Broccoli Cranberry Salad
Crisp broccoli florets, sweet cranberries, and tart apple are tossed in a creamy, tangy dressing for a refreshing side dish.
Ingredients
- ¾ cup mayonnaise 170g
- ¼ cup sour cream 60g
- 2 teaspoons apple cider vinegar
- 2 teaspoons fresh lemon juice plus more for the apple
- 2 teaspoons granulated sugar
- 1 teaspoon poppy seeds
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 cups small broccoli florets about 1.5 lbs or 680g
- 1 large Granny Smith apple cored and diced
- ½ cup dried cranberries 75g
- ½ cup chopped pecans toasted if desired, 60g
- 4 green onions thinly sliced, or ¼ cup finely diced red onion
Instructions
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, 2 teaspoons of lemon juice, sugar, poppy seeds, salt, and pepper. Set the dressing aside.
- Dice the apple and place it in a large salad bowl. Squeeze a little fresh lemon juice over the apple (about 1 teaspoon) and toss to prevent browning.
- To the bowl with the apple, add the broccoli florets, dried cranberries, chopped pecans, and sliced green onions.
- Pour the prepared dressing over the broccoli mixture. Toss gently with a large spoon or spatula until all the ingredients are evenly coated.
- For the best flavor, cover the bowl and refrigerate for at least 30 minutes to an hour. This allows the flavors to meld together. Serve chilled.
Notes
Toasting the pecans brings out their flavor. You can do this in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
Make sure your broccoli florets are cut into small, bite-sized pieces for the best texture and easiest eating.
This salad tastes great after chilling, as the broccoli softens slightly and absorbs the dressing. You can serve it right away, but the texture and flavor improve with time.