Go Back
–+ servings

Cranberry Broccoli Salad Recipe

This cranberry broccoli salad bursts with crunch, color, and a hint of natural sweetness, all wrapped in a creamy cashew poppy seed dressing. It’s a fresh and satisfying dish that’s perfect for any time of year.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 350
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • 6 cups broccoli florets chopped into small, bite-sized pieces
  • 1 green apple diced
  • 1 tablespoon lemon juice
  • ½ cup dried unsweetened cranberries
  • 15 oz can chickpeas drained and rinsed
  • ¼ cup finely chopped red onion
  • ½ cup pecans or walnuts roughly chopped
For the Dressing
  • ¾ cup raw cashews
  • ¾ cup water
  • 3 tablespoons lemon juice or apple cider vinegar
  • 2 tablespoons maple syrup
  • ¼ teaspoon sea salt
  • 1 teaspoon poppy seeds

Method
 

  1. Begin by dicing the green apple and placing the pieces into a large mixing bowl. Drizzle with lemon juice and stir to coat evenly—this prevents the apple from browning while adding a zesty note.
  2. Add the chopped broccoli, drained chickpeas, cranberries, red onion, and nuts into the bowl with the apple. Toss gently to distribute all the ingredients evenly.
  3. To make the dressing, combine the cashews, water, lemon juice (or apple cider vinegar), maple syrup, and sea salt in a high-speed blender. Blend until smooth and creamy. Once fully emulsified, add the poppy seeds and pulse briefly—just enough to incorporate them without breaking them down.
  4. Pour the dressing over the salad mixture and fold everything together until well coated. For best flavor and texture, cover and refrigerate the salad for at least 1 hour before serving. This resting time allows the flavors to meld and the broccoli to tenderize slightly.

Nutrition

Calories: 350kcal

Tried this recipe?

Let us know how it was!