There’s something so satisfying about this Broccoli Crunch Salad with Cranberries and Nuts Recipe—it’s that perfect punch of tart, sweet, salty, and crunchy all in one bite. Every time I make it, the fresh lemony dressing paired with toasted nuts and sharp cheese just makes the flavors pop in the best way.

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 Crunch Salad with Cranberries and Nuts Recipe
Top Tip
How to Serve Broccoli Crunch Salad with Cranberries and Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Crunch Salad with Cranberries and Nuts Recipe

Why You'll Love This Recipe

I love this Broccoli Crunch Salad with Cranberries and Nuts Recipe because it brings together textures and flavors that feel fancy but are super easy to pull off. Whether I’m throwing it together for a weeknight dinner or bringing it to a potluck, it’s always a hit.

Vibrant Flavors: The lemon and shallot dressing gives this salad a zing that brightens every bite.
Perfect Crunch: Toasted almonds add just the right amount of crunch to contrast tender broccoli.
Sweet & Salty Balance: Dried cranberries and Manchego cheese create a wonderful interplay of sweet and salty flavors.
Quick & Simple: You can whip this salad up in just 15 minutes—no complicated prep needed.

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

This combo of ingredients isn’t just random; they complement each other so well. The tangy dressing cuts through the richness of the cheese and nuts, while the cranberries bring a touch of natural sweetness. When shopping, fresh broccoli crowns and quality olive oil make all the difference.

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

Lemon Juice: Freshly squeezed for the brightest, most vibrant acidity.
White Wine Vinegar: Adds subtle tanginess without overpowering the dressing.
Mayonnaise: Provides creaminess and a little richness to balance tart flavors.
Minced Shallots: Gentle onion flavor that’s mild but aromatic.
Dijon Mustard: Gives a slight bite and helps emulsify the dressing.
Honey: Sweetens the dressing naturally, balancing the acidity.
Extra-Virgin Olive Oil: A fruity oil elevates the dressing’s richness.
Kosher Salt & Black Pepper: Essential seasonings that bring out all the flavors.
Broccoli: Bite-sized florets add freshness and crunch.
Dried Cranberries: Their tart-sweetness complements the veggies perfectly.
Manchego Cheese (or sharp cheddar/feta): Adds savory depth; choose based on your cheese preference.
Toasted Almonds: Chopped for a satisfying crunchy texture and nutty flavor.

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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 usually like to stick pretty close to the recipe because it’s balanced so well, but I encourage you to make it your own. Experiment with nuts, swap in your favorite cheese, or even play around with the sweetness level in the dressing.

Variation: I’ve tried swapping almonds for pecans and loved the buttery note it adds—give it a try if you want a richer crunch.
Dietary: Use vegan mayo and skip the cheese for a plant-based version that's still deliciously satisfying.
Seasonal Twist: Adding diced apples or pears during fall makes this salad feel festive and fresh.

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

Step 1: Whisk Together the Lemony Dressing

Start by combining lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Whisk them well until everything’s evenly mixed. Now, here’s a little trick: slowly drizzle in the olive oil while whisking vigorously. This helps the dressing emulsify and get that lovely smooth texture. Season with salt and pepper to taste. The bright, tangy dressing is the backbone that brings all the elements together.

Step 2: Prep Your Broccoli and Extras

Chop your broccoli florets into bite-size pieces—think easy-to-spear or fork-sized so every bite is manageable and crunchy. Toss the broccoli in a large bowl along with dried cranberries, diced Manchego cheese, and toasted chopped almonds. I love toasting the almonds myself—it takes just a couple of minutes on a dry skillet and really boosts their flavor.

Step 3: Toss and Let It Rest

Pour your prepared dressing over the salad ingredients and toss until everything is well coated. I usually use all the dressing because I love the zing! If you have time, let the salad sit for about 10 minutes before serving—it helps all those flavors mingle beautifully, but if you’re hungry, dig right in.

Top Tip

Making this salad taught me a lot about balancing textures and flavors. Here’s what I’ve learned to make yours irresistible:

Slowly Add Olive Oil: Whisking while drizzling olive oil ensures a creamy, well-blended dressing.
Toast Your Nuts: Toasted almonds aren’t just crunchier—they have so much more flavor and aroma.
Cut Broccoli Small: Bite-size pieces make the salad easier to eat and let the dressing coat everything evenly.
Let It Sit: Even just a few minutes lets the cranberries soften slightly and the dressing deepen in flavor.

How to Serve Broccoli Crunch Salad with Cranberries and Nuts Recipe

Broccoli Crunch Salad - Serving Suggestion

Garnishes

I often finish this salad with a sprinkle of freshly chopped parsley or a few extra toasted almonds on top for visual appeal and extra crunch. Sometimes, a little lemon zest adds an unexpected punch of freshness that brightens the whole dish.

Side Dishes

This salad pairs beautifully with simple grilled chicken or fish, but I’ve also served it alongside a creamy risotto or a filling bean stew. It’s versatile enough to work as a light lunch or a hearty side.

Creative Ways to Present

For a festive dinner, I’ve arranged this salad inside hollowed-out bell peppers or served it in small individual mason jars. It also makes a colorful, crunchy layer in a layered salad jar if you’re prepping lunches or potluck contributions.

Make Ahead and Storage

Storing Leftovers

Leftover broccoli crunch salad keeps best in an airtight container in the fridge for up to 2 days. Keep in mind that broccoli softens a bit over time, so if you want to keep that fresh crunch, toss the salad right before serving again.

Freezing

This salad isn’t great for freezing because the broccoli and dressing texture can get mushy after thawing. I recommend enjoying it fresh or within a couple of days refrigerated.

Reheating

Since this salad is served cold or room temperature, reheating isn’t necessary. If anything, let leftovers come to room temp or add a splash of fresh lemon juice before serving to perk it up.

Frequently Asked Questions:

Can I use other nuts besides almonds in the Broccoli Crunch Salad with Cranberries and Nuts Recipe?

Absolutely! Pecans, walnuts, or even pistachios all work wonderfully. Just make sure to toast them lightly to bring out their flavor and crunch.

How long can I store the broccoli salad?

You can store this salad in an airtight container in the fridge for up to 2 days. The broccoli may soften a bit, so it’s best to enjoy it within that time frame for optimal texture.

Can I make the dressing ahead of time?

Yes, the dressing can be made a day ahead and stored covered in the fridge. Just whisk it again before tossing the salad to recombine any separated oil.

What cheese works best in this salad?

I love Manchego for its nutty, slightly sharp flavor, but sharp cheddar or feta also work beautifully. Choose whatever cheese you enjoy that provides a good balance of saltiness and texture.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Nuts Recipe really feels like a gift to your taste buds every time I make it. It’s fresh, flavorful, and effortlessly impressive—a dish I feel good about serving and happy to share with friends. I can’t wait for you to try it and make it your own staple salad. Trust me, your lunch or dinner table will thank you!