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Creamy Crunchy Broccoli Salad Recipe with Cranberries and Pecans Easy and Perfect

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A quick and easy broccoli salad combining creamy dressing, crunchy pecans, and sweet-tart dried cranberries for a refreshing and satisfying side dish.

Ingredients

Scale
  • 4 cups fresh broccoli florets, chopped small (including peeled and diced stalks)
  • ½ cup dried cranberries (preferably no added sugar)
  • ½ cup pecans, roughly chopped and toasted
  • ¼ cup red onion, finely diced
  • 4 slices bacon, cooked crisp and crumbled (optional)
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash thoroughly and chop broccoli into small florets, including peeled and diced stalks (about 7 minutes).
  2. Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned. Remove and let cool.
  3. Cook bacon slices in the same skillet until crisp, about 5-6 minutes, turning occasionally. Drain on paper towels and crumble once cooled.
  4. In a small bowl or jar, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper until smooth. Adjust seasoning to taste.
  5. In a large mixing bowl, combine broccoli, dried cranberries, red onion, toasted pecans, and bacon. Pour dressing over and toss gently but thoroughly to coat.
  6. Refrigerate the salad for at least 30 minutes to let flavors meld and textures soften slightly. Serve chilled or at room temperature.

Notes

Toast pecans carefully to avoid burning. For best texture, chop broccoli uniformly and add nuts just before serving if storing leftovers. Dressing can be thinned with water or milk if too thick. Bacon is optional and can be replaced with smoked tempeh for vegan version.

Nutrition

Keywords: broccoli salad, creamy broccoli salad, crunchy salad, dried cranberries, pecans, easy salad recipe, quick side dish, healthy salad

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