My easy broccoli cranberry salad brings together crisp broccoli, sweet dried cranberries, shredded carrots, diced apples and candied pecans in a creamy, lightly spiced dressing. It’s a colorful, crowd-pleasing side that works for holidays, potlucks or a simple weeknight meal.
This broccoli cranberry salad is fresh and approachable, with a hint of autumn flavor from the cranberries and cinnamon. While it’s lovely on a Thanksgiving or Christmas table, it’s equally at home at summer gatherings and makes a bright addition to meals all year round.
Why you’ll love this broccoli salad with Craisins
It’s crunchy, creamy and lightly sweet with just a trace of warming spice from cinnamon.
Quick and simple—no blanching required. Chop, toss and chill.
No refined sugar is needed because the fruit and veggies provide natural sweetness.
What You Need
Below are the primary ingredients for broccoli cranberry salad. Exact quantities are in the printable recipe card further down.
- Fresh broccoli — use fresh florets; frozen broccoli isn’t ideal for this salad.
- Shredded carrots
- Apples — Honeycrisp, Cosmic Crisp or Gala work well.
- Dried cranberries — Craisins or any dried cranberry variety.
- Candied pecans — store-bought or homemade; regular pecans also work.
- Mayonnaise and sour cream — form the creamy dressing base (Greek yogurt can substitute for a lighter option).
- Apple cider vinegar — adds brightness and helps keep apples from browning.
- Spices — a pinch of ground cinnamon plus salt and pepper for balance.
How to Make Broccoli Cranberry Salad
Chop broccoli into bite-sized florets, dice the apples and roughly chop the pecans. Whisk the dressing ingredients in a large bowl until smooth, then add broccoli, apples, carrots, cranberries and pecans. Toss to coat everything evenly with the dressing, cover and refrigerate until chilled. The flavors meld nicely if made ahead.
Quick Tips
Trim most of the thick stem and cut the florets into small, bite-sized pieces for the best texture.
For an even faster version, use pre-chopped produce from the grocery store.
Chill the salad before serving—this is a great make-ahead dish. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Variations
Customize the salad by adding chopped red onion, cheddar cubes, sunflower seeds, sliced almonds or crispy bacon.
Try lemon juice or red wine vinegar in place of apple cider vinegar, or swap Greek yogurt for mayonnaise for a tangier, lighter dressing.
More Recipes with Raw Broccoli
- Broccoli apple salad
- Broccoli cauliflower salad
- Christmas veggie wreath
The Best Broccoli Cranberry Salad
Ingredients
- 3 cups raw broccoli florets about 2 medium heads
- 2 medium Honeycrisp apples rinsed and diced
- ½ cup shredded carrots
- ¼ cup dried cranberries
- ¼ cup chopped candied pecans
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ⅛ teaspoon ground cinnamon
- 1 teaspoon apple cider vinegar
- pinch sea salt to taste
- pinch ground black pepper to taste
Instructions
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In a large bowl, whisk the dressing ingredients until smooth.
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Add the chopped broccoli, diced apples, shredded carrots, dried cranberries and pecans.
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Toss until everything is evenly coated with the dressing.
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Cover and refrigerate until ready to serve.
Video
Notes
If candied pecans aren’t available, use regular pecans, almond slices or walnuts.
Be sure to cut broccoli into bite-sized pieces for easy eating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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