There’s something endlessly satisfying about a salad that strikes the perfect balance between crunchy, creamy, and sweet — and this Healthy Cranberry Broccoli Salad does exactly that. Imagine crisp, fresh broccoli florets tossed with tart dried cranberries, crunchy sunflower seeds, and a creamy yet light Greek yogurt dressing. It’s the kind of salad that feels indulgent but is secretly good for you, the one you bring to potlucks, picnics, and family dinners — and always leave with an empty bowl.

This salad brings together wholesome ingredients in a way that feels both refreshing and comforting. It’s a beautiful reminder that “healthy” doesn’t have to mean bland. Each bite bursts with texture — the pop of cranberries, the bite of broccoli, the slight tang of red onion, and that luscious coating of creamy dressing. It’s a wonderful side for roasted meats, grilled chicken, or even as a meal on its own.

Ingredients:

4 cups fresh broccoli florets, chopped into small bite-size pieces
½ cup dried cranberries
¼ cup red onion, finely chopped
⅓ cup sunflower seeds (unsalted)
½ cup shredded carrots (optional, for color and crunch)
¾ cup plain Greek yogurt
2 tablespoons mayonnaise (for a touch of creaminess)
2 tablespoons honey or maple syrup
1 tablespoon apple cider vinegar
Salt and black pepper, to taste

Instructions:

Prepare the Broccoli: Chop the broccoli florets into small, bite-sized pieces. You can also use the tender parts of the stems — just peel and finely dice them.
Mix the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, salt, and pepper until smooth and creamy. Adjust sweetness or tanginess as desired.
Combine the Ingredients: In a large mixing bowl, add broccoli, cranberries, red onion, sunflower seeds, and shredded carrots. Pour the dressing over the top.
Toss and Chill: Toss everything until evenly coated. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Serve: Garnish with extra cranberries or sunflower seeds before serving. Serve chilled for the best flavor and crunch.

Tips & Tricks

Blanching Option: If you prefer a slightly softer broccoli texture, blanch the florets in boiling water for 1 minute, then plunge them into ice water to cool quickly. This keeps them vibrant green and crisp-tender.
Make Ahead: This salad keeps beautifully in the refrigerator for up to 3 days. The flavors deepen over time, making it even better the next day.
Balance the Sweetness: If your cranberries are sweetened, reduce the honey slightly to maintain the perfect balance of flavors.

Variations

Vegan Option: Use vegan yogurt and skip the mayonnaise for a fully plant-based version.
Add Protein: Toss in chickpeas, grilled chicken, or cooked quinoa for a more filling meal.
Nutty Twist: Replace sunflower seeds with chopped almonds or pecans for extra richness.
Extra Creamy: For those who love a richer dressing, replace half the yogurt with light sour cream.

Healthy Cranberry Broccoli Salad

A fresh, crunchy salad featuring broccoli, cranberries, and sunflower seeds tossed in a creamy Greek yogurt dressing.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Salad

4 cups broccoli florets chopped into bite-size pieces
0.5 cup dried cranberries
0.25 cup red onion finely chopped
0.33 cup sunflower seeds unsalted
0.5 cup shredded carrots optional

Dressing

0.75 cup plain Greek yogurt
2 tbsp mayonnaise
2 tbsp honey or maple syrup
1 tbsp apple cider vinegar
salt and black pepper to taste

Equipment

Mixing bowls
Whisk
Cutting board
Sharp knife

Method

Chop broccoli into small, bite-size pieces.
In a medium bowl, whisk Greek yogurt, mayonnaise, honey, vinegar, salt, and pepper until smooth.
In a large bowl, combine broccoli, cranberries, onion, sunflower seeds, and carrots.
Pour dressing over salad and toss until evenly coated.
Chill for 30 minutes before serving.

Notes

For best flavor, let the salad rest for at least 30 minutes before serving.

Serving Suggestions
Healthy Cranberry Broccoli Salad pairs wonderfully with grilled meats, sandwiches, or soups. It’s also a perfect side for holiday meals — bright enough for Thanksgiving, fresh enough for summer cookouts, and easy enough for a weekday dinner. Try serving it alongside roasted salmon, lemon herb chicken, or even veggie burgers for a wholesome, balanced meal.

Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to recoat the ingredients in the dressing. Avoid freezing — the fresh crunch of broccoli and the creamy dressing don’t hold up well after thawing.

FAQ

Can I use frozen broccoli? It’s best to use fresh broccoli for optimal crunch and flavor. Frozen broccoli can become mushy once thawed.
Can I make this salad dairy-free? Absolutely! Substitute the Greek yogurt with a dairy-free alternative such as almond or coconut yogurt.
What if I don’t have apple cider vinegar? White wine vinegar or lemon juice will work perfectly fine.
Can I prepare this the night before? Yes! In fact, letting it chill overnight allows the flavors to blend even better.

History / Fun Facts
Broccoli salads have been a staple of American potlucks since the 1960s, often made with heavy mayonnaise and bacon. Over time, lighter and fresher versions like this cranberry broccoli salad have gained popularity — offering a more modern, health-conscious twist without sacrificing flavor. The addition of Greek yogurt and honey mirrors Mediterranean influences, while the cranberries and sunflower seeds bring that satisfying sweet-nutty American balance.

This dish embodies the best of both worlds: nutritious ingredients that taste indulgent. Whether it’s a holiday table or a weekday lunch, this Healthy Cranberry Broccoli Salad is proof that eating well can be joyful, vibrant, and deliciously satisfying.

Healthy Cranberry Broccoli Salad – Fresh, Crunchy, and Naturally Sweet