This cranberry broccoli salad is a stunning blend of texture and taste—an explosion of crunch, color, and creaminess in every forkful. Crisp broccoli florets form the backbone of the salad, while juicy apples, chewy dried cranberries, buttery nuts, and hearty chickpeas add complexity. The real star, though, is the cashew-based poppy seed dressing, smooth and tangy with just the right amount of natural sweetness. Whether you’re planning a family picnic, a casual lunch, or a festive side dish, this salad fits effortlessly into any setting.
Ingredient Breakdown
At the heart of this recipe lies the vibrant green broccoli, chopped into bite-sized florets for maximum crunch. Broccoli’s earthy undertones pair beautifully with the subtle tartness of diced green apple, which also brings a crisp bite and brightness to the dish.
Chickpeas lend a mild, nutty base and a satisfying softness that balances the raw vegetables. Red onion contributes a punch of sharpness and color contrast, while the dried cranberries offer a sweet-tangy chew that surprises the palate in every bite. Pecans or walnuts introduce a toasted, earthy richness that enhances the salad’s depth.
The creamy dressing is where this dish transforms. Raw cashews are soaked and blended with water to create a naturally thick, dairy-free base. Lemon juice or apple cider vinegar adds acidic brightness, maple syrup provides gentle sweetness, and sea salt ties it all together. A final sprinkle of poppy seeds gives the dressing a playful texture and elegant visual finish.
Step-by-Step Preparation Guide
Start by preparing the apple. Dice it finely and toss it with lemon juice in a large bowl—this step prevents oxidation, keeping the fruit fresh and vibrant.
Next, gather and chop the remaining salad ingredients. Add the broccoli, chickpeas, cranberries, red onion, and nuts into the bowl with the apple. Mix gently, ensuring an even distribution of textures and flavors.
Now, move to the dressing. In a high-powered blender, combine the cashews, water, lemon juice or apple cider vinegar, maple syrup, and sea salt. Blend until you achieve a velvety-smooth texture. Once blended, briefly pulse in the poppy seeds, just enough to incorporate them without breaking them down.
Pour the dressing over the salad and gently fold everything together until every piece is lightly coated. The salad should glisten, with the dressing binding the ingredients in creamy harmony.
Cover and refrigerate the salad for at least one hour. This rest period is essential—the broccoli softens slightly, the flavors marry, and the overall texture becomes more cohesive.
Recipe Tips & Frequently Asked Questions
How to keep apples from browning without altering flavor
A quick toss in freshly squeezed lemon juice preserves the apple’s color and adds a subtle citrus note without overpowering its natural sweetness.
Best way to soften raw broccoli while keeping its crunch
Letting the salad rest after mixing allows the dressing’s acidity to gently tenderize the broccoli while retaining its desirable crispness.
Ideal soaking method for cashews if using a standard blender
Soak raw cashews in hot water for 15–20 minutes to soften them. This ensures a smoother blend even if you don’t have a high-speed blender.
How long to chill for maximum flavor infusion
One hour is optimal, but letting it sit overnight intensifies the flavors and improves the overall consistency of the salad.
Toasting nuts for deeper flavor impact
Lightly toast pecans or walnuts in a dry skillet over medium heat for 3–4 minutes to enhance their aroma and deepen their nutty flavor before adding to the salad.
Can this salad be made a day ahead?
Yes, it holds up wonderfully overnight in the refrigerator. Just give it a quick toss before serving.
What can I use instead of raw cashews for the dressing?
Sunflower seeds or silken tofu are great nut-free alternatives that still provide creaminess.
Can I skip the poppy seeds?
Absolutely. While they add a visual and textural element, the dressing remains flavorful without them.
Will frozen broccoli work?
It’s not recommended. Frozen broccoli lacks the crunch and vibrancy of fresh florets and may result in a watery salad.
Is there a nut-free version of the dressing?
Use sunflower seeds, tahini, or blended white beans for a creamy base without nuts.
What to Serve With This Recipe
To transform this salad into a satisfying entrée, serve it alongside grilled tofu, roasted chicken breast, or baked salmon. The tangy-sweet profile complements both plant-based and protein-forward mains.
Pair it with warm sourdough bread, wild rice pilaf, or a creamy soup like butternut squash or potato leek for a cozy, balanced meal. For a lighter pairing, sparkling water with citrus or a chilled herbal tea brings out the salad’s freshness.
It also makes a fantastic addition to a holiday table, picnic spread, or potluck platter. Serve it in a wide, shallow bowl and garnish with extra cranberries or toasted nuts for added flair.
Creative Variations
Switch out the chickpeas for white beans, edamame, or cooked quinoa to suit your pantry or dietary needs. These options keep the salad hearty and protein-rich.
In place of apples, try using diced pears, grapes, or pomegranate seeds. These fruits bring different types of sweetness and textures that work beautifully with the other ingredients.
The dressing is versatile too—substitute cashews with tahini for a nuttier, earthier twist, or try a dairy-free yogurt base for a tangier profile. A spoonful of Dijon mustard can also add a sharp complexity if you’re looking for a bit more bite.
This cranberry broccoli salad brings together bold textures, balanced flavors, and a creamy, wholesome dressing into one unforgettable bowl. It’s quick to assemble, easy to prep ahead, and adaptable to any occasion—perfect for both casual lunches and special celebrations. Each bite offers crunch, creaminess, and a touch of sweetness, making it a reliable favorite you’ll want to return to again and again.
Ingredients
For the Salad
6 cups broccoli florets, chopped into small, bite-sized pieces
1 green apple, diced
1 tablespoon lemon juice
½ cup dried unsweetened cranberries
15 oz can chickpeas, drained and rinsed
¼ cup finely chopped red onion
½ cup pecans or walnuts, roughly chopped
For the Dressing
¾ cup raw cashews
¾ cup water
3 tablespoons lemon juice or apple cider vinegar
2 tablespoons maple syrup
¼ teaspoon sea salt
1 teaspoon poppy seeds
Instructions
Begin by dicing the green apple and placing the pieces into a large mixing bowl. Drizzle with lemon juice and stir to coat evenly—this prevents the apple from browning while adding a zesty note.
Add the chopped broccoli, drained chickpeas, cranberries, red onion, and nuts into the bowl with the apple. Toss gently to distribute all the ingredients evenly.
To make the dressing, combine the cashews, water, lemon juice (or apple cider vinegar), maple syrup, and sea salt in a high-speed blender. Blend until smooth and creamy. Once fully emulsified, add the poppy seeds and pulse briefly—just enough to incorporate them without breaking them down.
Pour the dressing over the salad mixture and fold everything together until well coated. For best flavor and texture, cover and refrigerate the salad for at least 1 hour before serving. This resting time allows the flavors to meld and the broccoli to tenderize slightly.
Cranberry Broccoli Salad Recipe
Ingredients
For the Salad
- 6 cups broccoli florets chopped into small, bite-sized pieces
- 1 green apple diced
- 1 tablespoon lemon juice
- ½ cup dried unsweetened cranberries
- 15 oz can chickpeas drained and rinsed
- ¼ cup finely chopped red onion
- ½ cup pecans or walnuts roughly chopped
For the Dressing
- ¾ cup raw cashews
- ¾ cup water
- 3 tablespoons lemon juice or apple cider vinegar
- 2 tablespoons maple syrup
- ¼ teaspoon sea salt
- 1 teaspoon poppy seeds
Instructions
- Begin by dicing the green apple and placing the pieces into a large mixing bowl. Drizzle with lemon juice and stir to coat evenly—this prevents the apple from browning while adding a zesty note.
- Add the chopped broccoli, drained chickpeas, cranberries, red onion, and nuts into the bowl with the apple. Toss gently to distribute all the ingredients evenly.
- To make the dressing, combine the cashews, water, lemon juice (or apple cider vinegar), maple syrup, and sea salt in a high-speed blender. Blend until smooth and creamy. Once fully emulsified, add the poppy seeds and pulse briefly—just enough to incorporate them without breaking them down.
- Pour the dressing over the salad mixture and fold everything together until well coated. For best flavor and texture, cover and refrigerate the salad for at least 1 hour before serving. This resting time allows the flavors to meld and the broccoli to tenderize slightly.
