Name: Broccoli Cranberry Salad with Toasted Almonds Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon white wine vinegar; 1 tablespoon mayonnaise; 2 tablespoons minced shallots; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/3 cup extra-virgin olive oil; Kosher salt, to taste; Freshly cracked black pepper, to taste; 1 lb broccoli (chopped into bite size pieces); 1/4 cup dried cranberries; 1/4 cup Manchego cheese (diced); 1/4 cup toasted almonds (chopped)

There’s something about the crisp snap of fresh broccoli combined with the sweet-tart pop of dried cranberries that just makes my mouth happy every time. This Broccoli Cranberry Salad with Toasted Almonds Recipe is a keeper — it’s easy to whip up, full of texture, and the zesty lemony dressing ties everything together perfectly.

A clear glass bowl on a white marbled surface holds a colorful broccoli salad with several layers. The base layer has bright green broccoli florets, mixed with small pale yellow cubes of cheese scattered evenly. On top of this, there are pieces of red dried cranberries and chopped reddish-brown nuts, giving a contrast of colors. Small light brown sunflower seeds are sprinkled over the salad, adding texture and detail. A silver fork is placed inside the bowl, slightly lifting some broccoli. In the blurred background, a small white dish with light brown spices and some scattered dried cranberries and nuts are visible. 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 Cranberry Salad with Toasted Almonds Recipe
Top Tip
How to Serve Broccoli Cranberry Salad with Toasted Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cranberry Salad with Toasted Almonds Recipe

Why You'll Love This Recipe

I remember making this salad for a happy hour potluck years ago, and it was the first dish to disappear from the table. There’s just something so inviting about the way the flavors and crunch blend, and I keep coming back to it because it’s so reliable and fresh tasting.

Big Flavor, Little Fuss: The lemony dressing brightens every bite without any complicated ingredients.
Texture Heaven: Crunchy broccoli, chewy cranberries, and toasted almonds all deliver a satisfying mouthfeel.
Super Versatile: It pairs beautifully with everything from weeknight dinners to festive holiday spreads.
Make-Ahead Friendly: It tastes even better after the flavors meld a bit—perfect for prepping ahead.

A clear bowl filled with fresh green broccoli florets around the edge, chopped pale yellow apples in small chunks, deep red dried cranberries, light brown whole almonds scattered on top, and a pile of light beige sunflower seeds near the center. A woman's hand is pouring a smooth, thick yellow dressing over the ingredients. The bowl is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Broccoli Cranberry Salad with Toasted Almonds Recipe plays a crucial role, balancing flavor, texture, and freshness. Here’s why I love them all together — plus some shopping tips you’ll find handy.

Flat lay of fresh broccoli florets chopped into bite-size pieces, a small pile of bright red dried cranberries, a few chunks of pale yellow Manchego cheese, chopped toasted almonds with golden brown tones, a few whole shallots with papery skins intact, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white ceramic bowl containing pale yellow mayonnaise, a small white ceramic bowl holding freshly squeezed lemon juice, a small white ceramic bowl of clear white wine vinegar, a small white ceramic bowl with smooth honey, a small white ceramic bowl with smooth Dijon mustard, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl containing freshly cracked black pepper, all arranged symmetrically and balanced 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

Broccoli: Choose firm, vibrant green florets. Fresh broccoli gives the salad that essential crunch and bright flavor.
Dried Cranberries: Look for sweet-tart varieties with no added sugar for the best contrast and natural sweetness.
Toasted Almonds: Freshly toasting them yourself releases amazing aroma and gives a nutty crunch you can really taste.
Manchego Cheese: I love its nutty, slightly sharp flavor—feel free to swap with sharp cheddar or feta to suit your taste.
Lemon Juice: Freshly squeezed citrus is key for brightening the dressing and cutting through the richness.
White Wine Vinegar: Adds depth and a subtle tang that supports the sweetness from cranberries and honey.
Shallots: Their mild, nuanced bite freshens up the dressing without overpowering it.
Dijon Mustard: Gives a lovely zing and emulsion to keep the dressing smooth and balanced.
Honey: Just enough gentle sweetness to round out the acidity.
Extra-Virgin Olive Oil: This binding ingredient creates the perfect silky dressing when whisked slowly into the acids.
Kosher Salt & Freshly Cracked Black Pepper: Essential for seasoning every layer of flavors to perfection.

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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

I’m all about making recipes feel like your own creation. For this Broccoli Cranberry Salad with Toasted Almonds Recipe, I often tweak the cheese based on what I have on hand or swap almonds for pecans to switch up the crunch. Don’t hesitate to dial up the honey if you want it sweeter or add a pinch of red pepper flakes for a kick.

Variation: I once made this salad for a family barbecue and swapped the cheese for crumbled goat cheese, which gave it a tangy creaminess that everyone loved.
Seasonal Swap: In winter, I use dried cherries instead of cranberries for a fruitier sweetness, and it’s just as delicious.
Make Vegan: Skip the cheese and use a little extra olive oil or a touch of tahini in the dressing to add richness.
Extra Protein: Toss in cooked quinoa or chickpeas to make it a more filling lunch on its own.

Step-by-Step: How I Make Broccoli Cranberry Salad with Toasted Almonds Recipe

Step 1: Whisk The Dressing

Start by mixing lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. The key here is to drip in your extra-virgin olive oil slowly while whisking vigorously so the dressing emulsifies and becomes silky. Season with a pinch of salt and pepper—taste as you go to get it just right.

Step 2: Prepare the Broccoli

Chop the broccoli into bite-size pieces — I like to include some tender stems along with the florets for added texture. No need to cook it; raw broccoli is where the lovely crunch shines.

Step 3: Toast and Chop Almonds

I toast the almonds in a dry skillet over medium heat until golden and fragrant—about 3-4 minutes, stirring often so they don’t burn. Then, chop roughly. This step really elevates the nutty flavor and adds a warm crunch to the salad.

Step 4: Toss Everything Together

In a large bowl, combine the broccoli, dried cranberries, diced Manchego cheese, and toasted almonds. Pour the dressing over everything and toss gently but thoroughly to coat. I usually use the whole dressing because it adds just the right zing without overpowering.

Step 5: Let Flavors Meld

While you can serve it right away, I find letting it rest for 10-15 minutes lets the dressing soak in a bit and softens the broccoli just slightly for a more harmonious flavor. But honestly, it’s good anytime.

Top Tip

From making this Broccoli Cranberry Salad with Toasted Almonds Recipe a dozen times, I’ve learned a few tricks that really elevate the outcome and help it taste homemade, not thrown together.

Fresh Ingredients Matter: Always pick fresh, crisp broccoli and properly toast your almonds. These steps make a huge flavor difference.
Don’t Rush the Dressing: Take your time whisking in the olive oil slowly to get a creamy, well-emulsified dressing.
Let It Rest: Allow the salad to sit at room temperature so flavors meld; it tastes more harmonious this way.
Avoid Overdressing: Use just enough dressing to coat ingredients without making it soggy—less is often more here.

How to Serve Broccoli Cranberry Salad with Toasted Almonds Recipe

Broccoli Cranberry Salad - Serving Suggestion

Garnishes

I love adding an extra handful of toasted almonds on top before serving for an irresistible extra crunch. Sometimes I sprinkle a little extra cheese or fresh parsley for color, which really brightens the presentation.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a healthy weeknight meal. I also bring it along for potlucks where it complements heavy mains like roasted turkey or baked ham perfectly.

Creative Ways to Present

For festive occasions, I’ve served this salad in hollowed-out mini pumpkins, which makes a beautiful seasonal centerpiece. You can also scoop it into endive leaves for an elegant appetizer at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad may soften a bit, but the flavors deepen. I recommend giving it a gentle stir and tasting before serving again.

Freezing

I don’t recommend freezing this salad because the raw broccoli and dressing don’t freeze well and textures get compromised. Fresh is best for enjoying the crunch and bright flavors.

Reheating

This salad is meant to be served cold or at room temperature, so there’s no reheating involved. If you do want to warm it slightly, just leave it at room temp for 20 minutes before eating.

Frequently Asked Questions:

Can I use frozen broccoli for this recipe?

I recommend fresh broccoli for this salad since it provides the best crunch and flavor. Frozen broccoli tends to be softer and watery after thawing, which can make the salad soggy.

How far ahead can I make the salad?

You can make this salad up to a day ahead and store it in the refrigerator. It actually tastes better after the flavors meld, but keep it covered to maintain freshness.

Can I substitute other nuts for the almonds?

Absolutely! Toasted pecans, walnuts, or even pistachios bring their own unique crunch and flavor to the salad. Just toast them gently for the best result.

What’s the best way to dress the salad evenly?

Pour the dressing slowly over the ingredients, then use tongs or two large spoons to toss gently but thoroughly, making sure each bite is coated without smashing the broccoli.

Final Thoughts

This Broccoli Cranberry Salad with Toasted Almonds Recipe holds a special place in my recipe rotation—it’s fresh, easy, and always a crowd-pleaser. I hope you find as much joy making and sharing it as I do. Give it a try next time you want a crunchy, flavorful salad that’s anything but ordinary. Happy cooking, and enjoy every bite!