Cranberry-Broccoli Salad

Happy New Year! I hope you enjoyed the holidays and are excited about what’s ahead in 2019!

I took a little blogging break between Christmas and New Year’s Eve, so I’m back now with a recipe that I enjoyed over the holidays. It’s called Cranberry-Broccoli Salad. The dried cranberries and the honey-sweetened dressing add a light sweetness to this side dish. And the sharp Cheddar cheese and bacon bits add some savory flavor. Mix those things in with some crunchy veggies, pepitas, sunflower kernels, and chopped pecans, and you have a delicious combination of flavors!

It’s a simple recipe to put together, although you’ll need to allow for time to chop and dice a few of the ingredients. And when you’re finished mixing everything together, you should refrigerate the salad for 1 to 3 hours before serving, for the best flavor.

Cranberry-Broccoli Salad

  • Servings: 12
  • Difficulty: easy
  • Print

CRANBERRY-BROCCOLI SALAD by NancyC                         Cranberry Broccoli Salad @ NancyC

Makes about 12 servings

  • 6 cups broccoli florets
  • 1 cup finely diced red cabbage
  • 1/2 cup chopped red onion
  • 1 cup dried cranberries
  • 1/4 cup roasted sunflower kernels
  • 1/4 cup roasted pepitas (hulled pumpkin seeds)
  • 1/2 cup toasted coarsely chopped pecans
  • 2/3 cup cooked and finely crumbled bacon (about 10 slices—or you can use packaged bacon bits or pieces)
  • Optional: 1 cup shredded sharp Cheddar cheese

DRESSING:*

  • 3/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1/4 cup honey
  • 1 1/2 Tablespoons white vinegar

In a large bowl, combine all said ingredients except for the dressing. Toss to mix ingredients.

Whisk dressing ingredients together, then pour over salad ingredients and toss to coat.

Cover bowl and refrigerate for at least 1 hour and up to 3 hours, then lightly mix again before serving.

*This dressing recipe makes enough to lightly coat all the salad ingredients. If you like lots of dressing, make a batch and a half of it for an extra-creamy salad!

Recipe from NancyC | nancy-c.com

I love the sweet-and-savory combination of flavors in this salad! You may have eaten similar salads that used raisins instead of cranberries, and you can substitute raisins in this salad too. What are some of the favorite side dishes you enjoyed over the holidays?

Sharing at Friday FeatureHearth and SoulInspiration MondayInspire Me MondaySunday’s BestMeal Plan Monday, Fiesta FridayFriday FavoritesFull Plate ThursdayThursday Favorite ThingsWordless Wednesday.

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23 thoughts on “Cranberry-Broccoli Salad

  1. Kat

    Every year, my church has a banquet for all the ladies, and every year, we look forward to the broccoli salad more than we look forward to the actual event. Your recipe adds pumpkin and sunflower seeds, which I think would be a great addition. Thanks for sharing at Fiesta Friday!

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  4. Miz Helen

    I love the cranberries with the broccoli salad, it sure looks good! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

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