Description
A vibrant and refreshing Broccoli Cranberry Salad featuring crunchy broccoli florets, tart dried cranberries, crisp granny smith apple, and a creamy, tangy dressing made with mayonnaise, sour cream, and poppy seeds. Perfect as a make-ahead side dish for gatherings or a healthy snack.
Ingredients
Salad Ingredients
- 8 cups broccoli florets
- 4 green onions, sliced (or ¼ cup red onion)
- ½ cup dried cranberries
- 1 granny smith apple, diced
- 2 teaspoons fresh lemon juice
- ⅓ cup chopped pecans (optional)
Dressing Ingredients
- 1 cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon poppy seeds
- Salt and black pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, combine mayonnaise, sour cream, apple cider vinegar, fresh lemon juice, granulated sugar, poppy seeds, salt, and black pepper. Whisk until all ingredients are well incorporated and the dressing is smooth.
- Prepare the apple: Dice the granny smith apple and toss it immediately with 2 teaspoons of fresh lemon juice to prevent browning. This adds brightness and keeps the apple crisp.
- Assemble the salad: In a large bowl, combine broccoli florets, sliced green onions, dried cranberries, the tossed apple, and chopped pecans if using. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Chill before serving: Cover the salad and refrigerate for at least one hour to allow flavors to meld and the salad to chill. Serve cold for best taste and texture.
Notes
- For added crunch and flavor, toasted pecans can be used instead of raw.
- This salad tastes best when refrigerated for several hours or overnight.
- To make it lighter, substitute part or all of the mayonnaise with Greek yogurt.
- Can be prepared a day ahead, making it an excellent make-ahead dish.
- Adjust the sugar in the dressing based on your preferred sweetness level.
