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A bowl of broccoli salad with cranberries on top.

Creamy Broccoli Cranberry Salad

A woman's face.Angie Zoobkoff
A slightly lighter version of the classic that tastes just as rich and creamy, and is made without nuts.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 208 kcal

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.

Nutrition

Serving: 1 portionCalories: 208kcalCarbohydrates: 14gProtein: 9gFat: 13gCholesterol: 18mgFiber: 3gSugar: 6g
Keyword easy salad recipe, make-ahead side dishes
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