Broccoli cranberry salad is the perfect combination of wholesome ingredients, irresistible textures, and vibrant flavors. Crisp broccoli florets pair beautifully with the chewy sweetness of dried cranberries, while roasted almonds add the perfect crunch. This nutrient-packed salad is dressed in a light, creamy Greek yogurt dressing that’s naturally sweetened with maple syrup and completely mayo-free—making it as good for your body as it is for your taste buds!

We created this salad to prove that healthy eating doesn’t have to sacrifice flavor or satisfaction. After testing and refining several variations, we landed on a recipe that balances nutrition with the indulgent textures and tastes you crave. Whether you’re meal prepping for the week or bringing a side dish to a gathering, this broccoli cranberry salad delivers the perfect combination of health benefits and crowd-pleasing appeal.

Why This Broccoli Cranberry Salad Is Good for You

Loaded with fiber: Thanks to the broccoli and dried cranberries, this salad helps support digestion and keeps you feeling full for longer.
Rich in antioxidants: Broccoli and cranberries are both packed with antioxidants that promote overall health and combat inflammation.
Protein-packed: Greek yogurt and almonds provide a boost of protein to keep your energy stable throughout the day.
Low in added sugar: Naturally sweetened with pure maple syrup, this recipe avoids refined sugars entirely.
Diet-friendly: This salad is naturally gluten-free and can easily be made dairy-free or vegan with a simple substitution.

Wholesome Ingredients for This Broccoli Cranberry Salad

Each component of this salad was chosen with both taste and nutrition in mind. Let’s take a closer look at some of the key ingredients that make this dish so special:

Broccoli: The star of the dish! This cruciferous vegetable is packed with vitamin C, calcium, and fiber, making it a nutrient-dense base for the salad. For the freshest yield, opt for bright green heads with tightly packed florets.
Dried Cranberries: These little gems add a natural sweetness and lovely chewy texture. To keep it healthier, choose cranberries sweetened with fruit juice rather than sugar, if possible.
Roasted Almonds: Almonds bring crunch and heart-healthy fats to the salad. For added flavor, we suggest using roasted and lightly salted almonds. If you’re nut-free, toasted sunflower seeds are a great alternative.
Plain Greek Yogurt: This ingredient is the key to a creamy broccoli cranberry salad dressing without mayo. Greek yogurt adds protein and probiotics to the dish while keeping it light and tangy. Dairy-free? Swap it for coconut or almond-based yogurt!

Broccoli Cranberry Salad Recipe Details

Servings: 5
Prep Time: 15 minutes
Total Time: 3 hours 15 minutes
Difficulty: Easy

Ingredients for Broccoli Cranberry Salad

5 cups chopped broccoli florets (about 2 large heads)
½ cup roasted and salted almonds, chopped
½ cup dried cranberries
⅓ cup diced red onion
½ cup plain Greek yogurt (full-fat recommended)
2 tablespoons apple cider vinegar
2 tablespoons avocado or olive oil
2 tablespoons maple syrup
1 teaspoon sea salt

How to Make Broccoli Cranberry Salad

In a small bowl, whisk together the Greek yogurt, apple cider vinegar, oil, maple syrup, and sea salt until smooth and creamy.
In a large mixing bowl, combine the broccoli florets, chopped almonds, dried cranberries, and diced red onion.
Drizzle the dressing over the salad ingredients and toss well to ensure everything is evenly coated.
Transfer the salad to an airtight container and chill in the refrigerator for at least 3 hours to allow the flavors to meld. Overnight works even better!
Before serving, give the salad a quick toss to redistribute the dressing. Enjoy cold!

How to Customize This Broccoli Cranberry Salad for Your Diet

Dairy-Free: Swap the Greek yogurt for coconut or almond-based yogurt.
Vegan: Use a vegan yogurt alternative and double-check your dried cranberry ingredients for no added animal-derived coatings.
Keto-Friendly: Substitute dried cranberries with unsweetened dried berries to lower the net carbs.
Nut-Free: Replace almonds with roasted sunflower or pumpkin seeds for a similar crunch.
Lower Calorie: Use low-fat Greek yogurt and reduce the maple syrup to 1 tablespoon.

Our Team’s Tips for the Best Broccoli Cranberry Salad

Chop Uniformly: Make sure your broccoli florets are bite-sized for the best texture and easy eating.
Toast for Flavor: Lightly toast your almonds before adding them for extra nuttiness and depth of flavor.
Rehydrate Cranberries: If your dried cranberries are very dry, soak them in hot water for 5 minutes, then drain before adding them to the salad.
Make Ahead: This salad gets better the longer it sits. Prepare it the night before for even bolder flavors.
Batch Prep: Double the recipe and store leftovers for an easy, ready-to-go meal during the week.
Keep it Fresh: Wait to add the almonds until just before serving if you prefer them crunchy.

Broccoli Cranberry Salad FAQs

Can I make this ahead of time?

Absolutely! This easy broccoli salad recipe actually tastes better after it sits for a few hours, making it ideal for meal prep or parties.

How do I store leftovers?

Store the salad in an airtight container in the refrigerator for up to 5 days. The dressing may thicken slightly, but you can stir in a teaspoon of water to loosen it.

What can I substitute for almonds?

For a nut-free version, try roasted sunflower seeds or pumpkin seeds—they’re just as delicious and nutritious.

Is this a creamy broccoli salad without mayo?

Yes! This recipe uses Greek yogurt for creaminess, making it a lighter, healthier alternative to traditional mayo-based dressings.

What makes this a healthy broccoli cranberry salad?

It’s high in fiber, rich in protein, naturally sweetened, and full of whole, nutritious ingredients that support overall health.

We know you’ll love how versatile, fresh, and flavorful this broccoli cranberry salad is. What’s your favorite healthy side dish? Share your thoughts and questions in the comments below—we can’t wait to hear from you!

Broccoli Cranberry Salad

This broccoli cranberry salad is a delightful blend of crisp broccoli, sweet cranberries, and crunchy almonds, all tossed in a creamy Greek yogurt dressing without mayo. Perfect for meal prep or as a side dish, this healthy broccoli cranberry salad is naturally sweetened, gluten-free, and packed with nutrition!

Print Recipe Pin Recipe

Prep Time 15

Chilling Time 3

Total Time 3 15

Course Side Dish

Cuisine American

Servings 5 servings

Ingredients

5 cups chopped broccoli florets (about 2 large heads)
½ cup roasted and salted almonds, chopped
½ cup dried cranberries
⅓ cup diced red onion
½ cup plain Greek yogurt (full-fat recommended)
2 tablespoons apple cider vinegar
2 tablespoons avocado or olive oil
2 tablespoons maple syrup
1 teaspoon sea salt

Instructions

In a small bowl, whisk together the Greek yogurt, apple cider vinegar, oil, maple syrup, and sea salt until smooth and creamy.
In a large mixing bowl, combine the broccoli florets, chopped almonds, dried cranberries, and diced red onion.
Drizzle the dressing over the salad ingredients and toss well to ensure everything is evenly coated.
Transfer the salad to an airtight container and chill in the refrigerator for at least 3 hours to allow the flavors to meld. Overnight works even better!
Before serving, give the salad a quick toss to redistribute the dressing. Enjoy cold!

Healthy Broccoli Cranberry Salad with Creamy Greek Yogurt Dressing