Broccoli Crunch Salad -

A serving bowl of fresh broccoli salad with serving utensils in it.

Broccoli Crunch Salad

This vibrant broccoli crunch salad combines fresh broccoli, cranberries, crunchy nuts and seeds, and salty cheese with a tangy lemony dressing.

Course Salad, Side, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 226kcal

Author Ann Otis

Ingredients

Dressing

2 tablespoons lemon juice freshly squeezed
1 tablespoon white wine vinegar
1 tablespoon mayonnaise
2 tablespoons minced shallots
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup extra-virgin olive oil
Kosher salt
freshly cracked black pepper

Salad

1 lb broccoli chopped into bite size pieces
1/4 cup dried cranberries
1/4 cup Manchego cheese diced (or sharp cheddar, feta etc)
1/4 cup toasted almonds chopped

Instructions

In a small bowl, whisk together the lemon juice, white wine vinegar, shallots, dijon mustard, and honey. Slowly drizzle in the olive oil oil while whisking until the dressing comes together. Season to taste with salt and pepper.
Add broccoli, cranberries, diced cheese, and almonds to a large bowl and toss with the desired amount of dressing (I use it all). I like to let the salad sit for a few minutes to help flavors meld before serving, but this is optional.

Video

Notes

Storage Instructions

You can store this broccoli crunch salad in an airtight container in the fridge for up to 3 days. The flavors will deepen, but the broccoli will lose some of its crunch over time.

To maintain maximum freshness, keep the dressing separate and combine about 30 minutes before serving.

Nutrition