This healthy cranberry broccoli salad is creamy, fresh, and packed with protein — a colorful side that brings flavor and balance to your holiday table.
For more healthy festive salads, check out our lentil beet salad (with feta), chickpea cranberry salad, Greek yogurt cabbage slaw, healthy broccoli and cauliflower salad.
A Light and Festive Dish Made for Healthy Eating
This healthy cranberry broccoli salad is the kind of dish that makes eating well feel joyful 🥦. It’s creamy yet light, with the tang of Greek yogurt, the sweetness of cranberries and apples, and the crunch of walnuts — a perfect balance of flavors and textures.
We love serving it as a make-ahead Christmas salad or a bright holiday side dish for Thanksgiving 🎄. It feels festive on the table but stays true to our way of eating — simple, wholesome, and full of nourishing ingredients.
The Greek yogurt dressing keeps it naturally low in saturated fats while adding plenty of protein and creaminess — proof that you don’t need heavy mayo for flavor.
Louise and I created this recipe here in Umbria, inspired by Mediterranean-style eating that focuses on fresh produce, fiber-rich veggies, and balance ❤️ — delicious food that truly supports a healthy lifestyle.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Broccoli: fresh is best for crunch and color. You can use frozen florets if you thaw and pat them dry for a winter salad with yogurt dressing.
- Dried cranberries: add natural sweetness and a festive touch. Try raisins or chopped dried apricots for a twist.
- Apple: Honeycrisp, Gala, or Fuji keep the salad juicy and bright. Swap with pear for a softer, Mediterranean inspired salad recipe feel.
- Sun-dried tomatoes: use the ones in oil for flavor depth. If you prefer lighter, try rehydrated dry tomatoes or even cherry tomatoes for freshness.
- Walnuts: give crunch and healthy fats. Pecans, almonds, or pumpkin seeds work perfectly in a creamy broccoli cranberry salad.
- Red onion: adds a sharp bite. You can use shallots or green onions for a milder taste.
- Greek yogurt: choose low-fat for creaminess without heaviness. Substitute Skyr for extra protein or plant-based yogurt to keep it dairy-free.
- Mayonnaise: optional for richness. Replace with vegan mayo or more Greek yogurt for a lighter dressing.
- Apple cider vinegar: adds tang. White wine vinegar or lemon juice works too.
- Dijon mustard: brings balance; yellow mustard or spicy brown are great alternatives.
- Honey: or use maple syrup for a vegan-friendly sweetness.
How to Make Broccoli Cranberry Salad
Step 1 – Make the creamy dressing
In a small bowl, whisk Greek yogurt, mayonnaise (optional), apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and glossy. Taste and adjust salt or acidity. This keeps the salad light while adding satisfying creaminess for a high protein vegetarian salad.
Step 2 – Prep the Ingredients
Cut the broccoli into small bite-size florets. Add to a large mixing bowl. Small pieces make every bite balanced and easy to eat. Add in dried cranberries, diced apple, chopped sun-dried tomatoes (drained), walnuts, and red onion.
You now have the colorful base of a broccoli cranberry apple salad with sweet, tangy, and crunchy bits in every forkful.
Step 3 – Pour in the Dressing
Pour the dressing over the bowl and toss until the broccoli is well coated and glossy. Cover and chill 15–20 minutes so the flavors blend and the broccoli softens slightly.
Step 4 – Chill and Serve
Toss again before serving. For stronger flavor, chill up to a few hours; it’s a great make-ahead for busy days.
Tips
- Chop the broccoli small: bite-sized florets and, if using, finely chopped stems make every spoonful tender and balanced.
- Blanch for extra tenderness: if you prefer softer broccoli, dip it in boiling water for 30 seconds, then rinse in cold water. It keeps the salad bright and crisp — perfect for a make ahead Christmas salad.
- Use quality Greek yogurt: low-fat or Skyr adds creaminess and protein without heaviness.
- Balance the flavors: taste the dressing before adding — add more honey for sweetness or vinegar for tang.
- Drain the sun-dried tomatoes well: too much oil can make the salad heavy; pat them dry for a low calorie holiday side dish.
- Add nuts last: if preparing ahead, stir in walnuts and apples just before serving so they stay crunchy.
- Chill before serving: resting time helps the broccoli soak up the creamy dressing and deepens the flavor.
- Plan for leftovers: it keeps well for up to 2–3 days in the fridge and is delicious the next day.
Frequently Asked Questions
Yes! This make ahead broccoli salad actually tastes better after a few hours in the fridge. The flavors blend, and the dressing lightly softens the broccoli while staying creamy.
You can but it won’t be crunchy. To do so, thaw it completely and pat it dry before mixing — excess water can thin the dressing.
Store leftovers in an airtight container for 2 to 3 days. Give it a quick toss before serving to refresh the texture.
Absolutely. Use a plant-based yogurt and vegan mayo for a creamy, healthy broccoli salad that’s still rich and flavorful.
It’s a versatile side dish that pairs beautifully with grain bowls, burgers, grilled meats, roasted vegetables, or your favorite holiday mains.
More Easy Salad Recipes
- Mediterranean bean salad
- Dense white bean salad
- Chopped chickpea salad
- Mediterranean quinoa salad
- Butternut squash kale salad
- Healthy lentil sweet potato salad
- Mashed chickpea salad
- Apple chickpea salad
- Greek lentil salad
If you tried this healthy cranberry broccoli salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Healthy Cranberry Broccoli Salad (Creamy Greek Yogurt Dressing)
Ingredients
- 1 broccoli head about 1 pound; cut into small florets
- ½ cup dried cranberries
- 1 red apple Honeycrisp, Fuji, Gala fit best with the sun-dried tomatoes
- ¾ cup sun-dried tomatoes in oil drained from oil and chopped
- ½ cup walnuts chopped
- ½ red onion chopped
For the Dressing
- 1 cup Greek yogurt
- 2 tablespoons mayonnaise optional — sub vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- ¾ teaspoon salt or to taste + black pepper
Instructions
- Make the Dressing: In a small bowl, whisk 1 cup Greek yogurt, 2 tablespoons mayonnaise (optional), 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ¾ teaspoon salt, and pepper until smooth and creamy.
- Chop Ingredients: Cut 1 broccoli head into small florets. Add them to a large bowl with ½ cup dried cranberries, 1 red apple, ¾ cup sun-dried tomatoes in oil, ½ cup walnuts, and ½ red onion.
- Add Dressing: Pour the dressing over the salad and toss well.
- Chill and Serve: Chill for 15–20 minutes before serving so the flavors blend.
Notes
- Broccoli → use fresh for crunch, or thawed frozen florets for a winter salad with yogurt dressing. Cauliflower florets work well too.
- Dried cranberries → swap with raisins or chopped dried apricots for a fruity twist.
- Apple → use Honeycrisp, Gala, or Fuji; substitute pear for a softer Mediterranean inspired salad recipe feel.
- Sun-dried tomatoes → try rehydrated dried ones or cherry tomatoes for a lighter flavor.
- Walnuts → replace with pecans, almonds, or pumpkin seeds for crunch in a creamy broccoli cranberry salad.
- Red onion → shallots or green onions give a milder taste.
- Greek yogurt → low-fat is best; Skyr adds more protein or use plant-based yogurt to make it dairy-free.
- Mayonnaise → swap with vegan mayo or more Greek yogurt for a lighter dressing.
- Apple cider vinegar → white wine vinegar or lemon juice adds the same tangy kick.
- Dijon mustard → yellow or spicy brown mustard work just as well.
- Honey → replace with maple syrup for a vegan-friendly option.
- Chop small: bite-sized florets and finely chopped stems (if using) make every forkful tender and balanced.
- Blanch briefly: dip broccoli in boiling water for 30 seconds, then cool — keeps it bright and crisp.
- Pick good yogurt: low-fat Greek yogurt or Skyr adds creaminess and protein without heaviness.
- Taste and adjust: sweeten with a touch more honey or add vinegar for extra tang.
- Drain well: pat sun-dried tomatoes dry so the salad stays light and flavorful.
- Add last: mix in walnuts and apples just before serving to keep them crunchy.
- Chill before serving: resting helps the flavors blend and the broccoli soak up the dressing.
- Save leftovers: keeps up to 3 days in the fridge — even tastier the next day!
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Love natural healthy recipes
Perfectly explained. Highly recommended Thankyou
Amazing, Wendy, thanks so much for your kind feedback. We are happy you are here cooking with us.
Kindest, Louise
Great vegetarian recipe
A wonderful recipe
I’m delighted that you enjoyed it, Yvette! Thanks so much for sharing 🙂
Fresh and so flavorful! Componants all complement one another so well. I look forward to trying more of your healthy recipes!
Amazing, Robin, I’m happy to hear! Thanks so much for sharing your feedback and for cooking along with us.
Kindest, Louise