This Broccoli Cranberry Salad Wins Every Time

This post may contain affiliate links. Please read our disclosure policy.

Broccoli is the star of this show in this Broccoli Cranberry Salad with chewy dried cranberries, crunchy sunflower seeds, crumbled bacon, and a little red onion. I love a light and creamy dressing like this. And, I think you will too! This one disappears fast every time I bring it to a potluck or barbecue, and there are almost always requests for the recipe.

close up photo of broccoli salad with bacon, cranberries and sunflower seeds

The salad checks all of the boxes for texture and flavor. You’ve got crunchy, creamy, sweet, and tangy, all in the same bowl. All fresh and colorful. And, if you’ve been here for long, then you know I’m going to give it bonus points for being super easy to make in advance.

If you’ve been looking for a side dish you can make the day before that proves vegetables don’t have to be overlooked at a gathering, this is it. My bowtie pasta salad is another great option for winning Queen of the Potluck (not a real title). Sometimes you just need a win.

Broccoli Cranberry Salad

I’ve been making some version or another of cranberry and broccoli salad for years. So, I’ve tinkered with just about every ingredient you could think to add into the mix. Grapes, nuts, seeds, other vegetables. You name it.

But, this recipe for broccoli cranberry salad is the one that finally stuck. The broccoli isn’t overwhelmed by other flavors. It isn’t too sweet. And, I give it just enough mayo to coat everything. Not enough to drown in.

The trick that took me perhaps too long to figure out was the bacon. Part of that was that I used to fry it on the stove, and hated all the spatter and cleaning. But, ever since I started making bacon in the oven? Total game changer.

The cranberries are doing some heavy lifting in this recipe, and they’re probably the one piece people that people talk about most. They are chewy, which sounds odd when I write it, but the texture shift is what makes this cranberry broccoli salad as crave-worthy as it is.

White bowl of broccoli cranberry salad on a wooden table, ready to serve

Ingredients and Substitutions

The Broccoli – I’m choosy when choosing broccoli. You need a pound of it, which is about four cups when chopped into small florets. No, you can’t swap for frozen.

Cranberries – Dried cranberries are the default. I love the tangy flavor. You can swap for raisins in a pinch, but I’m just going to tell you they’re not quite as good here as the tart-sweet cranberries.

Salty Stuff – I use sunflower seeds and chopped bacon to give this salad some salty balance and also more crunchy texture.

Red Onion – You’re going to want this finely chopped. Pieces that are too big are going to make for a very sharp bite when you come across them.

Dressing – Mayo is the base. Fresh lemon juice, Dijon mustard, a spoon of sugar, and kosher salt do the rest. Creamy with a bit of tang and just a touch of sweetness.

Notes on Equipment

A baking sheet and foil
Chef’s knife
Cutting board
Mixing bowls. I have a borderline absurd number of mixing bowls. It’s a thing. But I love knowing that I have enough to tackle any task in the kitchen. I’ve been using these daily for the last 8 years, and they’re still going strong.
A small bowl and a whisk, for the dressing
Measuring cups and spoons
A large spoon or salad tongs

close up of ingredients for broccoli salad in white bowl

How to Make Broccoli Cranberry Salad

Cooking the Bacon: I start by lining a baking sheet with foil. Then, it’s quick work to lay out the strips of bacon on the foil. That goes into a cold oven, and then I throw the switch to 400°F. Let them cook for 16 to 22 minutes, until the bacon is as crisp as you want it.

Prepping the Broccoli: While the bacon cooks, I cut the broccoli into small bite-sized florets. You want them small enough to grab on a fork with everything else, not big bushy pieces that dominate the bite.

Chopping the Onion: I chop the red onion finely. We want the pieces to be really tiny, so that they distribute evenly throughout the salad.

Draining the Bacon: Once the bacon is finished, I transfer the cooked strips to a paper-towel-lined plate and let the grease drain off while you do everything else. Once cool enough to handle, you just chop it into bite-sized bits.

close up shot of dressing poured over broccoli salad

Combining The Salad: In a large mixing bowl, toss together the broccoli, red onion, dried cranberries, bacon, and sunflower seeds.

Whisking the Dressing: I whisk together the mayo, fresh lemon juice, sugar, Dijon mustard, and kosher salt in a separate small mixing bowl. It should be smooth.

Dressing the Salad: Then, I just pour the dressing over everything. You want to toss it thoroughly, scraping the bowl once or twice so the dressing hits every corner.

Chilling: Cover the bowl and refrigerate for at least 2 hours before serving. This is not a skip step. The broccoli softens to just the right amount of crunch, the cranberries plump up a bit, and the dressing goes from just good to absolutely amazing.

stirring dressing into the broccoli salad

Expert Tip

Two hours in the fridge does some heavy lifting in this salad. At first toss, the broccoli is as firm as it gets, and the dressing is sitting on top of it. Two hours later, the florets have softened just a bit and the cranberries have soaked up some of that dressing. The whole bowl comes together into one cohesive experience, instead of just being five strangers in a dish. So, give it the time it needs.

Start Bacon Cold – Starting your bacon strips in a cold oven, then letting it come up to temperature is hands down the easiest way to cook bacon for a crowd. No spatter. No flipping. The strips render gradually and end up evenly crisped.

Small Florets Rule – Cut the broccoli smaller than you think you may need to. It makes it easier to grab each bite, and also improves the balance of ingredients when everything is chopped small.

Soak the Onion – If onions are too sharp for you, the secret is a bath. Just give the chopped onions a quick rinse with cold water. You’ll have to dry them, but it takes the sharp edge off raw red onion without dulling the flavor.

Save the Bacon for Last – If you’re making this more than a few hours ahead, fold the bacon in right before serving. Bacon that sits too long in the creamy dressing loses its texture. Still tasty, but you want that crunch!

Want More Dressing? – The recipe as written makes a lightly dressed broccoli cranberry salad. If you’re a fan of a creamier broccoli salad, make one-and-a-half times the dressing and add it in slowly until it looks right to you.

broccoli salad stirred together in mixing bowl

Serving Suggestions

This is the recipe I reach for when I’m cooking for a large group. I can make it ahead of time and that it frees me up at the last minute. It pairs beautifully with chicken parm sliders and pizza sliders if you’re making a game day spread.

But, if I want the easiest of easy dinners, I serve this salad with my shredded chicken sandwiches. The cold, creamy crunch plays off anything warm and savory.

Make Ahead & Storage

Make Ahead: You can prep every piece of this salad a day in advance. Cut the broccoli, chop the onion, cook and chop the bacon, whisk the dressing. Keep everything separate in covered containers in the fridge. Toss it all together a few hours before you want to serve so the chill time happens with the dressing.

How to Store: I transfer the leftovers to an airtight container and they keep well in the refrigerator for a few days. Just give them a stir before serving to redistribute the dressing.

Creamy broccoli cranberry salad with bacon and sunflower seeds in a white serving bowl

More Summer Salad Recipes

Can I make this broccoli and cranberry salad ahead of time?

Yes, and it actually gets better after a couple hours in the fridge. If you want, you can even prep everything a day or two in advance and store them separately in the fridge. Then, you just have to mix it all together.

Do I have to blanch the broccoli first?

No. This is a raw broccoli salad. The 2-hour chill in the dressing is what softens the florets just enough without losing the crunch.

What can I use instead of mayo?

A mix of half mayo and half plain Greek yogurt works nicely if you want something lighter and tangier. But, I don’t recommend a straight swap. The yogurt is just too sour.

Can I leave out the bacon?

You can, and it’s still a good salad. But, if you do skip the bacon, bump the salt in the dressing by a pinch to replace the salt.