This is the broccoli salad I keep coming back to—fresh, crunchy, and just tangy enough to wake up your taste buds. It’s my go-to for cookouts, potlucks, and honestly… even lunch when I’ve got leftover roasted veggies or grilled chicken on hand.
A Fresh Take on a Summer Favorite
I’ve had my fair share of creamy broccoli salads over the years—most of them loaded with mayo, sugar, bacon, and cheese. While that classic version has its own charm, I wanted something a little lighter, something I’d feel good about digging into for days. This one? It skips the heavy stuff but still checks all the boxes. Crisp broccoli, chewy cranberries, sharp red onions, and smoky, crunchy nuts—all tied together with a creamy-yet-tangy dressing that’s bright and just a touch sweet.
Even folks who swear they don’t like raw broccoli usually end up asking for seconds.
What You’ll Need for This Salad
Here’s a quick look at what makes this version so satisfying, without relying on cheese or bacon:
- Fresh broccoli – Use both the florets and the tender parts of the stem. I trim off the tough ends and dice the rest finely so it all softens nicely in the dressing.
- Red onion – Thin slices add a punch of flavor and some color.
- Dried cranberries – That sweet-tart chew pairs beautifully with the tangy dressing.
- Creamy dressing – A blend of mayo, olive oil, vinegar, Dijon, and honey. It’s creamy, but not heavy.
- Tamari-roasted almonds and pepitas – My absolute favorite swap for bacon. Smoky, crunchy, and loaded with flavor.
I usually have most of this stuff in the pantry anyway, so I can throw it together even on a lazy Sunday.
How I Make It (And What Makes It Better)
This salad’s pretty straightforward, but a few small tweaks really make it shine:
1. Chop the broccoli small: Tiny florets and finely diced stems are the key. Big chunks don’t soften as well and don’t pick up as much dressing. I usually prep the whole head of broccoli while catching up on a podcast.
2. Mix up the dressing: Instead of drowning the salad in mayo, I lighten it up with olive oil and brighten it with vinegar and mustard. The honey adds just enough sweetness to round things out. I like to let the dressing sit for a few minutes before mixing—helps everything meld together.
3. Add the veg: Toss the broccoli, red onion, and cranberries with the dressing. Give it a good stir so it’s well coated.
4. Toast those nuts: This part’s worth the extra step. Toss almonds and pepitas with tamari, smoked paprika, and maple syrup, and roast them in the oven until golden and crisp. I usually double the batch and stash the rest in a jar for topping everything from salads to rice bowls.
5. Finish with crunch: I stir in half the nuts right away and save the rest to sprinkle just before serving. That way, you get the best of both worlds—flavor and crunch.
Why This Salad Works So Well
Here’s what I’ve learned after making this countless times:
- It holds up for days. In fact, I think it’s better on day two or three. The broccoli softens just a bit and the flavors mellow out.
- It doesn’t get soggy. As long as you hold off on adding the nuts until the last minute, everything stays fresh and crisp.
- It’s flexible. Don’t have cranberries? Use raisins or chopped apricots. No pepitas? Sunflower seeds do the job just fine. You can even toss in cooked quinoa or shredded rotisserie chicken and call it lunch.
Make-Ahead Notes
This is one of those rare salads that actually improves with a little fridge time. I usually make it the night before a gathering, then add the crunchy topping just before heading out the door. If I’m prepping it for weekday lunches, I store the nuts in a small separate container and toss them in just before eating.
How I Like to Serve It
- With grilled salmon or chicken for a light summer dinner
- As a side with burgers or veggie skewers at barbecues
- Tucked into pita with hummus for a quick wrap
- Scooped over quinoa for a hearty grain bowl
Honestly, it disappears fast—so I always double the batch when friends are over.
Storing Leftovers
Keep the salad (minus the nuts) in an airtight container in the fridge, and it’ll stay fresh for up to 3 days. Store the roasted nuts and seeds separately in a jar or small container at room temp. They stay crisp and ready to go whenever you need a sprinkle.
If you forget and toss everything together early—don’t worry. It’ll still taste great; the texture just won’t have that fresh crunch on top.
FAQs
Can I blanch the broccoli?
You could, but I never do. I prefer the raw crunch and the way it softens just enough after marinating in the dressing. If you really don’t like raw broccoli, a quick 30-second blanch followed by an ice bath will take the edge off.
Is this salad dairy-free?
Yes—there’s no cheese or milk in this version. Just check your mayo to be sure it’s dairy-free if that matters to you.
Can I make it nut-free?
Absolutely. Swap almonds for extra pepitas or sunflower seeds. You still get that toasty crunch without any nuts.
Does it work with other veggies?
Totally. Sometimes I toss in thinly sliced Brussels sprouts, shredded cabbage, or kale. This dressing works well with anything that can handle a little marinating.
Broccoli Salad
This fresh, crunchy broccoli salad is my go-to for summer cookouts and potlucks. It’s bright, tangy, and a little sweet—thanks to dried cranberries and a maple-mustard dressing. No cheese, bacon, or sugar needed here—just wholesome, feel-good flavor in every bite. And those smoky roasted almonds and pepitas? Total game-changer.
Ingredients
For the salad:
- 1 pound broccoli crowns
- ⅓ cup dried cranberries
- ⅓ cup finely diced red onions
- 3 tablespoons mayonnaise (use vegan mayo or your favorite)
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, finely minced
- ¼ teaspoon sea salt, or to taste
For the smoky tamari almonds:
- ½ cup raw almonds
- ½ cup pepitas (pumpkin seeds)
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, or more to taste
Instructions
- Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.
- Trim the broccoli into small, bite-sized florets (about ½-inch), and if you’re using the stems, peel any tough outer layer and dice them into smaller pieces (around ¼-inch). Set aside.
- In a large mixing bowl, whisk together the olive oil, mayo, apple cider vinegar, Dijon, maple syrup or honey, garlic, and salt until smooth and creamy.
- Add the chopped broccoli, red onion, and cranberries to the bowl, and toss everything together until the veggies are nicely coated with the dressing.
- On your prepared baking sheet, spread the almonds and pepitas in a single layer. Drizzle them with tamari and maple syrup, sprinkle with smoked paprika, and give everything a quick toss. Roast in the oven for 10 to 14 minutes, or until they’re golden and toasty. Let them cool for about 5 minutes—they’ll crisp up as they sit.
- Once the nuts and seeds are cool, stir most of them into the salad, saving a few for garnish. Taste and adjust the seasoning if needed, then serve with a sprinkle of those crunchy bits on top.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 289Total Fat 22gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 18gCholesterol 3mgSodium 368mgCarbohydrates 20gFiber 4gSugar 13gProtein 8g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me tell you—this broccoli salad is always a hit, and it just gets better the longer it sits. It’s simple, flavorful, and easy to tweak to your liking. Whether you’re meal-prepping for the week or bringing something fresh to a potluck, this one’s got your back.
Try Other Salad Recipes:
