There's something about the satisfying bite of fresh broccoli paired with sweet-tart cranberries and crunchy almonds that makes this Broccoli Crunch Salad with Cranberries and Almonds Recipe a real standout. It's bright, tangy, and loaded with textures that keep every forkful interesting — you’ll want to make it again and again.

A clear glass bowl filled with fresh broccoli salad sits on a white marbled surface. The salad has bright green broccoli florets mixed with small cubes of pale yellow cheese, deep red dried cranberries, and glossy pieces of nuts, likely almonds, scattered evenly throughout. There are also light brown sunflower seeds sprinkled atop the salad. A silver fork is resting inside the bowl, angled towards the right side of the image. In the background, a small white dish containing some coarse salt and pepper is slightly blurred. A woman's hand is not visible in this image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Crunch Salad with Cranberries and Almonds Recipe
Top Tip
How to Serve Broccoli Crunch Salad with Cranberries and Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Crunch Salad with Cranberries and Almonds Recipe

Why You'll Love This Recipe

This broccoli crunch salad has quickly become one of my go-to dishes for potlucks and weeknight dinners alike because it’s easy to throw together but feels so fresh and special. Plus, who can resist that mix of crispy broccoli, chewy cranberries, salty cheese, and toasted almonds all tossed in a bright lemony dressing?

Vibrant Flavors: The lemon and vinegar dressing perfectly balances the natural sweetness of the cranberries and the sharpness of the cheese.
Texture Heaven: Crunchy broccoli and almonds give every bite a delightful snap that keeps things fun.
Quick & Simple: Takes just about 15 minutes from start to finish — perfect for busy days.
Highly Adaptable: You can swap out cheese and nuts to suit your taste or dietary needs.

A clear glass bowl filled with a fresh salad consisting of three main layers. The bottom layer has bright green broccoli florets, adding a rough texture with small green stems. On top of the broccoli, there are small cubes of pale yellow cheese scattered evenly, providing a smooth and firm texture. The third layer is made up of deep red dried cranberries, sliced almonds with a light brown shade, and light tan sunflower seeds, all mixed together to give a crunchy texture. The bowl is on a surface with a white marbled texture, and two silver serving utensils are partially inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this broccoli crunch salad plays a key role — from the crisp broccoli to the zingy dressing and sweet pops of cranberry. Choosing good-quality items will really lift the flavor, so look for fresh broccoli and crunchy, lightly toasted almonds.

Flat lay of fresh broccoli florets chopped into bite-sized pieces, a small pile of dried cranberries with a deep red hue, neatly diced pale yellow Manchego cheese cubes, a handful of chopped toasted almonds with golden-brown edges, two small white ceramic bowls—one containing freshly squeezed lemon juice with visible pulp, the other holding white wine vinegar, a small white bowl with creamy mayonnaise, another with finely minced shallots showing slight purple tones, a tiny white bowl of smooth Dijon mustard, a small bowl of amber honey glistening under natural light, a white bowl filled with extra-virgin olive oil showing a rich golden-green color, a small sprinkle of kosher salt crystals, and a few specks of freshly cracked black pepper arranged symmetrically—all items placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lemon juice: Freshly squeezed lemon juice adds a bright tang that wakes up the whole salad.
White wine vinegar: Brings subtle acidity to balance the richness of the mayo and oil.
Mayonnaise: Adds creaminess to the dressing, helping it coat the broccoli evenly.
Minced shallots: Offer a gentle bite without overpowering the freshness.
Dijon mustard: Gives the dressing a mild kick and helps emulsify the dressing.
Honey: Adds a touch of sweetness to balance the acidity.
Extra virgin olive oil: Rich and fruity, it brings everything together with smoothness.
Kosher salt & freshly cracked black pepper: Essential for seasoning and enhancing all flavors.
Broccoli: Use fresh, chopped into bite-size pieces; the star of the show offering crunch and vibrant green color.
Dried cranberries: Sweet-tart bursts that contrast beautifully with the veggies.
Manchego cheese: Or swap with sharp cheddar or feta for that salty, creamy element.
Toasted almonds: Chopped for that irresistible crunch and nutty aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Broccoli Crunch Salad with Cranberries and Almonds Recipe is how easy it is to tailor it. Feel free to swap in your favorite nuts or cheese, or add extra ingredients that suit your mood or the season.

Variation: I've tried swapping out almonds for toasted pecans or walnuts and it adds an earthier crunch that’s delicious in fall or winter.
Make it vegan: Skip the cheese and mayo, use vegan mayo and sprinkle in some nutritional yeast for cheesy flavor.
Extra mix-ins: Sometimes I throw in shredded carrots or sliced red onion for a little extra color and crunch.
More tang: Adding a bit of freshly grated ginger to the dressing can give it a lively twist.

Step-by-Step: How I Make Broccoli Crunch Salad with Cranberries and Almonds Recipe

Step 1: Whisk Together the Bright Dressing

Start by combining the lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Whisk these together until the ingredients start to blend. Then, slowly drizzle in the olive oil while whisking constantly. This helps emulsify the dressing so it’s smooth and coats every piece of broccoli beautifully. Don’t forget to add salt and freshly ground pepper — seasoning really makes it pop here.

Step 2: Prepare the Broccoli and Mix the Salad

Chop your broccoli into bite-sized florets — it’s important they’re small enough to eat easily but still have a nice crunch. In a large bowl, add the chopped broccoli, dried cranberries, diced Manchego (or your preferred cheese), and chopped toasted almonds. Pour the dressing over everything and toss gently but thoroughly so each bite gets some dressing.

Step 3: Let Flavors Meld (Optional but Recommended)

I like to let the salad sit at room temperature for 10 minutes or so before serving — this helps the dressing soak into the broccoli and mellows out the sharpness of the shallots. That said, if you’re in a hurry, you can serve it right away and it will still be fantastic.

Top Tip

From making this salad a dozen times, I’ve realized a few simple things can really help it shine. These pointers will save you from any common pitfalls and make the process even smoother.

Toast Your Nuts: I always toast my almonds lightly in a dry pan to unlock their flavor and make the crunch more satisfying.
Don’t Over-Mince Shallots: Larger bits give a mild onion flavor without overpowering the salad.
Dress Just Before Serving: To keep broccoli crisp, it's best to dress it shortly before eating unless you want a slightly softer texture.
Choose Your Cheese Wisely: Stronger cheeses like sharp cheddar or feta will give a different character — try what you love but keep the salt balance in mind.

How to Serve Broccoli Crunch Salad with Cranberries and Almonds Recipe

broccoli crunch salad - Serving Suggestion

Garnishes

I enjoy topping this salad with a sprinkle of extra toasted almonds or even some fresh chopped parsley for a pop of green. A small drizzle of a good extra-virgin olive oil right before serving also adds a lovely gloss and richness.

Side Dishes

This salad pairs wonderfully with grilled chicken or salmon for a light but satisfying meal. It’s also perfect alongside a warm grain like quinoa or wild rice to round out the plate.

Creative Ways to Present

For parties, I’ve served this salad in hollowed-out mini pumpkins or in individual glass jars to make it feel extra festive and portable. Using pretty serving bowls also makes this colorful salad stand out beautifully on any table.

Make Ahead and Storage

Storing Leftovers

I store leftover broccoli crunch salad covered tightly in the fridge. It keeps well for about 2 days, though I definitely prefer the texture fresh. The almonds soften a bit over time, so if you want to keep that crunch, add nuts just before serving.

Freezing

This salad isn’t great for freezing because the broccoli and dressing don’t freeze well together. I’d recommend enjoying it fresh or refrigerated and eaten within a couple of days instead.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer, just take it out of the fridge 30 minutes before eating so the flavors open up a bit.

Frequently Asked Questions:

Can I make the dressing ahead of time?

Absolutely! The dressing can be made a day in advance and stored in the fridge. Give it a good whisk or shake before tossing with the salad to bring it back together.

What’s the best cheese to use in this salad?

Manchego is my favorite for its firm texture and savory bite, but sharp cheddar, feta, or even goat cheese all work beautifully depending on the flavor profile you're aiming for.

Can I substitute almonds with other nuts?

Yes! Toasted pecans, walnuts, or even pistachios can be delicious alternatives that change the flavor and texture slightly but still add that satisfying crunch.

Is this salad suitable for meal prep?

Definitely. You can prep the broccoli and dressing separately and combine them just before eating to keep the broccoli fresh and crunchy throughout the week. Avoid adding nuts until serving for maximum texture.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Almonds Recipe has become a little celebration of textures and bright flavors on my table, and I hope it will be on yours too. It’s simple yet impressive and the kind of dish that gets compliments every time. Give it a try—you won’t regret having this fresh, crunchy salad in your recipe arsenal!