This Cranberry Almond Broccoli Salad is a delightful mix of textures and flavors, making it the perfect side dish for any gathering or a light, refreshing meal on its own. The crunch of fresh broccoli is paired with sweet dried cranberries, toasted almonds, and a creamy, tangy dressing that ties everything together beautifully. It’s a versatile dish, offering both a hearty and nutritious element to the table while delivering a satisfying balance of sweet, savory, and slightly tangy notes. Whether served at a picnic, potluck, or as a healthy meal-prep option, this salad is sure to become a favorite.
Ingredients:
- 5 cups fresh broccoli florets (cut into bite-sized pieces)
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded sharp cheddar cheese (optional)
- 4 slices cooked bacon, crumbled (optional)
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the broccoli: In a large bowl, combine the broccoli florets, dried cranberries, toasted almonds, red onion, and, if using, the shredded cheddar cheese and crumbled bacon.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper. Adjust the seasoning to your taste.
- Assemble the salad: Pour the dressing over the broccoli mixture and toss until all the ingredients are evenly coated.
- Chill: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld together.
- Serve: Toss the salad again before serving. Enjoy chilled or at room temperature.
This salad can be made a day in advance and stored in the refrigerator, making it an easy and convenient option for busy days!
