There’s something so satisfying about a salad that has the perfect balance of textures and flavors. This Broccoli Crunch Salad with Cranberries and Cheese Recipe hits just that spot – bright, tangy, sweet, salty, and, of course, packed with crunch. You’ll want to have this one ready anytime you need a fresh, vibrant dish that’s as delightful as it is easy to make.

A clear glass bowl on a white marbled surface holds a colorful broccoli salad with several layers. The base layer has bright green broccoli florets, mixed with small pale yellow cubes of cheese scattered evenly. On top of this, there are pieces of red dried cranberries and chopped reddish-brown nuts, giving a contrast of colors. Small light brown sunflower seeds are sprinkled over the salad, adding texture and detail. A silver fork is placed inside the bowl, slightly lifting some broccoli. In the blurred background, a small white dish with light brown spices and some scattered dried cranberries and nuts are visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Crunch Salad with Cranberries and Cheese Recipe
Top Tip
How to Serve Broccoli Crunch Salad with Cranberries and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Crunch Salad with Cranberries and Cheese Recipe

Why You'll Love This Recipe

This Broccoli Crunch Salad with Cranberries and Cheese Recipe quickly became one of my go-to dishes for gatherings and weeknight dinners alike because it’s so versatile and satisfying. I love how it combines simple ingredients that come to life with a tangy dressing and that wonderful mix of textures that keep every bite interesting.

Crunchy Texture: The broccoli and toasted almonds create a satisfying crunch that keeps you coming back for more.
Perfect Sweet-Salty Balance: Dried cranberries and sharp cheese add just the right mix of sweetness and saltiness.
Fresh and Tangy Dressing: Made with lemon juice, Dijon, and honey, the dressing brightens all the flavors without overpowering them.
Easy and Quick: It comes together in about 15 minutes, which makes it great for busy days or last-minute guests.

A clear bowl filled with fresh green broccoli florets around the edge, chopped pale yellow apples in small chunks, deep red dried cranberries, light brown whole almonds scattered on top, and a pile of light beige sunflower seeds near the center. A woman's hand is pouring a smooth, thick yellow dressing over the ingredients. The bowl is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Broccoli Crunch Salad with Cranberries and Cheese Recipe is chosen for its flavor and texture to create a harmonious salad. The key is fresh, crisp broccoli paired with sweet cranberries, salty cheese, and crunchy almonds, all brought together with a simple yet zingy dressing. Picking good quality ingredients elevates the whole salad effortlessly.

Flat lay of fresh broccoli florets chopped into bite-size pieces, a small pile of bright red dried cranberries, a few chunks of pale yellow Manchego cheese, chopped toasted almonds with golden brown tones, a few whole shallots with papery skins intact, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white ceramic bowl containing pale yellow mayonnaise, a small white ceramic bowl holding freshly squeezed lemon juice, a small white ceramic bowl of clear white wine vinegar, a small white ceramic bowl with smooth honey, a small white ceramic bowl with smooth Dijon mustard, a small white ceramic bowl with coarse kosher salt, a small white ceramic bowl containing freshly cracked black pepper, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lemon juice: Freshly squeezed for bright acidity that wakes up the whole salad.
White wine vinegar: Adds subtle tang and layers acidity for depth.
Mayonnaise: Creates body and creaminess without heaviness.
Minced shallots: Bring mild onion flavor and crunch to the dressing.
Dijon mustard: A little sharpness helps emulsify the dressing and give it a flavor kick.
Honey: Balances acidity with gentle sweetness.
Extra-virgin olive oil: The richness in the dressing that binds everything together beautifully.
Kosher salt & freshly cracked black pepper: Essential seasoning to highlight all the flavors.
Broccoli: Use fresh, firm broccoli, chopped bite-size for max crunch and freshness.
Dried cranberries: Sweet, chewy, and contrast wonderfully with the broccoli.
Manchego cheese: Adds a salty, nutty flavor, but sharp cheddar or feta work too for variation.
Toasted almonds: Chopped for extra crunch and a bit of warmth from toasting.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Broccoli Crunch Salad with Cranberries and Cheese Recipe is how easy it is to customize. I often swap out the cheese or nuts based on what I have on hand or seasonal preferences, and the dressing can be adjusted to taste. Don’t hesitate to make it your own!

Cheese Swaps: I’ve used sharp cheddar instead of Manchego when I wanted a stronger flavor punch, and it never disappointed.
Nut Variations: Try pecans, walnuts, or even pumpkin seeds if you want a different crunch profile.
Dressing Twists: Adding a little garlic or swapping lemon juice for lime can add a fresh twist.
Make it Vegan: Skip the cheese and mayo, use a dairy-free alternative and maybe add avocado for creaminess.

Step-by-Step: How I Make Broccoli Crunch Salad with Cranberries and Cheese Recipe

Step 1: Whisking the Perfect Dressing

Start by combining freshly squeezed lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Whisk these together so the honey blends in smoothly before slowly drizzling in the extra-virgin olive oil while whisking vigorously. This gradual addition helps the dressing emulsify and get that lovely silky texture. Don’t forget to season with kosher salt and freshly cracked pepper – this makes all the difference.

Step 2: Preparing the Ingredients

While you make the dressing, chop 1 pound of broccoli into small, bite-size florets. You want pieces that are easy to pop in your mouth. Dice the Manchego cheese into small cubes, and chop the toasted almonds roughly — toasting really brings out their flavor, so take an extra minute there, it’s worth it! Having everything prepped ahead makes assembly a breeze.

Step 3: Toss and Let It Rest

In a large bowl, layer in your broccoli, dried cranberries, diced cheese, and toasted almonds. Pour over the dressing and toss gently but thoroughly so everything gets coated. I like to let the salad sit for 5-10 minutes before serving — this helps the flavors meld while keeping the broccoli still crisp. But honestly, it tastes fantastic right away too.

Top Tip

From my experience making this salad numerous times, a few simple tips can elevate your Broccoli Crunch Salad with Cranberries and Cheese Recipe from great to unforgettable. These little things helped me find the perfect balance and consistency every time.

Freshness Matters: Always use fresh broccoli with firm stems for the best crunch — old or soggy broccoli just won’t deliver the “crunch” this salad promises.
Toast Your Nuts: Toasting almonds or nuts enhances their aroma and flavor dramatically; skip this step and you’ll miss out on a deep, nutty undertone.
Whisk Slowly: When adding olive oil to your dressing, do it slowly while whisking to create a creamy, emulsified dressing rather than a separated one.
Let it Rest: Although optional, letting the salad sit for a few minutes helps flavors meld wonderfully without sogginess if you serve soon after.

How to Serve Broccoli Crunch Salad with Cranberries and Cheese Recipe

broccoli crunch salad - Serving Suggestion

Garnishes

I love topping this salad with a few extra toasted almonds or some finely chopped fresh herbs like parsley or chives for a pop of color and brightness. A squeeze of extra lemon juice just before serving also adds a wonderful zing.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, and I’ve even enjoyed it alongside a warm grain bowl for extra heartiness. It’s great as a light lunch on its own or alongside roasted veggies and crusty bread for dinner.

Creative Ways to Present

For a festive touch, I’ve served this Broccoli Crunch Salad with Cranberries and Cheese Recipe in hollowed-out bell pepper halves or in individual mason jars layered with other greens. It’s a lovely way to make it feel special for holiday meals or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to three days. I usually give it a quick toss before serving again to redistribute the dressing and freshen it up. Just be aware that the broccoli softens a bit over time, so it’s best enjoyed fairly fresh.

Freezing

I don’t recommend freezing this salad because the texture of fresh broccoli and the dressing changes after thawing. For best results, make fresh when you want to enjoy it at its crunchiest and most flavorful.

Reheating

This is a cold salad, so reheating isn’t necessary. If you want to warm up any accompaniments like protein or bread, that’s the way to go while keeping the salad fresh and crisp.

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh for this Broccoli Crunch Salad with Cranberries and Cheese Recipe?

Using fresh broccoli is best for this salad because it maintains the crisp texture that defines the dish. Frozen broccoli tends to be softer once thawed and can make the salad soggy. If you only have frozen, make sure to thaw it well and pat dry thoroughly to remove extra moisture.

How long can I store this salad in the refrigerator?

This salad keeps up to three days refrigerated in an airtight container. The flavors deepen over time, but the broccoli will gradually lose its crunch. I recommend enjoying it within the first 24 hours when it’s at its freshest.

Can I substitute the almonds with another nut or seed?

Absolutely! Toasted pecans, walnuts, or pumpkin seeds all make great alternatives depending on your preference or dietary needs. Just toast them lightly to bring out their flavor before adding to the salad.

What cheeses work best in this Broccoli Crunch Salad with Cranberries and Cheese Recipe?

Manchego is my favorite for its nutty, salty profile, but sharp cheddar, feta, or even goat cheese work wonderfully here. Choose a cheese that you enjoy eating on its own for the best flavor impact in the salad.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Cheese Recipe has become a beloved part of my recipe collection because it’s so easy to whip up, packed with flavor, and impressively fresh. I hope you give it a try soon and discover, like I did, how a handful of simple ingredients can transform into something truly delicious. Trust me, this one will brighten your meal lineup and possibly become a permanent favorite in your kitchen too.