Ingredients & Substitutions
Here I explain the best ingredients for my broccoli salad with cranberries, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Broccoli Salad With Cranberries
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. I didn’t feel like this broccoli cranberry salad needed any cheese, but feel free to add it if you like! I think cheddar cheese pairs the best with these flavors, but you can also go for a bolder Gruyere or Gouda.
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Cut the florets into very small bite-sized pieces. Since all the other ingredients (walnuts, cranberries, bacon, red onions) are quite small, this helps them mix better. Scoop the salad from the bottom of the bowl. Even with small florets, the small pieces tend to fall to the bottom, so scooping from the bottom helps ensure you get all the components. You could add more mayo to have a thicker dressing that holds everything together better, but I thought the broccoli cranberry salad felt too heavy when I did that. Not a fan of orange? Just use regular honey without the orange flavor. You can also add a teaspoon of lemon zest if you want a burst of citrus that isn’t orange. Prefer more tender broccoli? You can steam your broccoli or even saute your broccoli for a more tender texture, then let it cool before tossing in the salad. I recommend reducing the usual time so that it still has some crispness to it. It’s even better the next day! I’ve totally enjoyed this broccoli cranberry salad right after making it, but the flavor and texture is better after chilling.
Everyday meals – For easy weeknight dinners, my go-to pairings are simple baked salmon, air fryer chicken thighs, hamburgers, or my kids favorite, chicken leg quarters. For something fall-inspired, try my slow cooker sausage and peppers. Holiday meals – If you’re making this broccoli cranberry salad for a holiday dinner, it pairs perfectly with my crab legs, boneless leg of lamb, lobster tails, or beef tenderloin for something special. My sirloin tip roast or pork tenderloin make great budget-friendly options.
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Tips: Check out my recipe tips above for the best texture in your salad, plus a variation if you’re not a fan of the orange flavor. Storage & meal prep: I think this broccoli cranberry salad tastes even better the next day, so it’s perfect for meal prep! Keep it in an airtight container in the fridge for up to 3-4 days. You can also keep the chopped veggies separately from the dressing for up to 1 week. Note on nutrition info: This is based on my zero sugar orange honey and sugar-free dried cranberries. Sugar content will be higher if you use regular honey or cranberries. I recommend this apple-juice-sweetened cranberries brand if you don’t want to fuss with making your own!
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
One of my favorite things about this broccoli cranberry salad is it’s great pretty much year-round. The cranberries definitely feel festive in the fall and around the holidays, but I also enjoyed it for picnics all summer.
I used to make it with a powdered sweetener, which you could still do if you really want to, but now I think it tastes so much better with my natural sugar-free orange honey! I’ve been exploring more ways to use it, and grateful to have discovered this one.
