderfully.
Toasted almonds: Add a satisfying crunch that elevates the salad’s texture.

📝

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

One of my favorite things about the Broccoli Crunch Salad with Cranberries and Almonds Recipe is how easy it is to tweak for your own taste or what you have on hand. I often play around with nuts and cheese depending on the season or cravings.

Nut swap: I've tried toasted walnuts and pecans too—both bring a lovely earthy crunch that works great.
Cheese variations: Feta adds a bright tanginess, while sharp cheddar lends a deeper, savory punch.
Extra add-ins: Sometimes I toss in sunflower seeds or even a bit of finely diced red bell pepper for color and crunch.
Dressing twists: A splash of maple syrup instead of honey can perk it up in the fall.

Step-by-Step: How I Make Broccoli Crunch Salad with Cranberries and Almonds Recipe

Step 1: Whisk Together the Lemony Dressing

Start by combining the lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Slowly drizzle in the extra-virgin olive oil as you whisk continuously. This helps the dressing emulsify into a smooth mixture. Season with kosher salt and freshly cracked black pepper to taste. Taking your time here really pays off—the dressing should be bright, tangy, and a little creamy without being heavy.

Step 2: Prep Your Broccoli

Chop your broccoli into bite-sized pieces. I like to keep some of the stems for their crunch and mild sweetness, but trimming the thickest parts helps make the texture consistent. If you’ve got a food processor with a chopping blade, it's a handy shortcut—just pulse a few times to avoid over-processing. Fresh, firm broccoli makes this salad sing.

Step 3: Toss It All Together

Into a large bowl, add your chopped broccoli, dried cranberries, diced Manchego cheese, and chopped toasted almonds. Pour in the dressing—it’s perfectly sized for the whole batch—and toss gently until everything is evenly coated. I like to let the salad sit for 5–10 minutes for the flavors to mingle, but feel free to serve immediately if you're hungry!

Top Tip

Making this salad taught me a few small tricks that really boost the flavor and texture, and I’m happy to share them so your experience is just as delicious.

Use fresh lemon juice: Bottled lemon juice just doesn’t have the same bright acidity that makes this dressing pop.
Toast your almonds: It’s a quick step that adds a warm nutty flavor and extra crunch, which elevates the whole salad.
Chop broccoli just right: If pieces are too big, it’s harder to get a good balance of flavors and textures in every bite.
Let it rest: Giving the salad a few minutes after tossing lets the dressing soak in slightly, mellowing sharp edges and blending all those delicious notes.

How to Serve Broccoli Crunch Salad with Cranberries and Almonds Recipe

broccoli crunch salad - Serving Suggestion

Garnishes

I usually sprinkle a few extra toasted almonds on top for visual appeal and that final crunch. Sometimes a little extra cheese crumbles go on top too—it adds a nice finishing touch to each serving.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a light, balanced meal. I've also served it alongside quinoa or farro bowls, and it adds a fresh, crunchy contrast that people always enjoy.

Creative Ways to Present

For gatherings, I like layering this salad in clear glass jars so the colors shine through—perfect for potlucks or picnics. Another fun idea is to serve it in edible cups made from hollowed-out bell peppers, making each serving feel special and festive.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to two days. Because the salad is dressed, the broccoli softens a bit over time but still retains a nice crunch. If you want to keep it crunchier, toss the broccoli with a little lemon juice and salt first, then add dressing right before serving.

Freezing

Honestly, I don’t recommend freezing this salad. The fresh broccoli and dressing don’t freeze well and can get watery or mushy. It’s best enjoyed fresh or chilled from the fridge within a day or two.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. If you prefer a slightly warmer salad, just let it sit out for 15 minutes before eating to take the chill off.

Frequently Asked Questions:

Can I make this salad vegan?

Absolutely! Simply swap the mayonnaise for a vegan mayo and omit the cheese or substitute with a vegan cheese alternative. It still tastes fantastic and keeps the crunch and tangy flavor.

How long does the salad last in the fridge?

The salad keeps best for about 2 days refrigerated in an airtight container. After that, the broccoli may start to soften too much and the cranberries may become less chewy. It's always freshest the day it’s made.

Can I prepare the dressing ahead of time?

Yes, the dressing can be made a day ahead and stored in the fridge in a sealed container. Just give it a good whisk before tossing with the salad ingredients for best texture and flavor.

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

Sharp cheddar or feta cheese are both excellent substitutes depending on your flavor preference. Feta adds a briny tang, while cheddar offers a sharper, creamier bite. Either will work beautifully in this salad.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Almonds Recipe is one of those easy, flavorful dishes that feels like a little celebration in your mouth every time. It's fresh, crunchy, and packed with bright flavors, making it a go-to that never disappoints. I hope you enjoy making and sharing it as much as I do—it’s such a simple way to bring something special to your table.