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–+ servings
Holiday table with creamy cranberry broccoli salad served on a white platter with spoon.

Healthy Cranberry Broccoli Salad (Creamy Greek Yogurt Dressing)

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

  • 1 (450 g) broccoli head about 1 pound; cut into small florets
  • ½ cup (50 g) dried cranberries
  • 1 red apple Honeycrisp, Fuji, Gala fit best with the sun-dried tomatoes
  • ¾ cup (100 g) sun-dried tomatoes in oil drained from oil and chopped
  • ½ cup (50 g) walnuts chopped
  • ½ red onion chopped

For the Dressing

  • 1 cup (250 g) 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

  • 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.
    Step 1 Whisking Greek yogurt dressing with honey mustard and vinegar in a small bowl.
  • 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.
    Step 2 Mixing cranberries apples walnuts and sun-dried tomatoes into chopped broccoli.
  • Add Dressing: Pour the dressing over the salad and toss well.
    Step 3 Pouring creamy yogurt dressing over colorful salad ingredients.
  • Chill and Serve: Chill for 15–20 minutes before serving so the flavors blend.
    Step 4 Serving your healthy cranberry broccoli salad on a platter.
Substitutions
  • 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.
 
Tips
  • 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!
 
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