Name: Broccoli Cranberry Salad with Lemon Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon white wine vinegar; 1 tablespoon mayonnaise; 2 tablespoons minced shallots; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1/3 cup extra-virgin olive oil; Kosher salt, to taste; Freshly cracked black pepper, to taste; 1 lb broccoli (chopped into bite size pieces); 1/4 cup dried cranberries; 1/4 cup Manchego cheese (diced, or substitute with sharp cheddar or feta); 1/4 cup toasted almonds (chopped)

Crunchy, tangy, and just a little bit sweet, this Broccoli Cranberry Salad with Lemon Vinaigrette Recipe is one of those salads that you’ll find yourself making again and again. It's a colorful mix of fresh broccoli, tart cranberries, and a lemony dressing that brightens up every bite effortlessly.

A clear glass bowl filled with a fresh broccoli salad rests on a white marbled surface. The salad has three main layers: bright green broccoli florets with a rough texture form the base, scattered with small pale yellow cheese cubes adding softness and creaminess, and topped with deep red dried cranberries, crunchy chopped almonds, and tiny beige sunflower seeds for a mix of colors and textures. A silver fork is partially visible in the bowl, ready to scoop the salad. In the background, a small white scalloped dish with light seasoning is slightly blurred. 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 Cranberry Salad with Lemon Vinaigrette Recipe
Top Tip
How to Serve Broccoli Cranberry Salad with Lemon Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Cranberry Salad with Lemon Vinaigrette Recipe

Why You'll Love This Recipe

This salad has been a staple in my kitchen for years because it perfectly balances crunch, tang, and a little sweetness. Plus, it’s quick to whip up and gets even better as the flavors mingle. I love how it feels fancy but is seriously simple.

Easy to Make: Just a few fresh ingredients and a simple lemon vinaigrette come together in 15 minutes or less.
Bright and Tangy: The lemon vinaigrette wakes up the broccoli and cranberries with a refreshing zing.
Great Texture Combo: Crunchy broccoli and almonds combined with chewy cranberries and creamy cheese—your taste buds will thank you.
Perfect for Any Occasion: Whether it’s a picnic, potluck, or weeknight dinner side, this salad fits right in.

The image shows a clear glass bowl filled with a colorful salad arranged in separate sections. The bottom layer includes bright green broccoli florets with a firm texture. On top of the broccoli, there are clusters of small, shiny red dried cranberries. Next to the cranberries, there are pale yellow chopped apples, diced into small cubes. Adjacent to the apples, there is a pile of medium brown almonds, some whole and some sliced. In the center, there is a small heap of light beige sunflower seeds. A woman's hand is pouring a thick, yellow dressing from a glass container over the ingredients. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Broccoli Cranberry Salad with Lemon Vinaigrette Recipe is picked to create a delightful harmony of flavors and textures. Here’s a quick rundown to help you understand why these work so well together—and how to shop smart for the best results.

Flat lay of fresh broccoli florets chopped into bite size pieces next to a small white ceramic bowl of bright yellow freshly squeezed lemon juice, a small white bowl with clear white wine vinegar, a small white bowl of creamy mayonnaise, a small white bowl filled with finely minced shallots, a small white bowl holding smooth golden honey, a small white bowl with glossy deep green extra-virgin olive oil, a small white bowl containing tangy Dijon mustard, a neat pile of dried red cranberries, a small heap of diced pale yellow Manchego cheese, and a small white bowl filled with chopped toasted almonds, all arranged symmetrically with a small sprinkle of coarse kosher salt crystals and freshly cracked black peppercorns scattered artfully around, 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

Broccoli: Choose fresh, firm florets. The crunch is key, so avoid limp or yellowing broccoli.
Dried Cranberries: Tartness and chewiness come from these little gems; look for unsweetened or lightly sweetened varieties.
Manchego Cheese: I usually opt for Manchego’s subtle nuttiness, but sharp cheddar or feta work great too—choose what you love.
Toasted Almonds: Toast your almonds yourself if you can. It takes minutes and makes a big difference in flavor.
Lemon Juice: Freshly squeezed is a must here—it brightens everything up beautifully.
White Wine Vinegar: Adds a mild acidity without overpowering the dressing.
Minced Shallots: They bring a gentle onion flavor that blends effortlessly.
Dijon Mustard: Gives a subtle kick and helps emulsify the dressing.
Honey: Balances the tartness with natural sweetness.
Extra-Virgin Olive Oil: Use a good quality one to elevate the dressing’s richness.
Mayonnaise: Just a touch to add creaminess and help the dressing stick to the broccoli.
Kosher Salt & Pepper: To season and bring all the flavors together.

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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

This Broccoli Cranberry Salad with Lemon Vinaigrette Recipe is like a blank canvas. I often tweak the cheese depending on what’s in my fridge or swap almonds for pecans or walnuts. Feel free to add your own flair—it’s all about what you enjoy!

Vegetarian Variation: I sometimes add chickpeas for protein when serving as a main dish; it’s hearty and keeps the salad meat-free.
Nut-Free Version: Toasted pumpkin seeds are my go-to replacement for almonds to keep that satisfying crunch.
Make It Heartier: Toss in some cooked quinoa or farro for a grain boost, turning it into a filling meal.
Seasonal Twist: In winter, pomegranate seeds make a stunning substitute or addition to cranberries.

Step-by-Step: How I Make Broccoli Cranberry Salad with Lemon Vinaigrette Recipe

Step 1: Whisk the Lemony Dressing

I start by combining freshly squeezed lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Whisking these ingredients together helps marry their flavors before slowly drizzling in extra-virgin olive oil. The goal here is a silky, emulsified vinaigrette—if you pour the oil too quickly, the dressing might separate, so take your time! Season with kosher salt and freshly cracked black pepper to brighten it up.

Step 2: Prep the Broccoli and Mix Ingredients

Chop your broccoli into small, bite-sized florets for easy eating. In a large bowl, toss together the broccoli, dried cranberries, diced Manchego cheese, and toasted chopped almonds. This is the point where the salad starts looking as good as it tastes!

Step 3: Toss and Let It Meld

Pour the lemon vinaigrette over the salad and toss everything until well coated. I use all the dressing because that perfect mix of tang and richness really makes the flavors pop. I like to let the salad sit for about 10-15 minutes before serving—though this is optional, it allows the broccoli to soak up the dressing and mellows the sharpness of the lemon just a bit.

Top Tip

From my experience making this salad dozens of times, a few small tweaks can really elevate your outcome and avoid common pitfalls.

Use Fresh Broccoli: Soft or overripe broccoli won’t have the crunch or fresh taste, which is crucial in this salad.
Toast Your Nuts: Toasting the almonds before chopping intensifies their flavor and adds a satisfying crunch every bite.
Slowly Add Olive Oil: To create a smooth dressing that clings well, never rush pouring the oil—patience really pays off.
Rest Before Serving: Giving the salad a few minutes to chill helps flavors blend beautifully, making every bite balanced and delicious.

How to Serve Broccoli Cranberry Salad with Lemon Vinaigrette Recipe

Broccoli Cranberry Salad - Serving Suggestion

Garnishes

I often sprinkle a little extra toasted almond on top just before serving for an added crunch and an inviting look. Sometimes, a few fresh herbs like chopped parsley or mint freshen things up nicely without overshadowing the main flavors.

Side Dishes

This salad pairs beautifully with grilled chicken or baked salmon for a light, balanced meal. I also love it alongside roasted sweet potatoes or a smoky, spiced grain like turmeric rice to add warmth and earthiness.

Creative Ways to Present

For a party, I’ve served this Broccoli Cranberry Salad with Lemon Vinaigrette Recipe in hollowed-out mini pumpkins or colorful bell peppers—adds a festive touch that guests always ask about. You can also spoon it into endive leaves for a fun finger food twist!

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the fridge. I find it stays crisp and tasty for up to 2 days. The almonds might soften a little over time, so if that's a concern, toast a small handful fresh right before serving to mix in.

Freezing

This salad isn’t great for freezing because the broccoli and dressing can become watery and mushy when thawed. I recommend enjoying it fresh or within a couple of days refrigerated.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t ideal. If you want to soften the broccoli slightly, gently warm it separately, but avoid heating the whole salad with dressing to keep the flavors intact.

Frequently Asked Questions:

Can I use frozen broccoli in this Broccoli Cranberry Salad with Lemon Vinaigrette Recipe?

Frozen broccoli tends to release water and lose its crunch when thawed, so it’s best to use fresh broccoli for this recipe to keep that satisfying crispness.

What can I substitute for Manchego cheese?

Sharp cheddar, feta, or even crumbled goat cheese make excellent substitutes, each bringing their unique flavor to complement the salad.

How long can I store this salad before it loses its freshness?

Stored in an airtight container in the fridge, this broccoli cranberry salad stays fresh for about 2 days. Beyond that, the nuts may soften and the broccoli lose some crunch.

Can I prep the dressing ahead of time?

Yes! The lemon vinaigrette can be whisked together up to a day ahead and stored in the fridge. Just give it a good whisk before using as the oil and vinegar may separate over time.

Final Thoughts

This Broccoli Cranberry Salad with Lemon Vinaigrette Recipe is one of my go-to dishes because it delivers fresh flavor with little effort, plus that addictive crunch and tang. Whether you're bringing it to a get-together or just jazzing up a weeknight dinner, it never disappoints. Give it a try and watch it become a new favorite in your recipe lineup!