Broccoli Cranberry Salad Recipe
Servings: 4
Calories: 331kcal
Broccoli Cranberry Salad is the ultimate side dish recipe for any occasion. The flavor combo is especially perfect for the holidays!Step-by-step photos can be seen below the recipe card.
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Ingredients
- 4 cups diced broccoli
- ¼ cup minced red onion
- ⅓ cup Real Mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup honey-roasted sliced almonds
- ½ cup dried cranberries
- 4 slices crumbled cooked bacon
Instructions
- Preheat oven broiler to high.
- Spread the diced broccoli over a foil-lined baking sheet. Sprinkle the broccoli with oil then place it under the oven broiler until it is slightly charred. Watch closely – it will burn quickly. Remove from oven.4 cups diced broccoli
- Place all ingredients except for the bacon in a medium serving dish/bowl. Mix well and refrigerate 1-2 hours or until ready to serve.¼ cup minced red onion, ⅓ cup Real Mayonnaise, 3 tablespoons apple cider vinegar, 1 tablespoon honey, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ cup honey-roasted sliced almonds, ½ cup dried cranberries
- Add crisped bacon pieces right before serving.4 slices crumbled cooked bacon
Notes
- Soak the onion in cold water for 15 minutes to take the edge off.
Storage: Store broccoli cranberry salad in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 331kcal | Carbohydrates: 27g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 430mg | Potassium: 450mg | Fiber: 5g | Sugar: 18g | Vitamin A: 583IU | Vitamin C: 82mg | Calcium: 81mg | Iron: 1mg