There’s something incredibly satisfying about the mix of textures and flavors in the Broccoli Crunch Salad with Cranberries and Cheese Recipe. The crisp broccoli paired with sweet cranberries and nutty cheese creates a salad that feels fresh, festive, and totally crave-worthy.

A clear glass bowl filled with a colorful broccoli salad sits on a white marbled surface. The salad has three main layers: bright green broccoli florets that look fresh and chunky, small pale yellow cheese cubes scattered throughout, and a mix of red dried cranberries and brown almonds adding texture and color on top. There are also light brown sunflower seeds sprinkled over the salad. In the background, a white small dish holds some grains or salt and pepper. A silver fork is partially inside the bowl, ready to serve the salad. 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

I first made this salad at a family gathering and it quickly became a favorite. It’s not just a salad; it’s an experience of crisp, sweet, and savory all at once. Trust me, once you try this Broccoli Crunch Salad with Cranberries and Cheese Recipe, you’ll find yourself making it over and over.

Unbeatable texture: Every bite delivers crunchy broccoli, toasted almonds, and chewy cranberries for a delightful mouthfeel.
Fresh and bright flavor: The lemony dressing with a hint of honey balances tartness and sweetness beautifully.
Easy to make: It’s a quick no-cook salad that comes together in just about 15 minutes — perfect for busy days.
Versatile and customizable: Switch up the cheese or nuts to suit your pantry or preferences with ease.

A clear glass bowl filled with a fresh broccoli salad sits on a white marbled surface, showing layers of vibrant green broccoli florets mixed with chunks of pale yellow cheese, bright red dried cranberries, and medium brown almond slices. Scattered sunflower seeds add a light tan texture over the top. Inside the bowl, two silver serving utensils rest among the salad, angled outwards, ready to serve. The background is softly blurred, focusing on the fresh and colorful mix of textures and colors in the salad. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad shines because every component plays a role — from the crunchy broccoli to the creamy, salty cheese and sweet cranberries. When shopping, look for fresh broccoli with tight florets and bright color for the best crunch. Also, don’t skimp on quality olive oil, it really amps up the dressing.

Flat lay of fresh broccoli florets chopped into bite-sized pieces, a small white ceramic bowl of bright yellow lemon juice, a small white bowl filled with clear white wine vinegar, a small white bowl of creamy mayonnaise, a small white bowl of finely minced shallots, a small white bowl with smooth Dijon mustard, a small white bowl of golden honey, a small white bowl of rich extra-virgin olive oil, a sprinkling of coarse kosher salt on the surface, a small pile of freshly cracked black pepper, a small mound of deep red dried cranberries, a small white ceramic bowl holding diced pale yellow Manchego cheese, a small white bowl with chopped toasted almonds, all arranged in perfect symmetry placed 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: Provides fresh acidity to brighten the dressing and wake up all the salad’s flavors.
White wine vinegar: Adds subtle tang and complexity beyond just lemon alone.
Mayonnaise: Gives the dressing creaminess without making it heavy.
Minced shallots: Adds a mild onion flavor and a bit of crunch.
Dijon mustard: Balances sweetness and adds a gentle kick.
Honey: Sweetens the dressing just enough to counter the tart elements.
Extra-virgin olive oil: Richness and depth that coats every ingredient beautifully.
Kosher salt: Enhances all the flavors without overpowering.
Freshly cracked black pepper: Adds a mild heat and earthiness.
Broccoli: The crunchy, fresh base of the salad — chop into bite-sized pieces for easy eating.
Dried cranberries: Sweet and chewy contrast that brightens the whole dish.
Manchego cheese (or sharp cheddar, feta): Salty, nutty cheese adds richness and depth.
Toasted almonds: Another layer of crunch that complements the broccoli perfectly.

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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

I love swapping out different cheeses depending on what I have on hand — sharp cheddar or tangy feta works like a charm. Feel free to personalize the nuts too; walnuts or pecans bring their own twist that’s just as tasty!

Variation: Adding cooked bacon bits turns this salad into a hearty side that my family can’t get enough of. Try adding a handful for a smoky crunch!

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

Step 1: Whisk Together the Dressing

Start by combining freshly squeezed lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Slowly drizzle in extra-virgin olive oil while whisking vigorously until the dressing becomes silky and emulsified. Season it with kosher salt and freshly cracked pepper to taste. This step is key — the dressing should be bright and balanced, not too sharp or sweet.

Step 2: Prepare the Salad Ingredients

Chop your broccoli into bite-sized pieces that are easy to eat but still have a nice crunch. Dice the Manchego cheese (or your preferred cheese) into small cubes. Toast your almonds if they aren’t already — this elevates the flavor and adds that perfect bit of crunch. Finally, gather your dried cranberries for a sweet pop.

Step 3: Toss Everything Together

In a large bowl, toss the broccoli, cranberries, diced cheese, and toasted almonds together. Pour the dressing over everything and toss again until the salad is nicely coated. I love letting the salad rest for about 5 minutes — it helps those flavors meld, but if you’re in a rush, it’s just as delicious fresh.

Top Tip

Having made this salad many times, I've learned some little tricks that bring out the best in it:

Toast the almonds well: It deepens their flavor and gives a satisfying crunch that complements the broccoli perfectly.
Let the salad sit: Even just 5 minutes after tossing helps the dressing soak in, making the salad more luscious.
Fresh chopping: Cutting the broccoli into uniform bite-sized pieces ensures every forkful has a good balance of ingredients.
Adjust dressing to taste: I always add a little more lemon juice if the salad feels too heavy — it lightens everything right up.

How to Serve Broccoli Crunch Salad with Cranberries and Cheese Recipe

Broccoli Crunch Salad - Serving Suggestion

Garnishes

I often sprinkle a bit of extra toasted almonds or a handful of fresh parsley on top to brighten it visually and add a fresh one-two punch of flavor and texture.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish, adding a fresh contrast to savory mains. It’s also fantastic alongside roasted veggies or as a festive side at holiday dinners.

Creative Ways to Present

I sometimes serve this Broccoli Crunch Salad with Cranberries and Cheese Recipe in individual mason jars for parties — it looks charming and makes it easy for guests to grab and go.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it stays fresh for up to 2 days. If you find the salad a bit stiff after storage, a quick toss with a splash of olive oil refreshes it nicely.

Freezing

This salad doesn’t hold up well to freezing because of the fresh broccoli and dressing, so I recommend enjoying it fresh or within a couple of days.

Reheating

This salad is best served cold or at room temperature, so no reheating. If you prefer a slightly warmer salad, just let it sit at room temperature for a bit before serving.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

While fresh broccoli is ideal for that perfect crunch, you can use frozen broccoli if you thaw and drain it thoroughly beforehand to avoid sogginess.

What cheese alternatives work well?

Manchego is delicious here, but sharp cheddar, feta, or even a tangy goat cheese bring great flavor depending on your preference.

Can I make this salad vegan?

Simply swap the mayo with a vegan alternative, replace the cheese with a plant-based version, and double the cranberries or almonds for extra richness.

How far ahead can I prepare this salad?

It’s best made and served the same day to keep the broccoli crisp, but prepping the dressing and chopping ingredients the day before helps save time.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Cheese Recipe holds a special place on my table, especially during gatherings when everyone needs a fresh, tangy bite to balance out the richness of other dishes. It’s one of those recipes that’s quick, reliable, and always gets compliments. Give it a try — I’m confident you’ll enjoy making it as much as eating it!