There’s something so satisfying about the blend of textures and flavors in this Broccoli Crunch Salad with Cranberries and Cheese Recipe. It’s bright, tangy, and loaded with just the right amount of crunch and sweetness — trust me, it’s worth making for any occasion!

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 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’ve made this Broccoli Crunch Salad with Cranberries and Cheese Recipe countless times, and each time it’s a hit! It’s one of those dishes that feel special but is so easy to put together — perfect for weeknights or potlucks.

Vibrant Flavors: The tangy lemon and honey dressing gives this salad a zesty kick that keeps you coming back for more.
Perfect Texture: Crunchy broccoli and toasted almonds balance beautifully with chewy cranberries and creamy cheese.
Quick and Easy: You can whip this up in just 15 minutes, making it ideal for busy days when you want something fresh and nourishing.
Versatile: It’s easy to tweak for different tastes or dietary preferences, so everyone at the table will enjoy it.

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 Crunch Salad with Cranberries and Cheese Recipe plays a particular role — from flavor bursts to texture contrasts. When I shop for this salad, I always aim for the freshest broccoli and highest-quality cheese I can find because they really make the difference.

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

Lemon juice: Freshly squeezed for that sharp, bright citrus note that wakes up the entire salad.
White wine vinegar: Adds a gentle acidity that balances the sweetness from the honey and cranberries.
Mayonnaise: Provides creaminess to the dressing without overpowering the other flavors.
Minced shallots: These add a delicate, aromatic bite that's less harsh than raw onion.
Dijon mustard: Gives the dressing a subtle depth and a touch of heat.
Honey: The hint of sweetness pairs beautifully with tart cranberries.
Extra-virgin olive oil: The base for the dressing, it emulsifies everything together and adds fruity richness.
Kosher salt & black pepper: Essential seasonings that enhance all the natural flavors.
Broccoli: Chopped bite-size, it’s the crunchy star of this salad.
Dried cranberries: A pop of chewy sweetness that contrasts the veggies perfectly.
Manchego cheese: This nutty, slightly tangy cheese melts right into the mix; you can swap with sharp cheddar or feta depending on what you like.
Toasted almonds: Adds an irresistible crunch and nutty flavor that makes every bite exciting.

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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

One of the things I adore about this Broccoli Crunch Salad with Cranberries and Cheese Recipe is how flexible it is. I often tweak it to suit whatever I have on hand or to accommodate guests’ preferences — and it always turns out fantastic.

Variation: Once, I swapped almonds for pecans and used crumbled feta instead of Manchego — the smokiness paired with the tangy cheese gave it a whole new vibe that my friends loved.
Dietary modifications: You can easily make this vegan by replacing mayonnaise with a plant-based alternative and using a vegan cheese. The texture remains just as satisfying!
Seasonal changes: In winter, I like to add some chopped apples or pomegranate seeds for a seasonal twist and extra freshness.

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

Step 1: Whisk Together the Dressing

I start by combining the lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey in a small bowl. Then, I slowly drizzle in the olive oil while whisking continuously—this helps the dressing emulsify and get nice and creamy. Don’t rush this part! Add salt and pepper last and give it a final taste to adjust the balance.

Step 2: Prepare the Broccoli & Other Ingredients

While the dressing rests briefly, I chop the broccoli into bite-sized pieces. Make sure the pieces aren’t too big — you want them easy to eat in one bite. I also dice the Manchego cheese and chop the toasted almonds so everything mixes evenly and you get a bit of every flavor in each forkful.

Step 3: Toss it All Together

Dump the broccoli, cranberries, diced cheese, and almonds into a large bowl and pour over the dressing. I usually add all the dressing because I love that lemony coating on each piece, but feel free to adjust according to your taste. Toss everything gently but thoroughly until well combined. If you can, let the salad sit for 5-10 minutes — it lets those flavors meld in such a cozy way.

Top Tip

I’ve learned that the key to this salad’s magic is balancing textures and flavors — too much dressing or chopping the broccoli too coarse can change the vibe. Here are my tried-and-true tips that really help this salad shine:

Use Fresh Broccoli: Crisp broccoli takes this salad to the next level. Avoid limp stalks and rinse well before chopping.
Toast the Almonds: Always toast your almonds lightly; it brings out their nutty flavor and adds a perfect crunch.
Whisk Dressing Slowly: Drizzle in the olive oil gradually while whisking to get that creamy dressing texture without separation.
Let it Rest: If you have time, let the salad chill a bit so the dressing flavors blend harmoniously into each bite.

How to Serve Broccoli Crunch Salad with Cranberries and Cheese Recipe

Broccoli Crunch Salad - Serving Suggestion

Garnishes

I like serving this salad with an extra sprinkle of toasted almonds on top for crunch, plus a few fresh parsley leaves for color and freshness. Sometimes, I toss in a few extra cranberries for that surprise burst of sweetness.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light meal, or alongside quinoa or couscous for a vegetarian-friendly feast. It’s also a fantastic side for holiday dinners, balancing richer mains with its bright, fresh flavors.

Creative Ways to Present

For parties, I love serving this salad in clear glass bowls or colorful ceramic dishes to really show off its beauty. Another fun idea: pack it into small mason jars for grab-and-go lunches or picnics — it stays fresh and layered perfectly.

Make Ahead and Storage

Storing Leftovers

I store leftover Broccoli Crunch Salad with Cranberries and Cheese Recipe in an airtight container in the fridge. It keeps well for about 2 days, but I find it’s freshest when eaten the same day. The broccoli can soften over time, so if you prefer a crunchier bite, enjoy it sooner rather than later.

Freezing

This salad isn’t the best candidate for freezing since the broccoli and dressing can get watery or mushy when thawed. Instead, I recommend making it fresh or eating leftovers cold within a couple of days.

Reheating

I actually don’t reheat this salad — it shines brightest served cold or at room temperature. That said, if you want to warm the cheese slightly, you can briefly microwave just your portion for 10-15 seconds, but be careful not to wilt the broccoli.

Frequently Asked Questions:

Can I use frozen broccoli for this salad?

Frozen broccoli tends to be softer and can release water as it thaws, which affects the texture and dressing. For the best crunch, I recommend fresh broccoli cut into small pieces instead.

What cheese works best if I don’t have Manchego?

Sharp cheddar and feta are excellent alternatives, offering a nice salty tang and firm texture. Feel free to experiment depending on your preferences or what you have on hand.

How long can I make this salad ahead of time?

It’s best to make this salad just a few hours ahead of serving. Letting it sit for up to 10 minutes enhances flavor melding, but longer storage (over a day) can cause the broccoli to soften.

Can I substitute almonds with another nut?

Absolutely! Toasted pecans, walnuts, or even sunflower seeds are delicious substitutes that add their own unique crunch and flavor. Just toast them lightly for maximum taste.

Final Thoughts

This Broccoli Crunch Salad with Cranberries and Cheese Recipe holds a special place in my kitchen because it’s simultaneously simple and spectacular. It’s become my go-to when I want a side that feels fresh, wholesome, and a little unexpected. Give it a try next time you want something quick but memorable — I promise it’ll become one of your favorites too!