This creamy broccoli cranberry salad is a slightly lighter, nut-free version of the classic, that uses plenty of crunchy broccoli, crisp bacon, cranberries, spiced pumpkin seeds, and onion, all tossed in a creamy dressing. It's perfect for cookouts, picnics, potlucks, and camping trips.
Recipe at a Glance: Broccoli Cranberry Salad
- DETAILS
- Total Time: 20 minutes
- Preparation method: Make-ahead
- HIGHLIGHTS
- Make this classic salad up to a day in advance.
- Spiced pumpkin seeds add a little heat and plenty of crunch, and some of the mayo is swapped out for Greek yogurt to lighten up the traditional creamy broccoli salad.
- This easy salad is perfect for potlucks, picnics, cookouts, and camping trips.
If you've been tasked with bringing a salad to the long weekend cookout, holiday picnic, or group camping trip, make this broccoli cranberry salad! The combination of crunchy broccoli, bacon, spiced pumpkin seeds, and dried cranberries in a creamy dressing makes it a favorite with everyone, and you can make it well in advance.
This version of broccoli salad differs slightly from the classic in that it uses some Greek yogurt to lighten up the dressing a bit, while still keeping it rich and creamy. It also uses pumpkin seeds instead of almonds, making it a great nut-free option.
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Ingredients and Substitutions
- Broccoli--You'll need a couple of medium-sized heads (about 1 pound total) to get the 5 cups of chopped broccoli.
- Red onion--If you don't like the bite from raw onion, soak the chopped onion in cold water for 10 minutes before draining and adding to the salad.
- Cranberries--You can use dried sweetened or unsweetened cranberries, depending on what you've got on hand.
- Greek yogurt--Using a combination of yogurt and mayo lightens up the salad, while still making it rich and creamy. Full fat or low-fat yogurt will work here.
- Spiced pepitas--My homemade spiced pepitas are the perfect addition to this classic salad, but if you're short on time, or don't want that little pop of heat, feel free to swap in regular roasted pumpkin seeds.
How to Make Broccoli Cranberry Salad
1. Combine the Greek yogurt, mayonnaise, honey, and apple cider vinegar in a medium bowl. Stir well and season with salt and pepper.
2. Toss the broccoli, bacon, cranberries, pepitas, and onion in a large bowl. Add the dressing and mix well. Cover and chill until you're ready to serve.
Storage
This salad is an ideal make-ahead salad, as the flavor improves as it sits. You can make it up to 1 day before serving. Leftovers will keep for up to 2 days. Store them in a sealed container in the fridge or your cooler.
Tips and Troubleshooting
- I recommend making the broccoli salad a few hours ahead of time. The dressing will soak into the broccoli as it sits, making everything creamy and delicious. Keep it refrigerated until serving.
- This recipe is suitable for gluten-free and nut-free diets.
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Recipe
Creamy Broccoli Cranberry Salad
Ingredients
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- Salt and freshly ground black pepper
- 5 cups broccoli florets (about 1 lb | 454 g)
- 4 slices bacon cooked and chopped
- ⅓ cup dried cranberries
- ⅓ cup spiced pepitas
- ¼ cup diced red onion
Instructions
- In a medium bowl, stir the Greek yogurt, mayonnaise, vinegar, and honey together. Season to taste with salt and pepper.
- In a large serving bowl, toss the broccoli, bacon, cranberries, pepitas, and onion together.
- Pour the dressing over and mix well to combine. Cover and chill until you're ready to serve. Stir well before serving.
Notes
- Storage--I recommend making the broccoli salad a few hours ahead of time. The dressing will soak into the broccoli as it sits, making everything creamy and delicious. Keep it refrigerated until serving. Leftovers can be stored for up to 2 days in a sealed container.
- Dietary--This recipe is suitable for gluten-free and nut-free diets.
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