Summer potlucks and busy weeknight dinners have taught me that the best side dishes are the ones you can make ahead of time.
This cold cranberry broccoli salad hits that sweet spot perfectly—it actually gets better as it sits in the fridge, making it your new go-to for meal prep and entertaining.
I’ve been making variations of this salad for years, and it never fails to disappear from the table first.
The combination of crisp broccoli, chewy dried cranberries, and crunchy sunflower seeds creates a texture that keeps you coming back for more.
The creamy dressing ties everything together without being too heavy, and the hint of sweetness balances the savory elements beautifully.
What started as a simple side dish has become one of my most requested recipes.
Friends always ask for the recipe after trying it, and I love how adaptable it is. You can swap in different nuts, add cheese, or adjust the sweetness to your taste.
It’s one of those recipes that feels fancy enough for company but simple enough for a Tuesday night.
Ingredients
For the Salad:
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 3/4 cup dried cranberries
- 1/2 cup sunflower seeds (or chopped walnuts)
- 1/3 cup red onion, finely diced
- 6 strips bacon, cooked and crumbled (optional)
- 1/2 cup sharp cheddar cheese, cubed small (optional)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the broccoli. Cut fresh broccoli into small, bite-sized florets. If the pieces are too large, they’ll be difficult to eat and won’t hold the dressing well. Rinse and pat completely dry.
- Make the dressing. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. The sugar should dissolve completely. Taste and adjust sweetness or acidity as needed.
- Combine the salad ingredients. In a large mixing bowl, combine the broccoli florets, dried cranberries, sunflower seeds, and diced red onion. If using bacon and cheese, add them now.
- Dress the salad. Pour the dressing over the broccoli mixture and toss gently but thoroughly to coat all ingredients. Make sure the dressing gets into all the nooks and crannies of the broccoli.
- Chill and serve. Cover and refrigerate for at least 1 hour before serving. The salad is best after sitting for 2-3 hours, allowing the flavors to meld together. It will keep in the refrigerator for up to 3 days.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Why You’ll Love This Recipe
This cranberry broccoli salad solves so many mealtime challenges. It’s completely make-ahead friendly, which means less stress when you’re hosting or meal prepping for the week.
The longer it sits, the more the flavors develop, making it perfect for busy schedules.
The nutritional benefits are impressive too. Fresh broccoli provides vitamins C and K, while the cranberries add antioxidants and natural sweetness.
The sunflower seeds contribute healthy fats and protein, making this more than just a typical side dish.
The texture contrast is what really makes this salad special. Each bite gives you something different—the crunch of fresh broccoli, the chewiness of cranberries, and the satisfying bite of sunflower seeds.
It’s substantial enough to stand alone as a light lunch but pairs beautifully with grilled meats or roasted chicken.
Plus, you can skip the bacon for a vegetarian version, use Greek yogurt instead of mayo for a lighter option, or add different nuts and seeds based on what you have on hand.
This cold cranberry broccoli salad has earned its place in my regular rotation, and I’m confident it will become a favorite in your kitchen too!
Print
Cold Cranberry Broccoli Salad
This fresh and vibrant cold salad combines crisp broccoli florets with sweet dried cranberries and crunchy sunflower seeds, all tossed in a creamy, lightly sweetened dressing that gets better as it chills.
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Ingredients
For the Salad:
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 3/4 cup dried cranberries
- 1/2 cup sunflower seeds (or chopped walnuts)
- 1/3 cup red onion, finely diced
- 6 strips bacon, cooked and crumbled (optional)
- 1/2 cup sharp cheddar cheese, cubed small (optional)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cut fresh broccoli into small, bite-sized florets. If the pieces are too large, they’ll be difficult to eat and won’t hold the dressing well. Rinse and pat completely dry.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. The sugar should dissolve completely. Taste and adjust sweetness or acidity as needed.
- In a large mixing bowl, combine the broccoli florets, dried cranberries, sunflower seeds, and diced red onion. If using bacon and cheese, add them now.
- Pour the dressing over the broccoli mixture and toss gently but thoroughly to coat all ingredients. Make sure the dressing gets into all the nooks and crannies of the broccoli.
- Cover and refrigerate for at least 1 hour before serving. The salad is best after sitting for 2-3 hours, allowing the flavors to meld together. It will keep in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Chill Time: 1 hour
