This healthy Broccoli Cranberry Salad is easy, crisp and sweet. This vibrant medley of crunchy raw broccoli, tangy dried cranberries and nutty pecans is a delicious winter salad. But the real kicker is the incredible Maple Pumpkin Seed Dressing!
Craving a refreshing salad that’s both crisp and sweet? Look no further than the Broccoli Cranberry Salad!
This vibrant medley of crunchy broccoli, tangy dried cranberries, and the nutty goodness of pecans is a game-changer in the salad world.
But here's the kicker: the Maple Pumpkin Seed Dressing elevates it to a whole new level, adding a sweet and savory note that's utterly irresistible.
Christmas can be a time of overindulgence, too many cookies and a lot of chocolate. So, I love having this festive, winter salad up my sleeve when we need healthy options.
It's a salad full of great tastes and textures and it's super quick to put together.
In my house we loooove raw broccoli, but if you're not a fan, then just very briefly steam, boil or microwave it to soften it slightly and get rid of the bitter taste (which we love!).
Then just toss the ingredients together in the tasty dressing. For the dressing, just toast pumpkin seeds in a dry frying pan, then whiz it all up together in a mini food processor (or just stir it together).
For other winter salads, be sure to try out Kohlrabi Salad, Pear and Gorgonzola Salad, Roasted Red Kuri Squash Salad, and Rosolli Finnish Beetroot Salad.
Why You'll Love This Recipe
- Flavor Explosion: The marriage of sweet cranberries, crunchy raw broccoli, and nutty pecans creates a flavor explosion that's both satisfying and delicious.
- Texture Galore: Crisp broccoli meets chewy cranberries and crunchy pecans, providing a textural experience that keeps your taste buds engaged.
- Nutrient Powerhouse: Broccoli is a nutritional powerhouse, rich in vitamins, fiber, and antioxidants. This salad is a delicious way to sneak in those essential nutrients.
- Unique Dressing: The Maple Pumpkin Seed Dressing isn't your average salad dressing. Its nutty, slightly sweet profile elevates the entire dish.
- Quick and Easy: With minimal ingredients and straightforward steps, this recipe is a breeze to whip up, making it perfect for busy weeknights or last-minute gatherings.
Ingredients
For the Broccoli Cranberry Salad:
- Broccoli Florets: The star of the show, broccoli brings a crisp texture and a load of nutrients to the table.
- Dried Cranberries: Add a sweet and tart element, complementing the broccoli's earthiness.
- Red Onion: Sliced thinly, red onion brings a zesty kick, balancing the sweetness of cranberries.
- Pecans: Roughly chopped pecans contribute a delightful crunch and nutty flavor.
For the Maple Pumpkin Seed Dressing:
- Pumpkin Seeds: Toasted to perfection, these seeds provide a nutty base for the dressing.
- Olive Oil: A staple in any dressing, olive oil adds richness and smoothness.
- Apple Cider Vinegar: Brings a tangy kick that balances the sweetness of the maple syrup.
- Maple Syrup: A natural sweetener that ties the dressing together.
- Salt and Pepper: Season to taste, enhancing the overall flavor profile.
Ingredient Notes:
- Substitute for Pecans: Walnuts or almonds can be used as a substitute for pecans, offering a similar crunch.
- Dried Fruit Variations: Experiment with dried cherries or raisins if cranberries aren't to your taste.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prep:
Chop the raw broccoli into bite-sized florettes.
Finely slice the red onions.
For the salad:
Add the raw broccoli florettes, dried cranberries, sliced onions and pecans to a bowl and mix well.
For the dressing:
Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly.
Reserve half of them to garnish the salad, and pour the remainder into a food processor or blender.
Add the rest of the dressing ingredients, plus 2 tablespoons of water, and blitz until fairly smooth.
Assemble:
Pour the dressing over the salad and toss well to coat. Refrigerate for at least 30 minutes for the flavors to merge. Serve chilled. Store in the refrigerator for up to 3 days.
Storage
Store: Store your Broccoli Cranberry Salad in an airtight container in the refrigerator for up to three days. The flavors meld even more over time, making it a great make-ahead option for busy days.
Top tips
- Freshness is Key: Use the freshest broccoli for optimal crunch. If the broccoli is slightly wilted, revive it by soaking it in ice water for a few minutes.
- Raw vs Cooked: If you don't like raw broccoli, then lightly steam/boil/microwave it first.
- Don't Rush the Dressing: Take the time to toast the pumpkin seeds properly. It adds a depth of flavor that's worth the extra few minutes.
- Customize the Sweetness: Adjust the amount of maple syrup in the dressing according to your sweetness preference. Some like it sweeter, while others prefer a more subtle sweetness.
FAQ
Yes, you can prepare the dressing in advance and store it in the refrigerator. Just give it a good shake or stir before using.
While cranberries add a unique flavor, you can substitute them with raisins, dried cherries, or even chopped apricots for a different twist.
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📖 Recipe
Broccoli Cranberry Salad
Equipment
- Bowl
- Frying pan
Ingredients
For the Broccoli Salad
- 1 pound broccoli florets 450g
- ⅓ cup dried cranberries 65g
- ¼ red onion finely sliced
- 5 tablespoons pecans roughly chopped
For the Maple Pumpkin Seed Dressing
- 4 tablespoons pumpkin seeds
- 5 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoons maple syrup
- Salt and pepper
Instructions
For the salad
- Chop the raw broccoli into bite-sized florets. Finely slice the onion.
- Add the broccoli, dried cranberries, sliced onions and pecans to a bowl and mix well.
For the dressing
- Heat a dry frying pan over a medium heat, then add the pumpkin seeds and toast them for a few minutes, shaking often until they just start to darken slightly.
- Reserve half of the pumpkin seeds for the salad, and pour the remainder into a food processor or blender.
- Add the rest of the dressing ingredients, plus 2 tablespoons of water, and blitz until fairly smooth.
Assemble
- Add reserved pumpkin seeds to the salad, pour the dressing over the salad and toss well to coat.
- Refrigerate for at least 30 minutes for the flavors to merge. Serve chilled. Store in the refrigerator for up to 3 days.
Notes
- Freshness is Key: Use the freshest broccoli for optimal crunch. If the broccoli is slightly wilted, revive it by soaking it in ice water for a few minutes.
- Don't Rush the Dressing: Take the time to toast the pumpkin seeds properly. It adds a depth of flavor that's worth the extra few minutes.
- Customize the Sweetness: Adjust the amount of maple syrup in the dressing according to your sweetness preference. Some like it sweeter, while others prefer a more subtle sweetness.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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