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This broccoli cranberry salad combines fresh broccoli with roasted almonds, dried cranberries and red onion all tossed in a creamy, tangy Greek yogurt dressing.

If you couldn’t tell by now, I love broccoli salad! I have a classic broccoli salad and vegan broccoli salad recipe on the blog already, but in honor of the holiday season I wanted to make a version that was a bit more festive! For this recipe I swapped raisins for dried cranberries which add a beautiful pop of color to this salad and I swapped sunflower seeds for roasted almonds.

The combination of fresh broccoli, tart cranberries, crunchy roasted almonds and a tangy Greek yogurt dressing is a winning combination! This salad would be a great addition to your Thanksgiving menu, but it’s also an easy side salad to pair with just about any dinner.

However you serve it, this salad is sure to be a new family favorite!

“This recipe looked great and I just finished making it for our Thanksgiving dinner tomorrow. I had to put this into a container and snap the lid on quickly because it was so good that I could not stop eating. Big Fat Yum! Thank you for this recipe. I will definitely make again. I substituted chopped walnuts for the almonds and I also made a little extra dressing.” – Lisa

Why You Gotta Try This One

When I make this broccoli cranberry salad for family or friends, it always disappears fast. It’s one of those simple recipes that feels special but doesn’t take much effort. Here’s why it’s worth making:

• Easy to prep: No cooking required besides toasting the almonds, so you can have this salad ready in under 20 minutes.
• Meal-prep friendly: It holds up beautifully in the fridge, which makes it perfect for make-ahead lunches or potluck prep.
• Crowd appeal: Even people who don’t usually love raw broccoli end up going back for seconds.
• Better-for-you dressing: Using Greek yogurt keeps the dressing creamy but lighter than mayo-based versions.

Ingredients Needed

• broccoli – use two large fresh heads cut into florets. Look for broccoli that’s deep green and firm, which not only tastes better but also holds its crunch in a raw salad. Avoid any with yellowing leaves or limp stalks.
• almonds – roasted and salted almonds are my favorite here because the salty crunch balances the sweetness of the cranberries and dressing. You can also use dry roasted or raw if you prefer.
• dried cranberries – the perfect sweet-tart bite and a pop of color. I like using fruit-sweetened cranberries (like Made in Nature) since they’re less processed than cane-sugar varieties.
• red onion – adds sharp flavor and crunch, which balances the creamy dressing and sweet cranberries.
• Greek yogurt – I swap traditional mayo for full-fat Greek yogurt. It’s tangy, creamy, and adds extra protein, making this salad lighter but still rich and satisfying.
• apple cider vinegar – my go-to vinegar for dressings because it adds tang and has potential health benefits. (Source) It brightens the whole salad.
• avocado oil – mild and neutral, it adds body to the dressing without overpowering the other flavors. Olive oil is also a good option.
• maple syrup – adds natural sweetness and rounds out the tang from the vinegar and yogurt. If you don’t need this to be vegan, honey works too.
• sea salt – don’t skip it! A pinch of salt ties all the flavors together and makes the dressing shine.

Customize Your Salad

• Add protein: For a classic touch, add crispy bacon (pork or turkey bacon). To keep it vegetarian, swap in tempeh bacon.
• Dairy-free version: Use a dairy-free Greek yogurt. I personally like using coconut milk yogurt when I need a dairy-free option. It’s thick like Greek yogurt and works great.
• Add cheese: Some versions of broccoli salad include cheese. I think a really good option for this recipe would be crumbled goat cheese or feta cheese.

How to Make

This salad comes together quickly and is so easy to make! Just follow these simple steps, and you’ll be serving up a delicious dish before you know it.

Step 1: Start by whisking together the yogurt, apple cider vinegar, oil, maple syrup and salt in a small bowl.

Step 2: Add broccoli florets, almonds, cranberries and red onion to a large mixing bowl.

Step 3: Drizzle the dressing and toss until everything is coated.

Step 4: Cover in a container and chill in the fridge for 3-4 hours before serving. Letting the salad sit overnight works great too as the salad tastes better after it has had time to sit.

Brittany’s Tips

• Chop it small: Make sure your broccoli florets are chopped into small, bite-sized pieces. Large chunks can be awkward to eat, and smaller pieces let the dressing evenly coat every bite.
• Toast your nuts: If you have a few extra minutes, toast the almonds (or whatever nut you’re using). It deepens the flavor and adds even more crunch.
• Let it chill: This salad tastes best after sitting in the fridge for at least 30 minutes. It gives the broccoli a chance to soften slightly and the flavors to meld together.