Best Cranberry Broccoli Salad Recipes

BROCCOLI CRANBERRY SALAD

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.
• Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.

CRANBERRY BROCCOLI SALAD

Steps:

• In a large salad bowl, combine the broccoli, onion, cranberries and bacon. In a small bowl, combine the mayonnaise, cream and sugar until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until serving.

DELICIOUS BROCCOLI CRANBERRY SALAD

Steps:

• Mix broccoli, cranberries, onion, and celery in a large bowl. Whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. Toss to combine. Sprinkle with cashews just before serving.

BROCCOLI APPLE CRANBERRY SALAD

Steps:

• Mix mayonnaise, lemon juice, agave nectar, garlic, apple cider vinegar, black pepper, and sea salt together in a bowl.
• Combine broccoli, apple, almonds, carrots, red onion, and cranberries in a separate bowl.
• Pour dressing into the salad; toss until well-coated. Chill in the refrigerator for 30 minutes.

CURRIED BROCCOLI CRANBERRY SALAD

Steps:

• Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl.
• Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.

CRANBERRY QUINOA SALAD WITH BROCCOLI

Steps:

• Combine water and quinoa in a saucepan. Bring to a boil; reduce heat to medium-low and simmer until most of the water has been absorbed, about 8 minutes. Add cranberries; cook until plump and quinoa is tender, 4 to 5 minutes more. Transfer to a bowl.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 5 minutes. Drain; fold into the quinoa mixture.
• Mix olive oil, orange juice, lime juice, and garlic together in a small bowl to make dressing. Pour over quinoa mixture; toss to combine. Sprinkle walnuts on top.

BROCCOLI AND CRANBERRY SALAD

Steps:

• Combine all salad ingredients in a large mixing bowl and mix well.
• Combine dressing ingredients in a small mixing bowl.
• Mix until thoroughly combined using a fork or wire whisk.
• Add dressing to salad and mix well.
• Refrigerate 1 hour.

BROCCOLI & CRANBERRY SALAD

Steps:

• Combine,broccoli, Monterey Jack, Cheddar,cranberries, bacon bits& walnuts.
• Combine sugar, mayo, cider vinegar Salt& pepper, mix well.
• Pour over the salad and mix well.

MARIE'S BROCCOLI, BACON, CRANBERRY AND ALMOND SALAD

Steps:

• Whisk together first 4 ingredients for dressing and set aside.
• Combine broccoli, cranberries and black pepper. (Note: I used 5 broccoli crowns - would not enter this way).
• Add dressing and stir well.
• Refrigerate to let flavors develop.
• At serving time add all but a few tablespoons of bacon and all of almonds to broccoli mixture.
• Stir together and garnish with crumbled bacon.

CRANBERRY BEAN SALAD WITH BUTTERNUT SQUASH AND BROCCOLI RABE

Steps:

• Cook the beans: Using a sharp knife, slice off stem end of onion, and score shallow slits all over, making sure it stays intact. Place in a large saucepan with the bay leaf and the peppercorns; fill with enough water to just cover (about 3 quarts). Bring to a boil; reduce heat, and simmer 20 minutes. Add beans; simmer until cooked through, about 15 minutes.
• Drain beans, reserving cooking liquid. In a medium bowl, toss beans with 1 tablespoon each oil and cooking liquid; season with salt and pepper. Set aside.
• Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons rendered bacon fat, and return the skillet to medium heat. Working in batches if necessary, saute squash until cooked through and golden, about 10 minutes. Season with salt and pepper, and transfer to a bowl; set aside.
• Heat 3 tablespoons oil in the same skillet over medium heat. Add garlic, and saute until just golden, 1 to 2 minutes. Add broccoli rabe; saute until wilted and heated through, about 5 minutes. Season with salt and pepper.
• Add beans and squash to skillet, and cook just until heated through. Drizzle with remaining tablespoon oil, and season with salt and pepper. Sprinkle reserved bacon on top, and serve.

BROCCOLI & CRANBERRY SALAD

Steps:

• (Bacon note: Original recipe calls for 1 C cooked and crumbled bacon, but for Nutrition Info to appear and include bacon, I had to go with 8 slices. Truthfully, I use about a whole 12 oz to 16 oz package.).
• Combine all salad ingredients in a large mixing bowl; mix well.
• Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk.
• Add dressing to salad and mix well.
• Refrigerate 1 hour.

CRANBERRY AND CITRUS BROCCOLI SALAD

Steps:

• In a large serving bowl, mix the mayonnaise, orange juice, sugar, salt & pepper.
• Add the remaining ingredients, then toss until well-coated.
• Store covered in the refrigerator.

BROCCOLI-CRANBERRY SALAD

Steps:

• Mix mayo, mustard and vinegar until blended.
• Combine broccoli, onions, cranberries and sunflower kernels in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 1 hour.
• Sprinkle with bacon before serving.

CRANBERRY BROCCOLI CABBAGE SALAD

Steps:

• 1. Mix all salad ingredients in large bowl. In seperate bowl mix all dressing ingredients. Toss dressing with salad. Salad can be served right away or made a day in advance.

CRUNCHY CRANBERRY BROCCOLI SALAD

Steps:

• First make the berry mixture. In a small bowl, combine the chopped berries and 1/4 cup sugar. Chill mixture until serving time. Make the dressing. In small bowl, combine the mayonnaise, 1/4 cup sugar and 1 tablespoon vinegar Make the salad Combine the broccoli florets, the shredded cabbage/carrot mixture, the nuts, the raisins, and the onion. Drizzle the dressing over the salad and toss. Chill salad from 1 to 24 hours. Just before serving, gently fold in the cranberry mixture and the crisp bacon.

CRANBERRY-ALMOND BROCCOLI SALAD

Steps:

• Combine mayo, yogurt, vinegar, honey, salt, pepper. Whisk together. Store dressing in glass jar in 'frig until ready to use (can make days in advance)
• Store onion, bacon and broccoli separately in 'frig until ready to use.
• Mix broccoli, onion and bacon. Add dressing, and serve.

CRANBERRY SOUR CREAM BROCCOLI SALAD

Steps:

• Blanch broccoli until tender crisp, remove to colander.
• Chop bacon and fry, set aside.
• Mix together sour cream, cranberry sauce, craisins and pistachios.
• Place broccoli, bacon and rest of ingredients in a serving bowl and stir till combined.
• Add salt and pepper to taste and serve.
• If you have discovered something that you think needs to be added to this, please submit it by using the submit correction link!
• I don't know how long it takes to prepare this, as I haven't made it yet, so the times involved are merely an estimate!

CRANBERRY-ALMOND BROCCOLI SALAD RECIPE - (4.3/5)

Steps:

• 1. Soak red onion in cold water for 5 minutes; drain. 2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

BROCCOLI CRANBERRY QUINOA SALAD WITH HONEY LIME DRESSING

Steps:

• In a medium sized saucepan, bring one cup of water to a boil over medium high heat. Add the quinoa to the boiling water and stir. Cover and lower heat to simmer. Let stand for 15 minutes or until all water has been absorbed. Place in a medium bowl and set aside
• Wash and cut broccoli crown into bite sized pieces (about one inch pieces). Fill a medium saucepan three quarters full of water and bring to a boil over medium high heat. Add cut up broccoli and cook 5 to 7 minute or until crisp-tender. Do not over cook. Drain broccoli and add to quinoa.
• Make your dressing. Juice the two limes and place juice in a small bowl. Add the two teaspoons of honey and whisk well. Add the olive oil and whisk until slightly thickened.
• Pour over the broccoli and quinoa. Add the cranberries and mix well.
• This recipe can be served warm or cold. Serves 4

CRANBERRY BROCCOLI SALAD

Steps:

• In a large bowl, combine cranberries, broccoli, cabbage, walnuts, raisins, onions and bacon.
• Combine remaining ingredients and pour over cranberry mixture.
• Toss well.Cover and chill overnight.