Broccoli Cranberry salad is a salad made for Fall. Even broccoli haters like this mildly sweet, crunchy salad. Mixed with dried cranberries and Marcona almonds; I also added some Soppressata sausage for extra spice!
I admit we are not big broccoli eaters here on Lake Drive.
There are many things Manservant does not partake of and vegetables is a big category.
It's like feeding a CHILD and trying to figure out how best will they eat their veggies?
Manservant will eat the tops of the broccoli - as he puts it- but forget those stalks.
So I felt this cranberry broccoli salad might be one I could get down his throat.
I first discovered this recipe for broccoli salad in the deli case at the grocery store.
Feeling hungry I made an impulse purchase and took a container home.
Have to say it wasn't bad and I wolfed the whole thing.
This Fall salad has been on my must try recipe list for awhile so it's about time I give you my jazzy broccoli salad-which I think is a lot better than the sort of limp grocery store version.
Table of contents
Broccoli Questions?
This salad does not require blanched broccoli, though some prefer it this way. If so, bring a large pot of salted water to a boil. Depending on the size of the broccoli add it to the boiling water for 30 seconds to 3 minutes, or until it turns bright green and is crisp tender. Immediately remove and plunge into a large bowl of ice mixed with cold water to stop the cooking process. Drain well before using.
I like a mayonnaise or buttermilk based dressing because it coats the broccoli well. A dressing made with mayonnaise, vinegar and sugar or another sweetner is perfect. This is also a basic coleslaw dressing.
This salad keep well in an airtight container for 3-4 days dressed using unblanched broccoli. If you blanched it, it probably won't be as firm and I would suggest just using the dressing as needed, so it doesn't get soggy.
Broccoli is a mild flavored vegetable. Slightly sweet and bitter, it has an earthy, woodsy taste that pairs well with stronger flavors. It is sweeter than cauliflower and softer in texture.
So Many Options for this Fall Salad
Broccoli is pretty versatile. This green flowery stalk can also be blanched if you wish, but I find the broccoli retains its crispness in the dressing better, if it hasn't been blanched. But you do you!
I used just the florets to satisfy you know who. Feel free to julienne the stalk and toss it in.
The broccoli salad dressing is a riff on an apple cider dressing. Feel free to adjust as you want. Don't have maple syrup? Try honey or a bit of brown sugar. Don't have Dijon? Use the mustard you have.
Dried cranberries are great but so are raisins, dates, dried cherries or blueberries; even dried apricots.
Red onions are just the beginning. Use scallions or white onions or even a shallot.
I always use fresh herbs in most of my cooking. Parsley gives extra freshness and flavor to this cranberry broccoli salad, but so does dill or cilantro.
Salami is a great alternative to spicy soppressata, but dried chorizo would be an option also. At the grocery deli, crispy bacon is often used and there are no worries with that-I just wanted something different.
Nuts- Many like walnuts or pecans, but pine nuts or sunflower seeds are good also. I used truffle flavored Marcona almonds for an extra kick.
Cheese-I use creamy goat cheese with honey. I like how it melts into the salad. Regular goat cheese works too, as does crumbled blue cheese or feta. Even some small cubes of Cheddar are good.
Pomegranate seeds look so pretty this time of year, so I garnish with them. Not necessary, but I do like their tart flavor and crunch.
And my favorite mayonnaise is Hellman's or Blue Ribbon-just for the record! Want to use low-fat or yogurt? Be my guest.
Other Additions?
Feel free to dice an apple or add some chopped celery.
Shreds of purple cabbage would also add flavor and make this salad particularly gorgeous!
Make This Salad for Thanksgiving
This is a great salad to make for turkey day.
It easily keeps overnight even tossed with the dressing. But keep things seperate and toss the same day if you want.
I like to serve something fresh with the big meal and this or my maple kale salad, is always a winner.
Also keep in mind that a little more or less of each ingredient doesn't matter. I promise the whole thing will taste great in the bowl!
And if you pack a lunch, this is a great salad for a brown bag lunch. It keeps well and makes lunch something to look forward to.
But then again, I always look forward to this broccoli cranberry salad.
And so does everyone else!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Jazzy Broccoli Cranberry Salad
- Prep Time: 25 Minutes
- Total Time: 25 minutes
- Yield: 4-6 Servings 1x
- Category: Salads
- Cuisine: American
Ingredients
Broccoli Salad Dressing:
2 t Dijon Mustard
2 T Maple Syrup
1 large clove garlic (minced)
¼ t coarse salt
A few grinds of fresh black pepper
2 T apple cider vinegar
⅓ c mayonnaise
Broccoli Salad Ingredients:
4 cups broccoli florets cut into small-ish florets (Blanching is up to you)
½ c dried cranberries
½ c diced red onions
2 T Italian Parsley
½ c salami or spicy Soppressata sausage
½ c Marcona Almonds (I used truffle flavored Marconas)
2 oz Goat Cheese with Honey
Sprinkle of Pomegranate Seeds
Instructions
Combine all ingredients for broccoli salad dressing in a small bowl or measuring cup except for the mayonnaise. Whisk together and then whisk in the mayonnaise. Set aside.
Combine all salad ingredients except goat cheese and pomegranate seeds, in a medium sized bowl.
Toss with dressing. Dot with goat cheese. Sprinkle with pomegranate seeds.
More Fall Salads
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